http://www.daydots.com/Daydots Food Safety Solutions - Providing Quality Labels, Portion Bags, Gloves to the Food Service Industry?2009, Daydots Food Safety Solutions, All rights reserved.I got the call from the local health officer just before the weekend. He?d been getting complaints from people across the city getting sick from something they ate over the last week. Many had reported symptoms of diarrhea, fever and vomiting and some discovered strange physical objects in their food - broken fingernails and pieces of metal...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/_UjJyXOW-HY" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/_UjJyXOW-HY/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=1Thu, 19 Mar 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=1During its five decades in operation, Sizzler?s commitment to food safety has never wavered. All of our restaurants share the same culture, commitment and pride, says Kerry Kramp, Sizzler?s president and CEO. We?re all proud of the Sizzler brand and nothing is more important than ensuring the safety of our guests and employees...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/g4FqAAaw3ic" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/g4FqAAaw3ic/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=2Thu, 19 Mar 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=2While the majority of restaurants label their foods in some form or fashion, many still do not have a standardized system. Masking tape may be the labeling method one week while day-of-the-week labels may come into play later. But without a consistent method couched in a standardized program, labeling will be hit and miss putting your customers at risk and your food costs on the rise...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/Zk5lHkITvWI" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/Zk5lHkITvWI/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=3Thu, 19 Mar 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=3I need an infrared thermometer that is HACCP certified. How do I make sure? There is no such thing as a HACCP certified product...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/RWuz8chxXrk" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/RWuz8chxXrk/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=5Thu, 19 Mar 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=5Please refer to the following link for more content information: <br/> <a target='_blank' href ='https://www.daydots.com/magazine/M2-0023/pdf/QuizM2-0023.pdf'>Follow Link</a> <br/>Please Note: &#174;Adobe Reader or a mp3 compatible media player maybe required.<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/jxT6UBmlyjE" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/jxT6UBmlyjE/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=6Thu, 19 Mar 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=6Have you ever fallen asleep during a training session? The room lighting may be low, someone is droning on in a monotone about an unexciting topic, the temperature is too warm and the thick pad of training materials is very enticing, like a soft pillow. The next thing you know, you?re head is snapping up, you?re wondering if you actually fell asleep, whether you snored or drooled, and more importantly, did anyone notice?..<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/QJTg4v5EBMw" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/QJTg4v5EBMw/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=17Thu, 19 Mar 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=17One of the foundations of BJ?s is its Gold Standard, which is defined as the company?s genuine commitment to take pride in passionately connecting with every guest, on every visit, through flawless and relentless execution of every detail during every shift to create and keep fanatical fans of BJ's concept and brand. The promise BJ?s makes to its guests is a hassle-free, personalized total dining experience. Drake says, We strive to have an emotional connection with our guests to gain their loyalty and trust, but first and foremost, we serve great food, beer and other beverages...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/xSxJv5ZVubE" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/xSxJv5ZVubE/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=4Wed, 08 Apr 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=4The inspector was conducting a routine visit of a busy breakfast establishment. She walked into the kitchen and observed a most unusual sight. Alfred, the prep cook, was standing next to a 10 gallon tub of steaming hot cooked potatoes...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/Gmq-YDt7DSA" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/Gmq-YDt7DSA/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=7Tue, 12 May 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=44&ArticleID=7The Old West. Saloons, gunfights, gambling and the Great Frontier. This era was as much legend as it was truth...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/FnaPszwVCtk" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/FnaPszwVCtk/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=34&ArticleID=15Mon, 08 Jun 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=34&ArticleID=15Please refer to the following link for more content information: <br/> <a target='_blank' href ='https://www.daydots.com/magazine/Magazine_M2-0014/wouldyoueatit_8.pdf'>Follow Link</a> <br/>Please Note: &#174;Adobe Reader or a mp3 compatible media player maybe required.<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/An-iEjKitHY" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/An-iEjKitHY/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=0&ArticleID=3Tue, 08 Sep 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=0&ArticleID=3Week after week vendors deliver food products to your restaurant. The staff who put products into the walk-in cooler, walk-in freezer and dry storage are trained to rotate stock so that the oldest products are stored in front of the freshest products. However, the guideline of first in, first out FIFO) doesn&rsquo;t end at the back door...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/M8s50609dPc" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/M8s50609dPc/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=34&ArticleID=6Mon, 14 Sep 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=34&ArticleID=6Nori, do you remember when you told me you wanted to follow in your father&rsquo;s footsteps? &rdquo; I nodded as Grandpa Norm looked me in the eyes. ldquo;Well, I think it&rsquo;s about time to teach you exactly what that means and how to do it...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/dWeFnQYls18" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/dWeFnQYls18/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=32&ArticleID=4Mon, 28 Sep 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=32&ArticleID=4Clowning around in the kitchen can be a dangerous act. And if you&rsquo;re not careful, it can lead to serious employee injuries as well as become a potential food safety threat. In today&rsquo;s competitive foodservice climate, it may be tempting to relegate employee safety to a side show...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/p86AQVZlQfk" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/p86AQVZlQfk/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=30&ArticleID=12Thu, 08 Oct 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=30&ArticleID=12Please refer to the following link for more content information: <br/> <a target='_blank' href ='https://www.daydots.com/magazine/Magazine_M2-0015/WhatsAtSteak.pdf'>Follow Link</a> <br/>Please Note: &#174;Adobe Reader or a mp3 compatible media player maybe required.<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/m7ETQMwT6oA" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/m7ETQMwT6oA/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=0&ArticleID=9Tue, 13 Oct 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=0&ArticleID=9Food Safety Training Can Help You Stay Out of Dangerous Water Imagine it: The sky is an endless blue, the sea is calm and you are floating on top of the water without a care in the world. Suddenly, the sky darkens, the waves begin to get choppy and a storm blows in. Now imagine something like this happening to your operation...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/-LKxFJy3X3E" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/-LKxFJy3X3E/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=32&ArticleID=1Mon, 19 Oct 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=32&ArticleID=1If you&rsquo;re like most operators, you spend your days educating your team on safe food handling, keeping your restaurant sparkling clean and sanitized, proactively searching for health inspection issues and helping ensure that your staff works effectively in a safe environment. With all of this, there is not much time to think about ice. Unfortunately, you&rsquo;ll need to add ice to this list of things to think about...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/zhy7eX3qo9s" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/zhy7eX3qo9s/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=30&ArticleID=2Mon, 02 Nov 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=30&ArticleID=2Please refer to the following link for more content information: <br/> <a target='_blank' href ='https://www.daydots.com/magazine/Magazine_M2-0015/InternalTemps.pdf'>Follow Link</a> <br/>Please Note: &#174;Adobe Reader or a mp3 compatible media player maybe required.<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/FnTRyNQXZ8Y" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/FnTRyNQXZ8Y/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=11&ArticleID=3Mon, 09 Nov 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=11&ArticleID=3Keep refrigerator doors closed as much as possible to help keep foods out of the temperature danger zone. The reach-in refrigerator door was slightly ajar when the early morning chef arrived at work. As she reached inside to remove meats and chicken, they felt warm and she noticed condensation dripping everywhere...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/mmiXTTzHngQ" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/mmiXTTzHngQ/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=32&ArticleID=10Mon, 16 Nov 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=32&ArticleID=10Ralph, a retired florist living in Naples, FL with his wife Margaret recently had a lot to say about the subject of eating out. ldquo;We go out to eat about 3-4 times a week, and our favorite place caters to a lot of senior citizens. But we&rsquo;ve noticed that some of their employees&rsquo; habits are not so good...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/KQx_PcWs378" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/KQx_PcWs378/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=32&ArticleID=9Mon, 23 Nov 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=32&ArticleID=9Please refer to the following link for more content information: <br/> <a target='_blank' href ='https://www.daydots.com/magazine/pdfs/DontMixFood.pdf'>Follow Link</a> <br/>Please Note: &#174;Adobe Reader or a mp3 compatible media player maybe required.<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/3wJXeMT-Cfw" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/3wJXeMT-Cfw/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=0&ArticleID=4Mon, 30 Nov 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=0&ArticleID=4When it comes to your restaurant, customer perceptions of cleanliness can have lasting effects on your reputation and your business. Studies show that nearly 80% of customers who noticed unclean conditions in a restaurant told friends and relatives about it. Maintaining focus on a clean front&ndash; of&ndash;house goes a long way towards helping ensure that your customers notice what&rsquo;s important and keep coming back...