Food Safety Resources

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Foodservice

• A case study of a school foodservice cook-chill operation to develop a hazard analysis critical control point program
• A guideline for evaluating the effectiveness of foodservice worker training/certification
• A model train-the-trainer program for HACCP-Based Food Safety Training in the retail/food service industry: An evaluation
• A practical approach to HACCP coursebook
• A program to ensure food safety in the supermarket the hazard analysis critical control point system
• A Public Health Plan to Combat Antimicrobial Resis
• A risk-based restaurant inspection system in Los Angeles County
• Another decision-tree approach for identification of critical control points
• Application of the Hazard Analysis Critical Control Point (HACCP) system to ensure microbiological safety and quality
• Attitudes and knowledge of food safety among Santa Clara County, California restaurant operators
• Attitudes and knowledge of university foodservice managers toward sanitation
• Children and Microbial Foodborne Illness
• Comparisions of microbiological evaluations of selected kitchen areas with visual inspections for preventing potential risk of foodborne outbreaks in
• Conditions, procedures, and practices affecting safety of food in 10 school food service systems with satellites
• Consumer knowledge of foodborne microbial hazards and food handling practices
• Cook it safely: Consumer education planning guide
• Cooking for Groups: A Volunteer's Guide to Food Safety
• Coordinated approach to food safety education is needed
• Cutting costs on hazard analysis critical control points systems in food catering: sampling frequency and the rate of misclassification
• Effectiveness of altered incentives in a food safety inspection program
• Ensuring food safety...The HACCP way: An introduction to HACCP & a resource guide for retail deli managers
• Ensuring Safe Food ? A HACCP-Based Plan for Ensuring Food Safety in Retail Establishments
• Essentials of food safety & sanitation. (3rd ed.)
• Establishing Hazard Analysis Critical Control Point Programs: A workshop manual
• Evaluation of milk handling practices in public elementary schools results in HACCP model development
• Factors influencing school foodservice directors/managers? plan to implement a Hazard Analysis Critical Control Point (HACCP) program
• Failure of routine restaurant inspections: Restaurant-related foodborne outbreaks in Alabama, 1992, and Mississippi, 1993.
• Food Alert: The ultimate sourcebook for food safety
• Food Product Dating and Storage Times
• Food safety
• Food safety 2000: Applying HACCP for food safety assurance in the 21st century
• Food safety 2000: Applying HACCP for food safety assurance in the 21st century
• Food safety certification and its impacts
• Food safety for nutritionists and other health professionals
• Food safety: A guide to what you really need to know
• Food Safety: A reference handbook
• Food safety: Review and implications for dietitians and dietetic technicians
• Food service certification: Measuring the effectiveness of a state program
• Foodborne disease handbook
• Foodservice HACCP
• Generic HACCP model for fully cooked, not shelf stable meat and poultry products
• Guidelines for Food Safety During Temporary Power Outages
• Guidelines for Volunteers in Food Service
• HACCP and total quality management - winning concepts for the 90?s: A review
• HACCP and your workplace
• HACCP as a quality assurance tool in a commissary food-service system
• HACCP for Child Nutrition Programs: Building on the Basics
• HACCP for food service professionals. (3rd ed.)
• HACCP in the retail food industry
• HACCP in the retail food industry
• HACCP models for quality control of entree production in foodservice systems
• HACCP models for quality control of entree production in foodservice systems
• HACCP models for quality control of entree production in hospital foodservice systems: I. Development of hazard analysis critical control point models
• HACCP models for quality control of entree production in hospital foodservice systems: I. Development of Hazard Analysis Critical Control Point models
• HACCP models for quality control of entree production in hospital foodservice systems: II. Quality assessment of beef loaves utilizing HACCP models
• HACCP models for quality controls of entrée production in hospital foodservice systems: II. Quality assessment of beef loaves utilizing HACCP models
• HACCP principles and applications
• HACCP the future challenge: Practical application for the foodservice administrator
• HACCP Users Manual
• HACCP: A practical approach
• HACCP: Present status and future in contribution to food safety
• Handle Food Safely
• Hazard analyses of street foods and considerations for food safety
• Hazard Analysis and Critical Control Point evaluation of school food programs in Bahrain
• Hazard Analysis and Critical Control Point system
• Hazard analysis critical control point (HACCP) concept
• Hazard analysis critical control point (HACCP) identification
• Hazard Analysis Critical Control Point (HACCP) system for retail food and restaurant operations
• Hazard analysis critical control point (HACCP) system for retail food and restaurant operations
• Hazard analysis critical control point approach to food safety: Past, present, and future
• Hazard analysis critical control point: A critical review
• Hazard Analysis Critical Control Points (HACCP) for foodservice and food retail operations
• Hazard analysis critical control points and the food service industry
• Hazard analysis of food service operations
• How Much Does the American Public Care About Food Safety?
• Implementation and cost of HACCP in a grill type operation
• Implementation of HACCP and prerequisite programs in school foodservice
• Implementing HACCP in foodservice establishments: A training manual
• Improving inspection scores through training/certification of foodservice workers
• Innovative Technologies Could Improve Food Safety
• Instituting a HACCP program for school districts in a large city
• Integrating hazard analysis critical control points (HACCP) and sanitation for verifiable food safety
• Issues and concerns in HACCP development and implementation for retail food operations
• It's in the bag! Food Safety News
• Keep America's Food and Agriculture Safe
• KState Research and Extension Food Safety
• Microbiological quality assurance in foodservice operations
• New Federal Policies and Programs for Food Safety
• Nine Food Safety Strategies
• Perceptions of hygiene and quality in food service operations. In C.P. Cooper & A. Lockwood (Eds.), Progress in tourism, recreation and hospitality ma
• Practical procedures for using the hazard analysis critical control point (HACCP) approach in food service establishments by industry and regulatory a
• Preserve Food Safely
• Preventing Foodborne Illness
• Preventing Listeriosis
• Production Practices as Risk Factors in fresh produce
• Refrigerated foods and use of hazard analysis and critical control point principles
• Results of routine restaurant inspections can predict outbreaks of foodborne illnesses: The Seattle-King County experience
• Safe handling of foods
• Safe Recipe Checklist
• Safety issues related to take-out food
• School foodservice directors? attitudes and perceived challenges to implementing food safety and HACCP programs
• ServSafe Coursebook
• Sous vide and cook-chill processing for the food industry
• Statewide implementation of a HACCP food service regulatory program
• Suggested Food Safety Resources and Reading List
• The complete HACCP manual for institutional and food service operations. (2nd ed.)
• The economics of HACCP: Costs and benefits
• The HACCP cookbook and manual
• The HACCP food safety manual
• The Latest in Kitchen Sanitation Issues
• The origin of the HACCP system and subsequent evolution
• The role of prerequisite programs in managing a HACCP system
• Thermometers are Key to Safety
• Time and temperature analysis of a school lunch meal prepared in a community with conventional versus cook-chill systems
• Tips for Food Safety Educators
• Training and perceived barriers to implementing food safety practices in school foodservice
• Use a Food Thermometer
• Versatile Extracts Work Wonders on Food Surfaces
• What is a Food-borne Illness?
• What is HACCP
• Where we are in retail food safety, how we got to where we are, and how do we get there?
• Who pays for Hazard Analysis and Critical Control Points
• Your self-study guide to understanding how to develop a HACCP plan