Problems associated with seasonal foodservice operations and an educational program to alleviate these problems are discussed. The program includes formal training for food handlers and managers as well as formal and informal inspections are reinforcement. Concepts of food handling and unique aspects of national park operations are also discussed.…

Developments in food protection are described for microbiological contaminants, delicatessen foods, seafoods, mycotoxins, food additives, and regulatory surveillance. Proposed and advocated is a cooperative, basic data, monitoring program focusing on microbiological, chemical, nutritional, toxicological, and related food quality indices. (BL)

Outlines a method designed to protect the public's health by simply and systematically prioritizing food service operations for inspection and evaluation. Discusses the method, implementation, and results of a program for the city of Plano, Texas. (LZ)

This article, reprinted from "The Sanitarian" of May/June 1946, supports a resolution passed by the National Association of Sanitarians advocating the examination of food handlers and operators of food establishments on basic knowledge relating to food sanitation. (JR)

Description of new educational program developed by the Maricopa County Health Department, in Phoenix, Arizona, for the training of food service workers in sanitary practices. Impact of course is yet to be objectively measured, but persons attending have shown much greater participation and interest. (LK)

A 1971 study in which health departments in 148 cities of over 100,000 population were queried to determine the existence and extent of food service worker training courses. Undertaken by Maricopa County (Phoenix, Arizona) Health Department, Division of Environmental Services. Copies of the complete study are available. (LK)

Discusses a study which sought to determine if food service management training and certification resulted in more sanitary operations. Findings from site inspections, pre/post tests, and attitude surveys indicated that the program did not produce statistically significant differences between control and study groups but that improvements in…

Describes procedures used to evaluate foodborne disease hazards that exist in food service establishments, lists the factors that have contributed to foodborne disease outbreaks in the United States, and presents a form that has been devised to facilitate the evaluation of these factors. (JR)

This study determined the extent to which a course in foodservice sanitation using National Institute for the Foodservice Industry materials affected the postcourse sanitation inspection scores in selected establishments. Both experimental and control establishments had significantly higher inspection scores after the course than they had prior to…