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 A Monthly Journal for the Food & Beverage Industry October 2011
The Forgotten Zone
By Pat Copps, MS, BCE, Technical Services Manager, Orkin Inc.
Even a good sanitation team working with a well-designed program will be challenged to maintain the levels of sanitation and preventive maintenance required in a food-processing facility. While "product flow" areas must have a priority, overlooking "secondary" areas can have unfortunate consequences and lead to possible contamination of ingredients or finished products.
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