, Oregon State University, Corvallis, OR

FOOD SAFETY AND SANTITATION REFERENCES

Food & Ingredients	\|	Educ. Serv.	\|	Tech Serv.	\|	Market Serv.	\|	E-Commerce Serv.

REPRINTS, COPIES

Jackson, G.J., C.F. Langford and D.I. Archer. 1991. Control of Salmonellosis and similar foodborne infections. Food Control 2(1): 26-34.

The authors stress that control in the preprocessing and postprocessing stages of food handling willhelp reduce the number of cases of foodborne illness. Control in the preprocessing stage will mean that the farm environment is free of infectious agents during the breeding and growth stage. Control in the post-processing stage will mean that labels will provide consumers with simple and specific instructions. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Jackson, R.J. 1994. One size does not fit all. California Agriculture 48: 13.

Johnson, Linda A. 2000, May 1. New and stronger infectious diseases a growing global threat. Corvallis Gazette-Times, Corvallis, OR. A5

Juneja, V.K., O.P. Snyder, M. Cgnarowicz-Provost. 1994. Influence of cooling rate on outgrowth of Clostridium perfringens spores in cooked ground beef. Journal of Food Protection 57(12): 1063-1067.

Researchers studied the growth of Clostridium perfringens on cooked beef to determine a safe cooling rate. They found that pasteurized cooked beef must be cooled to 7.2 degrees Celsius in 15 hours or less to prevent a Clostridium perfringens foodborne illness. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Kaplan, D.E. 1993. Custard's last stand. Dairy, Food and Environmental Sanitation 13(7): 405-407.

To author, a Registered Sanitarian, argues that custard pies must be refrigerated regardless of vague regulations of some states or use of additives. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Kapperud, G. 1991. Yersinia entrocolitica in food hygiene. Int. J. Food Microbiol. 12: 53.

Kindred, T.P., W.T. Hubbert. 1993. Residue prevention strategies in the United States. Journal American Vet. Med. Association 202: 46.

King, P. 1992December. Implementing a HACCP program. Food Management pp. 54, 56, 58.

Bill Vomvoris, former food service director at Columbia-Presbyterian Medical Center in New York City-who currently is a food service consultant that teaches food service directors and dietitians how to implement a HACCP program in their facilities -- shares his opinions on HACCP. Vomvoris comments on the seven steps USDA has identified for the proper implementation of a HACCP program. Vomvoris believes that every food service operation needs HACCP. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Kneller, P. and T. Bierma. 1990. Food service certification-measuring the effectiveness of a state program. Journal of Environmental health,/b> 52(5): 292-294.

Illinois requires food service workers to take 15 contact hours of classroom training and to pass a state exam to achieve the mandatory certification in food service sanitation. This paper measures the effectiveness of this certification in mcLean County, Illinois. The authors analyzed 483 precertification inspections and 539 postcertification inspection. The results indicated a significant improvement in total inspection scores given by the McLean County Health Department. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Kneller, P.B., R.K. Jayaswal, and L.M. Eils. 1990. Sanitation controls for cold-cup soft drink vending machines. Dairy, Food and Environmental Sanitation 10(8): 409-502.

This article discusses a study that evaluated sanitation problems associated with cold-cup soft drink vending machines-the type of machines used in food service self-serve areas. The authors examined the ability of softdrink syrups to support microbial growth, take risk of contamination through the water sources used and the vending machine itself, and the sanitary quality of the soft drink as the end product. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Kohlross, W. and J.L. Budd. 1992. A recipe to avoid food poisoning. Lodging 18(1): 100-101.

The authors give a broad overview of how hotel restaurants cna eliminate foodborne illnesses and considers HACCP principles. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Kopchick, J.J. 1992. Biotechnology and food safety. Journal American Vet. Association 201: 228.

Kotula, A.W. and N.J. Stern. 1984. The importance of Campylobacter jejuni to the meat industry: A review. Journal Animal Science 58: 1561

Lafayette, J. 1992. Purifying poultry: Dip it or zap it? Restaurant Business 91(17): 40.

