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Items: 1 to 20 of 85

1.

Factors associated with food workers working while experiencing vomiting or diarrhea.

Sumner S, Brown LG, Frick R, Stone C, Carpenter LR, Bushnell L, Nicholas D, Mack J, Blade H, Tobin-D'Angelo M, Everstine K; Environmental Health Specialists Network Working Group.

J Food Prot. 2011 Feb;74(2):215-20. doi: 10.4315/0362-028X.JFP-10-108.

PMID:
21333140
2.

Food worker experiences with and beliefs about working while ill.

Carpenter LR, Green AL, Norton DM, Frick R, Tobin-D'Angelo M, Reimann DW, Blade H, Nicholas DC, Egan JS, Everstine K, Brown LG, Le B.

J Food Prot. 2013 Dec;76(12):2146-54. doi: 10.4315/0362-028X.JFP-13-128.

PMID:
24290694
3.

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
4.

Managerial practices regarding workers working while ill.

Norton DM, Brown LG, Frick R, Carpenter LR, Green AL, Tobin-D'Angelo M, Reimann DW, Blade H, Nicholas DC, Egan JS, Everstine K.

J Food Prot. 2015 Jan;78(1):187-95. doi: 10.4315/0362-028X.JFP-14-134.

PMID:
25581195
5.

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
6.

Restaurant food cooling practices.

Brown LG, Ripley D, Blade H, Reimann D, Everstine K, Nicholas D, Egan J, Koktavy N, Quilliam DN; EHS-Net Working Group.

J Food Prot. 2012 Dec;75(12):2172-8. doi: 10.4315/0362-028X.JFP-12-256.

PMID:
23212014
7.

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
8.

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
9.

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
10.

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
11.

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
12.

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
13.

Beliefs about meals eaten outside the home as sources of gastrointestinal illness.

Green LR, Selman C, Scallan E, Jones TF, Marcus R; EHS-Net Population Survey Working Group.

J Food Prot. 2005 Oct;68(10):2184-9.

PMID:
16245727
14.

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
15.
16.

Restaurant Salmonella Enteritidis outbreak associated with an asymptomatic infected food worker.

Hedican E, Hooker C, Jenkins T, Medus C, Jawahir S, Leano F, Smith K.

J Food Prot. 2009 Nov;72(11):2332-6.

PMID:
19903397
17.

An outbreak of enterotoxigenic Escherichia coli associated with sushi restaurants in Nevada, 2004.

Jain S, Chen L, Dechet A, Hertz AT, Brus DL, Hanley K, Wilson B, Frank J, Greene KD, Parsons M, Bopp CA, Todd R, Hoekstra M, Mintz ED, Ram PK.

Clin Infect Dis. 2008 Jul 1;47(1):1-7. doi: 10.1086/588666.

PMID:
18491967
18.

Factors associated with worker slipping in limited-service restaurants.

Courtney TK, Verma SK, Huang YH, Chang WR, Li KW, Filiaggi AJ.

Inj Prev. 2010 Feb;16(1):36-41. doi: 10.1136/ip.2009.022749.

PMID:
20179034
19.

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
20.

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