8Ali, A. A., Spencer, N. J. Hazard analysis and critical control point evaluation of school food programs in Bahrain[J]. Journal of Food Protection, 1996, 59 (3): 282-286.
9Kim, T., Shanklin, C.W. Time and temperature analysis of a school lunch meal prepared in a commissary with conventional versus cook-chill system[J]. Foodservice Research International, 1999, 11: 237-249.
10Howes, M. McEwen, S., Griffith, M., Harris, L. Food handler certification by home study: Measuring changes in knowledge and behavior[J]. Dairy, Food, and Environmental Sanitation, 1996, 16: 737-744.