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Title: Improving inspection scores through training/certification of foodservice workers
Author: Metts, A., & Rodman, V.
Country: USA
Date Recorded: 11/20/2003
Focus Areas:
Foodservice
Language: English
Format: Journal
(Not available online)
Improper handling of raw meat, poultry, and seafood can create an inviting environment for cross-contamination. As a result, bacteria can spread to food and and other surfaces throughout the kitchen. Keeping uncooked meat, poultry, and seafood away from ready-to-eat foods like fruits, vegetables, and cold cuts helps prevent pathogens and other bacteria from contaminating the ready-to-eat foods.
Source: Partnership for Food Safety Education
Resources:
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