TITLE

A HANDY GUIDE TO: SAFE FOOD STORAGE

AUTHOR(S)
Riell, Howard
PUB. DATE
May 2003
SOURCE
FoodService Director;5/15/2003, Vol. 16 Issue 5, p87
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Presents food storage safety tips. Use of food labeling systems; Design of storage facilities and spaces; Importance of securing and monitoring storage areas.
ACCESSION #
9862319

 

Related Articles

  • PROP 65 AT 20. Vosburgh, Robert // SN: Supermarket News;Fall2006 Supplement Whole Health, Vol. 54, p6 

    The article presents information on food labeling legislation in the U.S. in 2006. Of the more than 200 state laws and regulations governing food labeling and warnings, California's Proposition 65 is considered the most comprehensive and stringent. Voters approved Prop 65 in 1986, requiring the...

  • innovation focuses on formats and presentation as sustainability takes a back seat.  // Food Manufacture;Mar2012, Vol. 87 Issue 3, p4 

    The article reports that while food safety is an ever-present concern, the sustainability of packaging has grabbed the attention in recent times. It is stated that expensive green packaging alternatives have fallen down the priority list as cost pressures have increased. Allied Bakeries Ltd. was...

  • SURVIVAL STRATEGIES. Miller, Lynne; Enis, Matthew; Harper, Roseanne // SN: Supermarket News;12/13/2004, Vol. 52 Issue 50, p35 

    Presents several strategies that can be applied by managers in their fresh-food business. Standardization of labeling and identification of produce to improve traceability; Use of category management programs for tracking sales and improving systems for product rotation; Establishment of food...

  • Food Fresh & Safe.  // Body Bulletin;Jan2001, Vol. 2 Issue 1, p4 

    No abstract available.

  • Food safe.  // Australian House & Garden;Dec2001 Supplement, p13 

    Presents tips on storing food to ensure food safety.

  • Are month-old eggs too old? En's food storage guide. Schepers, Anastasia // Environmental Nutrition;Mar1999, Vol. 22 Issue 3, p2 

    Presents a food storage guide. Proper temperature that controls Salmonella and Campylobacter; Refrigerator temperature for particular foods; Pantry storage time for certain canned and packaged goods; Freezer storage time for frozen foods.

  • FOOD SAFETY: KEEP FOOD IN THE SAFETY ZONE.  // Nation's Restaurant News;9/6/2004, Vol. 38 Issue 36, Special section p12 

    Provides tips in complying with the NSF7 food safety guideline of the U.S. Food and Drug Administration. Temperature requirements for displayed or uncovered food; Advantage of packing crushed or flaked ice completely; Citations of alternative cold-food storage.

  • FOODSERVICE BUYER: FOOD SAFETY SYSTEMS. Bean, Russell L. // Restaurant Business;Sep2006, Vol. 105 Issue 9, p65 

    The article presents information on the preservation of food for restaurants. Raw ingredients and pre-cooked foods should be carefully transported, received, stored, prepared, cooked or reheated. While reheating food, temperature should be taken into account. There is speciasl equipment that...

  • FOOD RULES.  // Spa Australasia;2011, Vol. 45, p56 

    The article discusses the food rules in relation to food and beverage licensing in Australia. It highlights Ellenis Salon-Spa owner Irene Thompson regarding the proper hygiene and food handling regulations which corresponds to the licensing requirements. It notes on the significance of 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