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Chef cutting vegetables. For restaurants, at least some cuts in the workplace are inevitable. But restaurants can take preventive measures to protect staff and reduce the frequency and severity of cut injuries. (Photo: Shutterstock)

As the market for ethnic-inspired foods and farm-to-table meals continues to grow, many restaurant operators are experimenting with locally sourced products, plant-forward cuisine, and sustainable seafood. But in adapting to meet evolving consumer tastes, restaurants may find it difficult to stay on top of their evolving risks.

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