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…)

Pre-packaged or pre-prepared Perishables:

1. If you’re buying an item that someone at that grocery store has cut up or repackaged in any way, make sure you grab one of the ones that’s surrounded in ice. Lets says it’s cut up fruit in cups. The display might have a few on top. Always grab from the bottom. You’re already at risk because someone has handled the food and cut it up, adding another 2 or 3 chances for contamination and the food becomes more delicate as it’s handled and put in smaller containers.

2. Even in your cart, keep the bag of grapes or other fresh fruit away from meat. If there is a leak in the meat packaging, it could get into your fruit packaging. It’s best to just keep them completely separate.

Storage at Home:

1. Anything that has been cut or pre-packaged must go in the refriderator.

2. Always keep the refriderator below 40 degrees.

3. Store all perishables away from meat and especially not on the shelf below meat in the fridge.

Preparation:

1. Obviously only handle perishables with clean hands and on clean surfaces.

2. If the bag of lettuce says “pre-washed” you can believe it and just eat it as is. Make sure to thoroughly clean all other lettuce though.

3. Even if you are going to peel an apple, you should wash it first. If there are germs and bacteria on the skin, you don’t want to shave it off onto your counter or spread it around while peeling.

4. If you dry produce off, don’t use a dish towel or hand towel. Get a clean one that hasn’t been used on anything since it’s last washing.

5. If there are bruises or the produce looks wilted, don’t bother, it’s past it’s prime.

Mostly this stuff is common sense. Trust your instincts with fruit and veggies!

The FoodPro non contact thermometer provides defense against improper holding, storage and receiving temperatures. Using infrared measurement techniques, the extremely accurate FoodPro measures surface temperatures quickly, allowing workers to make frequent and rapid temperature measurements which is quicker than conventional contact instruments and without the risk of cross contamination. The easily visible illumination light exposes the measurement area. The FoodPro Series the (more…)

Domestically made of hot cast smooth film polyethylene. Cool, soft & comfortable to wear gloves, slide on/off hands easily without sticking or tearing. Cauntlet cuff angles up to prevent contaminations from getting inside. 100 per box. Large sized.

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HACCP reports annually on food safety issues such as food pathogens, chemical contamination of food, the size and diversity of the food industry, the diversity of food products, food handling, and international trade.

HACCP reports annually on food safety issues such as food pathogens, chemical contamination of food, the size and diversity of the food industry, the diversity of food products, food handling, and international trade.

(more…)

When precautions are not taken with food, people can get very sick. Food safety begins at the supermarket. Learn to put refrigerated foods in your cart last and to check expiration dates on meats and dairy products before you purchase them. Foods that you should never buy because the risk of contamination is high are discussed. Learn how to safely store food in your kitchen, and become aware of how long you can keep various foods before you use them. Tips for preparing foods (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…)