Archive | December 7th, 2009

A Food Safety Warrior Flourishes Amidst Health Department Profiteering

Over the past eighteen years, Michael Kelly has accumulated a laundry list of the unappetizing practices he has witnessed in restaurants. He has seen cooks, even in upscale restaurants, serve food picked up from the floor, mix tuna fish salads with their bare hands, and store knives that were used to cut chicken in between [...] [...more]

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