Safety First (and Then Some)
- the devil's in the details. Biars, Lee // Food & Drink;Winter/Spring2010, p12
The article offers tips for the food service industry on food safety. It says that offering incentives to employees could encourage them to follow proper food-safety procedures. According to the article, thermometer should be given to all kitchen employees and demand them to utilize it to ensure...
- Keeping Take-Out Food Safe. Milliorn, Mike // Food Management;Sep2001, Vol. 36 Issue 9, p82
Focuses on the safety of take-out foods. Avoidance of risk factors by maintaining proper temperature and reheating; Awareness of food operators on proper food safety procedures; Steps for correct observance of food safety precautions.
- Be Smart! Be a Part of Safety Month. Hernandez, Jorge // Food Management;Aug2000, Vol. 35 Issue 8, p76
Features the sixth annual National Food Safety Education Month scheduled for September 2000. Participation of restaurants and food service operators; Release of an activities guide by the Foundation's Council; Selection of Marcel Desaulniers as chairman of the food safety education campaign.
- It's Time for a National, Coordinated Approach to Addressing Food Safety. Lawn, John // Food Management;Jan2002, Vol. 37 Issue 1, p6
Comments on the aspects of food safety in the U.S. Remarks on the number of illnesses connected to food safety incidence in food service; Accounts on the cases of food safety sabotage; Awareness of hospitals on the issue of food safety.
- To KeepFood Safe, Serve It Safe. Hernandez, Jorge // Food Management;Aug2001, Vol. 36 Issue 8, p84
Presents some general guidelines on how food service operators can store, display and serve food products at temperatures that will keep them safe sanitary at all times. Proper holding guidelines for cold and hot foods; Guidelines for servers and kitchen staff; How to serve food safely.
- Food in Canada: Eat at your own risk. Flegel, Ken; MacDonald, Noni E.; Coutts, Jane; Hébert, Paul C.; Stanbrook, Matthew B. // CMAJ: Canadian Medical Association Journal;12/13/2011, Vol. 183 Issue 18, pE1274
The authors reflect on the need for Canada to acquire food safety standards. They mention that public and private oversight of food safety need to be reformed to assure uniform practices throughout the country to create comparisons among various suppliers, regions and kinds of food. They state...
- Retail Foodservice Employees' Perceptions of Barriers and Motivational Factors That Influence Performance of Safe Food Behaviors. Strohbehn, Catherine; Shelley, Mack; Arendt, Susan; Correia, Ana-Paula; Meyer, Janell; Ungku Fatimah Ungku Zainal Abidin; Jinhyun Jun // Food Protection Trends;May/Jun2014, Vol. 34 Issue 3, p139
This study identified the barriers and motivational factors that influence nonsupervisory foodservice employees' decisions to perform safe food handling behaviors. Responses to a bilingual questionnaire were received from 1,103 employees working in four types of retail foodservice. Respondents...
- How to develop a food safety program. Hernandez, Jorge // Food Management;Jan1999, Vol. 34 Issue 1, p66
Presents tips for developing a Hazard Analysis Critical Control Point (HACCP) food safety program. Importance of food safety programs for food service operations; Evaluation of establishment's commitment to food safety; Evaluation of existing education and training programs; Evaluation of...
- Be Smart! Be a Part of Safety Month. Hernandez, Jorge // Restaurant Hospitality;Aug2000, Vol. 84 Issue 8, p100
Provides information on the efforts of the food service industry to promote food safety. Education campaigns on food safety; Theme of the Annual National Food Safety Education Month for year 2000; Public awareness in the proper food handling procedures.