Food service workers' self-reported food preparation practices: an EHS-Net study.
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Presence of human noroviruses on bathroom surfaces: a review of the literature.A review of the incidence and transmission of Listeria monocytogenes in ready-to-eat products in retail and food service environments.Estimating the prevalence of food risk increasing behaviours in UK kitchens.Prevalence of intestinal parasites among food handlers in Western Iran.Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications.Listening to food workers: Factors that impact proper health and hygiene practice in food service.Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 3. Factors contributing to outbreaks and description of outbreak categories.Meta-analysis of food safety training on hand hygiene knowledge and attitudes among food handlers.Quantitative Risk Assessment of Norovirus Transmission in Food Establishments: Evaluating the Impact of Intervention Strategies and Food Employee Behavior on the Risk Associated with Norovirus in Foods.Epidemiology of restaurant-associated foodborne disease outbreaks, United States, 1998-2013.Prevalence of intestinal parasites in bakery workers in khorramabad, lorestan iran.Restaurant manager and worker food safety certification and knowledge.Certified kitchen managers: do they improve restaurant inspection outcomes?Hand washing frequencies and procedures used in retail food services.Observational study of food safety practices in retail deli departments.Cleaning and handling implements as potential reservoirs for bacterial contamination of some ready-to-eat foods in retail delicatessen environments.Salmonella infections in food workers identified through routine Public Health Surveillance in Minnesota: impact on outbreak recognition.Factors related to food worker hand hygiene practices.Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants.Response to the Questions Posed by the Food Safety and Inspection Service, the Centers for Disease Control and Prevention, the National Marine Fisheries Service, and the Defense Health Agency, Veterinary Services Activity Regarding Control StrategieA systematic review and meta-regression of the knowledge, practices, and training of restaurant and food service personnel toward food allergies and Celiac disease
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P2860
Food service workers' self-reported food preparation practices: an EHS-Net study.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh-hant
name
Food service workers' self-reported food preparation practices: an EHS-Net study.
@en
Food service workers' self-reported food preparation practices: an EHS-Net study.
@nl
type
label
Food service workers' self-reported food preparation practices: an EHS-Net study.
@en
Food service workers' self-reported food preparation practices: an EHS-Net study.
@nl
prefLabel
Food service workers' self-reported food preparation practices: an EHS-Net study.
@en
Food service workers' self-reported food preparation practices: an EHS-Net study.
@nl
P2093
P1476
Food service workers' self-reported food preparation practices: an EHS-Net study.
@en
P2093
Anyana Banerjee
Carlota Medus
Carol Selman
EHS-Net Working Group
Laura Green
Ruthanne Marcus
Sharunda Buchanan
Vince Radke
P356
10.1016/J.IJHEH.2005.01.005
P577
2005-01-01T00:00:00Z