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Its goal is to prevent foodborne illnesses based on a set of guidelines to improve safety and hygiene in the food preparation process. Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been ...
National Registry of Food Safety Professionals (NRFSP) is a food safety certification for the restaurant, hotel, and quick service industry business administered by Environmental Health Testing. NRFSP was founded in 1998 through partnerships between the Chartered Institute of Environmental Health and Professional Testing, Inc. and is ...
On October 22, 2013, the Office of Labor-Management Standards (OLMS) of the United States Department of Labor accepted a voluntary compliance agreement with United Food and Commercial Workers (UFCW) Local 5 (located in San Jose, Calif.), concerning the challenged election of officers conducted on September 4, 2012, as well as the March 22, 2013 ...
Seniors and people living with disabilities can also contact Oregon ADRC (Aging and Disability Resource Connection) by calling 1-855-ORE-ADRC (1-855-673-2372) or by visiting the ADRC website.
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The Oregon Food Bank began as Oregon Food Share (OFS) which was founded in 1982. OFS created the first statewide foodbank network in the United States in the early 1980s. Around the same time period, the US government established programs to distribute food and other commodities in order to deplete federal stockpiles and assist low-income ...
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
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