Bill Marler

MAY 11, 2022

One study found that in >90% of case investigations of infected food handlers, only the food handler was infected, with no secondary cases ( 172 ). The risk for secondary infection from hepatitis A–infected food handlers to food establishment patrons in these person-to-person hepatitis A outbreaks was <1% ( 173 ).

Food Service 218

Food Service Food Service K-12 Hospitality 218

Bill Marler

OCTOBER 13, 2023

In addition to an onsite interview with the farm owners and employees, the assessment included facility observations of animal pens, public petting areas, areas where children cared for the animals, food service facilities, handwashing and sanitizing facilities, play areas, and toilets. 95% CI = 2.59–66.57). link] PMID:28033314 CDC.

K-12 241

K-12 Food Service Food Service Hospitality 241

Modern Restaurant Management

SEPTEMBER 14, 2021

Greg joined the Restaurant Facility Management Association (RFMA) in 2016, earned his Certified Restaurant Facility Professional designation in 2017, was chosen Restaurateur of the Year in 2019, and currently serves on the RFMA Board of Directors. Southern Glazer's Acknowledges Drivers and Warehouse Employees.

Food Service 173

Food Service Food Service Chef Food and Beverage 173

IN Food Marketing

MARCH 31, 2023

Food shows are a topic we’ve written about on a couple of different occasions over the years ( September 2016 and April 2018 ), but as we find ourselves in a mostly post-restrictions world, it feels fitting to reexamine some of the lessons and recommendations we’ve accumulated from past experiences.

K-12 52

K-12 School Nutrition Food and Beverage Food and Beverage 52

Bill Marler

DECEMBER 27, 2021

We write to supplement the November 12, 2021, letter with new research. The other arguments made against the Petition are no better than the inherency one[12]. Food Control. Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments. J Food Prot. 601(m)(1) and 21 U.S.C. § 132:108539.

K-12 192

K-12 Food Safety Nutrition Food Service 192

Modern Restaurant Management

DECEMBER 17, 2020

Air quality fears have led to 39 percent of consumers avoiding indoor restaurant meals the past six months and more than 52 percent lack confidence that indoor air in K-12 schools is currently safe. minutes to prepare, on average, whereas a plant-based lunch is 37 percent quicker at only 12 minutes.

Food and Beverage 167

Food and Beverage Food and Beverage Purchasing K-12 167