FDA guide for produce safety
- HOT TO Handle. Scarpa, James // Meat & Deli Retailer;Sep2007 Supplement, Vol. 6, p14
The article discusses the proper hot-food handling. According to the U.S. Food and Drug Administration, the rule of proper hot-food handling is to keep potentially hazardous foods at a temperature of 135Â°Fahrenheit or higher. Hazardous foods are those that have moisture, protein and neutral...
- Cutting it close. Major, Meg // Progressive Grocer;8/1/2004, Vol. 83 Issue 11, p73
Looks at the produce-handling practices of retailers and suppliers of the U.S. fresh-cut industry. Motivation of the U.S. Food & Drug Administration for investigating the produce-handling practices of the industry; Advices to produce buyers in ensuring food safety; Factors that affects food safety.
- Industry balks at FDA HACCP plan. // FoodService Director;12/15/98, Vol. 11 Issue 12, p22
Reports on the National Restaurant Association's criticism on the United States Food & Drug Administration's plan for a pilot program aimed at determining how Hazard Analysis Critical Control Points food safety techniques can be applied in the food service industry.
- FDA New Food Security Guidelines Affect Franchise Networks. Kirsch, Mark A.; Young, Anthony L. // Venulex Legal Summaries;2002 Q1, p1
The article deals with the effect of the new food security guidelines by the U.S. Food & Drug Administration on franchise networks. The guidelines focuses on seven areas of concern such as the management of food safety, the physical facility, employees and finished products. It also highlights...
- FEDERAL FUNDS FOR FOOD SAFETY: FDA doles out grants for f/s education programs. // FoodService Director;12/15/2000, Vol. 13 Issue 12, p20
Focuses on the food service education programs of counties and state foodservice regulatory agencies across the United States (U.S.) to be funded by the U.S. Food and Drug Administration. Enhancement of foodservice establishments in Cerro Gordo County, Iowa; Information on Food Handler's Card...
- Cooling of Foods in Retail Foodservice Operations. ROBERTS, KEVIN R.; OLDS, DAVID A.; SHANKLIN, CAROL; SAUER, KEVIN; SNEED, JEANNIE // Food Protection Trends;Jan/Feb2013, Vol. 33 Issue 1, p27
The Food and Drug Administration's Model Food Code requires that food be cooled from 57.2Â°C to 21.1Â°C (135Â°F to 70Â°F) within two hours and from 57.2Â°C to 5Â°C (135Â°F to 41Â°F) within a total of six hours. The FDA defines cooling as a critical control point essential to...
- Maintaining Fruit Safety And Sanitation. Mitcham, Elizabeth J. // American Fruit Grower;Jun2004, Vol. 124 Issue 6, p47
Discusses the importance of food safety to the produce industry. Details of a document published by the U.S. Food and Drug Administration in response to foodborne illness outbreaks; Role of worker hygiene in food safety programs; List of resources on food safety and sanitation.
- Industry Out Front With Food Safety Programs. HARPER, ROSEANNE // SN: Supermarket News;10/1/2012, Vol. 60 Issue 40, p30
The article presents concerns of the produce industry on the unpublication of the Food Safety Modernization Act of the Food and Drug Administration (FDA) in the U.S. It states that the produce sector is worried about it because it teamed up with government agencies to enhance programs on food...
- 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...