Servsafe Starters Employee Guide, ServSafe (5th Edition)
Thursday, March 18th, 2010 at
8:13 pm
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Independently Owned Ethnic Restaurants Have More Food Safety Violations, Kansas Researchers Find
Tuesday, February 16th, 2010 at
10:11 pm
Diners who are skeptical of the food safety practices in ethnic restaurants have new research to back up some of their assumptions.
In a study of independently owned restaurants in 14 Kansas counties, Kansas State University researchers found a significantly higher number of food safety violations in ethnic restaurants than in non-ethnic restaurants. The next step for their research is to understand the reasons for these differences and to work alongside restaurant operators to remedy the problems.
Leading the study were Junehee Kwon, associate professor, and Kevin Roberts, assistant professor, both of the department of hospitality management and dietetics. They found that independently owned ethnic restaurants had significantly more violations for several food safety categories, including time and temperature control, hand washing and proper use of utensils. The independent ethnic restaurants in the study also had more inspections than their nonethnic counterparts. Kwon said many of those repeat visits were driven by customer complaints.
- Servsafe Starters Employee Guide
- ServSafe Essentials with Answer Sheet for Paper and Pencil Exam
- ServSafe Coursebook (text only)
- ServSafe Coursebook: with the Certification Exam Answer Sheet
- ServSafe Essentials (text only)
- ServSafe Alcohol: Fundamentals of Responsible Alcohol Service with Exam Answer Sheet
- ServSafe Essentials Spanish with Answer Sheet
- Servsafe Alcohol + Exam Answer Sheet Fundamentals of Responsible Alcohol Service
Restaurateurs Beg City to Drop Report Card Plan
Friday, February 5th, 2010 at
9:23 pm
“Letter grades are nothing more than a scarlet letter that will keep people from eating out,” Geoff Kravitz, a spokesman for the Staten Island Chamber of Commerce, said at the first public hearing Friday considering the city’s proposal to rate restaurant cleanliness with letter grades.
He was not the only one to invoke the stigma of an upper-case A. In point of fact, the Department of Health and Mental Hygiene would assign a bright-blue letter “A” to New York restaurants that have passed inspection. But still, many in the restaurant business objected as if the city had likened them to Hester Prynne at a public shaming.
Mr. Kravitz said that the restaurateurs of his borough are “fully committed to opposing letter grading.” He and the other opponents were enthusiastically applauded by a standing-room crowd of 70 that jammed a hearing room. The audience overflowed into a third-floor hallway, and some would-be speakers left when they couldn’t squeeze into the room.
- Servsafe Starters Employee Guide
- ServSafe Essentials with Answer Sheet for Paper and Pencil Exam
- ServSafe Coursebook (text only)
- ServSafe Coursebook: with the Certification Exam Answer Sheet
- ServSafe Essentials (text only)
- ServSafe Alcohol: Fundamentals of Responsible Alcohol Service with Exam Answer Sheet
- ServSafe Essentials Spanish with Answer Sheet
- Servsafe Alcohol + Exam Answer Sheet Fundamentals of Responsible Alcohol Service
Restaurant dining can be tricky for those with allergies
Sunday, January 31st, 2010 at
7:34 pm
Eating in a restaurant is a minefield for Bethany Jaeger.
Shellfish, dairy, nuts, beans, wheat, soy and corn all make her sick, so the Chatham, Ill., woman has to avoid commonly used ingredients that include marinades, sauces, breading, grains and butter.
“If I can get a meal that’s tasty and doesn’t turn my stomach, I’m a return customer,” said Jaeger, 30, a management consultant.
More than 12 million Americans – about 4 percent of the population – suffer from food allergies. A true food allergy is an immune-system response to a food that the body mistakenly believes is harmful.
Sensitivities to foods are a growing public health concern, according to the Fairfax, Va.-based Food Allergy & Anaphylaxis Network (www.foodallergy.org), and so are the challenges faced by diners with food allergies and intolerances when they eat in restaurants.
Beverages from several local soda fountain machines contaminated with bacteria
Thursday, January 28th, 2010 at
6:35 pm
The study published in the International Journal of Food Microbiology has gotten national attention. It could have restaurants taking a closer look at how well they clean their machines.
Hollins Biology Professor Renee Godard and her team were surprised at what they found when they tested 90 different sodas and the water from 30 different soda fountain machines in the Roanoke area. 70-percent of them had bacteria present.
“We found over 300 bacteria in half of a milliliter,” said Amy White, Hollins University Professor.
Half a milliliter is barely enough for a swallow.
Almost every time Dirk Amtower drank from a fast-food restaurant or convenience store soda fountain, he claims he would end up sick to his stomach.
“Often times within 30 minutes to an hour I start getting a rumbling in my stomach and I start getting sick,” said Amtower.
Maybe not surprising when you take a closer look you at what Hollins researchers found.
“Almost 12-percent of the samples tested contained E. coli,” said White.
E. coli that would’ve come from fecal matter.
Cousins Subs in Neenah closes when 25 people get ill
Sunday, January 24th, 2010 at
4:51 pm
Cousins Subs, 667 S. Green Bay Road, temporarily closed about 1 p.m. Friday after city health officials pinpointed it as the source of a suspected norovirus outbreak.
The Neenah Health Department received about 25 reports of acute gastroenteritis, according to its director Judy Crouch-Smolarek.
“We were informed about mid-day (Thursday) of a number of people suffering from GI illnesses,” she said. “Due to the number of people who have fallen ill, including some employees, the restaurant has voluntarily closed. The restaurant will be thoroughly cleaned and sanitized and will re-open when they meet the necessarily requirements of the Neenah Health Department.”
Crouch-Smolarek said norovirus symptoms typically appear 24 to 48 hours after exposure, but that some people can become ill in as few as 12 hours or even 60 hours after exposure.
Symptoms include vomiting, diarrhea, abnormal cramps, nausea and headaches, she said, and they could be mild to severe. Typically they do not require treatment.
