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29. Isolation of Salmonella enteritidis from cook-chill food distributed to hospital patients. Lacey SL; Buckingham SE J Hosp Infect; 1993 Oct; 25(2):133-6. PubMed ID: 7903086 [TBL] [Abstract][Full Text] [Related]
30. Evaluation of the quality of foods for special diets produced in a school catering facility within a HACCP-based approach: a case study. Petruzzelli A; Foglini M; Paolini F; Framboas M; Serena Altissimi M; Naceur Haouet M; Mangili P; Osimani A; Clementi F; Cenci T; Tonucci F Int J Environ Health Res; 2014; 24(1):73-81. PubMed ID: 23544419 [TBL] [Abstract][Full Text] [Related]
31. Food safety in hospital: knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy. Buccheri C; Casuccio A; Giammanco S; Giammanco M; La Guardia M; Mammina C BMC Health Serv Res; 2007 Apr; 7():45. PubMed ID: 17407582 [TBL] [Abstract][Full Text] [Related]
32. Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking. Roccato A; Uyttendaele M; Cibin V; Barrucci F; Cappa V; Zavagnin P; Longo A; Ricci A Int J Food Microbiol; 2015 Mar; 197():1-8. PubMed ID: 25540842 [TBL] [Abstract][Full Text] [Related]
33. The cook-chill crisis. Lacey RW Med Leg J; 1990; 58 ( Pt 1)():18-25; discussion 26-8. PubMed ID: 2136614 [No Abstract] [Full Text] [Related]
34. 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]
35. [Microbiological verification of a self control plan for a hospital food service]. Torre I; Pennino F; Crispino M Ann Ig; 2006; 18(1):13-21. PubMed ID: 16649499 [TBL] [Abstract][Full Text] [Related]
36. A general framework illustrating an approach to quantitative microbial food safety risk assessment. McNab WB J Food Prot; 1998 Sep; 61(9):1216-28. PubMed ID: 9766082 [TBL] [Abstract][Full Text] [Related]
37. HACCP (Hazard Analysis Critical Control Point) in easy terms--the only true way for protection. Jefferies J Healthc Foodserv; 1994; 4(4):20, 22. PubMed ID: 10138459 [No Abstract] [Full Text] [Related]
38. [Introduction of hazard analysis and critical control points (HACCP) principles at the flight catering food production plant]. Popova AY; Trukhina GM; Mikailova OM Gig Sanit; 2016; 95(11):1083-6. PubMed ID: 29446265 [TBL] [Abstract][Full Text] [Related]
39. HACCP implementation in food businesses: the need for a flexible approach. Ehiri JE; Morris GP J R Soc Health; 1995 Aug; 115(4):249-53. PubMed ID: 7562873 [TBL] [Abstract][Full Text] [Related]
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