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Items: 1 to 20 of 556

1.

Factors related to food worker hand hygiene practices.

Green LR, Radke V, Mason R, Bushnell L, Reimann DW, Mack JC, Motsinger MD, Stigger T, Selman CA.

J Food Prot. 2007 Mar;70(3):661-6.

PMID:
17388056
2.

Food worker hand washing practices: an observation study.

Green LR, Selman CA, Radke V, Ripley D, Mack JC, Reimann DW, Stigger T, Motsinger M, Bushnell L.

J Food Prot. 2006 Oct;69(10):2417-23.

PMID:
17066921
3.

Tomato handling practices in restaurants.

Kirkland E, Green LR, Stone C, Reimann D, Nicholas D, Mason R, Frick R, Coleman S, Bushnell L, Blade H, Radke V, Selman C; EHS-Net Working Group.

J Food Prot. 2009 Aug;72(8):1692-8.

PMID:
19722402
4.
5.

A preliminary evaluation of the effect of glove use by food handlers in fast food restaurants.

Lynch RA, Phillips ML, Elledge BL, Hanumanthaiah S, Boatright DT.

J Food Prot. 2005 Jan;68(1):187-90.

PMID:
15690825
7.

Certified kitchen managers: do they improve restaurant inspection outcomes?

Cates SC, Muth MK, Karns SA, Penne MA, Stone CN, Harrison JE, Radke VJ.

J Food Prot. 2009 Feb;72(2):384-91.

PMID:
19350984
8.

Observational study of food safety practices in retail deli departments.

Lubran MB, Pouillot R, Bohm S, Calvey EM, Meng J, Dennis S.

J Food Prot. 2010 Oct;73(10):1849-57.

PMID:
21067673
9.

Foodservice employees benefit from interventions targeting barriers to food safety.

York VK, Brannon LA, Shanklin CW, Roberts KR, Howells AD, Barrett EB.

J Am Diet Assoc. 2009 Sep;109(9):1576-81. doi: 10.1016/j.jada.2009.06.370.

PMID:
19699837
10.

Restaurant employees' perceptions of barriers to three food safety practices.

Howells AD, Roberts KR, Shanklin CW, Pilling VK, Brannon LA, Barrett BB.

J Am Diet Assoc. 2008 Aug;108(8):1345-9. doi: 10.1016/j.jada.2008.05.010.

PMID:
18656574
11.

Food workers' perspectives on handwashing behaviors and barriers in the restaurant environment.

Pragle AS, Harding AK, Mack JC.

J Environ Health. 2007 Jun;69(10):27-32.

PMID:
17583293
12.

Hand washing frequencies and procedures used in retail food services.

Strohbehn C, Sneed J, Paez P, Meyer J.

J Food Prot. 2008 Aug;71(8):1641-50.

PMID:
18724759
13.

Identifying specific beliefs to target to improve restaurant employees' intentions for performing three important food safety behaviors.

Pilling VK, Brannon LA, Shanklin CW, Howells AD, Roberts KR.

J Am Diet Assoc. 2008 Jun;108(6):991-7. doi: 10.1016/j.jada.2008.03.014.

PMID:
18502232
14.

A risk-based restaurant inspection system in Los Angeles County.

Buchholz U, Run G, Kool JL, Fielding J, Mascola L.

J Food Prot. 2002 Feb;65(2):367-72.

PMID:
11848569
15.

Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 7. Barriers to reduce contamination of food by workers.

Todd EC, Michaels BS, Greig JD, Smith D, Holah J, Bartleson CA.

J Food Prot. 2010 Aug;73(8):1552-65. Review.

PMID:
20819372
16.

Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants.

Hedberg CW, Smith SJ, Kirkland E, Radke V, Jones TF, Selman CA; EHS-Net Working Group.

J Food Prot. 2006 Nov;69(11):2697-702.

PMID:
17133814
17.

Glove barriers to bacterial cross-contamination between hands to food.

Montville R, Chen Y, Schaffner DW.

J Food Prot. 2001 Jun;64(6):845-9.

PMID:
11403136
18.
19.

Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 9. Washing and drying of hands to reduce microbial contamination.

Todd EC, Michaels BS, Smith D, Greig JD, Bartleson CA.

J Food Prot. 2010 Oct;73(10):1937-55. Review.

PMID:
21067683
20.

Food service workers' self-reported food preparation practices: an EHS-Net study.

Green L, Selman C, Banerjee A, Marcus R, Medus C, Angulo FJ, Radke V, Buchanan S; EHS-Net Working Group.

Int J Hyg Environ Health. 2005;208(1-2):27-35.

PMID:
15881976

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