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    Start Over Publication Year 2009 Subject Term food safety

    21. Communication and public health emergencies: a guide for law enforcement executives

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Brito, Corina Solé (author), Luna, Morrozoff Andrea (author), and Sanberg, Elizabeth Lang (author)
    Format:
    Report summary
    Publication Date:
    2009-08
    Published:
    USA
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 164 Document Number: D08287
    Notes:
    U.S. Department of Justice, Washington, D.C. 72 pages.

    22. MoniQA (monitoring and quality assurance)—an EU-funded network of excellence (NoE) contributing toward a harmonized approach to food safety management and method validation—including food allergens

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Poms, Roland Ernest (author), Mills, Clare (author), and Pöpping, Bert (author)
    Format:
    Online journal article
    Publication Date:
    2009-09-24
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: D09284
    Journal Title:
    Food Analytical Methods
    Journal Title Details:
    3(4) : 389-401

    24. The use of restaurant inspection disclosure systems as a means of communicating food safety information

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Filion, Katie (author) and Powell, Douglas A. (author)
    Format:
    Online journal article
    Publication Date:
    2009
    Published:
    Wiley Periodicals, Inc.
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 18 Document Number: D10528
    Journal Title:
    Journal of Foodservice
    Journal Title Details:
    20: 287-297
    Notes:
    11 pages., via online journal., The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year. Up to 70% of these illnesses are estimated to be linked to food prepared at foodservice establishments. Consumer confidence in the safety of food prepared in restaurants is fragile, varying significantly from year to year, with many consumers attributing foodborne illness to foodservice. One of the key drivers of restaurant choice is consumer perception of the hygiene of a restaurant. Restaurant hygiene information is something consumers desire, and when available, may use to make dining decisions.

    25. New media for communicating food safety

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Powell, Douglas A. (author), Hubbell, Amy L. (author), Chapman, Benjamin (author), and Jacob, Casey J. (author)
    Format:
    Journal article
    Publication Date:
    2009
    Published:
    International
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C28670
    Journal Title:
    Food Technology
    Journal Title Details:
    63(1) : 38-43
    Notes:
    "Blogs are an important and growing source of information for the general public and should be used to convey food safety messages and inform consumers."