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Culinary Arts
CUL 2210: Purchasing and Product Identification
Sanitation and Safety
CUL 2210: Purchasing and Product Identification
Introduction to CUL 2210
Food-Service Industry
Sanitation and Safety
Biological Hazards
Chemical and Physical Hazards
Safety
Helpful Food Information
Operational Ethics Paper
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Biological Hazards
Allergens
Bacteria
Fungi and Natural Toxins
Parasitic Protozoans & Worms
Viruses
Common Major Food Allergens
Eggs
Fish
Milk
Peanuts
Sesame
Shellfish
Soy
Tree nuts
Wheat
Conversations about food allergy risk with restaurant staff when eating out: A customer perspective
FOOD ALLERGY KNOWLEDGE AND PRACTICE OF RESTAURANT STAFF.
Stay Safe, Live Healthy, & Eat Well with Food Allergies | Sonia Hunt | TEDxUCDavisSF
When Food FIGHTS BACK: Clearing up confusion over food allergies & intolerances.
‘Food allergy? Ask before you eat’: Current food allergy training and future training needs in food services
Common Foodborne Bacteria
Bacillus cereus
Botulism
Brucella
Campylobacter
Clostridium perfringens
Cronobacter
E. coli
Listeriosis
Salmonella
Staphylococcus aureus
(Staph)
Vibrio Species Causing Vibriosis
Yersiniosis
The Domestic Student Kitchen: A Microbiological Hazard?
Estimated Cost to a Restaurant of a Foodborne Illness Outbreak
Food Hygiene/Microbiological Safety in the Typical Household Kitchen: Some Basic 'Must Knows' for the General Public.
Restaurant Cooking Trends and Increased Risk for Campylobacter Infection.
Student had legs, fingers amputated after eating leftover Chinese takeout
Study to Assess the Prevention of Microbial Cross-Contamination From Tables to Utensils Using Flatware Rests.
Common Fungi and Natural Toxins
Aspergillus flavus
Aspergillus fumigatus
Ciguatera
Cyanide
Ergot
Fusarium
Gyromitra esculenta
Lectins
Scombroid
Shellfish Poisoning
Solanine
Verpa bohemica
Denver Company Creates Reusable, Germ-Resistant Paper.
Does Fast Food Last Forever? Exploring the Mold Myth
Common Parasitic Protozoans & Worms
Angiostrongylus
Anisakid nematodes
Ascaris lumbricoides
Cryptosporidium
Cyclospora cayetanensis
Cystoisospora belli
Diphyllobothrium latum
Entamoeba histolytica
Giardia
Taeniasis
Toxoplasmosis
Trichinella
Fish substitutions which may increase human health risks from zoonotic seafood borne parasites: A review
Parasites in Food: From a Neglected Position to an Emerging Issue
Public health risks associated with food‐borne parasites
Common Foodborne Viruses
Hepatitis A
Hepatitis E
Norovirus
Rotavirus
Avoid outbreak of virus.
Detection of foodborne viruses in ready-to-eat meat products and meat processing plants
Foodborne Illness Outbreaks at Retail Establishments -- National Environmental Assessment Reporting System, 16 State and Local Health Departments, 2014-2016.
Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review
Outcomes, Approaches, and Challenges to Developing and Passing a Countywide Mandatory Vaccination Policy: St. Louis County's Experience with Hepatitis A Vaccine for Food Service Personnel
Chemical and Physical Hazards
Chemical Hazards
Physical Hazards
Dangers of Restaurant Cleaning Chemicals
Kitchen Hazards and Kitchen Safety
Kitchen safety showdown | Round 3: Chemicals and equipment
OSHA Chemical Hazards and Toxic Substances
8 Ways to Prevent Kitchen Fires.
Cafe and restaurant industry: Hazard identification checklist
A Menu for Protecting the Health and Safety of Restaurant Workers
Safety
Food Safety
Handbook of Food Safety
by
Orolugbagbe Gboyega
Publication Date: 2016
What Consumers Should Know about Food Safety
by
David Walpuck; Anna Faktorovich (Designed by); Cortney Radocaj (Editor); Anaphora Literary Press (Prepared for Publication by)
Publication Date: 2016
Michigan Modified Food Code
Restaurant Date-Marking Practices Concerning Ready-to-Eat Food Requiring Time and Temperature Control for Safety
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