Food Safety and Sanitation
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-65433-7_9
Reference85 articles.
1. Al-Sakkaf A (2013) Domestic food preparation practices: a reviewof the reasons for poor home hygiene practices. Health Promot Int 30(3). https://doi.org/10.1093/heapro/dat051. Retrieved from https://academic.oup.com/heapro/article/30/3/427/617876/Domestic-food-preparation-practices-a-review-of
2. Anon (1977) Home canning. A scientific status summary by the Institute of Food Technologist’s Expert Panel on Food Safety & Nutrition and the Committee on Public Information. Food Technol 31(6):43–47
3. Aung MM, Chang YS (2015) Traceability in a food supply chain: Safety and quality perspectives. Food Control 39:172–184. https://doi.org/10.1016/j.foodcont.2013.11.007
4. Aunger R, Greenland K, Ploubidis G, Schmidt W, Oxford J, Curtis V (2016) The determinants of reported personal and household hygiene behaviour: a multi-country study. PLoS One 11(8):e0159551. https://doi.org/10.1371/journal.pone.0159551
5. Avena-Bustillos RJ (2011) Establishment of an FDA-approved international Better Process Control School for food canning supervisors. Prog Nutr 13(3):155–159
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