Food Safety ( Page 2 )

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Studies on Restaurant Food Handling and Food Safety Practices

Beef Grinding Logs Study Objective: To describe recordkeeping practices of beef grinding activities in retail establishments. Study Results: We surveyed 125 establishments and where available, reviewed grinding records. We found that less than half of establishments kept grinding records. Only 22% of records had all data needed for effective traceback (e.g., grind date and time, ...
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What’s on the Menu?

The U.S. Food and Drug Administration recently released two final rules for menu and vending machine labeling. “Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments” significantly expands FDA’s regulatory reach into restaurants and beyond. The rule stems from the Affordable Care Act and the compliance date is Dec. 1. FaegreBD ...
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Sick Leave for Restaurant Workers Necessary for Food Safety

The history of food safety, corporate irresponsibility, and workers’ rights is long and tortuous (as well as tortious). From the days of Upton Sinclair (rotten and diseased meat), unpasteurized and tuberculosis-laden milk, all the way through the present, the dangers of unsafe food have been compounded by improperly trained and poorly paid food workers. In ...
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