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Title: HACCP models for quality control of entree production in hospital foodservice systems: II. Quality assessment of beef loaves utilizing HACCP models
Author: Bobeng, B.J., & David, B.D.
State: IA
Country: USA
Date Recorded: 11/20/2003
Focus Areas:
Foodservice
Language: English
Format: Journal
(Not available online)
Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.
Source: Partnership for Food Safety Education
Resources:
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