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Page 1
Tomato handling practices in restaurants.
J Food Prot. 2009 Aug;72(8):1692-8. doi: 10.4315/0362-028x-72.8.1692.
J Food Prot. 2009.
PMID: 19722402
Free article.
Restaurant food cooling practices.
Brown LG, Ripley D, Blade H, Reimann D, Everstine K, Nicholas D, Egan J, Koktavy N, Quilliam DN; EHS-Net Working Group.
Brown LG, et al.
J Food Prot. 2012 Dec;75(12):2172-8. doi: 10.4315/0362-028X.JFP-12-256.
J Food Prot. 2012.
PMID: 23212014
Free PMC article.
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Food service workers' self-reported food preparation practices: an EHS-Net study.
Green L, Selman C, Banerjee A, Marcus R, Medus C, Angulo FJ, Radke V, Buchanan S; EHS-Net Working Group.
Green L, et al.
Int J Hyg Environ Health. 2005;208(1-2):27-35. doi: 10.1016/j.ijheh.2005.01.005.
Int J Hyg Environ Health. 2005.
PMID: 15881976
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Prevalence of high-risk egg-preparation practices in restaurants that prepare breakfast egg entrées: an EHS-Net study.
Lee R, Beatty ME, Bogard AK, Esko MP, Angulo FJ, Selman C; EHS-NET Working Group.
Lee R, et al.
J Food Prot. 2004 Jul;67(7):1444-50. doi: 10.4315/0362-028x-67.7.1444.
J Food Prot. 2004.
PMID: 15270499
Free article.
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Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants.
Hedberg CW, Smith SJ, Kirkland E, Radke V, Jones TF, Selman CA; EHS-Net Working Group.
Hedberg CW, et al.
J Food Prot. 2006 Nov;69(11):2697-702. doi: 10.4315/0362-028x-69.11.2697.
J Food Prot. 2006.
PMID: 17133814
Free article.
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