FEDERAL FUNDS FOR FOOD SAFETY: FDA doles out grants for f/s education programs
- HOT TO Handle. Scarpa, James // Meat & Deli Retailer;Sep2007 Supplement, Vol. 6, p14
The article discusses the proper hot-food handling. According to the U.S. Food and Drug Administration, the rule of proper hot-food handling is to keep potentially hazardous foods at a temperature of 135Â°Fahrenheit or higher. Hazardous foods are those that have moisture, protein and neutral...
- Industry balks at FDA HACCP plan. // FoodService Director;12/15/98, Vol. 11 Issue 12, p22
Reports on the National Restaurant Association's criticism on the United States Food & Drug Administration's plan for a pilot program aimed at determining how Hazard Analysis Critical Control Points food safety techniques can be applied in the food service industry.
- FDA guide for produce safety. // FoodService Director;12/15/98, Vol. 11 Issue 12, p22
Reports on the United States Food & Drug Administration's `Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits & Vegetables.' Call by the agency for food service operators to ensure the transporters of produce meet standards for sanitation and hygiene.
- FDA New Food Security Guidelines Affect Franchise Networks. Kirsch, Mark A.; Young, Anthony L. // Venulex Legal Summaries;2002 Q1, p1
The article deals with the effect of the new food security guidelines by the U.S. Food & Drug Administration on franchise networks. The guidelines focuses on seven areas of concern such as the management of food safety, the physical facility, employees and finished products. It also highlights...
- Cooling of Foods in Retail Foodservice Operations. ROBERTS, KEVIN R.; OLDS, DAVID A.; SHANKLIN, CAROL; SAUER, KEVIN; SNEED, JEANNIE // Food Protection Trends;Jan/Feb2013, Vol. 33 Issue 1, p27
The Food and Drug Administration's Model Food Code requires that food be cooled from 57.2Â°C to 21.1Â°C (135Â°F to 70Â°F) within two hours and from 57.2Â°C to 5Â°C (135Â°F to 41Â°F) within a total of six hours. The FDA defines cooling as a critical control point essential to...
- What's up at the FDA? // Restaurant Business;9/1/93, Vol. 92 Issue 13, p58
Presents a summary of the Food and Drug Administration's (FDA) Food Code. Management's knowledge of foodborne illnesses, cooling temperatures and sanitation practices; Employees' health screening; Emphasis on cooking time and temperature of meat; Cooling temperatures; Implementation of Hazard...
- FDA's '97 Food Code spells out big revisions in restaurant health inspection protocols. Allen, Robin Lee; Zuber, Amy // Nation's Restaurant News;02/23/98, Vol. 32 Issue 8, p86
Focuses on commendation given by the food safety community to the US Food and Drug Administration's (FDA) 1997 Food Code and its emphasis on the proper handling of food products. Provisions of the FDA guidelines; Implications of the Food Code to restaurateurs; Expected changes in restaurant...
- Refrigeration Control Raised To A New Degree. Roche, Brad; Tryson, Lisa // Air Conditioning Heating & Refrigeration News;8/5/2002, Vol. 216 Issue 14, p12
Reports the released of the Food Code Recommendations by the U.S. Food and Drug Administration. Key features of the Food Code; Need of the restaurants to establish an effective Hazard Analysis and Critical Control Point plan; Focus on food safety protection.
- FDA invests $2M in regulatory science. // Medical Device Daily;10/27/2011, Vol. 15 Issue 206, p7
The article reports on the two million U.S. dollar investment of the U.S. Food and Drug Administration (FDA) in grants awarded to Georgetown University in Washington and the Universty of Maryland in College Park to boost the educational base of regulatory science in the country.