Managerial Practices regarding Workers Working while III

Surveillance data indicate that handling of food by an ill worker is a cause of almost half of all restaurant-related outbreaks. The U.S. Food and Drug Administration (FDA) Food Code contains recommendations for food service establishments, including restaurants, aimed at reducing the frequency with...

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Detalhes bibliográficos
Publicado no:J Food Prot
Main Authors: Norton, D. M., Brown, L. G., Frick, R., Carpenter, L. R., Green, A. L., Tobin-D’Angelo, M., Reimann, D. W., Blade, H., Nicholas, D. C., Egan, J. S., Everstine, K.
Formato: Artigo
Idioma:Inglês
Publicado em: 2015
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5578441/
https://ncbi.nlm.nih.gov/pubmed/25581195
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4315/0362-028X.JFP-14-134
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