What are the most important food safety control points before produce reaches a restaurant or retailer? In this Ask the Expert episode, Ecolab food safety expert Lisa Robinson explains why some important food safety control points occur before food ever reaches a restaurant or retailer. For produce and other foods that will not receive a cooking step or other microbial reduction process, organizations should understand the controls their suppliers have in place. Lisa discusses the role of good agricultural practices and the questions food safety professionals can ask suppliers about how produce is produced, harvested and handled. Topics discussed: - Good agricultural practices - Irrigation water management - Septic system considerations - Worker hygiene and handwashing practices - Glove use and field sanitation - Employee training - Managing employee illness - Understanding supplier controls

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