ENHANCED FOOD SAFETY CALLS FOR EDUCATION ducating food-service employees with regard to cross contamination and proper cooking temperatures are the best measures to prevent foodborne illnesses, according to a recent report by the Institute of Food Technologists. As the report noted, the young average age and high turnover rate of food-service employees often make it challenging to train workers adequately on the job. Too often, consumers make themselves sick through improper food storage, ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.