, Oregon State University, Corvallis, OR

FOOD SAFETY AND SANTITATION REFERENCES

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

REPRINTS, COPIES

National Advisory Committee on Microbiological Criteria for Foods. 1994. Campylobacter jejun/coli. Journal of Food Protection 57(12): 1101-1121.

This article presents a complete report on the ecology, epidemiology, and pathogenesis of campylobacters and recommends control strategies and research needs. Two fact sheets are included: "Facts About Campylobacter for Retail Food, Food Service and Regulatory Agency personnel" and "Factors for Consumers About Campylobactaer jejuni". Excerpted from 1995. School Food Service Research Review 19(2): 88.

Notermans, S., J. DuFrenne, B.m. Lund. 1990. botulism risk of refrigerated, processed foods of extended durability. Journal of Food Protection 53(12): 10291024.

This authors examined the risk of survival of spores of nonproteolytic strains of Clostridium botulinum during heat processing and the ability of these strains to grow and form toxins at low temperatures. They also investigated the inactivation of toxins during heating prior to consumption. They concluded that foods of this nature need to be stored at less than 3 degrees Celsius (38 degrees Fahrenheit) to adequately control the risk of botulism, and storage times need to be limited. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Oleck, J. 1993. Well done? Politics and food safety don't always mix. Restaurant Business 92(13): 56-59, 62-64.

This article raises questions about the new Food and Drug Administration Food Code and the lack of uniformity concerning the interpretation of food safety standards. The author cites examples that support the conflict between policy and practically. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Oleck, J. 1994. Is the apple shined? Restaurant Business 93(13): 86,92.

This article discusses anti-bribery measures instituted in New York City after 43 health inspectors were arrested for accepting bribes from restaurateurs in 1988. New York City health inspectors are now better educated and trained., their rotation visits in the same restaurant are less frequent, and have their evaluations periodically confirmed by their supervisors. Newspapers no longer list the restaurants that violate health codes, in order to decrease the temptations for inspectors to threaten restaurant operators with false violations if they do not pay. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Ollinger-Snyder, P. and M.E. Matthews. 1994. Food safety issues: Press reports heighten consumer awareness of microbiological safety. Dairy, Food and Environmental Sanitation 14(10): 580-589.

Consumers are becoming mroe aware of the microbiolgoical safety of food and water. The authors found 206 articles regarding the safety of food and water in nine national newspapers beatween january 1990 and December 1993. The date, title, and source of each article is listed. The authors discuss factors that contribute to outbreaks of foodborne illness and preventive measures. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Osburn, B.I. 1994. Safeguarding food quality: A national priority. California Agriculture 48: 7.

Otto, G.F. and E. Abrams. 1939. Quantitative studies on the effect of heat on trichina (Trichinella Spiralis) larvae. American Journal of Hygiene : 115.

O'Sullivan, T. 1992. High quality utilities in the food and beverage industry. Dairy, Food and Environmental Sanitation 12(4): 216-219.

This article discusses filtration to rlemove microorganisms and other unwanted materials from water, air, and steam. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Otto, G.F. and E. Abrams. 1939. Quantitative studies on the effect of heat on trichina (Trichinella Spiralis) larvae. American Journal of Hygiene : 115.

Pariza, M.W. 1992. Foods of new biotechnology vs traditional products. Microbiological aspects. Food Technology 46(3): 100-102.

The author explroes the microbiological safety of new and traditional foods, factors involved in determining the safety of foods, and the prospects for future use of biotechnology. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Patterson, P. 1991. Receiving is the front line of food-quality control. nation's Restaurant News 25(16): 19, 31.

The author discusses the food service receiving function and its overall importance to food safety and quality. He also discusses employee training for receiving foods. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Pavia, A.T., R.V. Tauxe. 1991. Salmonellosis: Nontyphoidal. IN: Evans, A.S., P.S. Brachman, eds. Bacterial infections in humans: epidemiology and control. 2nd ed. New York: Plenum Medical Book Company, p. 573-91.

Phebus, R.K., F.A. Draughton, J.R. Mount. 1991. Survival of Campylobacter jejuni in modified atmosphere packaged turkey roll. Journal Food Protection 54: 194.

Pisciella, J.A. 1991. Overcoming the barriers to HACCP in restaurants. Food Protection Inside Report July/August, 2A.

