Identifying and Preventing: Staff Safety Hazards

Riell, Howard
January 2000
FoodService Director;01/15/2000, Vol. 13 Issue 1, p132
Trade Publication
Deals with the safety hazards faced by foodservice employees. How to promote safety awareness among the employees; Why the kitchen floor presents the most danger; Safety precautions when using knives; Protective equipment and supplies that must be used.


Related Articles

  • Sharing tips on trips and falls. Smith, S.L. // Occupational Hazards;May97, Vol. 59 Issue 5, p61 

    Discusses tips on how to prevent slips, trips and falls in the food service industry as shared by safety and risk managers and operators of different food establishments. Common causes of slips and falls encountered by restaurant employees; Suggestions on ways to prevent slips, trips and falls;...

  • Educational Foundation and HTV to host Food Safety Summit.  // Nation's Restaurant News;8/28/95, Vol. 29 Issue 34, p50 

    Reports on the `Food Safety Summit,' a televised panel discussion for the foodservice industry in the United States. Sponsors; Panelists; Topics for discussion; Comments from Kyle Marie Gould, manager of technical education and food safety for The Educational Foundation; Broadcast schedule.

  • Temporary public eating places: Food safety knowledge, attitudes and practices. Manning, Carolyn K.; Snider, O. Sue // Journal of Environmental Health;Jul/Aug1993, Vol. 56 Issue 1, p24 

    Assesses the food safety attitudes, knowledge and practices of food service workers in temporary eating places in Delaware with the use of a questionnaire and an observation checklist. Personal hygiene; Attitudes to cooling/reheating, temperature control and cross contamination; Availability of...

  • Common sense practices to prevent: Slips, trips & falls. Riell, Howard // FoodService Director;1/15/97, Vol. 10 Issue 1, p150 

    Presents tips on preventing accidents in foodservice establishments. Three types of surface; Grease slips; Daily reinforcement; State of the health of the individuals. INSETS: 6 ladder safety tips.;Unseen hazards: What to look for..

  • Attn: School foodservice directors and other commodity purchasers. Salkin, Stephanie // FoodService Director;10/15/97, Vol. 10 Issue 10, p108 

    Presents information on food safety. Salmon purchases by the United States Department of Agriculture (USDA); Packaging of ham by the USDA; Recall of uncooked or frozen beef patties by Hudson Food Products; Public concern of food safety; Other information.

  • Industry calls for safer handling. Liebeck, Laura // Discount Store News;9/1/97, Vol. 36 Issue 17, p33 

    Shares the launching of a broad-based public education campaign on food safety aimed at consumers led by the Partnership for Food Safety Education in September 1997 in United States. Basic food safety steps; Largest ground beef recall; Information about the Hazard Analysis Critical Control...

  • Cleaning & sanitizing. Hernandez, Jorge // Food Management;Jan2000, Vol. 35 Issue 1, p80 

    Focuses on the proper cleaning and sanitizing of facilities and equipment of food service establishments. Development, implementation and verification of a Hazard Analysis Critical Control Point system; Process of cleaning and sanitizing food-contact items; Identification of cleaning and...

  • How to develop a food safety program. Hernandez, Jorge // Food Management;Jan1999, Vol. 34 Issue 1, p66 

    Presents tips for developing a Hazard Analysis Critical Control Point (HACCP) food safety program. Importance of food safety programs for food service operations; Evaluation of establishment's commitment to food safety; Evaluation of existing education and training programs; Evaluation of...

  • 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...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics