A model train-the-trainer program for HACCP-based food safety training in the retail/food service industry: An evaluation

Journal of Extension

Volumn 37, Issue 3, 1999, Pages 8-17

  Martin, Kenneth E ^a   Knabel, Steve ^a   Mendenhall, Von ^b  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b UTAH STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0004377475     PISSN: 10775315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (4)

1. Bean, N. H. & Griffin, P. M. (1990). Foodborne disease outbreaks in the United States, 1973-1987: Pathogens, vehicles and trends. Journal of Food Protection, 53, 804-817.
2. Bryan, F. L. (1988). Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases. Journal of Food Protection, 51, 663-673.
3. Council for Agricultural Science and Technology. (1995). Foodborne pathogens: Risks and consequences. Ames, IA: Task Force of the Council for Agricultural Science and Technology.
4. McGorry, B. (1998). Trends and needs of the food service industry. Presentation at a conference entitled The Food Industry: Pennsylvania's Opportunities for the New Millennium, Lancaster, PA.