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2. Food safety - Wikipedia

   en.wikipedia.org/wiki/Food_safety

   Trichinella. v. t. e. 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]

3. Food safety in the United States - Wikipedia

   en.wikipedia.org/wiki/Food_safety_in_the_United...

   The current food safety laws are enforced by the FDA and FSIS. The FDA regulates all food manufactured in the United States, with the exception of the meat, poultry, and egg products that are regulated by FSIS. The following is a list of all food safety acts, amendments, and laws put into place in the United States. 1900–1950

4. NSF International - Wikipedia

   en.wikipedia.org/wiki/NSF_International

   NSF International was founded in 1944 from the University of Michigan's School of Public Health as the National Sanitation Foundation (NSF) to standardize sanitation and food safety requirements. The process established to develop NSF International's first standards regarding the sanitation of soda fountain and luncheonette equipment, became ...

5. 3 Raleigh restaurants get ‘B’ grades: Triangle sanitation ...

   www.aol.com/news/3-raleigh-restaurants-b-grades...

   Sanitation scores and their corresponding letter grades are used in North Carolina to assess restaurants’ adherence to rules and standards intended to mitigate and prevent the spread of food ...

6. Roaches and expired food: This week’s Triangle restaurant ...

   www.aol.com/roaches-expired-food-week-triangle...

   The Wake County sanitation grades database shows 100 inspections that were completed between Sept. 27-Oct. 4. Most restaurants received an A grade, or a score of at least 90%. Three restaurants ...

7. Hazard analysis and critical control points - Wikipedia

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

   Trichinella. v. t. e. Hazard analysis and critical control points, or HACCP ( / ˈhæsʌp / [1] ), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner ...