FOR FOOD SAFETY'S LARGEST CHALLENGE: HANDWASHING SYSTEMS
- How to reinforce good habits: Handwashing. Riell, Howard // FoodService Director;05/15/97, Vol. 10 Issue 5, p212
Looks at handwashing in food service as a product of motivation, according to the views expressed by Jorge Hernandez, manager of food safety services for the National Restaurant Association's Educational Foundation. Tactics which can be used to motivate food service employees to wash their...
- For good or ill, the Great Unwashed are making a comeback. Lusk, Martha Larche // Nation's Restaurant News;7/29/96, Vol. 30 Issue 29, p26
Opinion. Focuses on the importance of handwashing among foodservice personnel. Cautions given by the health-care people; Determination if a person has washed his or her hand after using the rest room.
- REPETITION IS KEY TO: HANDLING HANDWASHING. Riell, Howard // FoodService Director;5/15/2002, Vol. 15 Issue 5, p120
Presents information on several ways to encourage food service employees to continually wash their hands. Basic steps of proper handwashing; Errors committed by employees when they wash their hands; Instances that necessitate handwashing.
- Chapter 2: Management and Personnel. // FDA Food Code 2005;2005, p23
The article offers information on regulations related to the management of food services in the U.S. Topics discussed include relationship between preventing food borne diseases and personal hygiene of a food service employee, proper storage and disposal of toxic materials in a food...
- Giving Them a Hand. Riell, Howard // FoodService Director;8/15/2004, Vol. 17 Issue 8, p66
Focuses on the efforts of Susan Forbes, corporate chef for Southern Food Service Management, to instill handwashing habits on food service employees through the development of the soap dispensing system. Advantage of the system to employees; Installation of automatic paper towel dispensers for...
- Food Safety's 'Silver Bullets.' Grover, Steven; Andrews, Christine // Restaurant Hospitality;Mar2001, Vol. 85 Issue 3, p110
Comments on the different safety and sanitation regulations imposed on restaurants and food service companies to prevent foodborne-illness incidents. Debate over mandatory glove use and handwashing; Mandatory hepatitis A and vaccinations for food service workers; Use of point-of-sale warnings...
- Experts say training, tougher inspections can keep food chain safe. Prewitt, Milford // Nation's Restaurant News;10/13/2003, Vol. 37 Issue 41, p44
Focuses on the challenges faced by food service industry in the U.S. Importance of training the food service workers; Reduction of food-borne illnesses through hand washing; Risks faced by food service companies.
- Early adopter chains give a `thumbs-up' to toilet technology. Rubinstein, Ed // Nation's Restaurant News;08/17/98, Vol. 32 Issue 33, p38
Describes the use of infrared technology on some restaurant sinks to assure that restaurant workers adequately wash their hands. Net/Tech International's hand-washing detection solution called Hygiene Guard; Systems from Compliance Control Inc.; Compelling reasons for operators to use...
- Food Safety's 'Silver Bullets.'. Grover, Steven; Andrews, Christine // Food Management;Mar2001, Vol. 36 Issue 3, p94
Takes a look at just a few of the regulatory schemes proposed to address food safety concerns in the United States. Importance of hand-washing-management and compliance by foodservice workers; Mandatory hepatitis A vaccinations for foodservice workers; Mandatory consumer warnings on menus.