Food Protection Trends - December 2008 - (Page 953)

TEN EYCK, TOBY A., consumer perceptions of the food safety system: implications for food safety educators and policy makers, 391 THOMPSON, PAUL B., consumer perceptions of the food safety system: implications for food safety educators and policy makers, 391 TODD, EWEN C.D., consumer perceptions of the food safety system: implications for food safety educators and policy makers, 391 TUMUHAIRWE, ESTHER K., characterization of 386 non-typhoidal salmonellosis cases in North Dakota from 2000 to 2005, 304 VIATOR, CATHERINE L., food safety practices of meat slaughter plants: findings from a national survey, 26; adoption of interventions to improve food safety at meat and poultry processing plants in the United States, 917 VIOLETTE, CATHARINE, on-site interview of New England gardeners to assess food safety knowledge and practices related to growing and handling of home grown fresh fruits and vegetables, 115 WEIJUN, ZHAO, third-party certification of agro-products in China: a study of agro-product producers in Guangzhou, Shenzhen, Hangzhou and Qingdao, 765 WEISS, CHRISTOPHER, fatal food allergy reactions in restaurants and foodservice establishments: strategies for prevention, 657 WHEATLEY, VIRGINIA, observed hand washing behaviors of young adults during food preparation, 912 WHITE, JACKIE, alternative methods to pasteurization of apple cider focusing on the elimination and reduction of Escherichia coli O157:H7, 380 WILLFORD, JOHN, an integrated assay for rapid detection of Escherichia coli O157:H7 on beef samples, 468 WILLEMS, KRIS A., hand hygiene in the food industry: resolving an enigma? 568 WILLIAMS, ROBERT, microbiology, physical and sensory quality of vacuum-packaged fresh blue crab meat (Callinectes sapidus) treated with high hydrostatic pressure, 96 WINTER, CARL K. incorporation of music in a food service food safety curriculum for high school students, 107 WITTMAN, ROBERT, microbiology, physical and sensory quality of vacuum-packaged fresh blue crab meat (Callinectes sapidus) treated with high hydrostatic pressure, 96 WOROSZ, MICHELLE R., consumer perceptions of the food safety system: implications for food safety educators and policy makers, 391 YAMEI, QI, third-party certification of agro-products in China: a study of agro-product producers in Guangzhou, Shenzhen, Hangzhou and Qingdao, 765 YARROW, LINDA, food safety awareness: concerns, practices, and openness to change of college students with health and non-health majors, 585 ZHIHUA, YE, third-party certification of agroproducts in China: a study of agro-product producers in Guangzhou, Shenzhen, Hangzhou and Qingdao, 765 ARTICLE SUBJECT INDEX Agro-products, 765 Beef, 468, 652 Biofilm formation, 760 Cheese, 473 Cider, 380 Crab meat, 96 Dairy producers, 184 Escherichia coli O157:H7, 380, 468 Food allergy reactions, 657 Food safety, 917 awareness, 585 curriculum, 107 educators, 391 knowledge, 115 practices, 26, 704 programs, 37 system, 391 training, 252 training requirements, 192 DECEMBER 2008 | FOOD PROTECTION TRENDS 953

Table of Contents Feed for the Digital Edition of Food Protection Trends - December 2008

Food Protection Trends - December 2008 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Observed Hand Washing Behaviors of Young Adults during Food Preparation Adoption of Interventions to Improve Food Safety at Meat and Poultry Processing Plants in the United States Call for Awards – IAFP 2009 Affiliate Officers IAFP Committee, PDG, Task Force and Affiliate Council Mission Statements New Members What’s Happening in Food Safety Industry Products Coming Events Index to Volume 28 Advertising Index IAFP Financial Report Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - December 2008

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