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ServSafe
ServSafe is a food safety, food and beverage safety training and certificate program administered by the U.S. National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection. It is considered a system that aims to prevent foodborne illnesses based on a set of guidelines to improve safety and hygiene in the food preparation process. Sanitation certification is required by most restaurants as a basic credential for their management staff. To date over 5 million ServSafe Food Protection Manager Certifications have been awarded. Content ServSafe Essentials Seventh Edition is the latest edition of the program. The course discusses foodborne illnesses, including information on specific foodborne pathogens and biological toxins, such as shellfish poisoning, contamination, and Food allergy, food allergens. Prevention is also covered, with information regarding purchasing and receiving guidelines, food preparation, holding, and serving guidelines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Restaurant Association
The National Restaurant Association is a restaurant industry business association in the United States, representing more than 380,000 restaurant locations. It also operates the National Restaurant Association Educational Foundation. The association was founded in 1919 and is headquartered in Washington, D.C. Lobbying The National Restaurant Association, widely referred to as "the other NRA" to distinguish itself from National Rifle Association, which shares the initialism, is a powerful lobbying force in Washington, DC and in state capitals. The association advocates to retain the minimum wage in the United States as well as laws requiring paid sick leave. In July 2013, it boasted that it had successfully lobbied against raises in the minimum wage, in part or in full, in 27 of 29 states and blocked paid sick leave legislation in 12 states. It also takes credit for halting any increase in the federal minimum wage for tipped employees, which has remained at $2.13 per hour sinc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Safety
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way, food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
ANSI
The American National Standards Institute (ANSI ) is a private non-profit organization that oversees the development of voluntary consensus standards for products, services, processes, systems, and personnel in the United States. The organization also coordinates U.S. standards with international standards so that American products can be used worldwide. ANSI accredits standards that are developed by representatives of other standards organizations, government agencies, consumer groups, companies, and others. These standards ensure that the characteristics and performance of products are consistent, that people use the same definitions and terms, and that products are tested the same way. ANSI also accredits organizations that carry out product or personnel certification in accordance with requirements defined in international standards. The organization's headquarters are in Washington, D.C. ANSI's operations office is located in New York City. The ANSI annual operating b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conference For Food Protection
A conference is a meeting of two or more experts to discuss and exchange opinions or new information about a particular topic. Conferences can be used as a form of group decision-making, although discussion, not always decisions, are the main purpose of conferences. History The first known use of "conference" appears in 1527, meaning "a meeting of two or more persons for discussing matters of common concern". It came from the word "confer", which means "to compare views or take counsel". However the idea of a conference far predates the word. Arguably, as long as there have been people, there have been meetings and discussions between people. Evidence of ancient forms of conference can be seen in archaeological ruins of common areas where people would gather to discuss shared interests such as "hunting plans, wartime activities, negotiations for peace or the organisation of tribal celebrations". Since the 1960s, conferences have become a lucrative sector of the tourism indus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foodborne Illness
Foodborne illness (also foodborne disease and food poisoning) is any illness resulting from the spoilage of contaminated food by pathogenic bacteria, viruses, or parasites that contaminate food, as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes. Symptoms vary depending on the cause but often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes, like bacteria (if applicable), can pass through the stomach into the intestine and begin to multiply. Some types of microbes stay in the intestine. For contaminants requiring an incubation period, symptoms may not manifest for hours to days, depending on the cause and on quantity of consumption. Longer incubation periods tend to c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shellfish Poisoning
Shellfish poisoning includes four syndromes that share some common features and are primarily associated with bivalve molluscs (such as mussels, clams, oysters and scallops.) As filter feeders, these shellfish may accumulate toxins produced by microscopic algae, such as cyanobacteria, diatoms and dinoflagellates. Syndromes The syndromes are: * Amnesic shellfish poisoning (ASP) * Diarrheal shellfish poisoning (DSP) * Neurotoxic shellfish poisoning (NSP) * Paralytic shellfish poisoning (PSP) See also * Cyanotoxin * Gonyaulax ''Gonyaulax'' is a genus of dinoflagellates with the type species ''Gonyaulax spinifera'' (Claparède et Lachmann) Diesing. ''Gonyaulax'' belongs to red dinoflagellates and commonly causes red tides. It secretes a poisonous toxin known as "saxit ... References External links Human Illness Associated with Harmful Algae {{Authority control Seafood Toxic effect of noxious substances eaten as food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Allergy
A food allergy is an abnormal immune response to food. The symptoms of the allergic reaction may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure. This typically occurs within minutes to several hours of exposure. When the symptoms are severe, it is known as anaphylaxis. A food intolerance and food poisoning are separate conditions, not due to an immune response. Common foods involved include cow's milk, peanuts, eggs, shellfish, fish, tree nuts, soy, wheat, and sesame. The common allergies vary depending on the country. Risk factors include a family history of allergies, vitamin D deficiency, obesity, and high levels of cleanliness. Allergies occur when immunoglobulin E (IgE), part of the body's immune system, binds to food molecules. A protein in the food is usually the problem. This triggers the release of inflammatory chemicals such as histamine. Diagnosis is usually based o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Safety In The United States
Food safety in the United States relates to the processing, packaging, and storage of food in a way that prevents food-borne illness within the United States. The beginning of regulation on food safety in the United States started in the early 1900s, when several outbreaks sparked the need for litigation managing food in the food industry. Over the next few decades, the United States created several government agencies in an effort to better understand contaminants in food and to regulate these impurities. Many laws regarding food safety in the United States have been created and amended since the beginning of the 1900s. The United States has recently taken food safety into consideration again after several deadly outbreaks occurred in the early 2000s. Incidents such as the E.coli contaminated spinach in 2006 bring attention to the regulation surrounding the food industry and food quality control. Many outbreaks have occurred because of loose enforcement of regulation and lack ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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