Works (20)
Updated: August 10th, 2023 21:15
2017 journal article
Evaluating food safety risk messages in popular cookbooks
BRITISH FOOD JOURNAL, 119(5), 1116–1129.
Contributors: K. Levine n, A. Chaifetz* & B. Chapman n
author keywords: Cooking; Food safety; Consumer risk; Temperature; Food preparation; Recipe
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID
Added: August 6, 2018
2017 journal article
Going public: Early disclosure of food risks for the benefit of public health
Journal of Environmental Health, 79(7), 8–14.
Source: NC State University Libraries
Added: August 6, 2018
2016 journal article
Assessment of Risk Communication about Undercooked Hamburgers by Restaurant Servers
JOURNAL OF FOOD PROTECTION, 79(12), 2113–2118.
Contributors: B. Chapman n , B. Chapman, D. Hanson n , D. Powell, L. Jaykus n, L. Jaykus, A. McLAUGHLIN n, E. Thomas*, A. Binder n
author keywords: Hamburger safety; Measuring doneness of hamburgers; Risk communication
MeSH headings : Animals; Cooking; Food Handling; Food Safety; Humans; Meat Products; Restaurants; United States
TL;DR:
The majority of servers reported an unreliable method of doneness or other incorrect information related to burger doneness and safety, and the current risk communication language in the Model Food Code does not sufficiently fill these gaps.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Sources: Web Of Science, ORCID
Added: August 6, 2018
2016 journal article
Measurement of food safety culture using survey and maturity profiling tools
Food Control, 66, 174–182.
Source: NC State University Libraries
Added: August 6, 2018
2016 journal article
Risk communication during foodborne disease outbreaks the four Rs
Foodborne Diseases: Case Studies of Outbreaks in the Agri-Food Industries, 383–403.
Source: NC State University Libraries
Added: August 6, 2018
2015 journal article
An observational study of frequency of provider hand contacts in child care facilities in North Carolina and South Carolina
AMERICAN JOURNAL OF INFECTION CONTROL, 43(2), 107–111.
Contributors: A. Fraser*, K. Wohlgenant*, S. Cates*, X. Chen *, L. Jaykus n, Y. Li n, B. Chapman n
author keywords: Child care providers; Porous surfaces; Nonporous surfaces; Hand contact; Observational study
MeSH headings : Child; Child Day Care Centers; Child, Preschool; Environmental Exposure; Fomites; Hand Disinfection; Humans; Infant; Infection Control / methods; North Carolina; Play and Playthings; Sanitation / methods; South Carolina
TL;DR:
The frequency surfaces were touched by child care providers to identify surfaces that should be cleaned and sanitized to effectively treat porous surfaces was determined.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID
Added: August 6, 2018
2015 review
Best practices for planning events encouraging human-animal interactions
[Review of ]. Zoonoses and Public Health, 62(2), 90–99.
Source: NC State University Libraries
Added: August 6, 2018
2015 journal article
Evaluating North Carolina food pantry food safety-related operating procedures
Journal of Food Protection, 78(11), 2033–2042.
Source: NC State University Libraries
Added: August 6, 2018
2014 article
Educational needs assessment and practices of grocery store food handlers through survey and observational data collection (vol 34, pg 707, 2013)
Food Control, Vol. 44, pp. 284–284.
Source: NC State University Libraries
Added: August 6, 2018
2014 journal article
Potential of social media as a tool to combat foodborne illness
Perspectives in Public Health, 134(4), 225–230.
Source: NC State University Libraries
Added: August 6, 2018
2014 journal article
Sanitation in classroom and food preparation areas in child-care facilities in North Carolina and South Carolina
Journal of Environmental Health, 77(4), 20–27.
Source: NC State University Libraries
Added: August 6, 2018
2014 journal article
Tracing Temperature Patterns of Cut Leafy Greens during Service in North Carolina School Food Service
JOURNAL OF FOOD PROTECTION, 77(9), 1495–1500.
Contributors: E. Thomas*, B. Chapman n , L. Jaykus* & T. Phister*
MeSH headings : Food Contamination / analysis; Food Handling / instrumentation; Food Handling / methods; Food Handling / standards; Food Services / standards; Humans; Lettuce / microbiology; North Carolina; Plant Leaves / microbiology; Schools / statistics & numerical data; Spinacia oleracea / microbiology; Temperature; Vegetables / microbiology
TL;DR:
The results demonstrate the importance of developing a protocol for continuous temperature monitoring of leafy greens served in school lunch programs and demonstrate the two policies that North Carolina has in place to control the temperature of these products.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, ORCID
Added: August 6, 2018
2013 journal article
Audits and inspections are never enough: A critique to enhance food Safety
Food Control, 30(2), 686–691.
Source: NC State University Libraries
Added: August 6, 2018
2013 journal article
Educational needs assessment and practices of grocery store food handlers through survey and observational data collection
Food Control, 34(2), 707–713.
Source: NC State University Libraries
Added: August 6, 2018
2013 journal article
Observation of public health risk behaviours, risk communication and hand hygiene at Kansas and Missouri petting - zoos 2010-2011
Zoonoses and Public Health, 60(4), 304–310.
Source: NC State University Libraries
Added: August 6, 2018
2012 journal article
Investigating the potential benefits of on-site food safety training for Folklorama, a temporary food service event
Journal of Food Protection, 75(10), 1829–1834.
Source: NC State University Libraries
Added: August 6, 2018
2011 review
Enhancing food safety culture to reduce rates of foodborne illness
[Review of ]. Food Control, 22(6), 817–822.
Source: NC State University Libraries
Added: August 6, 2018
2011 journal article
Food safety infosheets design and refinement of a narrative-based training intervention
British Food Journal, 113(2-3), 160–186.
Source: NC State University Libraries
Added: August 6, 2018
2011 journal article
Observation-based evaluation of hand hygiene practices and the effects of an intervention at a public hospital cafeteria
American Journal of Infection Control, 39(6), 464–470.
Source: NC State University Libraries
Added: August 6, 2018
2010 journal article
Assessment of food safety practices of food service food handlers (risk assessment data): Testing a communication intervention (evaluation of tools)
Journal of Food Protection, 73(6), 1101–1107.
Source: NC State University Libraries
Added: August 6, 2018
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