The author identifies the two major obstacles to using the HACCP approach to public health inspections in commercial kitchens. HACCP inspections take too much time, and sanitarians do not have the basic knowledge of microbiology needed for HACCP. The article offers solutions to overcome both barriers. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Patterson, P. 1993. Clean it or close it: Business demands strong sanitary focus. Nation's Restaurant News 27(9): 44.

Patterson defines cleaning agents, such as detergents, solvents, degreasers, abrasives, and oven cleaners and explains when and how to use them. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Pomeroy, B.S., K.V. Nagaraja, T. Ausherman, et al. 1989. Studies on the feasibility of producing Salmonella-free turkeys. Avian Diseases 33:1.

Potter, M.E. 1992. The changing face of foodborne disease. Journal American Vet. Med. Assn. 201: 250.

Ransom, B>H. 1919August. Effects of heat on trichinae. Journal of Agricultural Research 17(5): 201.

Reed, G.H. 1992. Sanitization in food service establishments. Dairy, Food and Environmental Sanitation 12(9): 566-567.

The author discusses hot water and chemical sanitatization as well as concentrations, temperatures, coorosiveness, skin irritations, and costs for the three chemicals approved for food service establishments (chlorine, iodine, and quats). The article also addresses the use of wiping cloths. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Reed, G.H. 1993. Foodborne illness (Part I)-Staphylococcal ("Staph") food poisoning. Dairy, Food and Environmental Sanitation 13(11): 642.

Reed gives an overview of the Staphylococcus aureus bacteria with six practical principles for controlling contamination. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Reed, G.H. 1993. Foodborne illness (part 3) - Clostridium perfringens gastroenteritis. Dairy, Food and Environmental Sanitation,/b> 14(1): 16-17.

The definition, foods involved, symptoms of the disease, conditions for an outbreak, and control measures of Clostridium perfringens are discussed. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Reed, G.H. 1994. Foodborne illness (part 4) - Bacillus cereus gastroenteritis. Dairy, Food and Environemtnal Sanitation 14(2): 87.

This article prfesents a brief but complete overview of Bacillus cereus and lists measures to reduce the threat of illness by Bacillus cereus and specifics for handling cooked rice. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Reed, G.H. 1994. Foodborne illness (part 5)- foodborne campylobacteriosis. Dairy, Food and Environmental Sanitation 14(3): 161-162.

The author provides an overview of the bactaerium Campylobactaer jejuni. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Reed, G.H. 1994. Foodborne illness (part 6)-Vibrios. Dairy, Food and Environmental Sanitation 14(4): 210-211.

The bacterias vibrio parahaemolyticus, Vibrio vulnificus, and Vibrio cholerae are described. The foodborne illnesses associated with them are primarily transmitted through the consumption of raw or undercooked seafoods. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Reed, G.h. 1994. Foodborne illness (part 7)-Clostridium botulinum. Dairy, Food and Environmental Sanitation 14(5): 268-269.

Outbreaks involving Clostridium botulinum bacteria mostly occur in homecanned vegetables and fruits and less frequently in commercially processed foods, such as tuna, smoked fish, mushrooms, soup, and garlic. The author describes the conditions that favor both the growth and control measures of Clostridium botulinum. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Reed, G.H. 1994. Foodborne illness (part 8)-Escherichia coli. Dairy, Food and Environmental Sanitation 14(6): 329-330.

Four subgroups of diarrheal E. coli are identified and examined. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Reed, G.H. 1994. Foodborne illness (part 9)-viruses. Dairy, Food and Environmental Sanitation 14(7): 383-384.

The author discusses hepatitis A and the Norwalk and Norwalk-like viruses. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Reed, G.H. 1994. Foodborne illness (part 10)-Listeria monocytogenes. Dairy, Food and Environmental Sanitation 14(8): 482-483.

Reed provides an overview of Listeria monocytogenes, recently identified as a cause of foodborne illness. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Reed, G.H. 1994. Foodborne illness (part 11)-Yersiniosis. Dairy, Food and Environmental sanitation 14(9): 536.

