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Unformatted text preview: imates that roughly 37,000 Americans suffer food poisoning each year from non-0157 strains of E. coli, about 1,000 people
are hospitalized, and about 25 die.
No matter how well executed the HACCP plan, no matter how highly automated the grills, no matter how many bursts of gamma radiation
are fired at the meat, the safety of the food at any restaurant ultimately depends upon the workers in its kitchen. Dr. Patricia Griffin, one of
the CDC’s leading experts on E. coli 0157:H7, believes that food safety classes should be mandatory for fast food workers. “We place our lives
in their hands,” she says, “in the same way we entrust our lives to the training of airline pilots.” Griffin worries that a low-paid, unskilled
workforce composed of teenagers and recent immigrants may not always be familiar with proper food handling procedures.
Dr. Griffin has good reason to worry. A 1997 undercover investigation by KCBS-TV in Los Angeles videotaped local restaurant workers
sneezing into their hands while preparing food, licking salad dressing off their fingers, picking their noses, and flicking their ciga...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08