Food establishments

The cities of Berkeley, Long Beach, San Jose, Glendale, Pasadena, and Sacramento follow the state regulations. California apparently permits the use of DDT and presumably other residuals under carefully controlled conditions, as evidenced by the existence of a California State Department of Public Health poster entitled Use of DDT in Food Establishments. This poster suggests that DDT be employed under carefully controlled conditions, which include the use of a nonmisting compressed air spray, limited to wetting surfaces remote from food supplies, utensils, and open flames under adequate ventilation. The oil solutions must not be allowed to remain in contact with the skin. 

Both DDT and chlordan are used in colorless, odorless, deobase-type solvent DDT in 5% solution and chlordan in 2% solution. The oil solvent is used because it is a nonconductor and because experience has shown that the crystals from a film of oil solvent solution adhere more firmly to the surface sprayed. A pressure-type spray tank, either a hand pump or mechanical source of air pressure, is used, with a special nozzle which gives a fan-shaped nonmisting spray. A special dripless valve is used. Several valves and nozzles which meet these requirements are on the market. The appropriate areas are sprayed with this fan-shaped painting spray stream, so that the surface glistens with the wet film but there is not sufficient quantity to run down. Experience has shown that this will leave approximately 200 mg. of DDT per square foot or an equivalent amount of chlordan. This procedure is recommended by the U. S. Public Health Service in its spraying technique for residences and food establishments treated in its program of spraying DDT only for malaria control. It has not as yet recommended chlordan for this use. Specifications for the sprayer nozzles procedure can be obtained from this source. 

Objection has been raised to the use of DDT and chlordan in food establishments because of the possibility that mists may spread onto the product zone of equipment and onto surfaces of food or ingredient mixes. Experience has shown that the use of the paint spray nozzle effectively prevents this. As large a pressure is used as will lay a flat stream of liquid there is no mist and should be no drip. Admittedly, other sprays are used in baking establishments, and special precautions must be taken to keep DDT or chlordan solutions from being confused with these. 

HSPD -9 Defense of United States Agriculture and Food. Establishes a national policy to defend the agriculture and food system against terrorist attacks, major disasters, and other emergencies. 

Nitrous oxide can react with vitamin B12, preventing its use in red blood cell development and resulting in anemia. Use of nitrites can rapidly result in fatal methemoglobinemia, a condition that reduces the ability of the blood to transport oxygen. In 1944,11 men were admitted to a New York hospital with bluish discoloration of the skin due to methemoglobinemia. The city toxicologist and the health department eventually determined that salt shakers in a food establishment visited by all of the men contained sodium nitrite instead of table salt, sodium chloride. 

Center for Food Safety and Applied Nutrition (CFSAN). This center is responsible for the regulation and approval of food for human consumption, food additives, color additives, and cosmetics. Although CFSAN does not regulate meat and poultry, it does set safety and sanitation standards for supermarkets, restaurants, and other retail food establishments. 

Furlong, T.J., DeSimone, J., and Sicherer, S.H. 2001. Peanut and tree nut allergic reactions in restaurants and other food establishments. J Allergy Clin Immunol 108 867-870. 

Sneak to the back of The Ganges, remove your shoes, relax cross-legged at low-lying tables and let sitar music drown out the worries of your day. As far as food quality is concerned, The Ganges is a rather average Indian food establishment. The draw to this restaurant for city dwellers, however, is its off-the-beaten-path location, its quiet atmosphere, and its ability to take you to a land far away. 

As the global human population has increased signihcantly in the past 50 years, so has our need for food and water. Much more of the food supply is imported from other countries, processed and prepared outside of the home, and eaten in restaurants or quick-food establishments than in 1945. These factors make domestic and international agricultural industries, as well as foodstuffs importers and processors, a vulnerable target for biological or chemical attack. 

Control chart methods are very valuable in monitoring and controlling microbial contamination within a food establishment [24,25]. A control chart is a simple graph on which the microbial population numbers at a specific environmental site (sink, countertop, etc.) are recorded over time [24,25], The control chart s vertical axis most commonly is scaled to microbial population numbers (Fig. 2). It is termed a mean control chart because the center horizontal line represents the average target value of the process being measured. 

L Restaino, CE Wind. Antimicrobial effectiveness of handwashing for food establishments. Dairy Food Environ Sanit 10(3) 136-141, 1990. 

Regulation of permissible pesticide levels in food, water, air, and soil presents a special problem. A maximum permissible level (MPL) is set for each food that may contain a pesticide residue, according to the amount of that food consumed in daily nutrition. Pesticide concentrations that are less than the MPL will not change the food s palatability or nutritive value. Milk, berries (black currants, raspberries, and strawberries) and other products for children s and dietetic nutrition are forbidden to have pesticide residues. The acceptable daily intake (ADI) covers not only the foods that may contain residues but also allows for possible pesticide entry from water and air. For foods that under proper application methods will have residues that do not exceed the ADI, the MPL is set from actual conditions to permit a low level of pesticide content. The Instructions present examples of substantiated MPLs for foods, established on the basis of daily consumption rates and observed residues. 

FAST FOODS. Fast-food establishments date back to 1905, when the Sears and Roebuck mail-order firm in Chicago opened a restaurant for their employees which could feed 8,400 people in 1 hour and 20 minutes. An automatic machine washed the dishes and an artificial ice maker provided 1 ton of ice per day. Franchising (the selling of individual food service units by a food service chain to investors who own and operate their units under the name of the chain) originated with the A W Corporation which started a small root beer stand in 1 91 9. 

Known nutritional shortcomings of fast foods and how to compensate—By knowing the nutritional shortcomings of fast food menus and how to compensate for them, you can eat at a fast food establishment several times a week without compromising your nutritional well being. 

High protein of good quality—Fast food establishments get high marks for protein. Such animal products as beef,... 

Some fast food establishments have added salad and cole slaw to their menus, which should provide a source of fiber. 

Limited selection of items—A nutritional drawback of fast foods, particularly for frequent consumers, is the limited number of items on many fast food establishment menus, because variety is important for good nutrition. For this reason, meals eaten at fast-service, restaurants should be incorporated into a varied diet that includes many other food choices. 

This is the best known and most popular American food. McDonald s, which features hamburgers, started with one fast-food restaurant at Des Plaines, Illinois, in 1955. Today, McDonald s competes with at least 15 other national chains, and the chains have more than 45,000 individual franchises. Different fast-food establishments feature different products, but the hamburger continues to be the mainstay of the industry. 

Eating in Restaurants— Although the staff in the better restaurants will usually make every effort to accommodate diners who are on diets, dieters must also be prepared to cope with much less flexibility in such places as fast food establishments where the foods and the cooking systems are designed for rapid turnover. 

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