The article discusses Yersinia enterocolittica, identified as a foodborne pathogen in the mid-1970s. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Reed, g.H. 1994. Foodborne illness (part 12)-Shigellosis. Dairy, Food and Environmental Sanitation 14(10: 591

The author reviews Shigella bacteria, a highly infectious organism that is commonly transmitted by asymptomatic carriers. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Reed, G.H. 1993. Safe handling of potentially hazardous foods (PHF)-a checklist. Dairy, Food and Environmental Sanitation 13(4): 208-209.

Reed provides a 23-item checklist to use as a handling guide with potentially hazardous foods. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Restaino, L. and C.E. Wind. 1990. Antimicrobial effectiveness of hand washing for food establishments. Dairy, Food and Environmental Sanitation 10(3): 136-141.

This article reviews the physiology of the skin, the factors that allow the growth of microorganisms, and how hand soaps affect their growth. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Rhodehamel, E.J. 1992. FDA's concern with sous vide processing. Food Technology,/b> 46(12): 73-76.

The author discusses the advantages and concerns regarding sous vide foods and makes recommendations to ensure the safety of sous vide products. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Rhodes, M.E. 1991. Educating professionals and consumers about extended shelf-life refrigerated foods. Food Technology 45(4): 162, 164.

The National Adivsory Committee on Microbiological Criteria for Foods sent recommendations to federal, state, and local agencies. Regulatory officials, industry personnel, health professionals, and consumers need to be educated about food safety and include the proper handling of new generation foods. The committee recommended that food safety education begin in public and private shcool systems and encouraged uniform labeling on perishable items. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Richards, M.S., M. Rittman, T.T. Gilbert, S.M. Opal, B.A. DeBuono, R.J. Neill, and P. Gemski. 1993. Investigation of a Staphyloccal food poisoning outbreak in a centralized shcool lunch program. Public Health Reports 108(6): 765-771.

One hundred elementary school children became ill after eating ham contaminated by a food handler who tested positive for Staphylococcus aureus. the central kitchen also held hte ham for a minimum of 15 hours in the danger zone and inadequately reheated it. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Rico-Munoz, E. and P.M. Davidson. 1983. Effect of corn oil and casein on the antimicrobial activity of phenolic antioxidants. Journal Food Science 48(4): 1284-1288.

Riell, H. 1994. How to stamp them out, where to look: Pests in the kitchen. FoodService Director 7(10:153.

The author gives tips for how to check for and minimize the presence of pests in food service operations and also lists the questions to ask about a pest control service. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Riell, H. 1994. What operators need to know: Where HACCP's heading next. FoodService Director 7(9: 174.

This article is a broad overview of changes that may take place in the food service industry in the near future due to HACCP implementation. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Romeo, P. 1992. nothing to "yoke" about: N.J. reconsiders ban on undercooked eggs. Nation's Restaurant News 26(4): 1, 4.

This article reports on the controversy over new jersey's ban on undercooked, sunnyside up, soft-boiled, or scrambled eggs that are not always heated to 140 degrees. Egg-handling regulations in Neew jersey also forbid the use of raw, unpasteurized eggs in ready-to-eat foods, such as Caesar salads and hollandaise sauce, and restaurants can be fined up to $100 for violations. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Rosenblum, L.S., I.R. Mirkin, D.T. Allen, et al. 1990. A multifocal outbreak of hepatitis traced to commercially distributed lettuce. American Journal Public Health 80: 1075.

Russell, Jeremy. 1999September 20. E. coli O157:H7 Outbreaks. Lean Trimmings National Meat Association

Ryan, C.A., M.K. Nickels, N.T. Hargrett-Bean. et al. 1987. Massive outbreak of antimicrobial-resistant Salmonellosis traced to pasteurized milk. Journal American Vet. Med. Assn. 258: 3269.

Saguy, I. 1992. Simulated growth of Listeria monocytogens in refrigerated foods stored at variable temperatures. Food Technology 46(3): 69-71.

The author simulated several possible distribution and storage scenarios mathematically to determine the potential growth of Listeria monocytogenes in ready-to-eat, minimally processed foods. The results demonstrated the need for controlling storage temperatures throughout the products' life cycles. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Sawyer, C.A. 1991. Safety issues related to use of take-out food. Journal of Foodservice Systems 6(1)L41-59.

