Publications tagged with "food safety"

Food safety knowledge and attitudes of low income consumers in the US

Kwon, J., Wilson, A. S., Bednar, C. M., & Kennon, L. (2008). Food safety knowledge and attitudes of low income consumers in the US. Journal of Food Protection, 71, 1651-1658.

Food Safety Practices Lacking in Independent Ethnic Restaurants

Roberts, K.R., Kwon, J., Shanklin, C. W., Liu, P., & Yen, Wen-Shen. (2011). Food safety practices lacking in independent ethnic restaurants. Journal of Culinary Science & Technology, 9(1), 1- 16.

Food Safety Training Needs Assessment for Independent Ethnic Restaurants: Review of Health Inspection Data in Kansas

Kwon, J., Roberts, K. R., Shanklin, C. W., Liu, P, & Yen W. S. F. “Food Safety Training Needs Assessment for Independent Ethnic Restaurants: Review of Health Inspection Data in Kansas”. Food Protection Trends (2010): 30, 412-421.

Food safety educational intervention positively influences college students’ food safety attitudes, beliefs, knowledge, and self-reported practices

Yarrow L, VM Remig, and MM Higgins. “Food safety educational intervention positively influences college students’ food safety attitudes, beliefs, knowledge, and self-reported practices.” Journal of Environmental Health (2009) 71(6):30-35.

Foodservice employees benefit from interventions targeting barriers to food safety

York, V.K., Brannon, L.A., Shanklin, C.W., Roberts, K.R., Howells, A.D., & Barrett, B.B.
(2009). Foodservice employees benefit from interventions targeting barriers to food safety. Journal of the American Dietetic Association, 109(9), 1576-1581.

Intervention improves restaurant employees’ food safety compliance rates

Pilling, V.K., Brannon, L.A., Shanklin, C.W., Roberts, K.R., Barrett, B.B., & Howells, A.D. (2009). Intervention improves employees’ food safety compliance rates. International Journal of Contemporary Hospitality Management, 21(4), 459-478.

Using the Theory of Planned Behavior to Elicit Restaurant Employee Beliefs about Food Safety: Using Surveys Versus Focus Groups

York, V. K., Brannon, L. A., Roberts, K. R., Shanklin, C. W., & Howells, A. D. (2009).
Using the theory of planned behavior to elicit restaurant employee beliefs about food safety: Using surveys versus focus groups. Journal of Foodservice Business Research, 12(2), 180-197.

Appreciation of Food Safety Practices Based on Level of Experience

Brannon, L. A., York, V. K., Roberts, K. R., Shanklin, C. W., & Howells, A. D. (2009).
Appreciation of food safety practices based on level of experience. Journal of Foodservice Business Research, 12(2), 134-154.

Food-Borne Illness: High Stakes Health Threat for Older Adults

Valentina M. Remig, Food-Borne Illness: High Stakes Health Threat for Older Adults, Journal of Nutrition for the Elderly (2009):28:108-111.

Behavioral, normative, and control beliefs impact on the intention to offer food safety training to employees

Roberts, K. R., & Barrett, B. (2009). Behavioral, normative, and control beliefs
impact on the intention to offer food safety training to employees. Food Protection Trends, 29, 21-30.