Those who teach food safety and food sanitation to students aiming to enter the foodservice realm are constantly revising the curriculum they cover. Although the objective has always been to teach operators the correct procedures to help prevent food-borne illness, this “field” is always in flux, as Richard Vergili, professor of nutrition and food safety at the Culinary Institute of America (CIA), Hyde Park, NY, points out. ‘Misbehaving’ microbes Since ...
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