Sawyer discusses issues related to consumer handling of fresh prepared, take-out food in convenience stores (c-stores). Two food safety problems encourntered by c-sotres are the use of microwave ovens for reheating food and lack of employee and consumer training in food safety. Sawyer suggests pretraining employees, consumer education on food labeling and posters, andupdated federal regulations to reflect the needs of retail operators who use cook/chill or assembly serve systems with take-out or self-service. Federal regulations could include requirments of sell-by dates on labels, handling instructions, and health inspection regulations. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Schaffner, D.W. 1991. Foodservice Sanitation Training Materials. Food technology 45(9): 74, 76.

Schaffner provides food safety education materials and programs used by USDA Cooperative Extension personnel in a 214-item database. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Schuchat, A., B. Swaminathan, C.F. Broome. 1991. Epidemiology of human listeriosis. Clin. Microbiol. Rev. 4: 1154.

Sen, S. 1991. A comparison of traditional inspection, HACCP, S.A.F.E. and SCAP in a Chinese style restaurant. Dairy, Food and Environemntal Sanitation 11(12): 710-715.

the article examines the advantages and disadvantages of the Traditional Snapshot Inspection, HACCP, S.A.F.E. and Self Care Action Program (SCAP) to monitoring a food service establishment. The author observed fried rice that included five potentially hazardous foods (shrimp, pork, beef, chicken, and canned lobster) using the four approaches. The study concluded that SCAP was the most comprehensive approach because it includes the customer's health and well-being. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Sen, S. 1991. The role of the food servic eoperator in primary health care at the food consumption point. Dairy, Food and Environmental Sanitation 11(5): 250-255.

Sen details the role of the food service operator in implementing the Self Care Action Program (SCAP) to protect and promote the helath of the customer. The preventive (food safety issues), promotive (behavioral and educational activities), therapeutic (clinical) and rehabilitative needs of the customer become the responsibility of the operator. SCAP includes customer surveys, menu flexibility, information, dissemination, and evaluation procedures. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Shineman, T.l. and M.A. Harrison. 1994. Growth of Listeria monocytogenes on different muscle tissues. Journal of Food Protection 57(12): 1057-1062.

The researchers studied the growth of Listeria monocytogenes on raw and cooked beef, chicken, catfish, and shrimp. They inoculated the samples with Listeria monocytogenes and stored them at 4 degrees Celsius for 11 days. The raw and cooked catfish and shrimp showed significantly greater growth of Listeria monocytogenes than the beef or chicken. The difference in the pH of the muscle tissues of the samples partially influenced the growth rate. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Slaten, D.D., r.I. Oropeza, S.B. Werner. 1992. An outbreak of Bacillus cereus food poisoning - are caterers supervised sufficiently? Public health Reports 197(4): 477-480.

Cornish game hens served at a wedding reciption in Napa, California, caused 140 guests to become ill with Bacillus cereus gastroenteritis. Food handling and temperature control errors were deemed the probable cause. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Smith, J.L. 1993. Documented outbreaks of toxoplasmosis: Transmission of toxoplasma gondii to humans. Journal of Food Protection 56: 630.

Snelling, A.m., K.G. Kerr, and J. Heritage. 1991. The survival of Listeria monocytogenes on fingertips and factors affecting elimination of the organism b y hand washing and disinfection. Journal of Food Protection,/b> 45(5): 343-348.

This study investigated the length of time that Listeria monocytogenes survived after being applied to human hands. The results show the pathogen lived for up to 5 hours and, on average, survived 60 minutes. The researchers also discovered that no natural oils or other components of the skin, including other microorganisms such as Staphylococci, affected the survival rate. Fingertips that had been washed and disinfected still had microbial contamination. These observations could have serious implications for the retail food industry. Excerpted from 1995. School Food Service Research Review 19(2): 88.

æ Snyder, O.P. 1990. Food safety 2000: Applying HACCP for food safety assurance in the 21st century. Dairy, Food and Environmental Sanitation 10(4): 197-204.

This article addresses food safety and quality from a systems perspective with inputs, processes, and outputs. The author stresses that the food handler, not government regulation, is responsible for food safety. HACCP principles must be applied to all aspects of the food system from grower, to server, to consumer. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, o.P. 1991. Food safety technical standards workshop report. journal of Foodservice Systems 6(2):107-139.

