Three Critical Interventions for Foodborne Illness Prevention
There are several levels of disease prevention in food safety, from the farm to food production factories, to distribution, and then to food service from restaurants, commercial kitchens, or retail food stores. We would like to have a magic bullet to help the food industry make all foods completely safe, but that’s a tough challenge since we involve imperfect humans handling foods. The handling step—with our hands—is where we can make crucial mistakes in a food service kitchen. ...
Design and Construction and Repair - Chapter 4 - (4-201 Durability & Strength)
Our goal for writing these articles is to give you,
the operator, a better understanding of the current
2001 FDA Food Code.
QUESTION: I need to watch my pennies when I purchase equipment and supplies for my multi unit food service operation, is it okay to purchase the cheapest products available?
ANSWER: Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
NSF products are appropriate for foodservice use. NSF certification is based on the following criteria:
Reports out of Newfoundland are that a $1.50 lb. minimum snow crab dock price has been set which should encourage protesting fishermen to head back to the water. To date 13% of the Newfoundland snow crab quota has been landed. 2008?s Newfoundland snow crab quota is 14% larger than 2007 and the biggest in over 4 years. Whole salmon prices are moving...
