VIEWPOINT: THE 'EYES' HAVE IT
- YOU CAN'T BE TOO THOROUGH: KEEPING SEAFOOD SAFE. Riell, Howard // FoodService Director;3/15/2003, Vol. 16 Issue 3, p104
Addresses the challenge facing food service directors in ensuring the safety of seafood. Danger areas in preparing seafood; Factors to consider in determining the quality of fresh fish; Comments from food safety consultant G. Peter Healy of Creative concepts.
- Extension offers food safety short course. // High Plains Journal;10/3/2011, Vol. 129 Issue 40, p6-B
The article announces that Finney County Extension Office in Kansas will offer food safety short course for food service employees and volunteer groups in Garden City in Kansas on October 27, 2011.
- A Two-Sided Issue: Food-Handling Safety. Riell, Howard // FoodService Director;11/15/99, Vol. 12 Issue 11, p176
Deals with food safety issues concerning food service employees. Need for preventive maintenance; Personal hygienic habits of employees; Management of sick kitchen employees. INSET: Personal Questions.
- Retail and Foodservice PDG. // Food Protection Trends;Jan/Feb2016, Vol. 36 Issue 1, p81
The article offers information about Retail and Foodservice Professional Development Group (PDG) which includes food processors, food service operators, and retail stores. Topics discussed include sessions sponsored by the PDG at the International Association for Food Protection's annual meeting...
- Unsafe Bet. Biars, Lee // Food & Drink;Jan/Feb2008, Vol. 7 Issue 1, p12
An interview with a food service employee is presented. He emphasizes the importance of food safety. He reveals that he never participated in a food safety training course. He recounts his experiences working with bosses and employees who took food safety very seriously.
- Assessing Food Safety Training Needs: Findings from TN Focus Groups. Ekanem, E.; Mafuyai-Ekanem, M.; Tegegne, F.; Adamu, U. // Journal of Food Distribution Research;Mar2012, Vol. 43 Issue 1, p7
Although food safety training is important for the food services industry, there is limited information on the needs for hard-to-reach food service workers. The objectives of this paper are to: (1) identify food safety training issues facing hard-to-reach food service workers, and (2) analyze...
- Foodservice Training Programs That Reduce Risk & Enhance Quality. AZZATO, MAUREEN // Convenience Store News for the Single Store Owner;Jan2015, Vol. 10 Issue 1, p32
The article discusses the importance of foodservice training among single-store owners to reduce risk in business. It outlines several factors to enhance foodservice quality to meet customer satisfaction including proper menu item preparation, food station setup and breakdown, and proper...
- The Next Step. Gromko, Allen // Food Management;May2004, Vol. 39 Issue 5, p72
The article discusses methods to be used for the efficient implementation of food safety programs among food service establishments. Importance of front line employees on the success of the programs; Factors to consider by the employees for the implementation of the program; Features of the...
- Safety All Year. Biars, Lee // Food & Drink;Sep/Oct2007, Vol. 6 Issue 5, p12
The article focuses on the significance of the National Food Safety Education Month in the U.S. for the food service industry and explores the food safety practices that food service staff should follow religiously. The special month is celebrated every September. It emphasizes the importance of...