- Food Safety. Hernandez, Jorge // Food Management;Nov2001, Vol. 36 Issue 11, p57
Presents tips for the proper cleaning and sanitizing food service operations in the United States. Types of cleaning agents; Guidelines for the safety manipulation of sanitizing agents; Conditions for the necessity of changing sanitizing solutions. INSET: USING HAZARDOUS MATERIALS SAFELY..
- Attention to detail includes proper care of flatware items. Yetzer, Elaine // Hotel & Motel Management;01/15/2001, Vol. 216 Issue 1, p51
Focuses on the importance of proper care of cutlery that is presented with each meal in the food-and-beverage department of hotel operations. Addition of a mechanical aspect to cleaning procedures; Machines used for cleaning cutlery.
- Cleaning & sanitizing. Hernandez, Jorge // Food Management;Jan2000, Vol. 35 Issue 1, p80
Focuses on the proper cleaning and sanitizing of facilities and equipment of food service establishments. Development, implementation and verification of a Hazard Analysis Critical Control Point system; Process of cleaning and sanitizing food-contact items; Identification of cleaning and...
- Clean Machines. Riell, Howard // FoodService Director;11/15/2004, Vol. 17 Issue 11, p56
Offers tips on cleaning foodservice equipment. Health repercussions of a failure to clean and sanitize equipment; Importance of proper employee training in cleaning equipment; Difference between cleaning and sanitizing. INSET: Protect patrons, avoid damages.
- Sanitation Standards Savvy. Hernandez, Jorge // Restaurant Hospitality;Oct2001, Vol. 85 Issue 10, p68
Focuses on the importance of cleaning and sanitation in restaurant and food service operations. Difference between cleaning and sanitation; Suggestions for cleaning and sanitation; Need for sanitation standards. INSET: CLEANING AND SANITIZING GUIDELINES.
- Hand Sanitation in the Field. Mann, Jim // Food Management;Sep2009, Vol. 44 Issue 9, p60
The article discusses the significance of sanitwice protocol as an effective sanitizer for no-water foorservice situations in the U.S. It notes that when running water is not available or is inconvenient to use, this protocol can be an effective alternative as long as its implementation is...
- Pest Prevention. Barcay, S. John // PMQ Pizza Magazine;Sep2011, Vol. 15 Issue 7, p44
The article offers information on how restaurant owners can prevent pest problems. The common pests found in the food service industry include cockroaches, mice and rats. Several steps are suggested to help prevent pests from becoming a problem in one's facility, including maintaining the...
- Special Detergents, Run-Schedules Help, Too: Pot Scrubbers Cut Kitchen Labor Load. Chater, Amanda // FoodService Director;03/15/99, Vol. 12 Issue 3, p142
Points out that pot scrubbers can minimize kitchen labor load. How the equipment works; Comments from food service directors; Institutions that installed the equipment.
- Off the wall: Improve kitchen cleanability by eliminating legs and bases on equipment. Frable Jr., Foster // Nation's Restaurant News;06/26/2000, Vol. 34 Issue 26, p28
Gives advice on simplifying the cleaning of kitchens of food service operations. Advantages of using cantilevered cooking suites; Ease of cleaning under equipment without multiple legs, drain lines and exposed utility services; AVTEC's offering of custom-designed cantilevered mounting for...