8 Publications
2013
Video Observation and Data Coding Methods to Assess Food Handling Practices at Food Service
Chapman, BenjaminMacLaurin, Tanya and Powell, Doug
Food Protection Trends, vol. 33, (no. 2), pp. 146, 2013. | Journal Article
2011
Food safety infosheets. Design and refinement of a narrative-based training intervention
Chapman, BenjaminMacLaurin, Tanya and Powell, Doug
British Food Journal, vol. 113, (no. 2), pp. 160-186, 2011. | Journal Article
2010
Assessment of food safety practices of food service food handlers (risk assessment data): testing a communication intervention (evaluation of tools).
Chapman, BenjaminEversley, TiffanyFillion, KatieMaclaurin, Tanya and Powell, Doug
Journal of food protection, vol. 73, (no. 6), pp. 1101-7, 2010/Jun. | Journal Article
2009
Self-reported and observed behavior of primary meal preparers and adolescents during preparation of frozen, uncooked, breaded chicken products.
DeDonder, SarahJacob, Casey JSurgeoner, Brae VChapman, BenjaminPhebus, Randall and Powell, Doug
British food journal., vol. 111, (no. 9), pp. 915-929, 2009. | Journal Article
 
University Students' Hand Hygiene Practice During a Gastrointestinal Outbreak in Residence: What They Say They Do and What They Actually Do
Surgeoner, Brae VChapman, Benjamin and Powell, Doug
Journal of Environmental Health, vol. 72, (no. 2), pp. 24-8, 2009. | Journal Article
2005
An evaluation of an on-farm food safety program for Ontario greenhouse vegetable producers: A global blueprint for fruit and vegetable producers (Dissertation)
Chapman, Benjamin (2005).
2004
Spot the Mistake: Television Cooking Shows as a Source of Food Safety Information
Mathiasen, LAChapman, BenjaminLacroix, BJ and Powell, Doug
Food Protection Trends, vol. 24, (no. 5), pp. 328-334, 2004. | Journal Article
2003
Implementation and analysis of an on-farm food safety program for the production of greenhouse vegetables.
Luedtke, Amber NChapman, Benjamin and Powell, Doug
Journal of food protection, vol. 66, (no. 3), pp. 485-9, 2003/Mar. | Journal Article