Foodservice Employees Benefit from Interventions Targeting Barriers to Food Safety

Journal of the American Dietetic Association

Volumn 109, Issue 9, 2009, Pages 1576-1581

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

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

ADOLESCENT; ADULT; ANALYSIS OF VARIANCE; ARTICLE; ATTITUDE TO HEALTH; CATERING SERVICE; EDUCATION; EQUIPMENT; FEMALE; FOOD CONTAMINATION; FOOD HANDLING; FOOD POISONING; HAND WASHING; HEALTH EDUCATION; HUMAN; HYGIENE; LONGITUDINAL STUDY; MALE; MANPOWER; METHODOLOGY; MIDDLE AGED; SAFETY; STANDARD; STATISTICS;

ADOLESCENT; ADULT; ANALYSIS OF VARIANCE; ATTITUDE TO HEALTH; CONSUMER PRODUCT SAFETY; EQUIPMENT CONTAMINATION; FEMALE; FOOD CONTAMINATION; FOOD HANDLING; FOOD POISONING; FOOD SERVICES; HANDWASHING; HEALTH EDUCATION; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMANS; HYGIENE; LONGITUDINAL STUDIES; MALE; MIDDLE AGED; RESTAURANTS; YOUNG ADULT;

EID: 68849101142     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jada.2009.06.370     Document Type: Article

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