The key is follow-up

Riell, Howard
January 1999
FoodService Director;01/15/99, Vol. 12 Issue 1, p139
Trade Publication
Comments on the importance of sanitation of food preparation areas as part of effective food service management strategies. Importance of washing, rinsing and sanitizing all food contact surfaces according to the National Restaurant Association; Types sanitizing solutions and products recommended for food service purposes; Emphasis on employee training for promoting proper sanitation practices. INSET: Factors that influence chemical sanitizers.


Related Articles

  • APPENDIX.  // Complete Guide to Securing Your Own U.S. Patent: A Step-by-Step ;2007, p345 

    A variety of algorithms, forms and other visual aids that relate to articles that appeared in the 2005 issue of "HACCP & Sanitation in Restaurants and Food Service Operations : A Practical Guide Based on the FDA Food Code With Companion CD-ROM," by Lora Arduser and Douglas Robert Brown are...

  • Library Corner.  // Journal of Environmental Health;Dec2004, Vol. 67 Issue 5, p33 

    The article presents a report on library corner, which is designed to supplement the articles in each issue by describing additional information resources pertaining to featured topics. Hazardous Materials Chemistry covers the basic concepts of chemistry, emphasizing the decision-making process....

  • To Reduce Norovirus Risk, Assess the "Dirty Dozen". Lawn, John // Food Management;Dec2008, Vol. 43 Issue 12, p50 

    An interview with Jim Mann, Executive Director of the Handwashing for Life Institute, is presented. When asked about how the food service industry deals with the risk of Norovirus contamination, Mann asserts that a broader and more integrated approach is needed to deal with Norovirus...

  • Dishing It Up. Bendall, Dan // Food Management;Nov2010, Vol. 45 Issue 11, p44 

    The article offers information on restaurant dishwashers and how to maximize its use without sacrificing proper sanitation. It discusses the four basic types of dishwashers such as undercounter models and single rack machines, which are for low to medium washing capacities, and rack conveyors...

  • Fingernail in food sparks restaurant brawl in Tibet. Kapner, Suzanne; Ruggless, Ron // Nation's Restaurant News;3/13/95, Vol. 29 Issue 11, p48 

    Reports on a riot which resulted from the discovery of a fingernail in a dish bought inside a restaurant in Lhasa, Tibet. Damage to several restaurants; Injuries to police officers.

  • Industry, Clinton administration agree on $43M food-safety policy. Allen, Robin Lee // Nation's Restaurant News;05/26/97, Vol. 31 Issue 21, p3 

    Focuses on the alliance of the President Bill Clinton Administration and the foodservice industry to improve safety of the nation's food supply. Release of funding for food-safety plan; Establishment of additional officers charged with identifying and communicating food hazards; Improvement of...

  • What you should know about them: Protective gloves. Riell, Howard // FoodService Director;3/15/97, Vol. 10 Issue 3, p210 

    Stresses the importance of the wearing of protective gloves among food service workers. Sanitation issues with regard to gloves; Misuse of gloves; Types of gloves; Do's and dont's on wearing gloves. INSET: Know your gloves: Different styles for different jobs..

  • ASFSA defends safety record at joint congressional hearing. King, Paul // Nation's Restaurant News;5/13/2002, Vol. 36 Issue 19, p1 

    Reports on the ability of American School Food Service Association members to prepare and serve safe food in Washington D.C. Increase in the number of foodborne illnesses at schools; Improvement for food safety through training programs; Purpose of the Congressional hearing on the unsafe...

  • Food Safety Starts At Your Back Door. Hernandez, Jorge // Food Management;Feb2001, Vol. 36 Issue 2, p86 

    Details the food safety measures in the food service industry. Impact of temperature on the cooking process and on the delivered ingredients; Formation of system record temperature; Inspection on the delivered foods and the deliverer.


Read the Article


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

Try another library?
Sign out of this library

Other Topics