A comparison of perspectives about the critical areas of knowledge for safe food handling in food establishments

Journal of Environmental Health

Volumn 60, Issue 8, 1998, Pages 8-15

  Linton, R H ^a   McSwane, D Z ^b   Woodley, C D ^b  

^a PURDUE UNIVERSITY   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

CLEANING; COMPARATIVE STUDY; FOOD HANDLING; FOOD INDUSTRY; FOOD SAFETY; PERSONNEL; REVIEW; SANITATION;

EID: 0031778203     PISSN: 00220892     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (9)

1. Food and Drug Administration (1997), 1997 Food Code, Washington, D.C.: U.S. Public Health Service.
2. Centers for Disease Control and Prevention (1996), Surveillance for Foodborne Disease Outbreaks - United States, 1988-1992, Atlanta Ga.: U.S. Department of Health and Human Services.
3. Cichy, R.F. (1994), Quality Sanitation Management, East Lansing, Mich.: Educational Institute of the American Hotel and Motel Association.
4. Applied Foodservice Sanitation (1992), Chicago, Ill.: Educational Foundation of the National Restaurant Association.
5. Longree, K. and G. Armbruster (1996), Quantity Food Sanitation, New York, N.Y.: John Wiley and Sons, Inc.
6. McSwane, D., R. Linton, and N. Rue (1998), Essentials of Food Safety and Sanitation, Upper Saddle River, N.J.: Prentice Hall.
7. Materials for the Food Manager Certification Conference (December 14-16, 1993), Denver, Colo.: Conference for Food Protection.
8. Mandatory Foodservice Manager Sanitation Certification, Jurisdictions Summary (1996), Chicago, Ill.: Educational Foundation of the National Restaurant Association.
9. SYSTAT (1997), Chicago, Ill.: SPSS, Inc.