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(A)Spoilage of bread can be caused by bacteria, yeast and molds. However, contamination originates predominantly post baking by fungal spores being deposited from the bakery environment (Knight and Menlove, 1961).
(B) Keep meat uncut and wrapped until ready to eat. ...
Keep fruits and vegetables separate. ...
Evenly place food items on the shelves. ...
Avoid washing fresh produce. ...
Hot food items should be cooled first. ...
Freeze small quantities of food at a time. ...
Store washed fresh herbs in zip lock bags.
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