Prevention of food worker transmission of foodborne pathogens: risk assessment and evaluation of effective hygiene intervention strategies
Author:
Publisher
Wiley
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-5740.2004.00088.x/fullpdf
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1. HACCP and Food Hygiene in Hospitals Knowledge, Attitudes, and Practices of Food-Services Staff in Calabria, Italy
2. Herpes Simplex Virus Type 1 Applied Experimentally to Gloves Used for Food Preparation
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