Marisa Bunning, associate professor and extension specialist in food science and human nutrition at Colorado State University, said time and temperature abuses have long been shown to make food unsafe. “The system we have in place — with health departments maintaining the standards that have been set and citing establishments that don’t follow those — that is a very good system that prevents illness,” Bunning said. “This is a new industry, so it’s probably going to take some time to learn the safe handling practices that are necessary.”

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