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5. Production, operation, design: the safety chain in cook-chill catering. Cummins S J Inst Hosp Eng; 1988 May; 42(4):7-9, 11. PubMed ID: 10294453 [No Abstract] [Full Text] [Related]
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7. Temperature monitoring prevention saves pounds of food poisoning cure. Kane J Healthc Foodserv; 1994; 4(1):4-5. PubMed ID: 10136898 [No Abstract] [Full Text] [Related]
8. The provision of food and catering services in hospital. Barrie D J Hosp Infect; 1996 May; 33(1):13-33. PubMed ID: 8738199 [TBL] [Abstract][Full Text] [Related]
9. How to help your patients avoid food poisoning. Bishai D; Bishai AW Pa Med; 1993 Nov; 96(11):26-8. PubMed ID: 8272361 [No Abstract] [Full Text] [Related]
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12. Health surveillance and management procedures for food-handling personnel. Report of a WHO consultation. World Health Organ Tech Rep Ser; 1989; 785():1-46. PubMed ID: 2505454 [No Abstract] [Full Text] [Related]