Faith Critzer It’s a fact of life: If you’re storing, holding or packing produce, you have a program for cleaning and sanitizing your facilities and any food contact surface. But how often have you really taken a critical look at this program to make sure it is actually working? If your answer is, “Not recently,” you’re not alone. Let’s start by setting the ground rules for the importance of having a sanitary facility. Yes, of course, it’s a part of adhering to regulatory and auditing requirements, but a sanitation program done well can help circumvent issues down the road for […]