The Food Safety Technical Standards Workshop addressed the need for scientific supporting data for food safety standards. The workshop developed standards fo0r receiving raw foods, preparing food (e.g. clean as you go), cooking and cooling of potentially hazardous foods, storing or refrigeration of prepared foods, and reheating of cooked foods based on scientific research. The author discusses recommendations for commercial and retail operators.Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1991. HACCP in the retail food industry. Dairy, Food and Environmental sanitation 11(2): 73-81.

this article defines the HACCP process, gives its history, and outlines the seven operational steps involved in a HACCP plan. It also discusses the pasteurization process and processing of refrigerated foods using the HACCP controls. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1992. HACCP- an industry food safety self-control program-- part I. Dairy, Food and Environmental Sanitation 12(1): 26-27.

This column explroes the origina nad history of HACCP, the FDA and USDA implementation of HACCP, USDA hazard control and FDA hazard control. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1992. HACCP-an industry food safety self-control program - part II. Dairy, Food and Environmental Sanitation 12(3): 84-86.

Snyder critiques USDA and TITM's HACCP principles and assesses the System for HACCP-Based Food Safety Assurance. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, o.P. 1992. HACCP-an industry food safety self-control program-partIII. Dairy, Food and Environmental Sanitation,/b> 12(3): 164-167.

In this article, Snyder identifies the critical control points in the sequence of illness, disease, and injury causation. the author presents a table of several types of bacteria, viruses, and chemicals with the estimated number of microorganisms that make normally healthy people ill. The Food product patogen Contamination table lists the percent that food products such as raw poultry, raw pork, raw beef, raw shelfish, raw milk, raw vegetables, and raw rice are contaminated with specific bacteria. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1992. HACCP - an industry food safety self-control program - part IV. Dairy, Food and Environmental Sanitation 12(4): 230-232.

The number of foodbornbe illness cases and deaths in the United States per year is estimated at 24,7779,020 cases and 15,990 deaths. The author declares that the safety of food in the United States is a national disgrace. Currently, the person who prepares the food has primary control but food growers and processors need to be responsible for controlling contaminates. The goal is zero risk of foodborne illness, a realistic goal with proper education. This article includes criteria for a food to become hazardous. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1992. HACCP-an industry food safety self-control program-part V. dairy, Food and Environmental Sanitation 12(5): 291-295.

When designing a food microbiological control process, important pathogens must be considered. This article charts and discusses the optimal times and temperatures for bacterial growth. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1992. HACCP-an industry food safety self-control program- part VI. Dairy, food and Environmental Sanitation,/b> 12(5): 362-265.

The author discusses the personal hygiene of food handlers and provides an 8-step hand washing process. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1992. HACCP-an industry food safety self-control program-part VII. Dairy, Food and Environmental Sanitation,/b> 12(9): 574-577.

this article discusses kitchens and equipment designed to reduce the risk of contamination. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1992. HACCP-an industry food safety self-control program-part IX. Determining the thermal lethality of a process. Dairy, Food and Environmental Sanitation 12(10): 628-630.

In this article, Snyder addresses the destruction of Salmonella, the heating and cooling curve for a vacuum-packed chicken bfreast, and pasteurization and storage stability of hamburger broth. The author also explains the reasons why immune-compromised people should not eat foods heated to less than 150 degrees fahrenheit. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1992. HACCP - an industry food safety self-control program-part X. Derived overall microbiological staqndards for chilled food processes. Dairy, Food and Environmental Sanitation 12(11): 687-688.

The author presents standards for pasteurized-chilled foods. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1992. HACCP-an industry food safety self-control program-part XI. Food system supplier quality assurance-HACCP certification criteria. Dairy, Food and Environmental Sanitation,/b> 12(12): 756-758.

The author details the components of an effective HACCP management program and lists the certificaiton criteria for a quality assurance wholesale or retail food operation. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1992. HACCP-an industry food safety self-control program-part XII. Food processes and controls. Dairy, Food and Environmental Sanitation 12(13): 820-823.

this article considers seven recipe processes in terms of microbiological control (thick foods; thin foods; sauces and brews; fruits, vegetables, and starches; breads and batters; cold food combinations; and hot food combinations) and presents USDA - specified and HACCp-chilled food processes. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1993. HACCP-an industry food safety self-control program- part XII. Food processes and controls,l cont. Dairy, Food and Environmental Sanitation,/b> 13(1): 27-29.

