. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. In the picking room, Wayne Mobley checks the temperature of crabmeat. Experienced hands quickly pick crabmeat from stubborn shells. control and clean water. After seafood is processed, it is handled by a number of people, including restaurant workers. To educate restaurant workers about seafood safety, North Carolina extension agents Jean Rawls and Sandra Maddox initiated a restaurant safety course. With funding from a Fishery Resource Grant, the agents developed a video, handbook and workshop for res
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. In the picking room, Wayne Mobley checks the temperature of crabmeat. Experienced hands quickly pick crabmeat from stubborn shells. control and clean water. After seafood is processed, it is handled by a number of people, including restaurant workers. To educate restaurant workers about seafood safety, North Carolina extension agents Jean Rawls and Sandra Maddox initiated a restaurant safety course. With funding from a Fishery Resource Grant, the agents developed a video, handbook and workshop for restaurant workers. The course, which covers all types of seafood and every stage of handling — from inspection upon arrival to serving — arose from the increasing concern about the potential for a public health problem in the growing coastal area. "We have a lot of seafood restaurants in our area," Rawls says. Restaurants, which are inspected by county health departments, typically employ many young people, perhaps newly graduated from high school, with minimal background in food service and little knowledge of the biological threats to food safety. "This is for people who don't have that technical experi- ence," she adds. Between HACCP and food safety training for restaurant workers, Nash says that consumers should not have any concerns about eating seafood. "North Carolina processors have a long history of providing safe seafood to their customers," he says. "HACCP and the restaurant food safety training initiatives will ensure that North Carolina remains a source of wholesome seafood and seafood products for both wholesale and retail ; ? COASTWATCH 9. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original UNC Sea Grant College Program. [Raleigh, N. C. : UNC Sea Gr
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
