Metz promotes ServSafe program
- MAINTAINING COLD CHAIN REDUCES FOOD BORNE ILLNESS RISK. // Restaurant & Catering News;Nov2013, Vol. 6 Issue 11, p23
The article reports on the effectiveness of putting freshly picked produce inside the refrigerator in preventing the risk of contracting foodborne illnesses in New Zealand.
- FOOD SAFETY & COOKING. // Corrections Forum;Jul/Aug2011, Vol. 20 Issue 4, p45
The article presents proper food handling, storage, cooking and holding methods in order to avoid food and public health dangers in correctional facilities. It provides the temperature danger zone and the rapid bacteria growth zone where potentially hazardous food must not spend four hours...
- Minimize Your Risk of Foodborne Illness. // Women's Health Advisor;Feb2014, Vol. 18 Issue 2, p6
The article focuses on the safety measures for avoiding the risk of foodborne illness. It informs that the illness is caused by escherichia coli and norovirus, and also discusses a report issued by the U.S. Centers for Disease Control and Prevention (CDC). Topics discussed include the views of...
- Minimize Your Risk of Foodborne Illness. // Women's Nutrition Connection;Apr2013, Vol. 16 Issue 4, p1
The article discusses a report from the Centers for Disease Control and Prevention (CDC) in the U.S. which indicates that approximately 48 million Americans have a food-related illness every year. Senior clinical dietitian Kin Valenza mentions four important steps to food safety including...
- How to have a fun & safe picnic. Denny, Sharon // Current Health 2;Apr/May99, Vol. 25 Issue 8, p16
Presents advice on how to avoid contacting food-borne illnesses during a picnic. Types of bacteria that cause food-borne illnesses; Food preparation, cooking, and storage tips; Repacking leftovers; Ways to add variety to sandwiches; Grilling tips.
- Keeping it clean. Hernandez, Jorge // Food Management;Sep98, Vol. 33 Issue 9, p78
Highlights the importance of proper sanitation and personal hygiene in preventing foodborne illness. Importance of proper handwashing; What to do when an employee becomes ill; Sanitizing the area.
- The hygiene vigilantes. Goldring, Zack // Food Manufacture;Sep98, Vol. 73 Issue 9, p75
Presents information on food hygiene, with reference to hazard analysis and critical control points (HACCP) as a mean of preventing food borne diseases. Information on the importance on the implementation of HACCP; Identification of institutions that where advice and training on implementing...
- Keep a clean kitchen. // Consumer Reports on Health;Mar97, Vol. 9 Issue 3, p29
Emphasizes the importance of keeping dishrags and sponges clean to prevent the occurrence of food-borne illnesses caused by salmonellosis or staphylococcal poisoning.
- Foodborne disease controlling the problem. Paulson, Daryl S. // Journal of Environmental Health;May1997, Vol. 59 Issue 9, p15
Focuses on the prevention of foodborne diseases in the United States. Causes of the illness; Etiology of the disease; Discussions concerning the wearing of protective barrier gloves or effective handwashing of food service personnel to prevent further transmission of the disease; Transmission of...