Food

All Items

• A comparison of ethanol content of water kefir products to kombucha products and their compliance to British Columbia's Liquor Control and Licensing Act

  Tea Situm, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre

• A statistical comparison of restaurant infractions between Toronto and Vancouver

  Anvir Thandi, Dale Chen, BCIT School of Health Sciences Environmental Health

• A study on allergen knowledge and its perceived importance in food safety

  Kavindya Peiris, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Adequacy of hand washing apples an ATP analysis

  Dwaaragan Subamuralitharan, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Frederick Shaw

• An assessment on food safety of takeout pho in Vietnamese restaurants

  Helen Wang, BCIT School of Health Sciences, Environmental Health, Vanessa Karakilic, Lorraine McIntyre

• An evaluation of British Columbia’s guideline for the sale of foods at temporary food markets in allowing the sale of potentially hazardous food

  Tina (Jou-Ting) Chen, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre

• An evaluation of the usefulness of British Columbia's guideline in educating food bank operators

  Diane K. Lee, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre

• An investigation of the effect of awareness and knowledge on emergency planning for food service establishment operators

  Leni Rose, BCIT School of Health Sciences, Environmental Health, Vanessa Karakilic

• An overview of the use of placards and the potential benefits for British Columbians

  Pardip Dhaliwal, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Analysis of lead, arsenic, and cadmium concentrations in instant noodles within the Canadian market

  Disha Katyal, BCIT School of Health Sciences, Environmental Health, Dale Chen, Hsin Kuo

• Analyzing ethanol accumulation in different kombucha tea brands during storage relationship between storage and ethanol production

  James Chhay, BCIT School of Health Sciences, Environmental Health, Dale Chen, Hsin Kuo
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  Analyzing the Tool of Empowerment to Improve the Health of Vancouver's Binning Community

  E. Jade Yehia; BCIT School of Health Science, Environmental Health (Contributor)

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• Assessing Food Allergen Knowledge in Food Service Worker

  Michele Arthur; Amardeep Kambo (Supervisor)

• Assessing perceived food security among British Columbian rural and urban residents

  Zoë DeBoer, BCIT School of Health Sciences, Environmental Health, Dale Chen

• Assessing the potential health hazards of purchasing prepared foods from unregulated private online sellers

  Phoebe Chan, BCIT School of Health Sciences, Environmental Health, Dale Chen, Kevin Freer

• Assessment of sous vide knowledge and inspection/cooking practices

  Chen Huang, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre

• Can risk rating tool results be used to predict results of inspection categories of dairy processing plants?

  Brad Waugh, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre, Aljoša Trmčić

• Changes in processing and labelling of frozen chicken products available to consumers in Vancouver

  Kelsey Lutz, BCIT School of Health Sciences, Environmental Health, Dale Chen, Lorraine McIntyre

• Cleaning power comparison between citric acid and sodium hypochlorite

  Yemima C. Winarto, BCIT School of Health Sciences, Environmental Health, Dale Chen

• Comparing the caffeine content of caffeine-containing dietary supplements in British Columbia

  Michael Kerwin, BCIT School of Health Sciences, Environmental Health, Dale Chen

• Comparing the health risks of alfalfa sprouts and wheatgrass via detecting the presences of escherichia coli in their juices

  Cathy Wong, BCIT School of Health Sciences, Environmental Health, Bobby Sidhu, Lorraine McIntyre, Ken Keilbar

• Comparison of restaurant inspection report results and its corresponding star ratings on Yelp and Google Reviews

  Elaine Kong, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Comparison of sodium and saturated fat content between domestic pasta sauce and imported pasta sauce in Canada

  Terry Chan, Dale Chen, BCIT School of Health Sciences, Environmental Health Health

• Comparison of water quality in live shellfish retail holding tanks

  Kelson Mah, BCIT School of Health Sciences, Environmental Health, Vanessa Karakilic, Fred Shaw, Lorraine McIntyre, Brian Barker, Wayne Sparanese, Dave Hunchak, Stella Lukman, Arthur Demsky, Perry Powers

• Consumer preferences concerning potentially unsafe food

  Victoria Chatten, BCIT School of Health Sciences, Environmental Health, Bobby Sidhu, Lorraine McIntyre