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As food production, handling, and preparation techniques and eating habits change, food remains a viable source for microorganisms that cause illness. The foodservice surroundings and food handlers can act as vectors of disease and contamination. As handling and modern processing methods increase the journey from production to consumption, the contamination of microorganisms that cause foodborne illness is increased. Effective food sanitation practices are essential to protect consumers from unsanitary food that can cause foodborne illness and economic losses to the foodservice industry. This material will be discussed during the webinar.