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Focuses on the process of cleaning and sanitizing food-contact items in the kitchen. Importance of the daily practice of cleanliness by restaurant employees; Effective method to prevent food safety hazards; Identification of a restaurant's cleaning and sanitation needs; Selection of cleaning materials to use.

Discusses anti-contamination techniques required on safe food handling practices to prevent food-borne illness in the United States (US). Details on the Salmonella-fighting spray approved by the US Department of Agriculture; Discussion on irradiation technique; Explanation on vaccination technique.

Focuses on the Hazard Analysis Critical Control Point (HACCP) food safety system and its use in the food service industry. Description of the concept; Background to the development of the concept; Steps to building a HACCP system; Need to create a flowchart as part of the HACCP system; Key goals in adapting an HACCP program.

Presents information on the storing and receiving of food safely in food service establishments. Indication that procedures should be in place to safeguard and properly handle food before the arrival of delivery trucks; How to minimize room for error of food safety lapses; Steps to take if food has been determined unacceptable. INSETS: Conditions for receiving meat, poultry, fish and seafood;Proper receiving;Proper storage.

Focuses on the prerequisite programs of Hazard Analysis Critical Control Point to ensure cleanliness and food safety in the United States. Development of cleaning and sanitizing programs; Integration of sanitation standards into the program; Schedule for cleaning and sanitizing the food-contact surfaces. INSET: CLEANING AND SANITIZING GUIDELINES.

Details the food safety measures in the food service industry. Impact of temperature on the cooking process and on the delivered ingredients; Formation of system record temperature; Inspection on the delivered foods and the deliverer.

Provides information on the efforts of the food service industry to promote food safety. Education campaigns on food safety; Theme of the Annual National Food Safety Education Month for year 2000; Public awareness in the proper food handling procedures.

Offers advice for restaurant operators on food handling, cooling and reheating during the holiday season. Issues involved in food safety; Tips on displaying ready-to-eat foods; Tips on monitoring food temperatures.

The article reflects on the role of food distributors in food safety. The author informs that according to the Food and Drug Administration, one of the five most significant factors contributing to food borne illness is "food from an unsafe source, " underscoring how critical it is to select the right supplier. He describes guidelines in selecting distributors.

Focuses on significance of an effective food safety training for food service employees. Benefits of food safety training; Components of an effective food safety training program; Responsibilities of managers in food safety training gaps. INSET: TRAINING TIPS.

Presents guidelines on food safety education in the United States. Proper food holding guidelines for hot and cold foods; Food safety practices; Guidelines for servers; Guidelines for kitchen staff.

Focuses on the monitoring of food temperature. Temperature monitoring throughout the food preparation and serving process; Temperature monitoring devices; Proper reheating of food.

Offers a look at the options identified by the Educational Foundation on the most common foodservice industry practices in training restaurant managers and foodhandlers in food safety procedures. Classroom training; CD-ROM & Web-based training.

Focuses on how to find potential food safety hazards. How to begin providing safe food; Evaluation of the storage areas; Tips in food preparation.

The article examines the importance of establishing supplier relationship to the safety of the food receiving process. Temperature monitoring at receipt is critical since cold foods must be stored at 41 degrees-Fahrenheit or below and frozen products must arrive frozen and free from evidence of temperature abuse. Delivery drivers are relied upon to comply with procedures to maintain the proper temperature and package integrity of delivered product and handling procedures to avoid any possibility of cross-contamination. The distributor can serve as both a strategic and on-call safety consultant in the receiving process.