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.