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Food safety knowledge and safe pract...

University of Nevada, Las Vegas.

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Food safety knowledge and safe practice attitudes of employees in fine dining and quick service restaurants.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food safety knowledge and safe practice attitudes of employees in fine dining and quick service restaurants./
Author:	Shin, Jee Hye.
Description:	69 p.
Notes:	Chair: Lesley Johnson.
Contained By:	Masters Abstracts International41-03.
Subject:	Health Sciences, Occupational Health and Safety. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1411216
ISBN:	0493865985

Food safety knowledge and safe practice attitudes of employees in fine dining and quick service restaurants.
Shin, Jee Hye.

Food safety knowledge and safe practice attitudes of employees in fine dining and quick service restaurants. - 69 p.

Chair: Lesley Johnson.

Thesis (M.S.)--University of Nevada, Las Vegas, 2002.

The foodservice industry has a responsibility to provide safe food to all customers. Food safety and foodborne illness (FBI) prevention, therefore, have become a primary concern in the foodservice industry. The first step in this food safety chain is employee awareness of food safety procedures to mitigate the potential of causing FBI if correct procedures are not practiced.

ISBN: 0493865985Subjects--Topical Terms:

1017799
Health Sciences, Occupational Health and Safety.

Food safety knowledge and safe practice attitudes of employees in fine dining and quick service restaurants.
LDR:02059nam 2200289 a 45 001 933283
005 20110505
008 110505s2002 eng d
020 $a 0493865985
035 $a (UnM)AAI1411216
035 $a AAI1411216
040 $a UnM $c UnM
100 1 $a Shin, Jee Hye. $3 1037319
245 1 0 $a Food safety knowledge and safe practice attitudes of employees in fine dining and quick service restaurants.
300 $a 69 p.
500 $a Chair: Lesley Johnson.
500 $a Source: Masters Abstracts International, Volume: 41-03, page: 0768.
502 $a Thesis (M.S.)--University of Nevada, Las Vegas, 2002.
520 $a The foodservice industry has a responsibility to provide safe food to all customers. Food safety and foodborne illness (FBI) prevention, therefore, have become a primary concern in the foodservice industry. The first step in this food safety chain is employee awareness of food safety procedures to mitigate the potential of causing FBI if correct procedures are not practiced.
520 $a The purpose of this study was to examine whether a difference in food safety knowledge and attitudes exists between fine dining restaurant and quick service restaurant (QSR) employees. The relationship between attitudes toward food safety and food safety knowledge was also examined for possible causal links.
520 $a The results indicate that a significant difference between the two sample groups exists between food safety knowledge and attitudes regarding cooling/reheating. QSR employees in particular were deficient in food safety knowledge in the areas of cooling/reheating. Attitudes, food safety knowledge and restaurant type were causally related. The result of this study should be useful for restaurant managers or trainers who are responsible for food safety training programs.
590 $a School code: 0506.
650 4 $a Health Sciences, Occupational Health and Safety. $3 1017799
690 $a 0354
710 2 0 $a University of Nevada, Las Vegas. $3 1017627
773 0 $t Masters Abstracts International $g 41-03.
790 $a 0506
790 1 0 $a Johnson, Lesley, $e advisor
791 $a M.S.
792 $a 2002
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1411216