Selecting and using materials that are safe for use around food without introducing foodborne illnesses or other non-indigestible chemicals.
Items that when ready for normal use will not have a toxic residue that could affect someone using it to prepare or eat food or drink.
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created |
7 years, 5 months ago |
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viewed |
10 times |
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active |
7 years, 4 months ago |
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editors |
2 |
