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  2. ServSafe - Wikipedia

    en.wikipedia.org/wiki/ServSafe

    ServSafe is a food and beverage safety training and certificate program administered by the US National Restaurant Association. The program is accredited by ANSI and a US nonprofit called the Conference for Food Protection. [ 1 ]

  3. National Registry of Food Safety Professionals - Wikipedia

    en.wikipedia.org/wiki/National_Registry_of_Food...

    The Food Safety Manager examination is acceptable in all states and jurisdictions that recognize those standards set by the Conference for Food Protection and is an assurance of quality in the development and maintenance of the exams. NRFSP runs the Food Safety blog. [3] The National Restaurant Association acquired the National Registry of Food ...

  4. Hazard analysis and critical control points - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis_and...

    Canned food regulations (21 CFR 108, 21 CFR 110, 21 CFR 113, and 21 CFR 114) [6] were first published in 1969. Pillsbury's training program, which was submitted to the FDA for review in 1969, entitled "Food Safety through the Hazard Analysis and Critical Control Point System" was the first use of the acronym HACCP. [5]

  5. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    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]

  6. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    The United States Food and Drug Administration's (FDA) regulations for acid/acidified foods require that the food be brought to pH 4.5 or below. T: Time Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. T

  7. H. Salt Esq. Fish & Chips - Wikipedia

    en.wikipedia.org/wiki/H._Salt_Esq._Fish_&_Chips

    In 1973, moving further away from the H. Salt, Esq. fish and chips format, KFC began developing a corporate "H. Salt Seafood Galley" concept, opening a test store in Pittsburgh, Pennsylvania. The new concept was described as "quick-service restaurants specializing in H. Salt Fish & Chips and a variety of other seafood". The new stores were ...

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