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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

125 related articles for article (PubMed ID: 31210548)

  • 1. Food Safety Management Systems, Certified Food Protection Managers, and Compliance with Food Safety Practices Associated with the Control of
    Liggans GL; Boyer MS; Williams LB; Destromp KW; Hoang ST
    J Food Prot; 2019 Jul; 82(7):1116-1123. PubMed ID: 31210548
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Restaurant Date-Marking Practices Concerning Ready-to-Eat Food Requiring Time and Temperature Control for Safety.
    Brown LG; Ebrahim-Zadeh SD; Hoover ER; DiPrete L; Matis B; Viveiros B; Irving DJ; Copeland D; Nicholas D; Hedeen N; Tuttle J; Williams L; Liggans G; Kramer A
    Foodborne Pathog Dis; 2021 Nov; 18(11):798-804. PubMed ID: 34314625
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Restaurant Practices for Cooling Food in Minnesota: An Intervention Study.
    Hedeen N; Smith K
    Foodborne Pathog Dis; 2020 Dec; 17(12):758-763. PubMed ID: 32609003
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Certified kitchen managers: do they improve restaurant inspection outcomes?
    Cates SC; Muth MK; Karns SA; Penne MA; Stone CN; Harrison JE; Radke VJ
    J Food Prot; 2009 Feb; 72(2):384-91. PubMed ID: 19350984
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Food safety objectives for Listeria monocytogenes in Spanish food sampled in cafeterias and restaurants.
    Doménech E; Amorós JA; Escriche I
    J Food Prot; 2011 Sep; 74(9):1569-73. PubMed ID: 21902930
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Frequency of inadequate chicken cross-contamination prevention and cooking practices in restaurants.
    Green Brown L; Khargonekar S; Bushnell L
    J Food Prot; 2013 Dec; 76(12):2141-5. PubMed ID: 24290693
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Assessing safe food handling knowledge and practices of food service managers in Doha, Qatar.
    Asim HS; Elnemr I; Goktepe I; Feng H; Park HK; Alzeyara S; AlHajri M; Kushad M
    Food Sci Technol Int; 2019 Jul; 25(5):440-448. PubMed ID: 30791700
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Ground beef handling and cooking practices in restaurants in eight States.
    Bogard AK; Fuller CC; Radke V; Selman CA; Smith KE
    J Food Prot; 2013 Dec; 76(12):2132-40. PubMed ID: 24290692
    [TBL] [Abstract][Full Text] [Related]  

  • 9. HYGIENE PRACTICES IN URBAN RESTAURANTS AND CHALLENGES TO IMPLEMENTING FOOD SAFETY AND HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PROGRAMMES IN THIKA TOWN, KENYA.
    Muinde RK; Kiinyukia C; Rombo GO; Muoki MA
    East Afr Med J; 2012 Dec; 89(12):390-8. PubMed ID: 26852451
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Food safety performance and risk of food services from different natures and the role of nutritionist as food safety leader.
    Cunha DTD; Rosso VV; Stedefeldt E
    Cien Saude Colet; 2018 Dec; 23(12):4033-4042. PubMed ID: 30539988
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sampling the food processing environment: taking up the cudgel for preventive quality management in food processing environments.
    Wagner M; Stessl B
    Methods Mol Biol; 2014; 1157():275-83. PubMed ID: 24792566
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Tracking of Listeria monocytogenes in meat establishment using Whole Genome Sequencing as a food safety management tool: A proof of concept.
    Nastasijevic I; Milanov D; Velebit B; Djordjevic V; Swift C; Painset A; Lakicevic B
    Int J Food Microbiol; 2017 Sep; 257():157-164. PubMed ID: 28666130
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Quantitative data analysis to determine best food cooling practices in U.S. restaurants.
    Schaffner DW; Brown LG; Ripley D; Reimann D; Koktavy N; Blade H; Nicholas D
    J Food Prot; 2015 Apr; 78(4):778-83. PubMed ID: 25836405
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of a manager training program on sanitary conditions in restaurants.
    Cotterchio M; Gunn J; Coffill T; Tormey P; Barry MA
    Public Health Rep; 1998; 113(4):353-8. PubMed ID: 9672577
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Microbiological Safety and Food Handling Practices of Seed Sprout Products in the Australian State of Victoria.
    Symes S; Goldsmith P; Haines H
    J Food Prot; 2015 Jul; 78(7):1387-91. PubMed ID: 26197293
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Hot Weather Impacts on New York City Restaurant Food Safety Violations and Operations.
    Dominianni C; Lane K; Ahmed M; Johnson S; McKELVEY W; Ito K
    J Food Prot; 2018 Jul; 81(7):1048-1054. PubMed ID: 29873247
    [TBL] [Abstract][Full Text] [Related]  

  • 17. An assessment of food safety needs of restaurants in Owerri, Imo State, Nigeria.
    Onyeneho SN; Hedberg CW
    Int J Environ Res Public Health; 2013 Aug; 10(8):3296-309. PubMed ID: 23917815
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Utilization of mathematical models to manage risk of holding cold food without temperature control.
    Schaffner DW
    J Food Prot; 2013 Jun; 76(6):1085-94. PubMed ID: 23726207
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Explaining the risk of foodborne illness associated with restaurants: the environmental health specialists network (EHS-Net).
    Hedberg CW
    J Food Prot; 2013 Dec; 76(12):2124-5. PubMed ID: 24290690
    [No Abstract]   [Full Text] [Related]  

  • 20. Restaurant food cooling practices.
    Brown LG; Ripley D; Blade H; Reimann D; Everstine K; Nicholas D; Egan J; Koktavy N; Quilliam DN;
    J Food Prot; 2012 Dec; 75(12):2172-8. PubMed ID: 23212014
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.