Page 289 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual
14.7
NSF International. 2013. ANSI/NSF Standard 61-2013. Drinking water system
components—health effects. Ann Arbor, MI.
Ormeci B, Ishida GA, Linden KG, 2005. UV disinfection of chlorinated water: impact
on chlorine concentration and UV dose delivery. J Water Suppl Res Technol.
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Rennell DS, ed. 1992. Basic pool and spa technology, 2nd edition. National Spa &
Pool Institute. Alexandria, VA.
Rowley W. Entrapment and evisceration study. National Swimming Pool Foundation.
Merrick, NY.
Shin GA, Linden KG, Arrowood MJ, Sobsey MD. 2001. Low-pressure UV
inactivation and DNA repair potential of cryptosporidium parvum oocysts. Appl
Environ Microbiol. 67(7):3029–32.
U.S. Army, CHPPM. 1996. Controlling contamination from fecal accidents in
swimming pools.
Vogt RL, Hudson PJ, Orciari L, Heun EM, Woods TC. 1987. Legionnaires’ disease
and a whirlpool spa (Letter). Ann Intern Med. 107:596.
Wisconsin Administrative Code, Chapter ATCP 76. Safety, maintenance, and
operation of public pools and water attractions.
Food Safety
Food and Drug Administration. 2013. Food code, recommendations of the United
States Public Health Service.
Additional Chapter 7.0 Food Safety References
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related illness and death in the United States. Emerg Infect Dis. 5(5).
Food and Drug Administration, Center for Food Safety and Applied Nutrition. 2012.
Foodborne pathogenic microorganisms and natural toxins handbook: the “bad bug
book.” 2nd edition.
Guzewich J, Ross MP. 1999. Evaluation of risks related to microbiological
contamination of ready-to-eat food by food preparation workers and the effectiveness
of interventions to minimize those risks. Food and Drug Administration.
Food and Drug Administration, Center for Food Safety and Applied Nutrition. 2000.
CFP 2000 backgrounder: no bare hand contact.
Larson E, 1995. APIC guidelines for handwashing and hand antisepsis in healthcare
settings. Am J Infect Control. 23:251–69.
NSF International. 1983. NSF C2-1983, Special equipment and/or devices (food
service equipment). Ann Arbor, MI.
NSF International. 2015. ANSI/NSF 2-2015, Food equipment. Ann Arbor, MI.
NSF International. 2017. ANSI/NSF 3-2017, Commercial spray-type dishwashing and
glasswashing machines. Ann Arbor, MI.
NSF International.2016. ANSI/NSF 4-2016, Commercial cooking, rethermalization,
and powered hot food holding and transport equipment. Ann Arbor, MI.
Section 14: Bibliography; 236