Factors influencing workers to follow food safety management systems in meat plants in Ontario, Canada

International Journal of Environmental Health Research

Volumn 19, Issue 3, 2009, Pages 201-218

  Ball, Brita ^a   Wilcock, Anne ^a   Aung, May ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Food hygiene; Food safety; HACCP; Implementation; Management systems; Meat manufacture

Indexed keywords

FOOD INDUSTRY; FOOD SAFETY; HUMAN BEHAVIOR; HYGIENE; INDUSTRIAL PRACTICE; MANUFACTURING; MEAT; SMALL AND MEDIUM-SIZED ENTERPRISE;

ARTICLE; CANADA; COMPUTER PROGRAM; FOOD SAFETY; HUMAN; INTERVIEW; MEAT; MEAT INDUSTRY; PSYCHOLOGICAL MODEL; WORKER; FOOD CONTROL; FOODBORNE DISEASES; INFORMATION PROCESSING; MICROBIOLOGY; ORGANIZATION AND MANAGEMENT; PRACTICE GUIDELINE; PRODUCT SAFETY; SAFETY; STANDARDS; SUPPLY AND DISTRIBUTION; THEORETICAL MODEL;

CANADA; NORTH AMERICA; ONTARIO [CANADA];

CONSUMER PRODUCT SAFETY; FOCUS GROUPS; FOOD MICROBIOLOGY; FOODBORNE DISEASES; GUIDELINE ADHERENCE; INTERVIEWS AS TOPIC; MEAT; MEAT-PACKING INDUSTRY; MODELS, PSYCHOLOGICAL; MODELS, THEORETICAL; ONTARIO; SAFETY MANAGEMENT;

EID: 70449674647     PISSN: 09603123     EISSN: 13691619     Source Type: Journal    
DOI: 10.1080/09603120802527646     Document Type: Article

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