Trisodium phosphate-named AvGard-is anew chemical approved by USDA. It can kill Salmonella on chickens 95% of the time at a cost of one cent per chicken. The article discusses AvGard and comapres it to irradiation, a more costly and controversial method of controlling Salmonella. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lee, L.A., J. Taylor, G.P. Carter, et al. 1991. Yersinia enterocolitica O:3: An emerging casue of pediatric gastroenteritis in the United States. Journal Infectious Disease 163: 660.

Liston, J. 1990. Microbial hazards of seafood consumption. Food technology 44(12): 56-62.

The author discusses toxic fish- and shelfish-borne diseases cuased by viruses and bacteria and control measures such as not eating raw, moluscan shellfish and improved disposal of wastes entering our seawaters. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Livingston, G.E. 1990. Foodservice: older than Methuselah. Food Technology 44(7): 54, 56, 58-59.

This article reviews the history of food service and its influence on food technology. It addresses recent technological advances of extended shelflife chilled foods (CapKold, sous vide, and modified atmosphere packaged) and their microbiological risks and emphasizes the need for adequate pasteurization, proper refrigeration, and the presence of factors to prevent Clostridium botulinum germination. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lorenzini, B. 1994, March. Seafood safety reigns at Atlanta fish market. Restaurants & institutions p. 117.

An overview of the state-of-the-art seafood preparation and cooking facility at the Atlanta Fish Market reveals that it is designed to meet the latest HACCP regulations, and the staff is in the process of being HACCP - certified. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1991. Clean equipment. FoodService Director 4(4): 113.

this article discusses how to spot problems in the kitchen, the basics of cleaning and preventing accidents, and how managers can train and monitor employees' cleaning duties. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1991. Food safety 101. FoodService Director 4(6): 123.

Although trained workers are essential to maintaining safe food in a operation, challenges to successful training include different times for shifts, high employee turnover, and a workforce that is similiterate or speaks little English. marriott successfully sues videos, along with other sanitation training materials. Posters, manuals, and other written materials can be used to reinforce training. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1991. How self-inspection flies. FoodService Director 4(7): 87.

This article tells how airline catering companies have adopted HACCP principles into their mangaement training programs and employee practices. It also argues why every food service operation should adopt a HACCP food safety program and gives seven guidelines for operators to use to develop their own program. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1991. Safe salads. FoodService Director 4(3): 126.

The author gives guidelines for reducing the risk of foodborne illness cuased by salad bars and recommends selecting lower-risk items, last-minute handling, careful preparatory procedures, adhering to time-temperature rules, and selecting equipment that is easily cleaned. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1992. A 5-point plan for: Squeaky-clean storerooms. FoodService Director 5(7): 138

Food Service Director Richard H. Weber presents his 5-point plan for maintaining a clean dry-goods storeroom. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1992. Budget doubles to $40.5 million: Seafood inspections jump. FoodService Director 5(10): 166.

This article defines organolpetic and microbiological testing-two methods used to evaluate the quality of seafood. it also reports on the efforts of the Food and Drug Administration's Officew of Seafood. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1992. Grime fighters. FoodService Director,/b> 5(12): 123.

This article addresses optimum dishwasher temperatures and sanitizers among its suggestions on how to keep food contact surfaces clean. it lists three tips for preventing bacteria buildup and cross-contamination. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1992. how safe and accurate depends on the thermometer. Taking food temperatures. Foodservice Director 166.

The author addresses bimetal and thermocouple thermometers. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1992. How to lower liability risks. Donated foods. Foodservice Director 5(9): 174.

More and more food service operators are donating leftover food to needy food programs. This article provides useful information to food service managers contemplating donating food. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1992. Serving Seniors-time/temperature conrols keep food hot-and safe-even when it's delivered to hte home. FoodService Director 5(2): 134.

This article presents in detail time-temprature controls used at nutrition sites for the elderly in Westchester County, New York. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1992. When looks can fool you: Produce safety. FoodService Director 5(2): 134.

Lydecker includes a seven-item, true-false produce safety quiz, and industry experts provide a few pointers on buying and cleaning produce. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1993. Cook chill skills. FoodService Director 6(7): 168.

Foodservice professionals receive seven safety pointers for using a cook-chill system. Examples from Sarasota memorial hospital, Florida, and Norfolk, Virginia. Public schools are provided. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1993. Cross-out contamination. FoodService Director 6(9): 172.

