As Top Source of Food Contamination: Consumers blame f/s most
- WHAT TO DO, WHAT NOT TO DO: HANDLING A FOOD CRISIS. Riell, Howard // FoodService Director;10/15/2000, Vol. 13 Issue 10, p126
Gives pieces of advice on how foodservice operators should handle food crisis. Reason for the importance of knowing the number of people infected with food-borne diseases; Incubation period of salmonella; Possible causes of food contamination.
- Designing a National Restaurant Inspection Disclosure System for New Zealand. Filion, Katie; Powell, Douglas // Journal of Food Protection;Nov2011, Vol. 74 Issue 11, p1869
The World Health Organization estimates that up to 30% of individuals in developed countries become ill from contaminated food or water each year, and up to 70% of these illnesses are estimated to be linked to food service facilities. The aim of restaurant inspections is to reduce foodborne...
- Proceed with caution. Breuhaus, Brian // Restaurant Business;07/01/98, Vol. 97 Issue 13, p27
Looks at food safety concerns of food operators in the United States. Overview on the outbreak of salmonella contamination in the Mexican restaurant Margaritas y Amigas which resulted to the closure of the business; Average number of cases of food contamination, according to the Centers for...
- Is street food safe? Carter, Clint // Men's Health;Jul2010, Vol. 25 Issue 6, p152
The article presents tips on how to check food from street carts for poor handling and contamination.
- NRN Food Safety Roundtable 2003. // Nation's Restaurant News;7/7/2003, Vol. 37 Issue 27, p54
Features the Nation's Restaurant News' Food Safety Roundtable 2003 in the U.S. focusing on the prevention of accidental or natural food contamination. Participants for the discussion; Development of food security protocols; Panelists and food service executives.
- Keeping It Clean. Hernandez, Jorge // Restaurant Hospitality;Mar2000, Vol. 84 Issue 3, p104
Discusses information on cross-contamination, the transfer of foodborne microorganisms from food to food. Methods of prevention; Steps to follow to ensure proper handwashing; Discussion on safe food serving.
- Market basket. // Food Management;Mar1999, Vol. 34 Issue 3, p53
Presents notes related to food. Foodservice promotions; Concern about salmonella outbreaks from alfalfa sprouts; Using herbs and spices to get rid of pests; Amount of time devoted by Americans to their midday meal; Benefits of vitamin K intake.
- Issues and Concerns in HACCP Development and Implementation for Retail Food Operations. McSwane, David; Linton, Richard // Journal of Environmental Health;Jan/Feb2000, Vol. 62 Issue 6, p15
Abstract The Hazard Analysis Critical Control Point (HACCP) system has become the most widely accepted program for controlling food safety. HACCP programs for manufactured foods have focused on eliminating or reducing foodborne hazards by controlling time, temperature, pH, and the water activity...
- How to avoid cross-contamination. Carrera, Nora // Restaurant Hospitality;Jun96, Vol. 80 Issue 6, p98
Discusses how food service companies can prevent cross-contamination. Implementation of food-safety programs; Designing of menus in-house; Use of materials developed by outside agencies such as Educational Foundation of the National Restaurant Association. INSETS: Brew-ha-ha?.;Food safety...