IN A FOOD SAFETY CRISIS: How to deal with the media
- The buck stops at your dining-room table: Serve food safety as a main-course dish. // Nation's Restaurant News;04/21/97, Vol. 31 Issue 16, p57
Editorial. Comments on the role of foodservice operators in ensuring the safety of the food they serve. Increasing number of food-borne illness incidents in the United States; Proposed solutions concerning this problem; Need for foodservice operators to do all they can to protect themselves...
- Make Food Safety a Criteria in Kitchen Design. Lawn, John // Restaurant Hospitality;Sep2005, Vol. 89 Issue 9, p104
Interviews Bill Eaton, president of Ciniâ€¢Little International, on food safety in the restaurant business. Impact of food safety concerns on kitchen design; Issues regarding handwashing to prevent foodborne illnesses; Changes in terms of displaying food.
- Disneyland's Berry headlines HFM National Training Conference. // Food Management;Dec97, Vol. 32 Issue 12, p14
No abstract available.
- BACTERIA BUSTERS. Gregerson, John // Food Engineering;Sep2001, Vol. 73 Issue 9, p62
Reports the application of irradiation on foods in the United States. Concern on foodborne illness; Endorsement of the technology by health and government agencies; Agreement of food suppliers on the safety of irradiated foods.
- Food safety: Reducing the risk of food-borne illness at camp. Schirick, Ed // Camping Magazine;Jul/Aug98, Vol. 71 Issue 4, p12
Discusses ways on how to reduce the risk of food-borne illness at camps in the United States. Keeping hands and utensils clean; Cleaning utensils after preparing different foods; Cooking at proper temperature; Storage of foods.
- The Trouble With Tomatoes. Gordon, Rosemary // American Vegetable Grower;Jul2008, Vol. 56 Issue 7, p4
The author offers insights on the effect of the foodborne illness outbreak in tomatoes on the U.S. tomato market. She notes that the number of individuals who had confirmed cases of Salmonella saintpaul obtained from tomatoes has increased. She says that this has affected not only the tomato...
- Magnitude of hygienic practices and its associated factors of food handlers working in selected food and drinking establishments in Mekelle town, northern Ethiopia. Lalit, I.; Brkti, G.; Dejen, Y. // International Food Research Journal;2015, Vol. 22 Issue 6, p2650
Food service establishments are the sources of food borne illnesses and the food handlers contribute to food borne illness outbreaks. Purpose of this study was to assess the magnitude of hygienic practices and its associated factors on food handlers working in selected food and drinking...
- NEWS DIGESTS. // Nation's Restaurant News;7/7/2003, Vol. 37 Issue 27, p26
Presents news and developments relevant to the food service industry in the U.S. compiled as of July 2003. Food service contract between the food company, Aramark Corp. and Empire Health Services of Spokane, Washington; Prevalence of food-borne illness in school cafeterias in Washington;...
- Industry applauds Clinton's $43M food-safety plan. Allen, Robin Lee // Nation's Restaurant News;2/10/97, Vol. 31 Issue 6, p1
Reports on the food service industry's praise for United States President Bill Clinton's proposal to improve the nation's food-safety efforts. Amount of budget proposed by Clinton; Impact of the proposal on the industry's image; Recipients of the funding proposed by Clinton; Background on the...