In a Balanced Food Safety Program: Effective Handwashing
- Did you wash your hands? Faiola, Norm // Restaurant Hospitality;Apr94, Vol. 78 Issue 4, p142
Presents guidelines aimed towards restaurant employees in the proper washing of their hands. Importance of washing hands in the maintenance of the restaurant's sanitary standards in food handling and preparation; Techniques in washing hands.
- Labor's day. Boisclair, Marc // Restaurant Business;08/15/97, Vol. 96 Issue 16, p15
Focuses on the impact of the increase in federal minimum wage to restaurant business operators in the United States. National Restaurant Association members' preparations for the upcoming hike; Details on efforts of various restaurants in preparation for the wage hike.
- Labor gains? Boldt, Ethan // Restaurant Business;07/01/99, Vol. 98 Issue 13, p15
Reports on the National Restaurant Association's (NRA) issuance of a proposal that calls on the United States Department of Labor to treat 15-year-olds in the same manner as 16- and 17-year-olds, so restaurant operators can have an easier time recruiting younger workers. NRA members' confusion...
- Who are these people? Soeder, John // Restaurant Hospitality;Apr98, Vol. 82 Issue 4, p40
Provides information on a report by the National Restaurant Association (NRA), which looks at the typical restaurant employee. Comments from Thomas Kershaw, the NRA's chairman of the board; Percentage of restaurant employees who are female; Indepth look at other factoids from the report.
- Training and learning styles must be in sync for success. Walkup, Carolyn, // Nation's Restaurant News;06/09/97, Vol. 31 Issue 23, p72
Describes requirements in restaurant employee training, according to a seminar discussion by human-resources developer John Kidwell during the 1997 National Restaurant Association show in Chicago, Illinois. Need for trainers to know how to balance three training styles; Outline of learning...
- ServSafe program offers compliance in California. // Nation's Restaurant News;5/16/2011, Vol. 45 Issue 10, p27
The article offers information on the U.S. National Restaurant Association's ServSafe California Food Handler Program in California which is designed to help restaurant employees in the state to comply with the Food Handler Card Law.
- BARE-HAND CONTACT VS. GLOVES. Grover, Steven F. // Restaurant Hospitality;Apr2000, Vol. 84 Issue 4, p112
Compares bare-hand contact and use of gloves in preparing foods in restaurants in the United States. Stand of the National Restaurant Association; Improvement of hand washing compliance.
- Making health care reform less painful. Sweeney, Dawn // Nation's Restaurant News;5/27/2013, Vol. 47 Issue 10, p18
The article discusses challenges which the restaurant industry would face after the implementation of 2010 health care law, and states that the National Restaurant Association is working to educate regulators on all the challenges. The association demands that the Senate should make changes...
- Fear of food? Romeo, Peter // Restaurant Business;11/01/97, Vol. 96 Issue 21, p6
Discusses the losing confidence of the public in the safety of the food supply in restaurants. Results of the National Restaurant Association's (NRA) study on the issue; Decision of the NRA to recommend food-safety training and certification for all restaurant owners; Two additional efforts...