The expanded use of alcohol hand sanitizers in foodservice now that efficacy against Norovirus has been proven.
Mock Trial Vividly Portrays Consequences of Lax Food Handling
John Ciarametaro experienced his own ‘Perry Mason moment’ recently. It happened when Legal Seafood’s manager of Lab and Inspectional Services served as a juror during a mock trial of typical food safety litigation. “I attended the annual National Environmental Health Association conference in Atlantic City (NJ),” he explained, “which fulfills the continuing education units necessary […]
Nice Sign
This signage should say “Just try to wash your hands.” What happened to the For Handwashing Only concept? While observing this area for about two minutes, a young worker moved toward the handsink, saw the condition and returned to plating a ready-to-eat sandwich and fries. How many handwashes are likely missed during this restaurant’s 18 […]
Ice Management … NOT!
This idyllic resort scene keeps customers looking out rather than down at its hellish ice management practices. This one ice unit below (two photos) is a very good illustration of at least three ice management issues. How many times have these containers been handled and returned to the ice for storage? The ice scoop is […]
Which is today’s more important potential source of restaurant contamination?
2006 CFP Issue: I-003 Outcome
2006 Issue Form Issue: 2006 I-003 Council Recommendation: Accepted as AmendedDelegate Action: Accepted All information above the line is for conference use only. Title: Person in Charge (PIC) Designation During Non-Production Periods Recommended Solution: The Conference recommends that the Conference Chair send a letter to FDA recommending that Section 2-101.11 be amended as follows: ANNEX […]
2006 CFP Issue: I-003
Person in Charge (PIC) Designation During Non-Production Periods This PIC designation during non-production periods issue was presented as Issue 2004 I-013 under Council I at the 2004 CFP (see attached). It was accepted as amended by Council and approved by the delegates to request FDA resolve the issue through administrative process or brought back to […]
Issues for 2004 Conference for Food Protection, Hand Hygiene
The Conference for Food Protection is a working body to propose, evaluate and suggest enhancements to the FDA’s Model Food Code. It is structured to provide a representative and equitable partnership among regulators, industry, academia, professional organizations and consumers to identify problems, formulate recommendations, and develop and implement practices that ensure food safety. The primary […]
Hands-On System for the Person-In-Charge
Handwashing For Life® Hands-On System for the Person-In-Charge (PIC) This implementation system was created and developed as a tool to meet the PIC’s increasing accountability in controlling the hand hygiene process. Getting Started: The Hands-on System »
HACCP & AMC
Hazard Analysis Critical Control Point (HACCP) & Active Management Control (AMC) For Foodservice, ®). Hazard Analysis Critical Control Point. A food quality assurance system that identifies, evaluates and controls potentially hazardous foods and handling practices in the food industry. A HACCP plan is a written document based on HACCP principles to ensure the safe delivery […]
