Jump to content

  • Quick Navigation
Photo
- - - - -

Introduction

Out breaks - Food Handlers in

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

#1 pradeep.m

pradeep.m

    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks
0
Neutral

  • India
    India

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

SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 3,133 posts
  • 804 thanks
665
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:Truth is like a delicious slice of watermelon... you just want more and more!

Posted 11 March 2019 - 11:45 AM

Good morning Pradeep, welcome!


Kind regards,

 

Glenn Oster
 
GOC GROUP / +1.800.793.7042 / Food - Food Packaging - Food Storage/DC

SQF System Development, Implementation & Certification Consultants

Serving Small-to-Mid-Size Businesses | Flat-Rate Bundled Consulting services

Internal Auditor Training | eConsultant | GAP Analysis | Genesis 1:29

http://www.GlennOsterConsulting.com  -- 

 

Where is CoronaVirus - can 't seem to isolate it and how does that effect food companies?...

https://glennosterconsulting.wixsite.com/ogfc/goc-news

 

 

 


#3 zanorias

zanorias

    Grade - PIFSQN

  • IFSQN Principal
  • 759 posts
  • 219 thanks
140
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:UK
  • Interests:Motorcycling, Food Safety, Science, Water Sports, Nature

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.






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users