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14. Cotterchio, M., J. Gunn, T. Coffill, P. Tormey, P., and M. A. Barry. 1998. Effect of a manager training program on sanitary conditions in restaurants. Publ. Hlth. Reports 113:353–358. 15. Council for Agriculture Science and Technology. 1994. Foodborne pathogens: Risks and consequences. Council for Agriculture Science and Technology, Ames, IA. 16. Department of Health and Human Services. 2000. Healthy People 2010: Understanding and Improving Health. 2nd ed. US Government Printing Office, Washington, D.C. 17. Economic Research Service. 1996. Bacterial foodborne disease: Medical costs and productivity losses (Report No. 741). Economic Research Service, Washington, D.C. 18. Fishbein, H. A., and I. Ajzen. 1975. Belief, attitude, intention, and behavior: An introduction to theory and research. Addison-Wesley, Reading, MA. 19. Food and Drug Administration. 1999. Food Code 1999. National Technical Information Service, Springfield, VA. 20. Food and Drug Administration. 2005. Food Code 2005. National Technical Information Service, Springfield, VA. 21. Food and Drug Administration. 2000. Report of the FDA retail food 22. 23. 24. 25. 26. program database of foodborne illness risk factors. (http://vm.cfsan. fda.gov/~dms/retrsk.html). Food and Drug Administration. 2004. FDA report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types. (http://www. cfsan.fda.gov/~acrobat/retrsk2. pdf). Giampaoli, J, J. Sneed, M. Cluskey, and H. F. Koenig. 2002. School foodservice directors’ attitudes and perceived challenges to implementing food safety and HACCP programs. J. of Child Nut. & Mgmt. (http://www.asfsa.org/childnutrition/jcnm/02spring/giampaoli1). Kneller, P., and T. Bierma. 1990. Food service certification measuring the effectiveness of a state program. J. of Env. Hlth. 52(2): 292–294. Mead, P. S., L. Slutsker, V. Dietz, L. F. McCaig, J. S. Bresee, C. Shapiro, P. M. Griffin, and R. V. Tauxe. 1999, September. Food-related illness and death in the United States. Center for Disease Control and Preventing Emerging Infectious Diseases. 5(5):1–38. (http://www. cdc.gov/ncidod/eid/vol5no5/mead. htm). McElroy, D. M., and C. N. Cutter. 2004. Self-report changes in food safety practices as a result of participation in a statewide food safety certification program. Food Prot. Trends. 24:150–161. 27. Olsen, S. J., L. C . MacKinon, J. S. Goulding, N. H. Bean, and L. Slutsker. 2000. Surveillance for foodborne disease outbreaks – United States, 1993–1997. MMWR. 49(SS-5):1–51. 28. Riben, P. D., R. G. Mathias, M.Wiens, W. Cocksedge, A. Hazelwood, B. Kirshner, and J. Pelton. 1994. Routine restaurant inspections and education of food handlers: Recommendations based on critical appraisal of the literature and survey of Canadian jurisdictions on restaurant inspections and education of food handlers. Canad. J. of Public Hlth. 85 (Suppl. 1):567–570. 29. Roberts, K. R., B. Barrett, and J. Sneed. 2005. Health department sanitarians perception of food safety practices in restaurants. Food Prot. Trends. 25(9):694–700. 30. Roberts, K. R., B. B. Barrett, A. D. Howells, C. W. Shanklin, V. K. Pilling, and L. A. Brannon. 2007. Food safety training and foodservice employees’ knowledge and behavior. Food Prot. Trends. 28:252–260. 31. Roberts, K. R., and P. J. Sneed. 2003. An assessment of the status of prerequisite and HACCP programs in Iowa Restaurants. Food Prot. Trends. 23:808–816. 32. Wright, J., and L. Feun. 1986. Food service manager certification: An evaluation of its impact. J. of Env. Hlth. 49(1): 30 FOOD PROTECTION TRENDS | JANUARY 2009
http://vm.cfsan.fda.gov/~dms/retrsk.html http://vm.cfsan.fda.gov/~dms/retrsk.html http://www.cfsan.fda.gov/~acrobat/retrsk2.pdf http://www.cfsan.fda.gov/~acrobat/retrsk2.pdf http://www.cfsan.fda.gov/~acrobat/retrsk2.pdf http://www.asfsa.org/childnutrition/jcnm/02spring/giampaoli1 http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm

