These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
7. A pocket guide to proper receiving. Health Care Food Nutr Focus; 1997 Feb; 13(6):1, 3. PubMed ID: 10167268 [No Abstract] [Full Text] [Related]
8. A few good tools to start HACCP (Hazard Analysis Critical Control Point) program. Marchiony A Healthc Foodserv; 1996; 6(4):4-5, 16. PubMed ID: 10164389 [No Abstract] [Full Text] [Related]
9. Presentation makes the difference. Hosp Food Nutr Focus; 1992 May; 8(9):6-7. PubMed ID: 10118475 [No Abstract] [Full Text] [Related]
10. Temperature measuring devices. Theis M Health Care Food Nutr Focus; 1999 Aug; 15(12):7-9. PubMed ID: 10539492 [No Abstract] [Full Text] [Related]
11. 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]
12. Menu plan impacts temperature retention. Hosp Food Nutr Focus; 1992 May; 8(9):5. PubMed ID: 10118474 [No Abstract] [Full Text] [Related]
13. Preparing your operation for the HACCP (Hazard Analysis of Critical Control Point) process. Norton C Food Manage; 1992 May; 27(5):64. PubMed ID: 10118777 [No Abstract] [Full Text] [Related]
14. Food service: Departmental review leads to changes in operational systems. Peddersen RB; Doctor B Hospitals; 1976 Jul; 50(13):99-103. PubMed ID: 1278896 [No Abstract] [Full Text] [Related]
15. Joint Commission: back to basics. 1997 Codes emphasize handwashing. Health Care Food Nutr Focus; 1996 Nov; 13(3):1, 8. PubMed ID: 10162298 [No Abstract] [Full Text] [Related]
20. [7 out of 10 satisfied with hospital food--is better, but not good enough]. Wallhager M; Elmsäter-Svärd C Lakartidningen; 2010 Mar 31-Apr 13; 107(13-14):926; discussion 926-7. PubMed ID: 20432872 [No Abstract] [Full Text] [Related] [Next] [New Search]