TITLE

For produce: A hot water `rub down'

PUB. DATE
September 1998
SOURCE
FoodService Director;09/15/98, Vol. 11 Issue 9, p26
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on concerns raised over the United States Food and Drug Administration's (FDA) plan to establish more effective safe handling practices for fresh produce. FDA recommendation to protect against bacterial contamination; Questions raised by the Produce Marketing Association regarding the scientific basis of the recommendations.
ACCESSION #
1146533

 

Related Articles

  • Food Safety: Big Brother Is Watching...  // Food Management;Sep2000, Vol. 35 Issue 9, p62 

    Reports on the safety practices in food preparation among families in Utah. Investigation of common food safety practices; Statistics of families practicing certain safety practices in food preparation; Role of the United States Food and Drug Administration in promoting food safety practices.

  • NEHA takes position on Food Code.  // Journal of Environmental Health;Jul/Aug1996, Vol. 59 Issue 1, p32 

    Presents the position paper of the National Environmental Health Association regarding the FDA Food Code 1995. Highlights on the pros and cons of the Code; Provisions which need revision; Recommended action.

  • HACCP Notes.  // National Provisioner;Jan99, Vol. 213 Issue 1, p50 

    Reports on developments concerning the implementation of the Hazard Analysis and Critical Control Point (HACCP) in the United States food processing industry. Partnership between the US Food Safety & Inspection Service and the Food and Drug Administration to enhance food animal producers'...

  • What's up at the FDA?  // Restaurant Business;9/1/93, Vol. 92 Issue 13, p58 

    Presents a summary of the Food and Drug Administration's (FDA) Food Code. Management's knowledge of foodborne illnesses, cooling temperatures and sanitation practices; Employees' health screening; Emphasis on cooking time and temperature of meat; Cooling temperatures; Implementation of Hazard...

  • FDA's '97 Food Code spells out big revisions in restaurant health inspection protocols. Allen, Robin Lee; Zuber, Amy // Nation's Restaurant News;02/23/98, Vol. 32 Issue 8, p86 

    Focuses on commendation given by the food safety community to the US Food and Drug Administration's (FDA) 1997 Food Code and its emphasis on the proper handling of food products. Provisions of the FDA guidelines; Implications of the Food Code to restaurateurs; Expected changes in restaurant...

  • Refrigeration Control Raised To A New Degree. Roche, Brad; Tryson, Lisa // Air Conditioning Heating & Refrigeration News;8/5/2002, Vol. 216 Issue 14, p12 

    Reports the released of the Food Code Recommendations by the U.S. Food and Drug Administration. Key features of the Food Code; Need of the restaurants to establish an effective Hazard Analysis and Critical Control Point plan; Focus on food safety protection.

  • Eyes on Safety. Babyak, Richard J. // Appliance Manufacturer;Jan2000, Vol. 48 Issue 1, p40 

    No abstract available.

  • FDA considering new food safety plan.  // FDA Consumer;Oct94, Vol. 28 Issue 8, p2 

    Discusses a new plan being considered by the Food and Drug Administration that would help prevent food-borne illnesses rather than just react to them. Intent to use Hazard Analysis and Critical Control Points (HACCP) for part or all of the United States food supply; Desire for public comment on...

  • FDA Takes Steps to Help Ensure the Safety of Imported Food.  // LC-GC North America;Aug2013, Vol. 31 Issue 8, p594 

    The article reports on the proposed rules announced by the U.S. Food and Drug Administration (FDA) aimed at helping to ensure that imported food meets the same safety standards as food produced in the U.S.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics