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United States Department of Agriculture

Agricultural Research Service

Title: Handling, Preparing and Serving Irradiated Food: a Guide for the Food Service

Author
item Niemira, Brendan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 15, 2005
Publication Date: May 24, 2005
Citation: Niemira, B.A. 2005. Handling, preparing and serving irradiated food: a guide for the food service. National Restaurant Association Annual Meeting, May 22-24, 2005, Chicago, IL.

Technical Abstract: Food irradiation is a process which can effectively eliminate pathogenic and spoilage bacteria from a wide range of foods. However, despite the voluminous body of scientific literature on the safety and nutritional adequacy of irradiated foods, the process remains an unfamiliar one to consumers and many food service professionals. Questions remain as to the specific details of how irradiated food can and should be used within the context of commercial food service operations such as restaurants, hospitals, cafeteria-based food preparation operations, etc. This presentation will address the food safety and handling requirements and will review current regulations that pertain to the use of irradiated food in the context of commercial food service operations. These areas include Purchasing, On-site Storage (including rotation of stock), Preparation, Cooking, Holding, and Point-of-Service.

Last Modified: 10/24/2014
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