Descriptor
| Food | 3 |
| Food Service | 3 |
| Food Standards | 3 |
| Health | 3 |
| Disease Control | 2 |
| Diseases | 2 |
| Hygiene | 2 |
| Public Health | 2 |
| Disease Incidence | 1 |
| Environment | 1 |
| Environmental Technicians | 1 |
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Author
| Bryan, Frank L. | 3 |
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Peer reviewedBryan, Frank L. – Journal of Environmental Health, 1975
Descriptors: Disease Control, Disease Incidence, Diseases, Environmental Technicians
Peer reviewedBryan, Frank L. – Journal of Environmental Health, 1974
Describes procedures used to evaluate foodborne disease hazards that exist in food service establishments, lists the factors that have contributed to foodborne disease outbreaks in the United States, and presents a form that has been devised to facilitate the evaluation of these factors. (JR)
Descriptors: Disease Control, Evaluation, Food, Food Service
Peer reviewedBryan, Frank L. – Journal of Environmental Education, 1978
A thorough discussion of methods of evaluating the potential for transmission of foodborne pathogens and effectiveness of preventive activities are presented. (BB)
Descriptors: Diseases, Environment, Food, Food and Drug Inspectors