HACCP recipes differ from most other recipes because they include critical control measures (such as time, temperature and pH) in each step. This article discusses how to write and use a HACCP recipe. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1993. HAZCON-based total quality management - hazard and quality-assured recipe development for chilled, stored foods (part XV). Dairy, Food and Environmental Sanitation 13(7): 417-419.

The author explains how to develop a recipe process for a chilled food system that meets minimum safety standards and customer needs and expectations. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1993. HAZCON-based total quality management - hazard and quality-assured recipe development for chilled, stored foods (part XV) cont. Dairy, Food and Environmental Sanitation 13(8): 473-475.

This article continues the discussion on developing a recipe process for a chilled food system. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. 1994. HAZCON-based total quality management-regulatory inspection HACCP versus food operation self-control HACCP-Part 1. Dairy, Food and Environmental Sanitation 14(10): 592-595.

This author points out problems with the current government HACCP concept as documented by the National Advisory Committee on Microbiological Criteria for Foods. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, Peter and Merle D. Pierson. HACCP-based safety and quality assured pasteurized-chilled food systems. National Advisory Committee on Microbiological Criteria for Foods. Adopted March 20, 1992. Presented by G. Peter Healy Aladdin Syntergetics, Inc.

Snyder, O.P. and D.M. Poland. 1990. America's "safe" food. Dairy, Food and Environmental Sanitation 10(12): 719-724

This article explains the implications of pathogens in food and describes the critical problems in foods that are responsible for illnesses. Salmonella, Escherichia coli, campylobacter jejuni, Listeria monocytogenes, Yersinia enterocolitica, Shigella, and Vibrios are detailed. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Snyder, O.P. and D.M. Poland. 1991. America's "safe" food part 2. Dairy, Food and Environmental Sanitation 11(1): 14-20.

This article desccribes Aeromonas Hydrophila, Hepatitis A virus, Norwalk virus, Toxoplasma gondii, Trichinella spiralis, Taenia, Anaskis spp., Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, and Clostridium botulinum. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Solberg, M., J.J.; Buckalew, C.m. Chen, D.W. Schaffner, K. O'Neill, J. McDowell, L.S. Post and M. Broderck. 1990. Microbiolgoical safety assurance system for foodservice facilities. Food Technology 44(12): 68, 70-73.

Rutgers University has used the microbiolocial safety assurance system of food service operations for the past 17 years. The system assumes that microbiological testing is an essential complement to sensory inspection of facilities, that microbial indices are useful in evaluating food process and preparation procedures, and that upper control or warming limits can be established to provide a margin of safety and quality to allow correction without hazard or disatisfaction. The system incorporates surface, food audit, and laundry testing and costs about 1.5 centts per meal served.Excerpted from 1995. School Food Service Research Review 19(2): 88.

Solomon, H., E.J. Rhodehamel, and D.A. Kautter. 1994. Growth and toxin production by Clostridium botulinum in sliced raw potatoes under vacuum with and without sulfite. Journal of Food Protection 57(10): 878-881.

The researchers inoculated fresh potatoes with and without sulfite with Clostridium botulinum type A or B spores. They vacuum sealed and incubated the potatoes at room temperature. On days 0, 3,4,5, and 6 the researchers tested for toxicity. Both types of potatoes inoculated with type A spores became toxic after three and four days, respectively. However, the potatoes treated with sulfite appeared acceptable through day 6. Untreated potatoes inoculated with type B spores appeared unacceptable and became toxic on day 3. Treated potatoes inoculated with type B spores appeared acceptable but became toxic on day 5.Excerpted from 1995. School Food Service Research Review 19(2): 88.

Speer, S.C. and B.E. Kane. 1990. Certification for food service managers. A survey of current opinion. Journal of Food Protection 53(3): 269-274.

