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Direct linkRoberts, Kevin R.; Sauer, Kevin; Sneed, Jeannie; Kwon, Junehee; Olds, David; Cole, Kerri; Shanklin, Carol – Journal of Child Nutrition & Management, 2014
Purpose/Objectives: The purpose of this study was to determine how school districts have implemented food safety programs based on HACCP principles. Specific objectives included: (1) Evaluate how schools are implementing components of food safety programs; and (2) Determine foodservice employees food-handling practices related to food safety.…
Descriptors: Food Service, Food Standards, Safety, School Districts
Burget, W. E. – Coll Univ Bus, 1970
The success of institutional food purchasing is dependent upon closely followed principles for quality and openness to ideas. (Editor)
Descriptors: Cooperative Programs, Food Handling Facilities, Food Service, Food Standards
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
