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While selecting equipment and utensils for a catering establishment, food safety and hygiene are primary considerations. The materials used must be non-toxic, non-corrosive, smooth, and non-absorbent to prevent microbial contamination. Stainless steel is preferred due to its durability, resistance to rust, and ease of cleaning. Equipment should be easy to disassemble ________ ________ ____ _______ _____ _________ ________ __________ ________ _____ ______ ______.
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