Several preventative measures can be implemented to improve food safety:
1. Good Agricultural Practices (GAPs): Ensure that fruits and vegetables are grown, harvested, and packed under sanitary conditions.
2. Hazard Analysis and Critical Control Points (HACCP): A systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes.
3. Education and Training: Providing food handlers with adequate training on hygiene practices, proper cooking temperatures, and avoidance of cross-contamination.
4. Regular Inspections: Conducting regular inspections of food production facilities to ensure compliance with food safety standards.
