Restaurant owners may be wondering how the FDA’s new produce safety regulations affect them. Through these new regulations, the FDA has attempted to tackle the growing number of outbreaks involving produce traditionally thought of by consumers as safe to eat (for example spinach and Romaine lettuce). The regulations broadly require farms of a certain size to develop processes relating to employee hygiene and training, agricultural water, biological soil amendments (compost, manure and the like), buildings and equipment to decrease the risk of contamination of produce during growing, harvesting, packing or holding. But what does that mean for the restaurant owner?

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