Researchers mailed a survey to 50 state directors to determine their opinions about certification as a tool for improving food protection practices. The directors reported that they would like to see either a mandatory or voluntary certification program because certification programs improve food safety. Problems with certification include motivating managers and food handlers to change their practices after they have been trained and certified, finding financial resources for the programs, conducting programs in rural states, locating qualified instructors, and carrying over knowledge received in one state to applications in another state. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Staff. 1993. Food and environmental hazards to health-foodborne disease outbreaks-a 10-year review (1983-1992) of California data. Dairy, Food and Environmental Sanitation 13(5): 286-287.

this article presents foodborne disease outbreak data from the California Department of Health Services, Division of Communicable Disease Control, Office of Statistics and Surveillance. Eighty-three percent of 324 reported foodborne disease outbreaks were caused by bacterial pathogens and resulted in 9,824 cases of illness and 44 deaths. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Staff. 1994. Espy's last major act: USDA to begin widespread tests for E. coli in raw ground beef. FoodService Director 7(11): 32.

USDA;s Food Safety and Inspection Service will begin target sampling raw ground beef for E. coli at meat process plants, retail stores, and restaurants. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Staff, 1994. In the kitchen: A 'prevent defense' for accident-control. FoodService Director 7(11): 150.

The article describes accident prevention plans for repetitive motion injuries, hearing loss, and lifting injuries. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Staff. 1994. Practical tips on how to deal with: Fires, cuts, and first-aid. FoodService Director 7(11): 150

This article includes five suggestions for avoiding burns and six tips for avoiding cuts and lacerations. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Stevenson, K.E. 1990. Implementing HACCP in the food industry. Food Technology 44(5): 179-180.

Stevenson reviews the history of HACCP since it was first reported in 1971 and outlines the application of a HACCP system to a specific food product. The system includes describing the product and its intended use, preparationof flow diagrams, analyzing hazards, identifying critical control points, and establishing an effective monitoring system and verification. the author notes some problems in implementing HACCP. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Steinholm, C.W., D.B. Waggoner, 1992. Moving beyond the rhetoric of food safety and meeting the challenge. Journal Am. Vet. Med. Assn. 201: 234.

Straus, k. 1993. in-house safety inspections. Restaurants & Institutions 103(24): 73, 76, 78.

Straus cites examples of HACCP self-inspection programs and includes a 10-point checklist for manager to use view their operation from a customer's pont of view. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Sympson, R. 1994. Health hazard. Restaurant Business 93(16): 46, 48.

This article is a summary of the debate over whether Furr's Cafeteria in Greeley, Colorado, closed because of a false scare initiated by the Weld County Health Department or because Furr's did not keep up with the competition. the Weld county Health Department erred by prematurely announcing that Furr's diners may have been exposed to Hepatitis A. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Tauxe, R.V. 1991. Salmonella: A postmodern pathogen. Journal of Food Protection 54(7): 563-568.

This article explores the history of human illnesses cuased by Salmonella since the first reported case in 1943, noting its transition from typhoid fever to gastroenteritis. Recent trends suggest that Salmonella will rpesent an increasing challenge to public health. the article also discusses how to better control Salmonella outbreaks in the future. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Teske, R.H. 1992. Chemical residues in food. Journal American Vet. Med. Assn. 201: 253.

Thonney, P.F. and C.A. Bisogni. 1992. Government regulation of food safety. Interaction of scientific and societal forces. ,b>Food Technology 46(1): 73-80.

This article presents the Scientific Status Summary by the Institute of Food Technologists' Expert Panel on food safety and Nutrition and defines the terms hazard, risk, and safety. it also discusses government policies and lists selected policy actions between 1969 and 1991. A list of government and independent agencies important to ensuring the safety of the U.S. food supply is also provided. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Tucker, J.B. 2000February 4. Solving the Sverdlovsk Mystery. Science 287: 816.

Excerpts from article: In April and May 1979, an unusual epidemic of human anthrax occurred in the Soviet city of Sverdlovsk. Over a seven-week period, the disease sickened 96 people, of whom 64 died. Soviet authorities claimed that the outbreak had resulted from the consumption of beef contaminated with anthrax bacteria, but U.S. officials suspected that the real cause was an accidental release of anthrax spores from a nearby biological weapons facility. Matthew Meselson, a Harvard biochemist with a long-standing interest in biological weapons policy, initially accepted the tainted-meat theory offered by the Soviets. There was still doubt. This reviews and discussesor summaries the book Anthrax. The Investigation of a Deadly Outbreak by Jeanne Guillemin. University of California Press, Berkeley, 1999. 339pp. $27.50.

