The Centers for Disease Control (CDC) has taken the lead to facilitate the formation of the Clean Hands Coalition (CHC). This national multi-disciplined team of advocates will develop a realistic long-term hand hygiene solution. Its ranks consist of senior professionals from the regulatory, commercial and academic communities. Using a science based approach and the model […]
FDA Food Code
U. S. Department of Health and Human Services Public Health Service Food and Drug Administration Introduction The U. S. Food and Drug Administration publishes the Food Code , a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail […]
United States Department of Agriculture
USDA & Food Safety and Inspection Service – FSIS USDA is responsible for the safety of meat, poultry, and egg products. [http://www.usda.gov/] FSIS has the mission to ensure that consumers have the safest possible food supply. They use science-based practices to diminish the incidence of foodborne illness associated with meat, poultry and egg products. U. […]
The Codex Alimentarius Commission
Food Code The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. The main purposes of this Programme are protecting the health of the consumers and ensuring fair trade practices in the food […]
World Health Organization
Work of the WHO Food Safety Programme and other WHO programmes and departments includes strengthening food safety systems, promoting good manufacturing practices and educating retailers and consumers about appropriate food handling. Education of consumers and training of food handlers in safe food handling is one of the most critical interventions in the prevention of foodborne […]
FAO
Food and Agriculture Organization of the United Nations: http://www.fao.org/
Who owns the problem in foodservice chains where handwashing frequency is low?
Alcohol-based Hand Sanitizers
Discussion topic concerning the use of alcohol-based hand sanitizers.
Hand Dryers in the Kitchen
Discussion on the validity and effectiveness of hand dryers in the kitchen.
Kitchen Slang from Around the World: Cracking the Colorful Code Of the Professional Kitchen
A rich vocabulary has developed to help communicate in the back-of-house. Some are legitimate short-cuts and others are just rude or at least politically incorrect. Do you have some good restaurant or food safety slang that you don’t see here? Send in your contribution to Carolyn Mann. Bubble DancerA disrespectful name for one of the […]
