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Out breaks - Food Handlers in

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#1 pradeep.m

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Posted 11 March 2019 - 07:23 AM

Dear Folks,

 

This is Pradeep, working as Qality Manager at ISKCON, in Bangalore, India.

It is nice to share knowledge and learn and be updated till current date. Thanks to IFSQN.

I am sharing here Food Poisoning Out Breaks date published in Journal of Food Protection, Vol. 70, No. 8, 2007, Pages 1975–1993

 

 

Attached Files



#2 SQFconsultant

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Posted 11 March 2019 - 11:45 AM

Good morning Pradeep, welcome!


Kind regards,
Glenn Oster
 
GOC Group | +1.800.793.7042 | Serving the Food, Food Packaging & Food Storage Industries
SQF Development, Implementation, eContinuity & Certification Consultants 
 
In a nutshell we help small to large businesses to get their act together (as needed), help them to co-develop
entire SQF documentation systems, make recommendations as to installations and repairs in order
to get certified and continue with on-going support thru our popular eConsultant program and we do
all within 30 days so your staff can implement with our assistance to retain and get new business!
 
Serving the new Republic of the United States of America & Alliance Countries

http://www.GlennOster.com


#3 zanorias

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Posted 11 March 2019 - 01:24 PM

Welcome Pradeep :welcome:

 

An interesting attachment. Safe to say I won't be dining at this restaurant:

 

In December 2001, there were 28 cases of Salmonella

Typhimurium phage type 64 variant associated with the

consumption of mango pudding and pickled Chinese cabbage

at a Korean-style restaurant in metropolitan Adelaide,

Australia (45). A culture-positive food worker reported the

onset of gastrointestinal symptoms 2 days before the affected

patrons reported illness; the worker’s sole responsibility

was the preparation of the mango pudding. This was

the only food not prepared in the kitchen; it was made daily

from gelatin and sliced, fresh mangoes on a small bench

space at the back of the kitchen. The restaurant had no

designated hand washing facilities.






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