A Survey on the Actual Condition of Products not Labeled with Allergens

Kim, Kyung-Seon; Song, Seung Jin; Kwon, Sung-Hee; Jang, Seung-Eun; Lee, Bo-Min; Kim, Meyong-Hee; Han, Yi; Hur, Myung-Je; Kwon, Mun Ju

doi:10.13103/jfhs.2021.36.3.257

J. Fd Hyg. Safety

2021

DOI: 10.13103/jfhs.2021.36.3.257

|View full text |Cite

A Survey on the Actual Condition of Products not Labeled with Allergens

Kyung-Seon Kim¹,

Seung Jin Song²,

Sung-Hee Kwon³

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2022

Publication Types

Select...

Book1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Standard Food Safety Practices From Receiving to Cleaning in the Restaurant

Ramli

Wong

2022

Food Safety Practices in the Restaurant Industry

View full text Add to dashboard Cite

Transmission of hazardous materials could be aggravated by inappropriate handling and storage practices. This results in cross-contamination to foodstuff or cooking utensils. The introduced hazards in the food supply chain might lead to client and reputation loss. The implementation of food safety is necessary to secure safety concerns. All employees should take initiative to be aware and have good attitudes regarding proper hygiene and sanitary practices to assure their product integrity and safety for human consumption. Therefore, this chapter delivered the appropriate and standard food safety protocols to all individuals involved in food storage, preparation, and serving. The scope was structured into (1) identification of hazardous ingredients, (2) purchasing and receiving raw materials, (3) transporting and storage, (4) cooking and reheating, (5) food serving and displaying, (6) leftover storage, and (7) cleaning and sanitation.

show abstract

Standard Food Safety Practices From Receiving to Cleaning in the Restaurant

Ramli

Wong

2022

Food Safety Practices in the Restaurant Industry

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

A Survey on the Actual Condition of Products not Labeled with Allergens

Cited by 1 publication

References 10 publications

Standard Food Safety Practices From Receiving to Cleaning in the Restaurant

Standard Food Safety Practices From Receiving to Cleaning in the Restaurant

Contact Info

Product

Resources

About