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Based on audit findings by the Eastern Research Group, “deficient employee training” was one of the four most common food safe ty problems faced by food processors. Since people are perhaps the greatest source of microbiological contamination to food, a re-examination of the training programs in employee hygiene used in the fresh-cut industry would seem appropriate. The purpose of this document is to review the best practices for garment use as it relates to food safety and to employee personal hygiene.