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Full-Text Articles in Education
Food Safety Self Inspection Form, Donna Kraus, Julie A. Albrecht
Food Safety Self Inspection Form, Donna Kraus, Julie A. Albrecht
University of Nebraska-Lincoln Extension: Historical Materials
Food preparation issues such as records, reheating, cooking temperatures, cooling, holding times and temperatures, separation and segmentation, personnel and personal contact with foods are examined.
G05-1573 Meat And Fabrication-Room Temperatures For Food Safety, Alejandro Amezquita, L. Wang, Harshavardhan Thippareddi, Dennis E. Burson, Curtis Weller
G05-1573 Meat And Fabrication-Room Temperatures For Food Safety, Alejandro Amezquita, L. Wang, Harshavardhan Thippareddi, Dennis E. Burson, Curtis Weller
University of Nebraska-Lincoln Extension: Historical Materials
Within the last 20 years, several meat-borne pathogenic microorganisms have emerged in the United States, causing numerous outbreaks of disease and death, as well as drastic economical losses.
Guidelines in this NebGuide are suggested for controlling temperature of meat and meat products in fabrication rooms so as to prevent detrimental growth of meat-borne pathogens.