Assessing Employee Health Policies for Reporting and Excluding Ill Food Employees in Restaurants within the United States.

Abstract: Preventing ill food employees from spreading pathogens to food and food contact surfaces remains an important objective of retail food safety policy in the United States. Since 2005, the U.S.

Temperature and pH affect copper release kinetics from copper metal foil and commercial copperware to food simulants.

Copper (Cu) metal and alloys are used in cookware and other food contact surfaces due to their desirable properties for various applications. However, Cu metal can ionise and subsequently transfer to food and beverages under certain conditions. Here, we tested how pH and temperature affected Cu release kinetics using model systems utilising Cu metal foil and commercially available copperware.

Food Safety Management Systems, Certified Food Protection Managers, and Compliance with Food Safety Practices Associated with the Control of in Foods at Restaurants.

Proper cold holding and date marking practices help control growth in foods. Most restaurants had ≥1 instance of improper cold holding. Less than 50% of all cold holding observations were found to be out of compliance.