A quasi‐experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID‐19 pandemic
Author:
Affiliation:
1. Research Department of Food and Nutrition Policy and Planning Faculty of Nutrition Sciences and Food Technology, National Nutrition & Food Technology Research Institute (NNFTRI), Shahid Beheshti University of Medical Sciences Tehran Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2326
Reference38 articles.
1. Eating in Restaurants: A Risk Factor for Foodborne Disease?
2. Knowledge about hand hygiene in the Generation Z: A questionnaire-based survey among dental students, trainee nurses and medical technical assistants in training
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4. Pneumonia of unknown aetiology in Wuhan, China: potential for international spread via commercial air travel
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