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The development, implementation and ...

Surgeoner, Brae Vaughan.

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The development, implementation and evaluation of a safe food-handling label for restaurant take-out.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The development, implementation and evaluation of a safe food-handling label for restaurant take-out./
作者:	Surgeoner, Brae Vaughan.
面頁冊數:	197 p.
附註:	Source: Masters Abstracts International, Volume: 45-05, page: 2326.
Contained By:	Masters Abstracts International45-05.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR25481
ISBN:	9780494254813

The development, implementation and evaluation of a safe food-handling label for restaurant take-out.
Surgeoner, Brae Vaughan.

The development, implementation and evaluation of a safe food-handling label for restaurant take-out. - 197 p.

Source: Masters Abstracts International, Volume: 45-05, page: 2326.

Thesis (M.Sc.)--University of Guelph (Canada), 2007.

As consumer demands drive the market for convenience food there is increasing evidence that consumers do not take sufficient food-handling precautions to avoid the potential occurrence of foodborne illness. One concern is over restaurant take-out food, which is commonly provided without prescription of use. As such, a take-out food label with safe food-handling guidelines was developed and evaluated using a combination of qualitative and quantitative methods. Data sources included restaurant management, employees and patrons. Though findings from this research cannot establish an explicit causal relationship between the label and safe food-handling behaviours, the results help to develop an understanding of the value of the safe food-handling label from both a public health and marketing perspective.

ISBN: 9780494254813Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The development, implementation and evaluation of a safe food-handling label for restaurant take-out.
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520 $a As consumer demands drive the market for convenience food there is increasing evidence that consumers do not take sufficient food-handling precautions to avoid the potential occurrence of foodborne illness. One concern is over restaurant take-out food, which is commonly provided without prescription of use. As such, a take-out food label with safe food-handling guidelines was developed and evaluated using a combination of qualitative and quantitative methods. Data sources included restaurant management, employees and patrons. Though findings from this research cannot establish an explicit causal relationship between the label and safe food-handling behaviours, the results help to develop an understanding of the value of the safe food-handling label from both a public health and marketing perspective.
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