Food Protection Trends - January 2009

Table of Contents for the Digital Edition of Food Protection Trends - January 2009

Food Protection Trends - January 2009
Contents
A Note from the FPT Scientific Editor
Sustaining Members
Perspectives from Your President
Commentary from the Executive Director
A Content Analysis of Food Safety Measures on Television’s Food Network
Behavioral, Normative, and Control Beliefs Impacts on the Intention to Offer Food Safety Training to Employees
FPT Instructions for Authors
Highlights from IAFP Fourth European Symposium on Food Safety
Call for Awards – IAFP 2009
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Audiovisual Library Order Form
Booklet Order Form
Membership Application
Food Protection Trends - January 2009 - Food Protection Trends - January 2009
Food Protection Trends - January 2009 - Cover2
Food Protection Trends - January 2009 - 1
Food Protection Trends - January 2009 - Contents
Food Protection Trends - January 2009 - A Note from the FPT Scientific Editor
Food Protection Trends - January 2009 - 4
Food Protection Trends - January 2009 - 5
Food Protection Trends - January 2009 - 6
Food Protection Trends - January 2009 - 7
Food Protection Trends - January 2009 - 8
Food Protection Trends - January 2009 - Sustaining Members
Food Protection Trends - January 2009 - 10
Food Protection Trends - January 2009 - 11
Food Protection Trends - January 2009 - Perspectives from Your President
Food Protection Trends - January 2009 - 13
Food Protection Trends - January 2009 - Commentary from the Executive Director
Food Protection Trends - January 2009 - 15
Food Protection Trends - January 2009 - A Content Analysis of Food Safety Measures on Television’s Food Network
Food Protection Trends - January 2009 - 17
Food Protection Trends - January 2009 - 18
Food Protection Trends - January 2009 - 19
Food Protection Trends - January 2009 - 20
Food Protection Trends - January 2009 - Behavioral, Normative, and Control Beliefs Impacts on the Intention to Offer Food Safety Training to Employees
Food Protection Trends - January 2009 - 22
Food Protection Trends - January 2009 - 23
Food Protection Trends - January 2009 - 24
Food Protection Trends - January 2009 - 25
Food Protection Trends - January 2009 - 26
Food Protection Trends - January 2009 - 27
Food Protection Trends - January 2009 - 28
Food Protection Trends - January 2009 - 29
Food Protection Trends - January 2009 - 30
Food Protection Trends - January 2009 - FPT Instructions for Authors
Food Protection Trends - January 2009 - 32
Food Protection Trends - January 2009 - 33
Food Protection Trends - January 2009 - 34
Food Protection Trends - January 2009 - 35
Food Protection Trends - January 2009 - 36
Food Protection Trends - January 2009 - Highlights from IAFP Fourth European Symposium on Food Safety
Food Protection Trends - January 2009 - 38
Food Protection Trends - January 2009 - 39
Food Protection Trends - January 2009 - Call for Awards – IAFP 2009
Food Protection Trends - January 2009 - 41
Food Protection Trends - January 2009 - New Members
Food Protection Trends - January 2009 - What’s Happening in Food Safety
Food Protection Trends - January 2009 - 44
Food Protection Trends - January 2009 - 45
Food Protection Trends - January 2009 - 46
Food Protection Trends - January 2009 - Industry Products
Food Protection Trends - January 2009 - 48
Food Protection Trends - January 2009 - 49
Food Protection Trends - January 2009 - 50
Food Protection Trends - January 2009 - Coming Events
Food Protection Trends - January 2009 - Advertising Index
Food Protection Trends - January 2009 - Journal of Food Protection Table of Contents
Food Protection Trends - January 2009 - Audiovisual Library Order Form
Food Protection Trends - January 2009 - Booklet Order Form
Food Protection Trends - January 2009 - Membership Application
Food Protection Trends - January 2009 - Cover3
Food Protection Trends - January 2009 - Cover4
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