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/8eL7AYxrh00" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/8eL7AYxrh00/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=30&ArticleID=1Wed, 09 Dec 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=30&ArticleID=1The food industry in today&rsquo;s world faces many challenges, including food adulteration threats both intentional and accidental. In spring 2007, ldquo;counterfeit&rdquo; toothpaste originating from another country was recalled because it contained harmful chemicals. Other recent recalls demonstrate the range of products at risk- cut produce, pet food contaminated with melamine, tainted chicken and frozen seafood containing potential carcinogens...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/_H8bYXYisso" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/_H8bYXYisso/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=32&ArticleID=11Tue, 15 Dec 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=32&ArticleID=11Please refer to the following link for more content information: <br/> <a target='_blank' href ='https://www.daydots.com/magazine/Magazine_M2-0015/SniffTest.pdf'>Follow Link</a> <br/>Please Note: &#174;Adobe Reader or a mp3 compatible media player maybe required.<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/uRDHQbGcp60" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/uRDHQbGcp60/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=11&ArticleID=1Sun, 27 Dec 2009 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=11&ArticleID=1Most employers are understandably looking for ways to cut the cost of doing business. Employers in the foodservice industry often struggle with high employee turnover, which makes the training of staff a challenge, not to mention the added cost of constantly training new employees. In restaurants, properly trained personnel are the last line of defense for minimizing a guest&rsquo;s chance of eating contaminated food...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/dmYR84amh2Y" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/dmYR84amh2Y/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=32&ArticleID=15Mon, 11 Jan 2010 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=32&ArticleID=15Safety first, last, and always. The time honored clich&eacute; rings in the minds of children and adults everywhere ndash; usually in the form of Mom&rsquo;s cautionary voice. With the amount of potential hazards present in the workplace, she has a right to worry...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/2CU5Mtm5cKQ" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/2CU5Mtm5cKQ/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=30&ArticleID=10Mon, 18 Jan 2010 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=30&ArticleID=10Please refer to the following link for more content information: <br/> <a target='_blank' href ='https://www.daydots.com/magazine/Magazine_M2-0014/Foodbar18.pdf'>Follow Link</a> <br/>Please Note: &#174;Adobe Reader or a mp3 compatible media player maybe required.<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/lqyvuHDjBKc" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/lqyvuHDjBKc/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=0&ArticleID=47Wed, 17 Mar 2010 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=0&ArticleID=47The U. S. Food and Drug Administration FDA) announced a new Food Protection Plan on November 6, 2007...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/CsV47740YEc" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/CsV47740YEc/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=34&ArticleID=5Wed, 24 Mar 2010 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=34&ArticleID=5They&rsquo;re well-meaning, good servers and foodhandlers, and they probably have been food safety trained. But at some point they do it. They cross the line...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/6MgV8v1_a1A" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/6MgV8v1_a1A/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=10&ArticleID=4Mon, 29 Mar 2010 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=10&ArticleID=4Please refer to the following link for more content information: <br/> <a target='_blank' href ='https://www.daydots.com/magazine/Magazine_M2-0015/PlayingChicken.pdf'>Follow Link</a> <br/>Please Note: &#174;Adobe Reader or a mp3 compatible media player maybe required.<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/HSvM0366uSo" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/HSvM0366uSo/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=11&ArticleID=2Mon, 12 Apr 2010 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=11&ArticleID=2In a recent restaurant inspection, I was in the walk-in freezer and observed the oddest thing! stacks of food-grade plastic storage containers, each labeled with the name of a food and some numbers. ldquo;Cod, 12/23...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/3gRB7ilzuUA" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/3gRB7ilzuUA/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=30&ArticleID=4Tue, 27 Apr 2010 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=30&ArticleID=4For most food service operators, inspection day probably isn&rsquo;t high on the list of most celebrated moments. Yet, if you are prepared, a health department inspection can be a worthwhile experience that leads to increased awareness and improvements in food safety. The Food Code is written by the FDA with input from the CDC and the Council for Food Protection...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/KMokk42oMI4" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/KMokk42oMI4/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=10&ArticleID=18Wed, 05 May 2010 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=10&ArticleID=18It was a glaring faux pas to anyone who witnessed it. The young deli clerk behind the counter absent-mindedly scratched his neck and face with both gloved hands, massaging his cheeks and repeatedly rubbing circles around his eyes. He then turned to a young woman standing next to me and asked if he could help her...<img src="http://feeds.feedburner.com/~r/FoodSafetySolutions/~4/0gsMiOvxJV4" height="1" width="1"/>http://feedproxy.google.com/~r/FoodSafetySolutions/~3/0gsMiOvxJV4/article.asphttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=10&ArticleID=11Wed, 11 Aug 2010 13:00:00 GMThttps://www.daydots.com/article.asp?HKEY=003&strPRODH=003&ArticleCID=10&ArticleID=11