The Personal and General Hygiene Practices of food Handlers in the Delicatessen Sections of Retail Outlets in South Africa
- The First 48 Hours. // American Fruit Grower;Jun2013, Vol. 133 Issue 6, p14
The article presents a strategy for effectively managing a food safety crisis in its first 48 hours, which according to Michigan State University Extension should include being proactive, practicing openness and empathy and taking responsibility.
- The role of the research chef. // Restaurant Business;Dec2005, Vol. 104 Issue 16, p53
The article focuses on the role of the research chef. The role of the research and development (R&D) chef is to provide creative culinary services to the development team. New menu item development is key to the job, but that's not all. Chefs must develop procedures, evaluate ingredients, refine...
- A Baseline Assessment of U.S. Naval Food Facilities Using the Food Code's New Risk-Based Inspection Program. Boyd, L. T. Derek // Journal of Environmental Health;Nov2007, Vol. 70 Issue 4, p27
The Food and Drug Administration (FDA) has developed a new method for assessing food safety in retail establishments using a risk factor-based approach for prevention of foodborne illness. The study reported here surveyed facilities in the Navy's San Diego jurisdiction (11 fast-food and 22...
- 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...
- Food Safety Training A La Carte. Hernandez, Jorge // Food Management;Nov2000, Vol. 35 Issue 11, p77
Presents the food safety procedures identified by the National Restaurant Educational Foundation as the most common industry practices used in training restaurant managers and foodhandlers in the United States. Classroom training; Use of Web-based training programs; Qualifications of food...
- Handle with Care. Amer, Suzie // Restaurant Business;10/1/2002, Vol. 101 Issue 16, p16
Focuses on the technicalities of food safety guidelines for the restaurants in the U.S. Changes in the Food and Drug Administration food code; Components of safe food handling; Unawareness of the restaurants on the adjustments made to the food code.
- Is Your Food Safety Plan Working? Hernandez, Jorge // Restaurant Hospitality;Sep99, Vol. 83 Issue 9, p120
Discusses the critical control points (CCP) that must be considered in the development process of a food safety plan in the restaurant industry in the United States. Ways on how to determine CCP; Ways to monitor CCP; Explanations from industry officials.
- Taking It Step-By-Step. Norton, Char // Restaurant Hospitality;Jan2002, Vol. 86 Issue 1, p54
Deals with the implementation of the hazard analysis of critical control points (HACCP) program for managing food safety in restaurants. Significance of the program; Procedure of the HACCP program; HACCP policies for planning and preparation.
- NRN Food Safety Roundtable 2001. // Nation's Restaurant News;04/16/2001, Vol. 35 Issue 16, p60
Presents the views of an expert panel regarding food-safety issues and concerns in the restaurant industry of the United States. Restaurateurs and foodservice executives who took part in the panel discussion; Controversies concerning mad cow disease and bioengineered crops.