Food Allergen Online Training: An Example of Extension’s Educational Role

Author:

Driessen Suzanne,Brandt Katherine

Publisher

Springer International Publishing

Reference33 articles.

1. Ajala, A.R., A.G. Cruz, J.A. Faria, E.H. Walter, D. Granato, and A.S. Sant. 2010. Food allergens: Knowledge and practices of food handlers in restaurants. Food Control. 21: 1318–1321.

2. Bailey, S., R. Albardiaz, A.J. Frew, and H. Smith. 2011. Restaurant staff’s knowledge of anaphylaxis and dietary care of people with allergies. Clinical and Experimental Allergy. 41: 713–717.

3. Bailey, S.J., and M.Y. Deen. 2002. Development of a web-based evaluation system: A tool for measuring life skills in youth and family programs. Family Relations. 51: 138–147.

4. Beegle, D. 2004. Oregon environmental health specialist network communication study, Oregon Department of Human Services. Available at: https://public.health.oregon.gov/HealthyEnvironments/FoodSafety/Documents/ehsnet.pdf . Accessed 4 June 2017.

5. Brandt, K., and S. Driessen. 2013. Food allergen training for food service employees evaluation study. Retrieved from the University of Minnesota Digital Conservancy. Available at: http://purl.umn.edu/160486 . Accessed 4 June 2017.

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