Bill Marler

AUGUST 20, 2022

Marion County Inspectors found several food-handling problems that likely resulted in cross-contamination, causing E. coli bacteria in the meat to contaminate other foods. coli O121:H19 infections after eating iceberg lettuce prepared at the Wendy’s restaurant located at 2500 N 400 E in North Ogden, Utah. 2011 Romaine E.

Food Preparation 289

Food Preparation Food Safety FDA Hospitality 289

Bill Marler

DECEMBER 23, 2023

2011 Jan; 64(1): 63-5. [10] 2011), [link]. [30] coli O157:H7 during food preparation was a flaw in the Agency’s risk-assessment), [link]. [43] Given the realities of what it saw as consumers’ food-handling patterns, the [USDA] bored in on the only effective way to reduce or eliminate food-borne illness”—i.e.,

Cafeteria 228

Cafeteria K-12 Nursing Home Food Preparation 228

Modern Restaurant Management

FEBRUARY 28, 2020

The company kicked off its celebration in New York City with a night of decadent food prepared by some of the world’s most renowned chefs including Tom Colicchio (Crafted Hospitality), Jacques Torres (Jacques Torres Chocolate) Justin Bogle (Le Coucou), Pierre Landet (Felix), and Michelle Palazzo (Frenchette), to name a few.

Chef 419

Chef K-12 Cafeteria Cruise 419

Food Safety News

AUGUST 29, 2023

Link to rice products and schools The most recurrent food vehicle was connected with rice or flour-based products, notably those made with rice or fried rice and school canteens bore the brunt of outbreaks. This suggests contamination and improper storage during food preparation. The peak hospitalization rate was in 2011.

Cafeteria 60

Cafeteria Food Safety Food Preparation Hospitality 60

Modern Restaurant Management

JUNE 12, 2020

From food preparation to the seating and interaction with staff, Taffer’s Tavern will be a worry-free dining experience.” Its menu of all-American food favorites, including fresh-made Root Beer sold by the gallon, has been extremely popular as guests turn to traditional comfort foods.

Customer Experience 420

Customer Experience Purchasing Inventory Restaurant Management 420

Bill Marler

JANUARY 20, 2022

2011 Jan; 64(1): 63-5. [13] 2011), [link]. [33] coli O157:H7 during food preparation was a flaw in the Agency’s risk-assessment), [link]. [46] Given the realities of what it saw as consumers’ food-handling patterns, the [USDA] bored in on the only effective way to reduce or eliminate food-borne illness”—i.e.,

K-12 258

K-12 FDA Nursing Home Food Safety 258