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Mar. 1, 2005

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Food Management

Best Practices for IR Thermometer Use-Part II

In the first column of this series (See the December issue of FM), we looked at some of the factors that affect a decision to use either a traditional...More
Dec. 1, 2004

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Food Management

Best Practices for IR Thermometer Use-Part 1

Dual-use thermometers let the user take both contact and noncontact temperature measurements with the same unit. The advent of low-cost, infrared thermometers...More
Sep. 1, 2004

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Food Management

Creating A Food Safety Net

Robert Young It has always been good practice for operators to personally visit the warehousing facilities used by their suppliers....More
May 1, 2004

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Food Management

ServSafeEssentials/ Coursebook, Third Edition

National Restaurant Association Educational Foundation, Chicago, 2004 With a new look and format, ServSafe's Third Edition Essentials and Coursebook publications...More
Jan. 1, 2004

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Food Management

Handwashing: The Why, When and How

It isn't often that you see a simple business tool that is nearly perfect for its job, but that's the feeling you get when you have your first viewing...More
Sep. 1, 2003

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Food Management

Food Safety: Don't Underestimate the Value of Communication

If you want to excel in your health department inspections, the best way to do so is to understand the process, not try to shortcut it. We have already...More
Apr. 1, 2003

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Food Management

Validation: HACCP's Final Step

In February, we discussed the steps to take in terms of verifying a HACCP system to make certain that it is working as designed. In March, we covered...More
Mar. 1, 2003

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Food Management

Please Do Chicken Right

Below are doneness temperatures and cooking times for preparing fresh or thawed chicken (not frozen). Type of Chicken Internal Temperature Approximate Roasting Time (350ºF) Approximate Grilling Time Leg quarters, bone in, 4-8 oz. 170ºF 40-50 ......More
Mar. 1, 2003

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Food Management

Poultry Storage Tips

The chart below shows how long raw and cooked chicken can be safely stored. Type of Chicken Refrigerator (40ºF) Freezer (0ºF) Raw chicken parts 1-2 days 9 months Raw chicken giblets 1-2 days 3-4 months Raw ground chicken 1-2 days 3-4 ......More
Feb. 1, 2003

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Food Management

Don't TrustVerify

HACCP STEP-BY-STEP PART X BY CHAR NORTON, RD Once you have set up monitoring procedures for a HACCP program and identified specific corrective actions...More
Jan. 1, 2003

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Food Management

Specialty Baking - Catering to Those with Ingredient Intolerances

--John Haverty John Haverty, CEC, is Executive Chef at Franciscan Skemp Healthcare in La Crosse, WI. Americans love their baked goods, but there are those...More
Jan. 1, 2003

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Food Management

You've Got to Measure to Manage

HACCP STEP-BY-STEP PART IX BY CHAR NORTON, RD Last month we discussed the need to establish the critical limits for each control point selected in a HACCP...More
Nov. 1, 2002

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Food Management

An Era of Informed Food Consumers

An Era of Informed Food Consumers An Era of Informed Food Consumers While it is easy to ridicule those who would hold sellers of hamburgers responsible...More
Oct. 1, 2002

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Food Management

Hospital Automates HACCP

Hospitals Automate HACCP Documentation Hospitals Automate HACCP Documentation No paper, no guesswork, no problems. Today, Baptist does most of its HACCP...More
Sep. 1, 2002

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Food Management

HACCP Pt 6: Some Other Common Hazards

HACCP Pt HACCP Pt. 6: Some Other Common Hazards The hazard analysis process lets you identify significant hazard risks and preventative measures to reduce...More
Feb. 1, 2002

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Food Management

HACCP Start Up Steps, Part II

HACCP Start-Up Steps, Part II HACCP Start-Up Steps, Part II The most important step in starting a HACCP program is to assemble a solid, qualified team....More
Jan. 1, 2002

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Food Management

It’s Time for a National, Coordinated Approach to Addressing Food Safety

The greatest threat to our food supply does not come from terrorists, but from a failure to provide effective oversight of the food chain....More
Jan. 1, 2000

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Food Management

Food Safety: defining Critical Control Points

These might have included receiving, storage, preparation and/or serving of food items. Called critical control points (CCPs), they are the steps that...More
Jan. 1, 2000

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Food Management

Food Safety Training

Food Safety Training Getting kitchen workers to see themselves as professionals is key to a successful food safety training program. Food safety doesnt...More
Jan. 1, 2000

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Food Management

Restaurant Inspector Certification. 5

The advent of several high-profile foodborne illness outbreaks recently has driven food safety and sanitation into the forefront as we approach the new...More
Jan. 1, 2000

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Food Management

Hepatitis A in the Foodservice Industry

Foodservice operations are becoming known for the quality and diversity of food. While meeting the constant demand for healthful and tasty food, operations...More
Jan. 1, 2000

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Food Management

Irradiation Without the Glow

For a process that promises to eliminate one of the food industrys biggest problemsfood-borne pathogensirradiation is sure having a heck of a time reaching...More
Jan. 1, 2000

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Food Management

Cleansing and sanitation

In the article Building an HACCP Program, we took you step-by-step through the development, implementation and verification of a Hazard Analysis Critical...More
Jan. 1, 2000

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Food Management

Bare Hand Contact vs. Gloves

While there are many differing opinions on how to address food safety and the risks of bare-hand contact, the National Restaurant Association has always...More
Jan. 1, 2000

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Food Management

KEEPING FOOD SAFETY HAZARDS IN CHECK

In our January article entitled Understanding Your Operation: How to Begin Developing a Food Safety Program, we discussed the first steps in developing...More

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