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| Strategy | Description |
|---|---|
| 1 | Implementing HACCP (Hazard Analysis and Critical Control Points) system |
| 2 | Training employees on food safety practices |
| 3 | Regular inspections and audits |
| 4 | Proper labeling and packaging of food products |
| 5 | Maintaining proper hygiene and sanitation in the facility |
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Source of data: Food Safety and Inspection Service (FSIS)
