Ensuring Safe Take-out

Riell, Howard
January 2006
FoodService Director;1/15/2006, Vol. 19 Issue 1, p38
Trade Publication
The article focuses on how foodservice operators in the U.S. can ensure safety of their take-out food items. Comments from John Zimmerman, a Sodexho zone director of quality assurance and food safety regarding food safety challenges are given. An explanation for food temperature zones was provided by Dr. Jill Hollingsworth, vice president of food safety for the Food Marketing Institute. INSET: Telltale take-out packaging.


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