The place where you establish your restaurant, especially the condition of the interiors, can negatively affect your safe food handling practices. A prominent place where this is noticeable is on the walls and flooring of the eatery. For example, chipped areas or cracks on the surface are more likely to occur if your restaurant is in an older building. Leaving this condition as it is would be a significant mistake. These cracks and crevices are breeding grounds for pests and bacteria.
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