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of foodborne illness. Time and temperature are the two factors influencing food spoilage the most. Humidity of the storage environment and equipment will also impact food shelf life. Microgreens and sprouts are especially of concern when considering food safety, as they require no processing or heat-treatment prior to consumption and have a shorter shelf life, making them more susceptible to bacterial spoilage.

Utilizing education, training, and readily available information for employees about food safety practices is the best strategy for prevention. Signs reminding employees to maintain cleanliness can also help. Additionally, educating employees on where the highest risks of food safety contamination can occur within any operation is key. Cost implications food safety procedure and compliance should be included within a budget.