[1]
|
United States Department of Agriculture Food and Nutrition Service, “The School Breakfast Program,” 2013.
http://www.fns.usda.gov/cnd/breakfast/AboutBFast/SBPFactSheet.pdf
|
[2]
|
United States Department of Agriculture Food and Nutrition Service, “National School Lunch Program,” 2013.
http://www.fns.usda.gov/cnd/lunch/aboutlunch/NSLPFactSheet.pdf
|
[3]
|
United States Department of Agriculture Food and Nutrition Service, “The Child Nutrition and WIC Reauthorization Act of 2004. Public Law 108-265, Section 111,” 2004. http://www.fns.usda.gov/cnd/governance/legislation/historical/pl_108-265.pdf
|
[4]
|
F. L. Bryan, “Risks of Practices, Procedures, and Processes that Lead to Outbreaks of Foodborne Diseases,” Journal of Food Protection, Vol. 51, No. 8, 1988, pp. 663-673.
|
[5]
|
E. Scallan, R. M. Hoekstra, F. J. Angulo, R. V. Tauxe, M. A. Widdowson, S. L. Roy, J. L. Jones and P. M. Griffin, “Foodborne Illness Acquired in the United States—Major Pathogens,” Emerging Infectious Diseases, Vol. 17, No. 1, 2011, pp. 7-15. doi:10.3201/eid1701.09-1101p1
|
[6]
|
US General Accounting Office, “GAO: School Meal Programs: Few Outbreaks of Foodborne Illness Reported, but Opportunities Exist to Enhance Outbreak Data and Food Safety Practices,” 2003.
http://www.gao.gov/products/GAO-03-530
|
[7]
|
N. A. Daniels, L. Mackinnon, S. M. Rowe, N. H. Bean, P. M. Griffin and P. S. Mead, “Foodborne Disease Outbreaks in United States Schools,” Pediatric Infectious Disease Journal, Vol. 21, No. 7, 2002, pp. 623-628.
doi:10.1097/00006454-200207000-00004
|
[8]
|
L. T. Pogostin, S. Ayers, T. Gray, M. Nguyen, M. Lynch and I. Williams, “School-Associated Foodborne Outbreaks in the United States—1998-2006,” The 4th Annual Outbreak Net Conference, Denver, 6 June 2008.
|
[9]
|
K. Krishnamurthy and J. Sneed, “Cooling Practices Used in School Foodservice,” Food Protection Trends, Vol. 31, No. 12, 2011, pp. 828-833.
|
[10]
|
L. G. Brown, D. Ripley, H. Blade, D. Reiman, K. Everstine, D. Nicholas, J. Egan, N. Koktavy and D. N. Quilliam, “Restaurant Food Cooling Practices,” Journal of Food Protection, Vol. 75, No. 12, 2012, pp. 2172-2178.
doi:10.4315/0362-028X.JFP-12-256
|
[11]
|
US Food and Drug Administration, “FDA: Food Code 2009,” 2009.
http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/
|
[12]
|
O. P. Snyder and J. A. Labalestra, “Comparison of the Bimetallic Coil Thermometer and Thermocouple for Validating Food Cooling,” Food Protection Trends, Vol. 24, No. 6, 2004, pp. 423-428.
|
[13]
|
K. R. Roberts, D. A. Olds, C. Shanklin, K. Sauer and J. Sneed, “Cooling of Foods in Retail Foodservice Operations,” Food Protection Trends, Vol. 33, No. 1, 2013, pp. 27-31.
|
[14]
|
D. A. Olds, A. F. Mendonca, J. Sneed and B. Bisha, “Influence of Four Retail Foodservice Cooling Methods on the Behavior of Clostridium perfringens ATCC 10388 in Turkey Roasts Following Heating to an Internal Temperature of 74℃,” Journal of Food Protection, Vol. 69, No. 1, 2006, pp. 112-117.
|
[15]
|
D. A. Olds and J. Sneed, “Cooling Rates of Chili Using Refrigerator, Blast Chiller, and Chill Stick Cooling Methods,” Journal of Child Nutrition & Management, Vol. 29, No. 1, 2005.
http://docs.schoolnutrition.org/newsroom/jcnm/05spring/
|
[16]
|
National Foodservice Management Institute, “NFSMI: USDA Recipes for Schools,” 2013.
http://www.nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTEwMyZpc01ncj10cnVl
|
[17]
|
Institute for Food Safety and Health, “USDA-FNS/FDA/ IFSH Study on Cooling of Foods in School Food Service Operations, Final Report,” 2011.
|
[18]
|
D. Henroid and J. Sneed, “Readiness to Implement Hazard Analysis and Critical Control Point (HACCP) Systems in Iowa Schools,” Journal of the American Dietetic Association, Vol. 104, No. 6, 2004, pp. 180-185.
doi:10.1016/j.jada.2003.11.009
|