- Commercial sterility. // A-Z of Food Safety;2007, p66
A definition of the term "Commercial sterility" is presented. In relation to canning of goods, the term is used to describe the virtual total destruction of all micro-organisms and spores. Even if some non-pathogens survive the sterilisation process, the food product is generally considered safe.
- 4 Steps To Food Safety. // Current Health 2;Sep2005, Vol. 32 Issue 1, p16
Presents the steps to food safety suggested by the Partnership for Food Safety Education.
- Kitchen Confidential. // Current Health 2;Nov2006, Vol. 33 Issue 3, p7
A quiz concerning food safety and food handling is presented.
- Bacteria in Food? That's So Sick! // Current Health 1;Sep2005, Vol. 29 Issue 1, p26
Presents a guide for food safety.
- Play it safe! Hernandez, Jorge // Restaurant Hospitality;Jun99, Vol. 83 Issue 6, p100
Focuses on how to find potential food safety hazards. How to begin providing safe food; Evaluation of the storage areas; Tips in food preparation.
- CONDUCTING A HAZARD ANALYSIS. Norton, Char // Restaurant Hospitality;Sep2002, Vol. 86 Issue 9, p82
Looks at the actual process of hazard analysis of food. Issues to consider during hazard analysis; Purposes of hazard analysis; Types of hazards. INSET: Common biological hazards and risks.
- In this Edition. Ebodaghe, Denis // Small Farm Digest;Summer2013, Vol. 16, p2
The article discusses various reports published within the issue which includes topics on food safety on the farm, the Food Safety Modernization Act and safe handling of fresh-cut fruits and vegetables.
- What Would You Do? // Good Housekeeping;Nov2009, Vol. 249 Issue 5, p140
A quiz concerning food safety is presented.
- PROTEIN BY THE NUMBERS. // National Provisioner;Jan2014, Vol. 228 Issue 1, p198
Statistics are presented on the number of people who wash their hands with soap and water, properly store leftovers within two hours of serving, and use thermometer to check the doneness of meat and poultry items from 2009 to 2013.