bake - April 2016 - 14

labor front

Minimizing Safety Risks
In the wake of Chipotle Mexican Grill's E. coli outbreak, a

Procedures are based on the FDA Food Code and are updated

national consumer survey conducted by market research

to reﬂect current Food Code provisions and to include a more

publisher Packaged Facts has learned that nearly three out

reﬁned focus on foodborne illness Risk Factors, Food Code

of four consumers think food retailers and restaurants should

Interventions, and application of the Principals of Hazard

monitor food safety more closely. The survey was conducted

Analysis Critical Control Point (HACCP).

during the November-December 2015 timeframe when
Chipotle's ongoing problems with E. coli outbreaks received

In order for FDA to engage in the process of ﬁeld inspections

heavy mass-media coverage.

for the purpose of standardization, candidates must qualify by
fulﬁlling the training and experience requirements speciﬁed

One out of every six Americans (48 million people) gets sick

by FDA. These eligibility requirements only apply to ﬁrst-time

by consuming contaminated foods or beverages annually,

applicants. Candidates for re-standardization only need to

according to the Centers for Disease Control and Prevention.

meet the standardization maintenance requirements.

Packaged Facts' data found that while a slight majority (53
percent) of US consumers say that their level of concern about
food safety has stayed about the same in the past few years,
46 percent say their level of concern has increased.
US food and beverage companies recalled approximately 500
products for food safety and mislabeling issues, which has
led to more Americans being concerned about food safety,
according to Packaged Facts.
The main goal of a national food safety program is the reduction and prevention of foodborne illness. Toward that end, the
Food and Drug Administration (FDA) provides several pathways, one of which is the standardization of retail food inspection personnel. This process provides regulatory personnel
the opportunity to subject their knowledge and skills related
to the FDA Food Code's provisions to a uniform system of
measurement. The process and criteria for demonstrating
proﬁciency in the required performance areas are described in
the FDA Procedures for Standardization of Retail Food Safety
Inspection Officers. To learn more, visit fda.gov.

Foodborne Illness Risk Factors

Food Code Interventions

Food from Unsafe Sources

Demonstration of Knowledge

Improper Holding Temperatures

Hands as a Vehicle of Contamination

Poor Personal Hygiene

Employee Health

Inadequate Cooking Temperatures

Time/Temperature Relationships

Contaminated Equipment/ Cross-Contamination

Consumer Advisory

14 < APR 2016 | bakemag.com

http://www.fda.gov http://www.bakemag.com

bake - April 2016

Table of Contents for the Digital Edition of bake - April 2016

bake - April 2016
Editor's Note - The Design Issue: The Premium Experience
Table of Contents
News Bites - Barry Callebaut Completes Expansion
FDA to Delay Labeling Rules
Wisconsin Names Bakery of Year
Lawrence Foods Earns Award
Caterers Impress with Desserts
Pretzel Brand Seeks Franchisees
Personality - Thomas Keller
Management - Raises vs. Benefits
Labor Front - Minimizing Safety Risks
Ingredients - A Passion for Passion Fruit
Equipment - Ensuring Compliance
Sharp Image
Display Elegance
Food Photography
Migrating Millennials
Local Connections
Tim Hortons on the Move
Graduation Cakes
Nontraditional Holidays
Cafe - Salad Days
Cold Brew Coffee
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - April 2016 - bake - April 2016
bake - April 2016 - 2
bake - April 2016 - Editor's Note - The Design Issue: The Premium Experience
bake - April 2016 - 4
bake - April 2016 - 5
bake - April 2016 - Table of Contents
bake - April 2016 - 7
bake - April 2016 - Pretzel Brand Seeks Franchisees
bake - April 2016 - 9
bake - April 2016 - Personality - Thomas Keller
bake - April 2016 - 11
bake - April 2016 - Management - Raises vs. Benefits
bake - April 2016 - 13
bake - April 2016 - Labor Front - Minimizing Safety Risks
bake - April 2016 - 15
bake - April 2016 - Ingredients - A Passion for Passion Fruit
bake - April 2016 - 17
bake - April 2016 - Equipment - Ensuring Compliance
bake - April 2016 - 19
bake - April 2016 - Sharp Image
bake - April 2016 - 21
bake - April 2016 - 22
bake - April 2016 - 23
bake - April 2016 - 24
bake - April 2016 - 25
bake - April 2016 - 26
bake - April 2016 - 27
bake - April 2016 - 28
bake - April 2016 - 29
bake - April 2016 - Display Elegance
bake - April 2016 - 31
bake - April 2016 - 32
bake - April 2016 - 33
bake - April 2016 - Food Photography
bake - April 2016 - 35
bake - April 2016 - 36
bake - April 2016 - 37
bake - April 2016 - Migrating Millennials
bake - April 2016 - 39
bake - April 2016 - Local Connections
bake - April 2016 - 41
bake - April 2016 - Tim Hortons on the Move
bake - April 2016 - 43
bake - April 2016 - 44
bake - April 2016 - 45
bake - April 2016 - Graduation Cakes
bake - April 2016 - 47
bake - April 2016 - 48
bake - April 2016 - 49
bake - April 2016 - Nontraditional Holidays
bake - April 2016 - 51
bake - April 2016 - 52
bake - April 2016 - 53
bake - April 2016 - Cafe - Salad Days
bake - April 2016 - 55
bake - April 2016 - Cold Brew Coffee
bake - April 2016 - Products
bake - April 2016 - Product Showcase
bake - April 2016 - Classifieds
bake - April 2016 - 60
bake - April 2016 - 61
bake - April 2016 - 62
bake - April 2016 - 63
bake - April 2016 - 64
bake - April 2016 - 65
bake - April 2016 - Ad Index
bake - April 2016 - Online - BakeMag.com
bake - April 2016 - 68
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