Food

All Items

• Consumer preferences concerning potentially unsafe food

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

• Consumers knowledge regarding pesticides on apples and effective washing to remove the pesticides

  Arvinder Brar, BCIT School of Health Sciences, Environmental Health, Bobby Sidhu

• Critical food safety violations in Surrey relationship to community median household income and restaurant type

  Judy Tung, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Delivering disease assessing the potential for time/temperature abuse in online food delivery services

  Matthew Latter, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Detection of DEHP in beverages sold in Canada using gas chromatography-mass spectrometry

  Nicole Truong, BCIT School of Health Sciences, Environmental Health, Vanessa Karakilic, Kevin Soulsbury

• Determining a relationship between licensing status and semi-quantitative risk score for BC dairy processing plants

  Dilavar Rana, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre

• Determining the accuracy of colorimetric pH testing compared to potentiometric methods

  Derek Allan, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Dinesafe Toronto an evaluation of the placard system

  Anya Besharah, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Effectiveness of mechanically tenderized beef labels on influencing practices of cooking beef in British Columbia

  Arunjit Heran, BCIT School of Health Sciences, Environmental Health, Bobby Sidhu

• Effects of the COVID-19 Pandemic on Restaurant Food Safety Trends in Hygiene and Sanitation Related Violations

  Waqar Shah; Amardeep Kambo (Supervisor)

• Efficacy of hand washing beeswax food wrap in household use

  Celine Hsin, BCIT School of Health Sciences, Environmental Health, Dale Chen

• Evaluating the effectiveness of vinegar as a sanitizer

  Geeti Bhatti, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Evaluating the effects of using plastic, silicone, and glass on time of sous vide cooking of gravy

  May-Lee Guan, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre

• Evaluating the risk of contracting salmonellosis from egg yolk "parmesan" based on water activity

  Dianna Vuu, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Evaluation of internal temperature of oysters following standard thermal process recipes

  Johnson Leung, BCIT School of Health Sciences, Environmental Health, Chris Andraza, Lorraine McIntyre, Helen Heacock

• Evaluation of public health interventions in shellfish tag compliance rates

  Nicole (HeeYoung) Park, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre

• Evaluation of the public’s knowledge, attitude, and practice on seafood contaminants

  Matthew Loo, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Reza Afshari
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  Examining the Impact of Publishing Restaurant Inspection Reports Online Opinion Survey among Public Health Inspectors/Operators

  Eric de Castro; BCIT School of Health Science, Environmental Health (Contributor)

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• Examining the safety of duck breast prepared the sous vide method

  Sara Plain, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre

• Fitness lunch bag the ability to keep foods cold and out of the danger zone

  Kerrilyn Wong, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Food premises inspection violations and inspection frequency during COVID-19 in Vancouver Island Health Authority

  Jessi Smith, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Frozen foods and recommended packaging temperatures

  Evan Sudiono, BCIT School of Health Sciences, Environmental Health, Bobby Sidhu, Helen Heacock, Lorraine McIntyre

• Gaps and common misconceptions in public’s food safety knowledge

  Kathy Kim, BCIT School of Health Sciences, Environmental Health, Helen Heacock

• Impact of overcrowding sous vide water baths on the thermal process of pork loins

  Jessica Wu, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Lorraine McIntyre, Sion Shyng

• Inspecting inspection reports, does the type of restaurant change the risk?

  Paul Cseke, BCIT School of Health Sciences, Environmental Health, Helen Heacock, Bobby Sidhu, Lorraine McIntyre, Lynn Wilcott