TITLE

Knowing What's in Storage

AUTHOR(S)
Riell, Howard
PUB. DATE
July 2006
SOURCE
FoodService Director;7/15/2006, Vol. 19 Issue 7, p56
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article offers tips on how foodservice operators can control access to their facilities. The food storage guidelines of the Hazard Analysis and Critical Control Point (HACCP) method requires the regulation of everything from employee practices and inventory management to airflow, equipment maintenance and more. Experts agree that proper storage begins with the basics. Robert Savage of HACCP Consulting Group LLC said that operators must follow first in, first out procedures, and make sure that no food exceed their expiration dates.
ACCESSION #
21675409

 

Related Articles

  • Gestión del análisis de peligros y puntos críticos de control. MORENO GUAVITA, MARÍA JULIANA // Tecnura;2012, Vol. 16 Issue 33, p141 

    The purpose of this article is to present a theoretical review of the benefits and limitations of the system called HACCP (Hazard Analysis Critical Control Points). The HACCP system has proved to be a good implementation choice (with its seven principles) as a regulatory and preventive...

  • HACCP Guidelines for Real-Life Operators. Lawn, John // Restaurant Hospitality;Aug2005, Vol. 89 Issue 8, p144 

    This article discusses the significance of Hazard Analysis and Critical Control Points (HAACP) guidelines for food-service operators in the U.S. To the food-service industry at large, it was an almost unnoticed provision in the 2004 Child Nutrition and WIC Reauthorization Act. It required that...

  • Training of food handlers.  // A-Z of Food Safety;2007, p398 

    An encyclopedia entry for training of food handlers is presented. It suggests that food handlers must receive appropriate supervision and be instructed or trained in food hygiene to enable them to handle food safety based on the principles of hazard analysis and critical control point (HACCP)....

  • HACCP Guidelines for Real-Life Operators. Lawn, John // Food Management;Aug2005, Vol. 40 Issue 9, p65 

    Discusses the impact of the new Hazard Analysis and Critical Control Points (HACCP) guidelines on the food service industry in the U.S. Provision of HACCP; Coverage of the HACCP-compliance implementation guidelines released by the U.S. Department of Agriculture; Citation of preferred food safety...

  • New ISO food safety standard.  // Food Manufacture;Sep2003, Vol. 78 Issue 9, p64 

    Reports on the development of an International Standardization Organization standard on food safety and Hazard Analysis and Critical Control Point systems by the end of 2004 in Europe. Scope and coverage of the proposed standard; Need to harmonize food standards devised on a national level to...

  • THE NEW HEALTH INSPECTION PROCESS. Jacobs, Don // Restaurant Hospitality;Nov2003, Vol. 87 Issue 11, p76 

    Reports that the U.S. Food Code has tightened its focus on a hazard analysis critical control points (HACCP) approach to ensure safe food productions in the U.S., as of November 2003. Details of the revision made to the code; Requirements of the HACCP procedure.

  • The New Health Inspection Process. Jacobs, Don // Food Management;Jun2003, Vol. 38 Issue 6, p76 

    The article focuses on inspection processes in various restaurants. The U.S. Food Code is revised biannually, and the version has noticeably tightened its focus on a HACCP (Hazard Analysis Critical Control Points) approach to ensuring safe food production systems. In application, the Code has...

  • POINT/COUNTER. Sperber, William H.; Doyle, Michael P. // Infectious Disease News;Nov2011, Vol. 24 Issue 11, p11 

    The article presents a debate on whether or not existing hazard analysis and critical control point (HACCP) programs are adequate to maintain a safe food supply.

  • PACKAGING GROUP LOOKS TO HACCP FOR SAFETY. Demetrakakes, Pan // Food & Beverage Packaging;Feb2009, Vol. 73 Issue 2, p18 

    The article profiles the Food Safety Alliance for Packaging (FSAP), a coalition of the largest consumer packaged goods (CPG) companies in the U.S. The mission of the organization is to elevate food packaging safety awareness and provide avenues for tools and training for the packaging supply...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

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

Try another library?
Sign out of this library

Other Topics