Conduct a food-safety audit
Article Abstract:
Food safety and sanitation are two critical topics when talking about food. The risk of foodborne illness exists if foods are not handled properly as they are being prepared. The first place to check is the receiving docks, preventing bugs from getting in. Next is the storage area to keep food contamination-free followed by pre-preparation areas wherein cleanliness is a must. The last portion to check is the preparation and plating area to keep the temperature under control.
Publication Name: I.D.
Subject: Business
ISSN: 0894-5373
Year: 1997
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Wash your hands!
Article Abstract:
Food safety is a crucial and wide-scale problem that must be addressed to the people. Dr. Joe Regenstein, food science professor at Cornell University, advises that washing hands, proper food preparation and clean utensils promote food safety. These would bring down the foodborne diseases and would help prevent illnesses. Teaching materials on food safety principles would further help in the prevention of other health ailments.
Publication Name: I.D.
Subject: Business
ISSN: 0894-5373
Year: 1997
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Food safety: just do it! Hazard control
Article Abstract:
The Hazard Analysis of Critical Control Points (HACCP) was implemented to achieve the primary method of handling food safely. HACCP programs include management systems for food safety measures that requires industries to develop and administer plans for proper food handling practices. Hazard zone areas focuses on food preparation, cooking process, proper food storage and proper food handling.
Publication Name: I.D.
Subject: Business
ISSN: 0894-5373
Year: 1997
User Contributions:
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