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United States Department of Agriculture. In the United States, the Supplemental Nutrition Assistance Program ( SNAP ), [ 1] formerly known as the Food Stamp Program, is a federal government program that provides food-purchasing assistance for low- and no-income people to help them maintain adequate nutrition and health.
The Washington State Department of Licensing ( DOL) is a department of the Washington state government that administers vehicle and vessel registration and issues driver's licenses. It also regulates licensing for certain professions, including architects, cosmetologists, geologists, private investigators, real estate brokers, and security ...
ServSafe. 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 ...
The Fast Food Accountability and Standards (FAST) Recovery Act (AB 257) is a Californian law which brings multiple reforms to the state's fast food industry. The bill's provisions aim to allow workers and California state to hold fast-food chains responsible for issues like wage theft and overtime pay, and establish a council which itself shall be responsible for establishing minimum standards ...
California lawmakers on Monday advanced a nation-leading measure that would give more than a half-million fast food workers more power and protections, over the objections of restaurant owners who ...
A total of three food handlers’ cards were missing and the eatery did not have a copy of its health permit. Meanwhile, the probe thermometer was missing and there was a piece of raw wood in 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]
Other noncritical issues the restaurant can address by its November routine inspection are getting food handler cards for employees; ensuring a food manager certificate is onsite; replacing ...
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