This article discusses the materials developed by the dietary services managers of the Hillhaven Corporation. Tacoma, Washington. Their sanitation manual devotes an entire unit to the complexities of cross-contamination.Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1993. Do-It-Yourself Inspections. FoodService Director 6(2): 6.

Frequent and unannounced self-inspections conducted at Los lunas Hospital and Training School in New Mexico and The Franklin Institute in Philadelphia aid in maintaining good sanitation practices. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1993. Features that score high on cleanability scale: Clean dining-by design. FoodService Director 6(5): 178.

Designer Paul hysen of the Hysen Group, Livonia, Michigan, offers suggestions for keeping hot foods hot, cold foods, and serving areas clean. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1993. HACCP no longer overlooked and misunderstood: making food safety manageable. FoodService Director 6(8): 174.

This article focuses on integrating HACCP in total quality management. it emphasizes how to simplify HACCP, by decreasing the number of critical control points in a recipe. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1993. How to score high in sanitation. FoodService Director 6(6): 156.

Thirteen customer turn-offs are listed that may not threaten food safety, but may convince the customer that the facility is unclean. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1993. It's the safest food policy: Keep sick workers out of the kitchen. FoodService Director 6(4): 156.

Food handlers with a communicable disease, such as a cold or flu, violate health codes and should be kept out of the kitchen. This article presents a few practical tips for managers who want to prevent sick employees from working. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1993. Motivating F/S workers to wash their hands. FoodService Director 6(1): 148.

This article includes instruction on hte why, when, and how to properly wash hands. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1993. Taking a closer look at the research: Sanitary cutting boards. FoodService Director 6(5): 180.

The author presents arguements against a study completed at the University of Wisconsin at Madison that suggested wooden cutting boards may be safer than polyacrylic, polyethylene, polypropylene, and polystyrene cutting boards. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Lydecker, T. 1993. Where to go for the latest on food safety: Fighting information overflow. FoodService Director 6(12): 136.

Food service operators and employees will benefit from lydecker's tips for selecting and using food safety resources and the list of six food safety sources included in the article. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Manning, C.K. 1991. A comparative study of bimetal and digital thermometers. Journal of the American Dietetic Association 91(3): 349-351.

The author compares the effectiveness of bimetal and digital thermometers in food service quality control. The results indicated that hand-held digital thermometers were inappropriate for food service because of their cost ($200), measuring range, and size. The pocket digital thermometer had a quicker response time and cleaarer temperature display than the bimetal thermometer, but it cost more ($34 versus $12). Excerpted from 1995. School Food Service Research Review 19(2): 88.

Martin, P. 1990,January8. Foodborne disease threatens industry. Nation's Restaurant news,/b> pp. 27, 30.

Food safety is a major issue facing restaurateurs. Improper hand washing causes an estimated one-fourth of all foodborne illnesses, with the majority dealing with improper heating, cooling, and storage temepratures. Today's problems include the low priority paid to sanitation standards, inadequate training and turnover, and worker absentmindedness. Food service managers should set an example of good personal hygiene to effectively control problems and set lower temperatures for refrigeration from 45 to 40 degrees. However, the National Restaurant Association opposes these lower refrigeration temperatures because 5 degrees does not lower the rate of pathogen growth. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Martin, P. 1991, July. Hazard control. Restaurant Business p. 256.

This article describes the steps necessary for setting up a HACCP program for food safety and discusses why it is important to adopt this system-rather than focusing on the traditional approach-in order to prevent foodborne illness outbreaks. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Martin, P. 1991August. Managerial changes. Restaurant Business p. 172.

This article deals with teamwork and using all available resources to ensure a safe dining experience for patrons. It also discusses the new skills that managers need today and in the future to provide safe food. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Martin, R. 1993. Jack in the Box admits temperature rule error. Nation's Restaurant News 27(9): 3, 54.

The author reports that officials at jack in the Box ignored a Washigton state health department requirment to raise the minimum cooking temperatures for hamburger to 155 degrees, which could have prevented the E. coli outbreak. A board of directors committee is investigating why Jack in the Box ignored the rule and what disciplinary action should be granted to those found negligent. promotional efforts to win back estranged customers are also discussed. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Martin, R. 1993. Tainted mayo blamed in Sizzler E. coli cases. Nation's Restaurant News 27(16): 3, 61.

