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Online Exclusives: Selling Food Safety to Your Employees

In today’s economic climate, businesses are trying to gain the upper hand by taking advantage of every selling opportunity. Smart business executives put together a strategic sales plan that gives the company a competitive advantage. Using social marketing methods in that plan is essential for changing consumers’ buying behaviors. To create a safe food supply, we must develop a strategic sales plan that includes social marketing methods to sell food safety behavior to our employees.

Columns: Back to Basics: Sanitation Training and Education

After an extended holiday from my column, I would like to get back to basics and examine how to educate sanitation crews. If a sanitation crew knows both why they are doing the job and the importance of doing it correctly, they can take pride in the accomplishment of a job well done. I will use my sanitation handbook as a reference guide.

Departments: Improve Your Sanitation Training Program

Across the food industry, legions of plant sanitarians would swear they could comfortably retire if they had a sawbuck for every time they have heard this axiom. While battle fatigue associated with this oft-used adage is understandable, its underlying message—that effective cleaning and sanitizing are essential prerequisites for producing safe, quality food—remains at the core of sanitation training programs.

Departments: Supervisors Critical in Retail Food Safety

Following safe food handling practices could prevent many food-borne illnesses associated with the retail food service setting. Although food service employees are educated about these safe practices, training does not always lead to compliance. If training does not motivate employees to follow these practices, what does? Unfortunately, there is little current data available on this topic, but researchers are working to change that.

Departments: Cleanliness is Next to Effectiveness

Employee handwashing is considered to be among the most effective ways to help control the spread of illnesses in foodservice operations. Although this point is generally accepted as fact, proper handwashing practices are often inadequate for a variety of reasons.

Departments: Pre-Employment Screening: Same Methods, Different Marketplace

The events of Sept. 11, 2001, had great impact on the food industry, but not necessarily in the way one would think. One might assume that terror threats drastically altered the processes staffing firms have used for pre-employment screening with an eye toward food safety. However, the reality is quite the contrary. The food industry has long relied on the stringent processes used by top staffing firms to pre-screen food scientists, microbiologists, etc. for research and development and manufacturing...

Departments: Do You Know Your Danger Zones?

The “temperature danger zone” is known throughout the food service industry as 41° to 135° F. Did you also know there are danger zones throughout your establishment? Danger zones exist throughout any foodservice establishment where foodborne illness can occur at any moment of any day. Following proper procedures and using the right food safety products, however, protects customers and employees from these potential problems.

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August/September 2014

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