That just doesn't seem like enough to me.
I know that's what they say in those food safety links for knives and cutting boards but that just seems weak.
So what product do most you guys use for the SOAP water at competitions or catering events?
I know that's what they say in those food safety links for knives and cutting boards but that just seems weak.
So what product do most you guys use for the SOAP water at competitions or catering events?
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