Publications tagged with "foodservice"
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.
Influence of four retail food service cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74°C
David Olds, Aubrey Mendonca, Jeannie Sneed, and Bledar Bisha. “Influence of four retail food service cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74° C”. Journal of Food Protection (2006): 69, 112-117.
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.
Important food and service quality attributes of dining service in continuing care retirement communities
Seo, S.H., & Shanklin, C.W. (2006). Important food and service quality attributes of dining service in continuing care retirement communities. Journal of Foodservice Business Research, 8(4), 169-86.
Food terrorism: Perceptional gaps between importance and performance of preventive measures
Yoon, E., & Shanklin, C.W. (2007). Food terrorism: Perceptional gaps between importance and performance of preventive measures. Journal of Foodservice Business Research, 10(4), 3-23.
Identifying Specific Beliefs to Target to Improve Restaurant Employees’ Intentions for Performing Three Important Food Safety Behaviors
Pilling, V. K., Brannon, L. A., Shanklin, C. W., Howells, A. D., & Roberts, K. R. (2008). Identifying specific beliefs to target to improve restaurant employees’ intentions for performing three important food safety behaviors. Journal of the American Dietetic Association, 108, 991 – 997.