Efficacy of HACCP-Based Food Handling Training Program for Front-Line Foodservice Workers: A Report on a Collaborative Work Between Regulatory Agencies and Academia

REFERENCES

• Ashraf , H. L. , Endres , J. , Welch , T. , Girard , T.C. , Bloom , J. , Blaise , D. and Atwood , S. . Promoting HACCP Training in Food Services . Proceedings of the 2nd NSF international conference on food safety: Preventing foodborne illness through science and education . pp. 259 – 268 . Ann Arbor, MI : National Sanitation Foundation .
   Google Scholar
• Ashraf , H.L. , Bloom , J. , Blaise , D. and Atwood , S. 2002 . “ Developing model HACCP plans for retail food establishments ” . IL : Southern Illinois University . Unpublished data.
   Google Scholar
• Barnett , B. , Penner , B.K. , Blakeslee , K. and Sauer , K. 1998 . Hazard analysis critical control point training for foodservice operators in Kansas . Dairy, Food, and Environmental Sanitation , 18 : 206 – 211 .
   Google Scholar
• Berta , D. 2003 . Employee behavior study alarms operators . Nation's Restaurant News. , 37 ( 31 ) : 1 16 99
   Google Scholar
• Batrus Hollweg International. (2003) Productivity Crimes: Realities, Risks and profit potentials. Plano, TX: Batrus Hollweg International. http://www/batrushollweb.com/news.htm
   Google Scholar
• Bryan , F. L. 1990 . Hazard Analysis Critical Control Point (HACCP) systems for retail food & restaurant operations . Journal of Food Protection. , 53 ( 11 ) : 978 – 983 .
   Web of Science ®Google Scholar
• Bryan , F.L. 1999 . Hazard analysis critical control point approach to food safety-Past, present, and future . The Journal of Environmental Health. , 61 ( 4 ) : 9 – 14 .
   Google Scholar
• Bryan , F. L. 2002 . Where we are in retail food safety: How we got to where we are and how do we get there? . The Journal of Environmental Health , 65 ( 2 ) : 29 – 35 .
   PubMed Web of Science ®Google Scholar
• Clingman, C.D. (1994) Where HACCP in food service falls short. A commentary. Food Protection Inside Report. October: 2A-3A.
   Google Scholar
• Cohen , E. H. , Reichel , A. and Schwarz , Z. 2001 . On the efficacy of an in-house food sanitation training program; Statistical measurement and practical conclusions . Journal of Hospitality and Tourism Research. , 25 : 5 – 16 .
   Google Scholar
• Ehiri , J. E. and Morris , G. P. 1995 . HACCP implementation in food businesses: the need for a flexible approach . Journal of the Royal Society for the Promotion of Health. , 115 ( 4 ) : 249 – 253 .
   Google Scholar
• Giampaoli, J., M. Cluskey, and J. Sneed. (2002) Developing a practical audit tool for assessing employee food-handling practices. The Journal of Child Nutrition and Management. 27 http://www.asfsa.orgchildnutrition/jcnm/02spring/giampaoli/
   Google Scholar
• Lynch , R. , Elledge , B. L. , Griffith , C. C. and Boatright , D.T. 2003 . A comparison of food safety knowledge among restaurant managers by source of training, experience, in Oklahoma County, Oklahoma . Journal of Environmental Health. , 66 ( 2 ) : 9 – 14 .
   PubMed Web of Science ®Google Scholar
• McSwane , D. and Linton , R. 2000 . Issues and concerns in HACCP development and implementation for retail food operations . Journal of Environmental Health. , 61 ( 6 ) : 15 – 18 .
   Google Scholar
• Setiabuhdi , M. , Thesis , M. and Norback , J. 1997 . Integrating hazard analysis and critical control point(HACCP) and sanitation for verifiable food safety . Journal of the Americal Dietetic Association. , 97 : 889 – 891 .
   PubMed Web of Science ®Google Scholar
• US Dept. Agriculture . 1998 . Hazard analysis and critical control point principles and application guidelines . Journal of Food Protection. , 61 : 762 – 775 .
   Google Scholar
• US Dept. Agriculture and Health and Human Services. (1999) President's Food Safety Initiative 2000. http://www.foodsafety.gov/∼fsg/ (www.foodsafety.gov/~fsg/)
   Google Scholar
• Walczak , D. 1997 . The sanitation imperative: Keep people from getting sick in your restaurant . Cornell Hotel and Restaurant Administration Quarterly. , 38 ( 2 ) : 68 – 73 .
   Google Scholar
• Walczak , D. 1999 . Organizational behavior: Forgotten variable in safe food . FIU Hospital Review. , 17 : 21 – 27 .
   Google Scholar