Restaurant Employees' Perceptions of Barriers to Three Food Safety Practices

Journal of the American Dietetic Association

Volumn 108, Issue 8, 2008, Pages 1345-1349

  Howells, Amber D ^a   Roberts, Kevin R ^a   Shanklin, Carol W ^a   Pilling, Valerie K ^a   Brannon, Laura A ^a   Barrett, Betsy B ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; ATTITUDE TO HEALTH; CATERING SERVICE; FOOD CONTAMINATION; FOOD HANDLING; HAND WASHING; HUMAN; HYGIENE; INFORMATION PROCESSING; KITCHEN; METHODOLOGY; PATHOLOGY; SAFETY; SKIN; STANDARD; TEMPERATURE; TIME;

CONSUMER PRODUCT SAFETY; COOKING AND EATING UTENSILS; FOCUS GROUPS; FOOD CONTAMINATION; FOOD HANDLING; FOOD SERVICES; HANDWASHING; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMANS; HYGIENE; RESTAURANTS; SKIN; TEMPERATURE; TIME FACTORS;

EID: 47549086307     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jada.2008.05.010     Document Type: Article

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