What Makes a True Food Professional?

Everyone working in the wider food industry from fresh produce packhouses; to freight companies; municipal markets; wholesalers; retail supermarkets; food manufacturing; executive chefs; chef training schools; FRANCHISED FOOD CHAINS; food safety auditors; need to appreciate and recognize the importance of humidity control and ethylene/airborne pathogen extraction in cold chains before they can become truly professional and responsible citizens in the global food supply/preparation chain.

Go to https://polarafrica.co.za/uncategorized/fruit-veg-minimum-humidity-requirements-in-storage-cold-dry/