Statements were presented by: Honorable Tom Harkin, Chairman, U.S. Senator from Iowa, Chairman, Committee on Agriculture, Nutrition and Forestry; Honorable Robert B. Casey, Jr., U.S. Senator from Pennsylvania; Honorable Saxby Chambliss, U.S. Senator from Georgia; Honorable Richard G. Lugar; Honorable Ken Salazar, U.S. Senator from Colorado; Kelly…

Reviews past and present arguments for and against the Delaney Clause'' of the Federal Food, Drug, and Cosmetic Act. The clause prohibits use, in food, of any amount of any substance that has caused cancer in man or animals. (AL)

Microbial foodborne illnesses are a public health problem in the United States. Americans are patronizing restaurants three or more times a week and college students are frequently employed in food service; therefore, this study assessed compliance with and awareness of food safety recommendations among 460 college students. Compliance was…

The NCSSSMST (National Consortium for Specialized Secondary Schools of Mathematics, Science and Technology) and Keystone Science School co-sponsored two Youth Policy Summits during the summer of 2007. Forty students represented 10 high schools from across the country at each Summit, meeting for a week in June and August at Keystone Science School…

Appraisal of various types of manually activated and/or coin activated vending machines is discussed in this standard. The following are included--(1) introduction and definitions and discussion of various types of food and beverage vending machines, (2) general provisions including minimum requirements, alternate materials, and a classification…

A comprehensive listing of food service equipment including--(1) companies authorized to use the National Sanitation Foundation seal of approval, and (2) equipment listed as meeting NSF standards including soda fountains, spray-type dishwashers, dishwashing equipment, cooking equipment, commerical cooking and warming equipment, freezers,…

This standard covers the sanitation and performance requirements for new food service refrigerators and food service storage freezers of the type generally used in the food service industry. It covers cabinets operating in the freezers, above or below freezing temperature, designed for the storage or display of varieties of food products. Topics…

This article, reprinted from "The Sanitarian" of May/June 1946, supports a resolution passed by the National Association of Sanitarians advocating the examination of food handlers and operators of food establishments on basic knowledge relating to food sanitation. (JR)

The Centers for Disease Control estimates that every year 76 million Americans get some kind of food poisoning, more than 300,000 are hospitalized, and approximately 5,000 people die. A 2004 analysis by the Center for Science in the Public Interest indicates that contaminated produce is responsible for the greatest number of food-borne illnesses.…

Equipment design specifications are presented relating to tables of all kinds, counters, sinks and drainboards, bins, shelves, drawers, hoods and similar kitchen appurtenances, not including baking, roasting, toasting, broiling or frying equipment, food preparation machinery such as slicers, choppers, and cutters, mixers and grinders, steam…

Examined are the tenets underlying the technical attitudes and perceptions of food technologists and scientists. Technology usually advances in a linear fashion without identifying secondary effects in social and political realms. Consumerism becomes the public voice in identifying these sociotechnologic effects. (MR)

Proposes seven rules to guide rational determination of permissible levels of air, water, and food contaminants to avoid unwarranted banning" and unreasonable economic and social costs. (AL)

A recommended change in pest control management in California called "integrated pest management" is discussed. The support and resistance to this issue are explored. (MR)

Describes procedures used to evaluate foodborne disease hazards that exist in food service establishments, lists the factors that have contributed to foodborne disease outbreaks in the United States, and presents a form that has been devised to facilitate the evaluation of these factors. (JR)

Discusses the health hazards resulting from chemical additions of many common products such as cough syrups, food dyes, and cosmetics. Steps being taken to protect consumers from these health hazards are included. (MDR)