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| Food Standards | 4 |
| Food | 3 |
| Food Service | 3 |
| Health | 3 |
| Public Health | 3 |
| Disease Control | 2 |
| Diseases | 2 |
| Food and Drug Inspectors | 2 |
| Health Education | 2 |
| Hygiene | 2 |
| Disease Incidence | 1 |
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| Bryan, Frank L. | 4 |
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| Journal Articles | 1 |
| Reports - Research | 1 |
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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
Peer reviewedBryan, Frank L.; And Others – Journal of Environmental Health, 1991
For the purposes of identifying contaminants, of assessing risks, and of determining critical food processing control points, hazard analyses were conducted at two "bento" (oriental boxed meals) catering operations. Time and temperature abuses during the holding period, after cooking and prior to consumption, were found to be the primary…
Descriptors: Environmental Education, Food and Drug Inspectors, Food Handling Facilities, Food Processing Occupations
