In a Balanced Food Safety Program: Effective Handwashing

Riell, Howard
February 2000
FoodService Director;02/15/2000, Vol. 13 Issue 2, p138
Trade Publication
Covers the decision of the National Advisory Committee on Microbiological Criteria for Foods in determining that there is insufficient data supporting a complete ban on bare-hand contact of ready-to-eat food in the United States. Reaction of the National Restaurant Association on the decision; Result of banning bare-hand contact with food; Basic steps of handwashing; When employees are urged to wash their hands.


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