A critical element of food safety is maintaining proper temperatures from the field to the fork. In practical terms, this means keeping produce cold enough to inhibit pathogen growth or spoilage from the time it leaves the farm or orchard until it’s in the customer’s possession. http://www.dreamstime.com/stock-image-saleswoman-counter-offering-cheese-organic-supermarket-customer-image46778591It also means cooking certain foods at high enough…