...CULINARY FOUR ASSOCIATES, LLC... can do this for you...
We are food service consulting firm advising owners/operators of restaurants, healthcare, hotel and hospitality firms and retail food court in malls. From full-service concept testing to offering Management Contracts and all the sub-systems we will guide your ideas to a successful result whether you be in a for profit or not-for-profit environment.
CULINARY FOUR ASSOCIATES, LLC
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SERVICE AREA
Culinary FOUR Associates, LLC provides our consulting services in the greater MID-ATLANTIC region. Our offices are in suburban Philadelphia and South Jersey. Our clients are located in Delaware, Northern Maryland, Pennsylvania, and New Jersey with race tracks cleints both in West Palm beach and Pittsburgh. ROBERT BENNETT, CHA
Professor of Hotel/Restaurant Management
Prof. Bennett is a Senior Partner and an expert in the subject of applied food handling sanitation. He has decades of experience.Prof. Bennett is an expert in Handling Food Safely in Healthcare operations, restaurants, hotel kitchens, concession venues and retail food court environments. rbennett@dccc.edu
WASH HANDS OFTEN
CERTIFIED Inspectors
All of our team members are certified foodservice trainers and can readily serve the sanitation needs of your operation. We will partner with you on a WALK-AROUND
CULINARY four ASSOCIATES, LLC
Our firm will assist you in a complete inspection report prior to your local health inspection; specify the violations found and outline a period of the time necessary for the correction of the violation(s). The period of time for the correction of potential violations will follow this timeline:(1) All violations which are determined to be "critical" by the our inspector will be corrected as soon as possible, but in any event within eight hours following our inspection. A follow-up inspection will be conducted to confirm correction.
(2) All "noncritical" items will be corrected as soon as possible, but in any event, within fourteen days of the initial inspection. A follow-up inspection will be conducted to confirm correction.
(3) When the rating score of a food service establishment, healthcare, sports venue or retail food store is less than seventy (70) on our pre-inspection, the establishment will initiate corrective action on all identified violations within twenty-four hours from the time of receipt of our pre-inspection report. One or more reinspections will be conducted at reasonable time intervals to assure correction.
Segments for our team to work with your team include:
Food hygiene and safety
Method of handling food
Cleaning and disinfecting of work surfaces etc. Temperature control Storage of food
Employee hygiene training
Food safety risk assessment in place As part of our business acts as a kitchen cleaning company you can benefit from our expertise in kitchen deep cleaning.
CULINARY four ASSOCIATES can help you avoid the possibility of closing your doors.
Safe Food Handling
Food Safety Fundamentals: Essentials of Food Safety and Sanitation by David McSwane, Nancy R. Rue, Richard Linton, Anna Graf Willliams
This new, full color guide contains the "must more...0 points
NAI Handbook For Safe Food Service Management (2nd Edition) by NAI
Designed to prepare readers/students for the nati more...0 points
Designed to prepare readers/students for the nationally recognized Certified Professional Food Manager (CPFM) certification examination for food service personnel. This handbook presents the basic "must know" information needed to serve safe food. Using clear definitions, explanations, illustrations, flow charts, and diagrams, it covers the fundamentals of food sanitation involved in storing, preparing, and serving food, and reflects the latest in the FDA Food Code.
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HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code With Companion CD-ROM by Lora Arduser; Douglas Robert Brown
This book is based on the USDA Food Code and will more...0 points
The HACCP Food Safety Manual by Joan K. Loken
"This manual makes food safety and HACCP simp more...0 points
HACCP (Food Industry Briefing) by Sara E. Mortimore, Carol Wallace, Christos Cassianos
The Hazard Analysis and Critical Control Point (HA more...0 points
As part of the Blackwell Food Industry Briefing Series, this important book provi...
0 pointsServSafe Steps to Food Safety Two DVD Set, Revised Edition (English/Spanish) by NRA Educational Foundation
The revised edition of the ServSafe Steps to Food more...0 points
Kitchen
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KITCHEN
YouTube video of HEALTH INSPECTION:
MSNBC Countdown : Worst : Restaurant health inspection
MSNBC Countdown Keith Olbermann 2008-03-06 Worst rating for restaurant health inspection Worst: The Mar Y Tierra Family Mexican Restaurant in Lilburn, Georgia received the lowest score ever for a restaurant health inspection. The establishment received a 13 out of a possible hundred, causing it to be closed & its license revoked. *** ...WORSE Brit Hume Faux Noise Right Wing News Organisation - ..WORSER Tonya Reiman Body Language "Expert" Senator Clinton Drinking Beer With Left Hand ...*Gasp* - .WORST Mar Y Tierra Family Mexican Restaurant Lowest Score Ever Health Inspection #13 ...Oo *** Source http://msnbc.com
Runtime: 2:28 | 2602 views | 3 Comments
Food poisoning :
is an illness caused by eating foods that have harmful organisms in them. These harmful germs can include bacteria, parasites, and viruses. They are mostly found in raw meat, chicken, fish, and eggs, but can spread to any type of food. They can also grow on food that is left out on counters,outdoors or is stored too long before you eat it. Often food poisoning happens when people do not wash their hands before they touch food.Most of the time, food poisoning is mild and goes away after a few days. All you can do is wait for your body to get rid of the germ causing the illness. But some types of food poisoning may be more serious, and you may need to see a doctor.
What are the symptoms?
The first symptom of food poisoning is usually diarrhea. You may also feel sick to your stomach, vomit, or have stomach cramps. How you feel when you have food poisoning mostly depends on how healthy you are and what germ is making you sick.
If you vomit or have diarrhea a lot, you can get dehydrated. Dehydration means that your body has lost too much fluid. Watch for signs of dehydration, which include having a dry mouth, feeling lightheaded, and passing only a little dark urine. Children can get dehydrated very quickly and should be watched closely. Pregnant women should always call a doctor if they think they may have food poisoning
WASH HANDS OFTEN
WASH HANDS because......
Hand washing is a simple habit
that can help keep you healthy.Hand washing is a simple habit, something most people do without thinking. Yet hand washing, when done properly, is one of the best ways to avoid getting sick. This simple habit requires only soap and warm water or an alcohol-based hand sanitizer - a cleanser that doesn't require water.
The dangers of not washing your hands
Despite the proven health benefits of hand washing, many people don't practice this habit as often as they should - even after using the toilet. Throughout the day you accumulate germs on your hands from a variety of sources, such as direct contact with people, contaminated surfaces, foods, even animals and animal waste. If you don't wash your hands frequently enough, you can infect yourself with these germs by touching your eyes, nose or mouth. And you can spread these germs to others by touching them or by touching surfaces that they also touch, such as doorknobs.
Infectious diseases that are commonly spread through hand-to-hand contact include the common cold, flu and several gastrointestinal disorders, such as infectious diarrhea. While most people will get over a cold, the flu can be much more serious. Some people with the flu, particularly older adults and people with chronic medical problems, can develop pneumonia. The combination of the flu and pneumonia, in fact, is the eighth-leading cause of death among Americans.
Inadequate hand hygiene also contributes to food-related illnesses, such as salmonella and E. coli infection. According to the Centers for Disease Control and Prevention (CDC), as many as 76 million Americans get a food-borne illness each year. Of these, about 5,000 die as a result of their illness. Others experience the annoying signs and symptoms of nausea, vomiting and diarrhea.
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