Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Microcap & Penny Stocks : THE OZONE COMPANY! (OZON) -- Ignore unavailable to you. Want to Upgrade?

To: Jeffrey L. Henken who wrote (2007)	12/22/1997 2:50:00 PM
From: Gordon Quickstad	Read Replies (2) \| Respond to of 4356

Friday evening, on a local Portland, OR news program (a CBS affiliate), Dr. Dean Odell of radio talk show fame was shown on a short news segment talking about ozonation of food. It was a short, I would guess, "filler" piece that interviewed a food processor who was touting ozonation. Word is getting around.

To: Jeffrey L. Henken who wrote (2007)	12/23/1997 11:52:00 AM
From: Aishwarya	Respond to of 4356

Jeff, More awareness is coming from the restaurant front everyday. I see this as an opportunity for OZON to develop a huge market potential and this is the last point of food handling where contamination can happen. Read this article from Dec 22. December 22, 1997 Food safety in restaurants gets boost in Maryland Suzanne E. Stipe Contributing Writer Giving customers the right impression of a restaurant's commitment to food safety always has been important to the industry. But it's become even more of a priority with food-safety scares -- such as the Pfisteria microorganism blamed for fish kills in some of Maryland's waterways -- making headlines these days. To prove to wary consumers that the state's restaurants are committed to food safety, the industry has created the Maryland Council on Food Safety. The council and a new "Seal of Commitment" program were announced earlier this fall at the Mid-Atlantic Food Service, Lodging and Beverage Expo in Timonium. The council's main job is to teach the food service industry what hazards are out there that can make food unsafe. The Seal of Commitment program was created to give restaurateurs a symbol -- like the Good Housekeeping Seal of Approval used for product safety -- that they could market to customers to show their food is OK to eat, said Lisl Wilkinson, a member of the council's board of directors. Concerned restaurateurs Wilkinson is also executive director of the Maryland Hospitality Education Foundation, a nonprofit organization in Baltimore whose mission is to promote training and education in the hospitality and tourism industries. "The Seal of Commitment shows the dining public and the health department that [these restaurants] are committed to an investment in food-safety training, not only for management but also for the rank and file." A division of the Restaurant Association of Maryland in Baltimore, the foundation established the council in response to concerns from restaurateurs about the negative publicity generated by health concerns like Pfisteria. Corporate supporters, including Sparks-based McCormick & Co. Inc. and USF&G Corp. of Baltimore, pledged $50,000 to help launch and market the Seal of Commitment program. "In the past year, we heard a need for restaurateurs to have some guidance in sanitation certification because so many health-related issues have come up in the media," said Mary Ann Cricchio, co-owner of Da Mimmo Italian Restaurant in Baltimore and president of the restaurant association. "As a result of the negative publicity, we came up with a program to instill faith in the mind of the diner that a place is sanitation certified." Earning the seal To earn the seal, restaurateurs must undergo an intensive three-part training process, Wilkinson said. First, at least one manager from the restaurant must undergo 16 hours of classes held over two days and pass a certification exam, which quizzes students on such things as what eggs should look like when they arrive at the restaurant from a vendor or how lobsters should be shipped to keep bacteria from growing. Restaurateurs in four jurisdictions -- Baltimore City and Montgomery, Prince George's and Howard counties -- already are required to have at least one manager pass a test to be certified in sanitation management, according to the state Office of Food Protection and Consumer Health Services. About 650 food service professionals already have satisfied the first part. Next, an instructor affiliated with the food safety council conducts an on-site, two-hour traff training course, Wilkinson said. The instructors are mostly teachers at local culinary and community colleges, corporate trainers and independent consultants. The course costs $350, she said. Although the council's training program was launched only about two weeks ago, some restaurants already have been through the classes. Finally, the restaurateur must promise to give future employees such as waiters a food safety training quiz developed by the council so that restaurant managers can evaluate how knowledgeable new workers are about food-safety issues, Wilkinson said. The course and quiz are an attempt to change the informal and potentially dangerous system of employee training that occurs now in restaurants in which a new hire is teamed up with the person who has been on the job the longest to learn the ropes, Wilkinson said. "There is a potential downward spiral," she said. "The new hire only learns the best that the person that's been there knows. If that person doesn't know something, the lack of knowledge infests the workplace." Along with the Seal of Commitment training program, the council also offers options such as training participants to understand the needs of customers with food allergies, a nutritional analysis of a menu and help developing a food safety manual. An expert affiliated with the council also can visit a site to look for potential violations or to help restaurant owners improve the flow of food preparation to maintain safety, Wilkinson said. "Education prevents illnesses," said Veronica Moore, seafood/food rating officer for the state Office of Food Protection and Consumer Health Services. The council's program is a "step in the right direction," she said. c 1997, Washington Business Journal Awareness first , then preventive measures ....... Regards Sri.