The purpose of this two phased study was to determine the challenges to implementing food safety and hazard analysis and critical control point (HACCP) in school foodservice and the adherence to food safety procedures ...

This study involved the development and implementation of a model for providing structured on-the-job training (SOJT) in a healthcare foodservice operation. The model was developed to provide a structured method for c ...

Quantitative procedures were developed to determine the effect of variability in the model parameters required for the estimation of microbial shelflife and thermal processing time. Monte Carlo simulations combined with ...

The recency of the Food and Drug Administration menu-labeling regulations and the lack of research available on restaurateur response initiated this study. Advocates claim the new regulations will protect consumers and ...

As rates of obesity continue to rise in the United States, interest in restaurant menu labeling has become a growing phenomenon. Many proposed initiatives to require posted nutrition information at the point of sale or d ...

Physical inactivity and unhealthful diet are major risk factors for noncommunicable diseases, and strategies worldwide now focus on improving diet and encouraging physical activity (PA). Participation in PA lowers the ri ...