The Experts Weigh in
- Be Smart! Be a Part of Safety Month. Hernandez, Jorge // Restaurant Hospitality;Aug2000, Vol. 84 Issue 8, p100
Provides information on the efforts of the food service industry to promote food safety. Education campaigns on food safety; Theme of the Annual National Food Safety Education Month for year 2000; Public awareness in the proper food handling procedures.
- International Food Safety Congress: Education in proper techniques can stamp out food-borne illness. Farquharson // Nation's Restaurant News;12/13/99, Vol. 33 Issue 50, p32
Comments on food-safety issues. Need to educate employees in proper food handling techniques; International Food Safety Council's hosting of the International Food Safety Congress 2000 in Orlando, Florida.
- BY AUDITING SUPPLIERS: ENSURING SAFE SUPPLIES. Riell, Howard // FoodService Director;6/15/2002, Vol. 15 Issue 6, p88
Discusses the role of food safety and sanitation in the purchasing and receiving of food supplies. Increase in the number of food service operators who audit their vendors as of June 2002; Details of proper food auditing; Factors related to food safety issues.
- Not Documented? It Didn't Happen. Sklare, Steven // Restaurant Hospitality;Sep2012, Vol. 96 Issue 9, p64
The article focuses on the need for food safety and documentation at foodservice operations. It is noted that a food safety plan is needed for preparing food to be served to the public irrespective of the size of the foodservice operation. It is mnetioned that state health department officials...
- Food Safety Knowledge Retention Study. HISLOP, NYALL; SHAW, KEARA // Journal of Food Protection;Feb2009, Vol. 72 Issue 2, p431
Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society....
- A Two-Sided Issue: Food-Handling Safety. Riell, Howard // FoodService Director;11/15/99, Vol. 12 Issue 11, p176
Deals with food safety issues concerning food service employees. Need for preventive maintenance; Personal hygienic habits of employees; Management of sick kitchen employees. INSET: Personal Questions.
- No. 5 Fight food-borne illness, maintain healthy business. Duecy, Erica; Barrier, Brooke // Nation's Restaurant News;5/24/2004, Vol. 38 Issue 21, p78
Focuses on food safety issues facing the food service industry in the U.S. Incidence of restaurant-related food-borne illnesses; Initiatives in the industry which have contributed to reduced levels of food-borne diseases; Effect of incidents of food-borne diseases on restaurants; Common...
- Fault of another person (defence). // A-Z of Food Safety;2007, p130
An encyclopedia for "fault of another person (defence)" is presented. It refers to where the commission by any person of an offence under the Hygiene Regulations is due to the act of default of some other person, that other person shall be guilty of the offence, and a person may be convicted of...
- Hot holding/service. // A-Z of Food Safety;2007, p217
The article presents an encyclopedia entry for hot holding/service. It is stated that only as much food as is needed should be prepared and cooked to ensure the safety of food held on display for service. It is suggested that internal food temperatures should be measured using a calibrated...