Cooling and reheating meat caused the students to become ill.

The fast pace of professional kitchens means there is a constant need for new food preparation and serving products.

The food was discarded. Cooked sausage, ham, Hatch chiles, red peppers and eggs in a prep cooler were at temperatures ranging from 65 F to 68 F. All items were moved to a refrigerator to rapidly cool ...

The Orissa High Court has recently held that a wife asking her husband to wait for some time to have food, as preparation of ...

The Orissa High Court recently upheld the murder conviction of a man who attacked his wife with a katuri (chopping knife), ...