Restaurant Date-Marking Practices Concerning Ready-to-Eat Food Requiring Time and Temperature Control for Safety

Author:

Brown Laura Green1,Ebrahim-Zadeh Shideh Delrahim1ORCID,Hoover E. Rickamer1,DiPrete Lauren2,Matis Bailey3,Viveiros Brendalee4,Irving Douglas J.5,Copeland Deanna6,Nicholas David7,Hedeen Nicole8,Tuttle Joyce9,Williams Laurie10,Liggans Girvin10,Kramer Adam1

Affiliation:

1. Centers for Disease Control and Prevention, National Center for Environmental Health, Atlanta, Georgia, USA.

2. Southern Nevada Health District, Las Vegas, Nevada, USA.

3. New York City Department of Health and Mental Hygiene, New York, New York, USA.

4. Rhode Island Department of Health, Providence, Rhode Island, USA.

5. Tennessee Department of Health, Nashville, Tennessee, USA.

6. Harris County Public Health, Houston, Texas, USA.

7. New York State Department of Health, Empire State Plaza, Albany, New York, USA.

8. Minnesota Department of Health, St. Paul, Minnesota, USA.

9. California Department of Public Health, Sacramento, California, USA.

10. U.S. Food and Drug Administration, Retail Food Protection Staff, Office of Food Safety, College Park, Maryland, USA.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

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