A. K. C. Campos, A. M. S. Cardonha, L. B. G. Pinheiro, N. R. Ferreira, P. R. M. Azevedo and T. L. M. Stamford, “Assessment of Personal Hygiene and Practices of Food Handlers in Municipal Public Schools of Natal, Brazil,” Food Control, Vol. 2 ,No. 10, 2009, pp. 807-810. doi:10.1016/j.foodcont.2008.10.010
 J. E. Fielding, A. Aguirre and E. Palaiologos, “Effectiveness of Altered Incentives in a Food Safety Inspection Program,” Prevent Medicine, Vol. 32, No. 3, 2001, pp. 239-244. doi:10.1006/pmed.2000.0796
 H. S. Evans, P. Madden, C. Doudlas, G. K. Adak, S. J. O’Brien, T. Djuretic, P. G. Wall and R. Stanwell-Smith, “General Outbreaks of Infectious Intestinal Disease in England and Wales: 1995 and 1996,” Community Disease Public Health, Vol. 1, No. 2, 1998, pp. 165-171.
 R. Lynch, B. I. Elledge, C. C. Griffith and D. T. Boatrigh, “A Comparison of Food Safety Knowledge among Restaurant Managers, by Source of Training and Experience, in Oklahoma County, Oklahoma,” Journal of Environment Health, Vol. 66, No. 1, 2003, pp. 9-14.
 B. Tokuc, G. Ekuklu, U. Berberoglu, E. Bilge and H. Dedeler, “Knowledge, Attitudes, and Self-Reported Practices of Food Service Staff Regarding Food Hygiene, in Edirne, Tyrkey,” Food Control, Vol. 20, No. 8, 2009, pp. 565-568. doi:10.1016/j.foodcont.2008.08.013
 E. Walker, C. Pritchard and S. Forsythe, “Hazard Analysis Critical Control Point and Prerequisite Implementation in Small and Medium Size Food Businesses,” Food Control, Vol. 14, No. 2, 2003, pp. 169-174. doi:10.1016/S0956-7135(02)00061-0
 M. Howes, S. McEwen, M. Griffiths and L. Harris, “Food Handler Certification by Home Study: Measuring Changes in Knowledge and Behavior,” Dairy Food Environment Sanitation, Vol. 16, No. 7, 1996, pp. 737-744.
 S. C. Powell, R. W. Attwell and S. J. Massey, “The Impact of Training on Knowledge and Standards of Food Hygiene—A Pilot Study,” International Journal of Environment Health Research, Vol. 7, No. 5, 1997, pp. 329- 334.
 J. R. Lin and S. Y. Chen, “Study of the Knowledge, Attitudes, and Practices of Food Hygiene by Cooks in Daycare Centers in the Tainan Area,” Nutrition Science Journal, Vol. 29, No. 1, 2004, pp. 83-96.
 S. Y. Lee, J. S. Shieh and C. A. Wen, “An Establishment for the Measurement of Food Safety Practices to Chinese Restaurant Employees,” Nutrition Science Journal, Vol. 24, No. 3, 1999, pp. 288-297.
 C. J. Griffith and D. Clayton, “Food Safety Knowledge, Attitudes and Practices of Caterers in the UK,” In B. Maunsell and D. J. Bolton, Eds., Restaurant and Catering Food Safety, Teagasc, Dublin, Ireland, 2005.