Tracking Time and Temps
- An ounce of prevention. Stevens, Shawn K. // National Provisioner;Jun2012, Vol. 226 Issue 6, p12
The article discusses the author's views on the importance of food-safety fundamentals among food processors in preventing foodborne illnesses. He explains that all processing operations are different and food processors must work at ways to improve and streamline their food safety systems. The...
- Food Safety Education: What Should We Be Teaching to Consumers? Medeiros, Lydia C.; Hillers, Virginia N.; Kendall, Patricia A.; Mason, April // Journal of Nutrition Education;Mar/Apr2001, Vol. 33 Issue 2, p108
Examines food safety education programs aimed at decreasing the risk of foodborne diseases among consumers. Five major control factors for pathogens; Incidence of foodborne diseases; Consumer behaviors regarding food handling at home.
- 10 fast facts about safe food handling. // Asian Pacific Post;6/7/2012, p13
This article presents facts about safe food handling, which include the importance of adopting safer food handling practices, how to judge the safety of food and the effect of a foodborne illness on pregnancy.
- Still a Jungle. Sheingate, Adam // Democracy: A Journal of Ideas;Summer2012, Issue 25, p48
An essay is presented on the politics of food safety in the U.S. It notes the need for the government to have more effective tools to prevent foodborne illnesses to truly improve the country's food safety and to have remedies on problems of administrative overlap so that people can manage the...
- The Food Industry's Current and Future Role in Preventing Microbial Foodborne Illness Within the United States. Doyle, Michael P.; Erickson, Marilyn C.; Alali, Walid; Cannon, Jennifer; Deng, Xiangyu; Ortega, Ynes; Smith, Mary Alice; Zhao, Tong // Clinical Infectious Diseases;7/15/2015, Vol. 61 Issue 2, p252
During the past century, the microbiological safety of the US food supply has improved; however, many foodborne illnesses and outbreaks occur annually. Hence, opportunities for the food industry to improve the safety of both domestic and imported food exist through the adoption of risk-based...
- Minimize Your Risk of Foodborne Illness. // Women's Nutrition Connection;Apr2013, Vol. 16 Issue 4, p1
The article discusses a report from the Centers for Disease Control and Prevention (CDC) in the U.S. which indicates that approximately 48 million Americans have a food-related illness every year. Senior clinical dietitian Kin Valenza mentions four important steps to food safety including...
- FDA Reports High Enrollment in Voluntary National Retail Food Regulatory Program Standards. // Journal of Environmental Health;Jul/Aug2007, Vol. 70 Issue 1, p68
This article discusses the U.S. Food and Drug Administration's (FDA's) Draft Voluntary National Retail Regulatory Program Standards designed to reduce retail food and food service related foodborne illnesses by promoting food safety inspection program improvements. The standards encourage...
- New Food-Safety Rules Proposed. Hamstra, Mark // SN: Supermarket News;7/13/2009, Vol. 57 Issue 28, p6
The article reports on the new food safety proposals announced by U.S. administration. The U.S. administration has pledged more cooperation among government agencies responsible for food safety in the U.S., improved surveillance and enforcement, and a focus on prevention of outbreaks of...
- Summer Food Safety Tips. March, Keith // Medical Update;2003, Vol. 28 Issue 12, p7
Offers food safety tips. Importance of hand washing before preparing meals; Risk factors in foodborne illnesses; Symptoms of foodborne diseases.