The Safe Meat Equation

Riell, Howard
December 2004
FoodService Director;12/15/2004, Vol. 17 Issue 12, p42
Trade Publication
Discusses the need for establishing food safety procedures in terms of receiving, storing and handling food products. Critical step in food safety according to Anthony Khattabi, executive chef for Delaware North's SportService division; Factors preferred by Khattabi in plant inspections; Significance of product approval; Mistakes often committed by foodservice employees in meat handling according to Mary Ivins, director of patient room service program at Morrison.


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