Descriptor
| Disease Control | 1 |
| Evaluation | 1 |
| Food | 1 |
| Food Service | 1 |
| Food Standards | 1 |
| Health | 1 |
| Health Education | 1 |
| Hygiene | 1 |
| Inspection | 1 |
| Poisons | 1 |
| Public Health | 1 |
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Source
| Journal of Environmental… | 1 |
Author
| Bryan, Frank L. | 1 |
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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
