CAUTION AND COMMON-SENSE PREVAIL: WORKING WITH CHEMICALS
- Efficacy of an Enzyme-based Floor Cleaner Containing N, N-bis (3-aminopropyl) Laurylamine against Foodborne Pathogens on Four Flooring Types Used in Foodservice Environments. Trinetta, Valentina; Valenstein, Justin; Bodnaruk, Peter; Mertz, Erin // Food Protection Trends;Mar/Apr2015, Vol. 35 Issue 2, p106
The importance of contamination on non-food contact surfaces and the potential of transfer to food and food contact surfaces are often underestimated, although several studies have demonstrated the prevalence of foodborne pathogens on floors, floor drains, sinks, and milk crates and in dairy...
- Making Safety a Bottom-line Priority. Bayless, Maggie // Gourmet Retailer;Dec2001, Vol. 22 Issue 12, p172
Presents a guideline in training food service employees. Emphasis on work safety; Requirement of passing the Knife Certification Test; Principles of knife handling.
- Behind the Bar. STANOVICH, SAM // Cheers;May2009, Vol. 20 Issue 4, p58
The article presents a food safety program to avoid contamination behind the bar. It cites that garnishings such as limes and lemons should not touch surfaces that have been exposed to raw meat or poultry and should be washed thoroughly under running water. Other advice include the storing of...
- WHAT TO DO, WHAT NOT TO DO: HANDLING A FOOD CRISIS. Riell, Howard // FoodService Director;10/15/2000, Vol. 13 Issue 10, p126
Gives pieces of advice on how foodservice operators should handle food crisis. Reason for the importance of knowing the number of people infected with food-borne diseases; Incubation period of salmonella; Possible causes of food contamination.
- NRA focuses on food safety in September. Sweeney, Dawn // Nation's Restaurant News;8/20/2012, Vol. 46 Issue 17, p11
The article offers brief information on the U.S. National Restaurant Association's National Food Safety Month, or NFSM, campaign for the 18th consecutive year in September 2012. It is given that the campaign will include materials on how to avoid transferring potential contaminates from one food...
- Protect Your VALUABLES. Deveau, Denise // Foodservice & Hospitality;Jul2007, Vol. 40 Issue 5, p73
The article reports on the need for the food service industry in Canada to provide safety and security measures for its employees to ensure a healthy business. McDonald's National Director for Human Resources Simone Alleyne stressed that safety should be the top priority for companies and its...
- Proceed with caution. Breuhaus, Brian // Restaurant Business;07/01/98, Vol. 97 Issue 13, p27
Looks at food safety concerns of food operators in the United States. Overview on the outbreak of salmonella contamination in the Mexican restaurant Margaritas y Amigas which resulted to the closure of the business; Average number of cases of food contamination, according to the Centers for...
- Is street food safe? Carter, Clint // Men's Health;Jul2010, Vol. 25 Issue 6, p152
The article presents tips on how to check food from street carts for poor handling and contamination.
- NRN Food Safety Roundtable 2003. // Nation's Restaurant News;7/7/2003, Vol. 37 Issue 27, p54
Features the Nation's Restaurant News' Food Safety Roundtable 2003 in the U.S. focusing on the prevention of accidental or natural food contamination. Participants for the discussion; Development of food security protocols; Panelists and food service executives.