Probabilistic Risk Model for Staphylococcal Intoxication from Pork-Based Food Dishes Prepared in Food Service Establishments in Korea

By Kim Hyun Jung   Griffiths Mansel W.   Fazil Aamir M.   Lammerding Anna M.  

Journal of Food Protection, Vol. 72, Iss. 9, 2009-09 ,pp. : 1897-1908

International Association for Food Protection

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Assessment of Hygienic Quality of Surfaces in Retail Food Service Establishments Based on Microbial Counts and Real-Time Detection of ATP

By Cunningham Annette E.   Rajagopal Raj   Lauer Jim   Allwood Paul  

Journal of Food Protection, Vol. 74, Iss. 4, 2011-04 ,pp. : 686-690

International Association for Food Protection

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Application of Food Safety Management Systems (ISO 22000/HACCP) in the Turkish Poultry Industry: A Comparison Based on Enterprise Size

By Kök M. Samil  

Journal of Food Protection, Vol. 72, Iss. 10, 2009-10 ,pp. : 2221-2225

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Shell Egg Handling and Preparation Practices in Food Service Establishments in Finland

By Lievonen S.   Ranta J.   Maijala R.  

Journal of Food Protection, Vol. 70, Iss. 10, 2007-10 ,pp. : 2266-2272

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A National Australian Food Safety Telephone Survey

By Jay Stephen L.   Comar Derio   Govenlock Lachlan D.  

Journal of Food Protection, Vol. 62, Iss. 8, 1999-08 ,pp. : 921-928

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