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ServSafe is a food and beverage safety training and certificate program administered by the US National Restaurant Association. The program is accredited by ANSI and a US nonprofit called the Conference for Food Protection. [1] Its goal is to prevent foodborne illnesses based on a set of guidelines to improve safety and hygiene in the food ...
The New York City Department of Health and Mental Hygiene (also known as NYC Health) is the department of the government of New York City [2] responsible for public health along with issuing birth certificates, dog licenses, and conducting restaurant inspection and enforcement. The New York City Board of Health is part of the department. [3][4] Its regulations are compiled in title 24 of the ...
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] This includes a number of routines that should be followed to avoid potential ...
National Registry of Food Safety Professionals (NRFSP) is a food safety certification for the restaurant, hotel, and quick service industry business administered by Environmental Health Testing.
Waiting staff follow rules and guidelines determined by the manager. Waiting staff carry out many different tasks, such as taking orders, food-running, polishing dishes and silverware, helping bus tables, entertaining patrons, restocking working stations with needed supplies, and handing out the bill.
Food Bank For New York City is a non-profit social services organization and the major hunger-relief organization working against hunger in the five boroughs. [1] Its aim is to organize food, information and support for needy citizens of New York City.
City Harvest is a nonprofit organization that was established in 1982 and is recognized as the world's first food rescue organization. Its primary objective is to address hunger and food waste in New York City by collecting surplus food from various sources, including restaurants, grocers, bakeries, green markets, corporate cafeterias ...
The Organic Crop Improvement Association (OCIA) is a member-owned, non-profit organization, which provides research, education and certification services to organic growers, processors and handlers around the world. OCIA certifies and verifies farm, livestock, processor/handlers, broker-traders, Community Grower Groups (CGGs), and Private ...
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