This digital document is an article from The Register-Guard (Eugene, OR), published by The Register Guard on January 22, 2010. The length of the article is 656 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.Citation DetailsTitle: Coburg Road projects find plenty of tenants.(Business)(An upscale coffee bar and a fast-food restaurant ar (more…)

This digital document is an article from Los Angeles Business Journal, published by CBJ, L.P. on September 7, 2009. The length of the article is 1114 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.Citation DetailsTitle: Crackdown on menu for trucks: councilman sides with restaurants in food fight.(DINING)Author: Francisco Vara-OrtaPub (more…)

This digital document is an article from Arkansas Business, published by Journal Publishing, Inc. on July 22, 2002. The length of the article is 354 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.Citation DetailsTitle: Wal-Mart resumes sales of crawfish tails. (Restaurant and Food).(three stores tempo (more…)

This digital document is an article from Environmental Nutrition, published by Belvoir Media Group, LLC on October 1, 2008. The length of the article is 1439 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.Citation DetailsTitle: EN uncovers healthful nuggets in the fast-food jungle.(Nutrition Comparison)Author: Adrienne FormanPublicati (more…)

This new, full color guide contains the “must know” information about food safety and sanitation in the food service industry. Geared to the industry supervisor, this book is designed to give you the key concepts and details you need to ensure safe food. Also available in Spanish! Food Safety and Sanitation Management; Hazards to Food Safety; Factors That Affect Foodborne Illnesses; Following the Food Product Flow; The Hazard Analysis Critical Control Point (HACCP) System; Fa (more…)

The HACCP Food Safety Employee Manual is a complete, user-friendly guide to understanding proper food handling procedures, food hazards, monitoring techniques, corrective actions, and record keeping that all foodservice operations are required to follow. Collectively called the Hazard Analysis and Critical Control Point (HACCP), this system was established by the U.S. Department of Agriculture and is used during the preparation and service of meals to ensure the safety of food f (more…)

If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it’s your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code. Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling proced (more…)

The HACCP Food Safety Employee Manual is a complete, user-friendly guide to understanding proper food handling procedures, food hazards, monitoring techniques, corrective actions, and record keeping that all foodservice operations are required to follow. Collectively called the Hazard Analysis and Critical Control Point (HACCP), this system was established by the U.S. Department of Agriculture and is used during the preparation and service of meals to ensure the safety of food f (more…)

“The complete food safety and sanitation series for retail food establishments written by the people who know.” Personal Hygiene-Time and Temperature Management-Avoiding Cross Contamination-Cleaning and Sanitizing The Supervisor’s Guide is a quick and easy read, full color guide, of the “must know” information about food safety and sanitation in retail food operations. Supervisors and individuals who are preparing for all nationally certified exams including the NCS/FMI Exam wi (more…)

THE FUTURE OF FOOD offers an in-depth investigation into the disturbing truth behind the unlabeled patented genetically engineered foods that have quietly filled U.S. grocery store shelves for the past decade. From the prairies of Saskatchewan Canada to the fields of Oaxaca Mexico this film gives a voice to farmers whose lives and livelihoods have been negatively impacted by this new technology. The health implications government policies and push towards globalization are all p (more…)