date:Jan 28, 2013
o ensure there is no cross-contamination during the making of the sandwich.
Ms. Moreland said restaurant operators need to assess the risks in their kitchen, and once they decide what they may safely offer, they need to clearly convey that message to customers. She said a dedicated kitchen space is always preferable, but there are ways to reduce risk in a shared kitchen, such as instituting procedures that recognize hot spots and prevent cross-contact. She said the best approach is to complete