Publications tagged with "food safety"
Foodservice employees benefit from interventions targeting barriers to food safety
York, V.K., Brannon, L.A., Shanklin, C.W., Roberts, K.R., Howells, A.D., & Barrett, B.B.
(2009). Foodservice employees benefit from interventions targeting barriers to food safety. Journal of the American Dietetic Association, 109(9), 1576-1581.
Intervention improves restaurant employees’ food safety compliance rates
Pilling, V.K., Brannon, L.A., Shanklin, C.W., Roberts, K.R., Barrett, B.B., & Howells, A.D. (2009). Intervention improves employees’ food safety compliance rates. International Journal of Contemporary Hospitality Management, 21(4), 459-478.
Using the Theory of Planned Behavior to Elicit Restaurant Employee Beliefs about Food Safety: Using Surveys Versus Focus Groups
York, V. K., Brannon, L. A., Roberts, K. R., Shanklin, C. W., & Howells, A. D. (2009).
Using the theory of planned behavior to elicit restaurant employee beliefs about food safety: Using surveys versus focus groups. Journal of Foodservice Business Research, 12(2), 180-197.
Appreciation of Food Safety Practices Based on Level of Experience
Brannon, L. A., York, V. K., Roberts, K. R., Shanklin, C. W., & Howells, A. D. (2009).
Appreciation of food safety practices based on level of experience. Journal of Foodservice Business Research, 12(2), 134-154.
Food-Borne Illness: High Stakes Health Threat for Older Adults
Valentina M. Remig, Food-Borne Illness: High Stakes Health Threat for Older Adults, Journal of Nutrition for the Elderly (2009):28:108-111.
Behavioral, normative, and control beliefs impact on the intention to offer food safety training to employees
Roberts, K. R., & Barrett, B. (2009). Behavioral, normative, and control beliefs
impact on the intention to offer food safety training to employees. Food Protection Trends, 29, 21-30.
Semiquantitative evaluation of protein residues in foods using the flash rapid cleaning validation method
Olds, D., Fung, D., & Shanklin, C.W. (2005). Semiquantitative evaluation of protein residues in foods using the flash rapid cleaning validation method. Journal of Rapid Methods & Automation in Microbiology, 13(3), 135-147.
Status of Prerequisite and HACCP Program Implementation in Iowa and Kansas Restaurants: Sanitarians’ Perspective
Roberts, K.R., Barrett, B., & Sneed, J. (2005). Status of Prerequisite and HACCP Program Implementation in Iowa and Kansas Restaurants: Sanitarians’ Perspective. Food Protection Trends, 25(9), 694-700.
Food Safety Awareness: Concerns, Practices, and Openness to Change of College Students with Health and Non-Health Majors
Yarrow L, Remig V, Higgins M. Food Safety Awareness: Concerns, Practices, and Openness to Change of College Students with Health and Non-Health Majors. Food Protection Trends (2008):Vol. 28, No. 7, Pgs 585-591.
Restaurant employees’ perceptions of barriers to three food safety practices
Howells, A. D., Roberts, K. R., Shanklin, C. W., Pilling, V. K., Brannon, L. A., & Barrett, B.B. (2008). Restaurant employees’ perceptions of barriers to three food safety practices Journal of the American Dietetic Association, 108:1345-1349.