The author reports that the E. coli outbreak at Sizzler was probably cuased when mayonnaise was contaminated by meat infected with the bacteria during transport, storage, or handling. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Martin, R. 1994. After Espy: USDA reforms still seen as being on track. Nation's Restaurant News 28(41): 1,4.

this article summarizes the wrongdoings of former Agriculture Secretary Mike Espy. USDA plans to continue to develop stricter food safety regulations in order to reduce the number of foodborne illnesses. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Martin, R. & Staff. 1993. Push for safety: A quiet crusade. Nation's Restaurant News 27(25): 1,75.

Many food service operators have made changes since the E. coli outbreak that occurred at jack in the Box. This article reports about the changes made by Jack in the Box, Blimpie's, Rally's, Burger King, and others. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Martin, R. & Staff. 1993. Safe at the plate? Food fears persist. Nation's Restaurant news 27(21): 1,164.

This article focuses on the impact increasing consumer concerns about eating in restaurants is having on the food service industry. Excerpted from 1995. School Food Service Research Review 19(2): 88.

McCapes, R.H., B.I. Osburn, H. Riemann. 1991. Safety of foods of animal origin: model for elimination of Salmonella contamination of turkey meat. Journal American Vet. Med. Assn. 199: 875.

McIntyre, C.R. 1991. Hazard analysis critical control point (HACCP) indentification. Dairy, Food and Environmental Sanitation 11(7): 357-58.

This article discusses how HACCP can be modified to fit the various segments of the food industry-particularly processing and retail-such as food service. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Mehta, A. and S.R. Taini. 1994. An evaluation of the microbiological safety of reduced-fat cheddar-like cheese. Journal of Food Protection 57(9): 776-779.

This study evaluated the behavior of Listeria monocytogenes and Salmonella during the manufacture and aging of reduced-fat Cheddar cheese. It found that the population of Listeria monocytogenes in the reduced-fat cheese declined at the same rate during the aging process as the control cheese. The Salmonella population decreased at a faster rate in the reduced-fat cheese than in the control cheese during the aging process. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Mermelstein, N.H. 1993. controlling E. Coli 0157:H7 in meat. Food Technology 47(4): 90-91.

Mermelstein addresses the detection, recommendations, current and future inspection procedures, and the educating of the consumer about E. Coli. The author makes reference to the 475 people who became ill after eating hamburgers contaminated with E. Coli at jack in the Box restaurants. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Metts, A. and V. Rodman. 1993. Improving inspection scores through training/certification of foodservice workers. Dairy, Food and Environmental Sanitation 13(8): 450-453.

the authors identify and discuss seven major functions necessary for successful food service workers training/certification programs and suggest how to develop and implement a program. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Microbiology and Food Safety Committee of the National Food Processors Association. 1991. Good laboratory practices-food microbiology laboratories. Dairy, Food and Environmental Sanitation 11(12): 716-720.

The Microbiology and Food Safety Committee of the National Food Processors Association presents guidelines in the areas of personnel, facilities, equipment, operations, and records for minimal acceptable practice for food microbiology laboratories. The article includes a helpful "yes" or "no" response checklist. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Morris, W. 1992. Airborne cholera incident stuns catering industry. Airline, Ship & Catering Onboard Services 24(4): 1, 5, 7.

Sixty-five people on Aerolineas Argentinas Flight 386 from Lima, Peru, to Los Angeles, California, became ill with cholera. The meal consisted of vegetable puree, ham, meat or chicken shis kebab, and apple pastry that was supplied by a Lima caterer. A cuaase had not been determined at the time the article was written. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Mossel, D.A.A. and D.M. Drake. 1990. Processing food for safety and reassuring the consumer. Food Technology 44(12): 63-67.

The authors describe a "longitudinal integration of safety assurance" model for preventing foodborne illness, which includes the more frequently discussed HACCP concept. They emphasize the need for communicating with the public about risks. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Multimstate outbreak of Salmonella poona infections - United States and Canada. 1991. Morbidity and Mortality Weekly Report 40(32) 549-52.

This case study describes the illnesses caused by an outbreak of Salmonella poona traced to fresh cantaloupe and gives data on its occurrence and detection. Other strains of Salmonella are also discussed, as well as control measures to prevent salmonellosis. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Updated: Sunday, January 9, 2005.

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