Hand hygiene product use by food employees in casual dining and quick-service restaurants
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference27 articles.
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1. Potential for Glove Risk Amplification via Direct Physical, Chemical, and Microbiological Contamination;Journal of Food Protection;2024-07
2. Modelling enablers of business continuity for casual dining restaurants in post-COVID-19 era: an ISM and MICMAC perspective;International Journal of Quality and Service Sciences;2024-05-27
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