TITLE

The Little Things Still Matter

AUTHOR(S)
Schilling, Becky
PUB. DATE
June 2009
SOURCE
FoodService Director;6/15/2009, Vol. 22 Issue 6, p20
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article reports on the food safety challenges for U.S. food service operators and ways to overcome them. They consider properly washing hands and preventing cross contamination as the biggest issues on food safety. Thomason Hospital food and nutrition director Phil Arnold explained the difficulty in making sure employees follow proper safety and sanitation procedures. Dan Henroid, director of nutrition and foodservices at the UCSF Medical Center, considers the importance of developing a staff culture where food safety is viewed as paramount. INSET: From Farm to Fork.
ACCESSION #
41538070

 

Related Articles

  • Hospital food safety measures reduce risk of contaminated hospital food.  // Healthcare Purchasing News;Apr2014, Vol. 38 Issue 4, p8 

    The article discusses a study by researchers from the University Hospital of Geneva in Switzerland, in collaboration with the Food Control of Geneva, which found that 80 percent of raw chicken used in hospital in food was contaminated with a form of antibiotic-resistant Escherichia coli bacteria.

  • Hospital operator's radar reads 'food safety' more than ever. Lang, Joan // FoodService Director;2/15/2007, Vol. 20 Issue 2, p54 

    The article focuses on the efforts of Larry Bauman, director of nutritional services at Citizens Memorial Healthcare in Bolivar, Missouri, to promote food safety at the hospital. He mentions that he reminds his employees to use a sanitizing solution in vegetables due to problems with spinach,...

  • Is Your Kitchen Making You SICK? Kalish, Nancy // Prevention;May2012, Vol. 64 Issue 5, p90 

    The article offers some food safety tips for home kitchens. According to food-safety expert Mark Nealon, keeping the dog or pet out of the kitchen during food preparation is an important safety measure. There is a need to ensure that containers are made of food-grade plastic to avoid chemical...

  • Safety All Year. Biars, Lee // Food & Drink;Sep/Oct2007, Vol. 6 Issue 5, p12 

    The article focuses on the significance of the National Food Safety Education Month in the U.S. for the food service industry and explores the food safety practices that food service staff should follow religiously. The special month is celebrated every September. It emphasizes the importance of...

  • FSIS focuses on FOOD DEFENSE. JOHNSON, DENNIS R. // National Provisioner;Aug2015, Vol. 229 Issue 8, p12 

    The author discusses aspects of the development of a food defense plan by the Food Safety and Inspection Service (FSIS) in all food establishments in the U.S. He states that the functional plan should reflect the establishment's operation in response to its security measures. The author notes...

  • Level of Knowledge and Compliance of Mexican Food Code among Hospital Foodservice Employees in Guadalajara, México. Ramírez, Elsa; Linerio, Josefina; Chombo, Patricia; Jasso, René; Bravo, Sandra; Ashraf, Hearan L. // Food & Nutrition Sciences;Nov2011, Vol. 2 Issue 9, p1027 

    Contamination of food may occur at any point during the food distribution channel. However, mishandling of food at the last segment of food distribution where food is prepared for consumption often causes outbreaks. Keeping food safe in hospitals is particularly imperative because of the...

  • Street food boom in Ghana spurs calls for better hygiene. Afele, Mawusi // Bulletin of the World Health Organization;Oct2006, Vol. 84 Issue 10, p772 

    The article focuses on the need for making the street food vendors aware of the health and hygiene to ensure better food standards in Ghana. The Ghanaian authorities organized a workshop to instruct vendors for adopting hygienic cooking practices. The workshop was aimed at preventing foodborne...

  • Bug PROOFING. Connolly, Kate Bertrand // Meat & Deli Retailer;Apr2007 Supplement, Vol. 6, p18 

    The article discusses how food retailers can create comprehensive food safety plans. It states that food handlers have to be vigilant to prevent cross-contaminating foods and surfaces with harmful microorganisms such as salmonella and listeria. According to the U.S. Centers for Disease Control...

  • APPLICATION OF THE WHO FIVE KEYS OF FOOD SAFETY TO IMPROVE FOOD HANDLING PRACTICES OF FOOD VENDORS IN A POOR RESOURCE COMMUNITY IN GHANA. Donkor, Eric S. // East African Journal of Public Health;Aug2009, Vol. 6 Issue 2, p148 

    Aim: To apply the WHO five keys of food safety in evidence based training programme for food vendors to improve the handling of street food. Methods: A total of 127 food vendors in Accra, the capital city of Ghana were sampled for interviews. Data collection from the vendors focused on (i) food...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

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

Try another library?
Sign out of this library

Other Topics