Managerial practices regarding workers working while ill

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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Veröffentlicht in:	Journal of food protection 2015-01, Vol.78 (1), p.187
Hauptverfasser:	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
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Centers for Disease Control and Prevention, U.S Disease Outbreaks Food Contamination - analysis Food Handling - standards Foodborne Diseases - epidemiology Foodborne Diseases - etiology Humans Middle Aged Occupational Health - standards Personnel Management - standards Restaurants - standards Sick Leave United States United States Food and Drug Administration Workforce
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