Hospital operator's radar reads 'food safety' more than ever
- The Little Things Still Matter. Schilling, Becky // FoodService Director;6/15/2009, Vol. 22 Issue 6, p20
The article reports on the food safety challenges for U.S. food service operators and ways to overcome them. They consider properly washing hands and preventing cross contamination as the biggest issues on food safety. Thomason Hospital food and nutrition director Phil Arnold explained the...
- Supporting the Front Lines. Lang, Joan // FoodService Director;2/15/2007, Vol. 20 Issue 2, p52
the article looks at the efforts of Pittsburgh, Pennsylvania-based food service company Parkhurst Dining Services to implement food safety measures. Food safety and security director Bill Moore subscribes to a daily monitoring system that issues advisories about food-related events including...
- Catering is key to revenue turnaround. Lang, Joan // FoodService Director;11/15/97, Vol. 10 Issue 11, p120
Presents how catering can be regarded as a way of increasing revenue for Larry Bauman, director of nutritional services for Citizen Memorial Hospital. Expanding foodservices to the community; Improvement in the quality of food; Target consumers of Bauman. INSET: Typical menus..
- Cleaner operationsâ€¦ECOLAB. Lavecchia, Gina // Food Management;Oct2002, Vol. 37 Issue 10, p90
Ecolab Inc. is a leader in food service safety and sanitation services with more than 75 years of experience in the field. Circle of Clean product offered by Ecolab provides a circle of protection by surrounding each of its clients' operations with a customized, comprehensive array of...
- Risky Business. Wellman, David // Frozen Food Age;Jul2003, Vol. 51 Issue 12, p8
Presents an article about the risks associated with the food industry in the U.S. Safety issues surrounding the industry; Sanitation-related problems in food preparation; Responsibility of the industry to consumers.
- sanitize it! Biars, Lee // Food & Drink;Spring/Summer2010, p10
The article discusses the need for foodservice operators to know the difference between cleaning and sanitizing, to ensure a safe environment. It is pointed out that cleaning means to remove anything that can be seen with the naked eye, while sanitizing means to reduce the number of...
- Fortbildung zum Thema Food Safety. // Lebensmittel Zeitung;4/4/2014, Issue 14, p52
The article offers information on a six months training on food safety by the German Professional Association of Nutritional Sciences Berufsverband Oecotrophologie (VDOE) to be held in Bonn, Germany starting September 2014.
- Food safety in hospital: knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy. Buccheri, Cecilia; Casuccio, Alessandra; Giammanco, Santo; Giammanco, Marco; La Guardia, Maurizio; Mammina, Caterina // BMC Health Services Research;2007, Vol. 7, p45
Background: Food hygiene in hospital poses peculiar problems, particularly given the presence of patients who could be more vulnerable than healthy subjects to microbiological and nutritional risks. Moreover, in nosocomial outbreaks of infectious intestinal disease, the mortality risk has been...
- Hospital food safety measures reduce risk of contaminated hospital food. // Healthcare Purchasing News;Apr2014, Vol. 38 Issue 4, p8
The article discusses a study by researchers from the University Hospital of Geneva in Switzerland, in collaboration with the Food Control of Geneva, which found that 80 percent of raw chicken used in hospital in food was contaminated with a form of antibiotic-resistant Escherichia coli bacteria.