MAIN ELEMENTS OF: PROPER GLOVE USE
- Latex Glove Use by Food Handlers: The Case for Nonlatex Gloves. Ameratunga, Rohan; Ameratunga, Shanthi; Crooks, Christine; Simmons, Greg // Journal of Food Protection;Nov2008, Vol. 71 Issue 11, p2334
There is increasing concern that continued exposure to latex products can predispose individuals, particularly those who are atopic (allergy prone), to latex allergy. Latex allergy as a serious hazard has been well documented in the health care industry. There are also well-documented cases of...
- HANDS-ON TREATMENT. Senator, Jennifer; Peyton, Shyra // Atlanta;Oct2005, Vol. 45 Issue 6, p34
This article reports that the state of Georgia does not require employees of any establishment preparing ready-to-eat food to wear gloves. Instead, the state recommends that restaurants follow the regulations set forth in the 2001 U.S. Food and Drug Administration food code, which states that...
- Be Smart! Be a Part of Safety Month. Hernandez, Jorge // Restaurant Hospitality;Aug2000, Vol. 84 Issue 8, p100
Provides information on the efforts of the food service industry to promote food safety. Education campaigns on food safety; Theme of the Annual National Food Safety Education Month for year 2000; Public awareness in the proper food handling procedures.
- International Food Safety Congress: Education in proper techniques can stamp out food-borne illness. Farquharson // Nation's Restaurant News;12/13/99, Vol. 33 Issue 50, p32
Comments on food-safety issues. Need to educate employees in proper food handling techniques; International Food Safety Council's hosting of the International Food Safety Congress 2000 in Orlando, Florida.
- BY AUDITING SUPPLIERS: ENSURING SAFE SUPPLIES. Riell, Howard // FoodService Director;6/15/2002, Vol. 15 Issue 6, p88
Discusses the role of food safety and sanitation in the purchasing and receiving of food supplies. Increase in the number of food service operators who audit their vendors as of June 2002; Details of proper food auditing; Factors related to food safety issues.
- Every Kitchen's Dirty Little Secret: Cardboard-Bacteria Superstore and Roach Motel. Krall, Ken // Journal of Environmental Health;Mar2003, Vol. 65 Issue 7, p24
Discusses momentum growth in time, temperature and basic food handling and increased awareness in food service industry in the United States. Information on the most neglected medium of contamination; Description of the cross-contamination; Recommendation for improving food safety and food...
- Beware the Ever-Present Norovirus. Mann, Jim // Food Management;Sep2008, Vol. 43 Issue 9, p62
The article offers information on the implications of nororvirus on food safety. According to the author, noroviruses are group of common contaminants that cause gastroenteritis which is believed to be the causes of gastroenterities incidents. In addition, the author notes that noroviruses are...
- Don't Trust -- Verify. Norton, Char // Food Management;Feb2003, Vol. 38 Issue 2, p68
Once the structure for a HACCP program is in place, one needs to verify that the system is working as intended. Once the monitoring procedures have been set for a HACCP program and identified specific corrective actions to take when there is a failure to meet established critical limits, the...
- Not Documented? It Didn't Happen. Sklare, Steven // Restaurant Hospitality;Sep2012, Vol. 96 Issue 9, p64
The article focuses on the need for food safety and documentation at foodservice operations. It is noted that a food safety plan is needed for preparing food to be served to the public irrespective of the size of the foodservice operation. It is mnetioned that state health department officials...