A couple manages their own small scale food production and distribution system. Their success comes from delivering a high quality product with low risk of contamination. Assume that they are now in a position to expand their operation from a local enterprise to a nationwide business. As they do, more of their time will be spent in the negotiation and managerial components of the business and they must, therefore, hire a workforce to handle the actual production, packaging and distribution of the product in order to build capacity. Outline a sanitation training program for the couple using the most recent regulations on food safety.