I am working in a facility that produces a non-RTE snack food, however I previously worked in a RTE facility and I am only familiar with how stringent sanitation practices are/should be for an RTE facility. In my mind, I feel as though there should not be a difference in the approach whether the facility is RTE or Non-RTE. Is this incorrect though? I can't seem to find any recommendations specific to Non-RTE production environments. Can someone provide some guidance?