Vosen, T.R., W.B. Mikel, D.R. Mulvaney, and W.R. Jones. 1992. A survey of consumer attitudes toward beef safety. Dairy, Food and Environmental Sanitation 12(10): 621-624.

The authors discuss the results of a survey that was administtered to households in Albama to determine attitudes about the safety of beef (n=462). Excerpted from 1995. School Food Service Research Review 19(2): 88.

Weingold, S.E., J.J. Guzewich, J.K. Fudala. 1994. Use of foodborne disease data for HACCP risk assessment. Journal of Food Protection 57(9): 820-830.

A new classification system was developed using foodborne disease data reported from outbreaks in the state of New York between 1980-1991. The new classification system made it easier for professionals to use the data with HACCP risk assessment. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Weinstein, J. 1991. The clean restaurant: Physical plant. Restaurants and insititutions 101(12): 90-91, 94, 96, 98, 100-102.

Customers are becoming more and more concerned about the cleanliness of restaurants. A irty restaurant will soon become an empty one. The author recommends designing and monitoring a cleaning plan for the back of the house and front of the house. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Weinstein, J. 1991. The clean restaurant: Employee hygiene. Restaurants and Institutions 101(13): 138-139, 142, 144, 148.

Poor personal hygiene causes 90% of sanitation problems. However, food service employees can b e careless and their grooming habits, and operators need to explain the need for good sanitation and provide the facilities and the training necessary to implement it. They also must head by example. the article discusses some hygiene basics such as handwashing, wearing jewelry, and the need for clean uniform. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Weinstein, J. 1991. The clean restaurant. Food safety. Restaurants and Insitutions 101(14): 90-92, 96, 100.

The legal costs resulting from a foodborne illness outbreak can cause a restaurant to close. Safe food handling from receiving and storage, to preparation, to service and cleanup is essential. Food service employees must be taught proper procedures for receiving meats and eggs, as well as keeping hot food hot and cold food cold and out of the temperature danger zone. Also, operaqtors must continually enforce and reinforce safe food handling procedures. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Whipp, S.C., M.A. Rassmussen, W.C. Cray, Jr. 1994. Animals as a source of Escherichia coli pathogenic for human beings. Journal American Vet. Med. Association 204: 1168.

Winston, M.E. 1991. Food service sanitation guidelines to avoid food poisoning outbreaks. Dairy, Food and Environmental Sanitation 52(8): 430-431.

The author suggests guidelines for preparing, transporting, displaying and serving food at large events. it is a good overview of food sanitation priinciples in practice. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Wolf, I.D. 1992. Critical issues in food safety, 1991-2000. Food Technology 46(1): 64, 66, 68-70.

the author discusses consumer, food industry, and federal agency food safety concerns. however, the article emphasizes the three primary concerns of federal agencies: microbiological issues, pesticide residues, and new products, processes, and packaging. Excerpted from 1995. School Food Service Research Review 19(2): 88.

World health Organization. 1993. Food safety measures for eggs and food containing eggs. Weekly Epidemiological Record 68(22): 157-158.

The World health Organization presents its recommendations for handling eggs and foods containing eggs. it provides recommendations in English and French and divides them into three sections: recommendations to food industry, food service, and catering establishments; retailer recommendations to professional and domestic food handlers; and recommendations to consumers. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Worsfold, D. 1992. Older adult learners: A guide for Food Safety Trainers. Journal of the Royal Society of Health 112(5): 225-226.

The author gives specific, tried-and-true food safety teaching strategies focused towards elderly volunteers. The Women's Royal Voluntary Service plans to provide food safety training to its 69,000 elderly members who handle food. Excerpted from 1995. School Food Service Research Review 19(2): 88.

Zhao, T., and M.P. Doyle. 1994. Fate of enterohemorrhagic Escherichia coli O157:H7 in commercial mayonnaise. Journal of Food Protection,/b> 57(9): 780-783.

Researchers injected commercial mayonnaise with Escherichia coli O157:H7 and incubated it a 5 and 20 degrees Celsius. Escherichia coli O157:H7 did not grow at either temperature. The researchers concluded that commercial mayonnasie is not a public health concern. Excerpted from 1995. School Food Service Research Review 19(2): 88.

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