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Home » Topics » Sanitation » Food Prep/Handling

Food Prep/Handling
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Food workers are tasked with ensuring the safety and quality of food during handling and preparation activities at food processing facilities and retail foodservice operations.

ARTICLES

“Nanobombs” Protect Consumers from Foodborne Microorganisms

June 12, 2016
Recent advances in nanotechnology may provide a unique alternative intervention method to address the problem of foodborne diseases.
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Employee Hygiene and Handwashing in Retail Foodservice Establishments

February 10, 2016
The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.
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From Sanitation to the Environment and Beyond: Your Free Guides to Foodservice Packaging

January 19, 2016
The Foodservice Packaging Institute has developed free resources for best practices in foodservice packaging on a variety of topics. Take a look at these easy-to-read guides today.
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FSM Scoop: Pet Food Safety

January 19, 2016
Since the Great Pet Food Recalls of 2007, pet food manufacturers have been under scrutiny. How has the industry fared in the last 9 years? 
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Progress in the Hygienic Design of Food Processing Equipment

August 5, 2015
A few decades ago, it was difficult for food processors to obtain hygienic equipment but there are many more options today.
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Good Consumer Practices Are Necessary to Further Improve Global Food Safety

April 1, 2015
The food industry and regulatory agencies have both been reluctant to suggest that consumers bear some responsibility for the safe handling of foods.
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It’s Not All about the Science

October 3, 2013
Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.  
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Cooking Burgers, Do Consumers Always Do the Best Job?

September 3, 2013
We are challenged to find strategies to improve consumer handling, and the meat industry can’t rely on the consumer to always effectively provide the final safety check.  
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The Sanitation of Ice-Making Equipment

August 5, 2013
Clean ice, clean ice storage bins and sanitary handling practices are the key to improving product quality.      
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The Tragedy of Foodborne Illness: Much Is Preventable

May 21, 2013
Making a difference with respect to foodborne illness outbreaks begins with increasing awareness and acceptance of contributing factors, and demands a commitment to following best practices in food handling and preparation.  
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More Articles Tagged with 'Food Prep/Handling'
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Events

August 18, 2022

ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments

LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

August 23, 2022

Pathogen Control in a Low-Moisture Environment

LIVE: August 23, 2022 at 2:00 pm EDT: From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.

August 30, 2022

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will look into how company culture influences biases and hear from leaders at Arla, Blue Apron, and Birchwood Foods who have actively worked to understand and change their functions and biases to improve food safety through their company cultures.

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