When we think of food safety, the first things that come to mind are handwash-ing, time and temperature and cross contamination. It isn't very often, though, that we consider water as an important player in this mix, I'm guilty of this as well, However, there is no company in the food industry that does not rely on potable water for its basic operations and production. Over the past few years, the literature has been replete with food misadventures directly or indirectly associated with water, Whilethe most severe and most widely publicized outbreaks involved Hp other than potable water, there are enough citations issued for us to consider the water we use in our plant or restaurant as an important contributing component to food safety assurance.
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