Knowledge, attitude, and practice among food handlers of semi-industrial catering: a cross sectional study at one of the governmental organization in Tehran-Reference-Cited by-同舟云学术

Knowledge, attitude, and practice among food handlers of semi-industrial catering: a cross sectional study at one of the governmental organization in Tehran

Published:2018-08-28 Issue:2 Volume:16 Page:249-256
ISSN:2052-336X
Container-title:Journal of Environmental Health Science and Engineering
language:en
Short-container-title:J Environ Health Sci Engineer

Author:

Fariba Razeghi,Gholamreza Jahed Khaniki,Saharnaz Nedjat,Ehsan Haghi,Masoud Yunesian

Publisher

Springer Science and Business Media LLC

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Pollution,Waste Management and Disposal,Water Science and Technology,Applied Microbiology and Biotechnology,Environmental Engineering

Link

http://link.springer.com/article/10.1007/s40201-018-0312-8/fulltext.html

Reference52 articles.

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2. World Health Organization, Food Safety, available at http://www.who.int/mediacentre/factsheets/fs399/en/2015 .

3. Osaili TM, Abu Jamous DO, Obeidat BA, Bawadi HA, Tayyem RF, Subih HS. Food safety knowledge among food workers in restaurants in Jordan. Food Contr. 2013;31(1):145–50. https://doi.org/10.1016/j.foodcont.2012.09.037 .

4. Henson S, Majowicz SH, Masakure O, Sockett P, Jones A, Hart R, et al. Consumer assessment of the safety of restaurants:the role of inspection notices and OtherInforamtion cues. J Food Saf. 2006;26:275–301.

5. Oi Nee S, Abdullah San N. Assessment of Knowledge, Attitudes and Practices (KAP) Among Food Handlers at Residential Colleges and Canteen Regarding Food Safety. Sains Malays. 2011;40(4):403–10. ISSN 0126-6039

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