NEW YORK: Turning heat up on food danger - (Times Union)
January 31, 2008 – 7:04 pmA drive-in restaurant employee’s carelessness results in E. coli contamination of a milkshake mixture. Over the next five days, 16 people are infected, with one 15-year-old victim needing dialysis after her kidneys fail (Calgary, 2005 — dp)
The story says that inspiring tale from the restaurant business comes from ServSafe Essentials, Fourth Edition, a textbook produced by the National Restaurant Association for a food-safety education class.
The book is essential reading for any restaurant owner, and the state Department of Health has for years offered food-safety classes using it. But at the end of August, the department will, according to this story, require every food-service operation in the state to send at least one kitchen employee to attend the class.
At a time when food safety has been a front-burner issue — with concerns about Chinese imports, spinach and hamburger tainted by E. coli, cloned food and the use of hormones in milk […]
MORE:
http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=23826
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