Evaluation of Employees’ and Volunteers’ Food Safety Knowledge and Practices for Production, Packaging, Holding, and Delivery Stages in Home-Delivered Meal Service for the Elderly
Author:
Affiliation:
1. Department of Food and Nutrition, Soongeui Women’s University
2. Department of Food and Nutrition, Daejeon University
Funder
National Research Foundation of Korea
Ministry of Education
Publisher
The Korean Society of Food Science and Nutrition
Link
https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-02-214.pdf
Reference39 articles.
1. Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments’ Workers
2. Administration for Community Living. Older Americans act nutrition programs. 2016 [cited 2022 Mar 17]. Available from: https://www.acl.gov/sites/default/files/news%202017-03/OAA-Nutrition_Programs_Fact_Sheet.pdf.
3. Clients’ Safe Food-Handling Knowledge and Risk Behavior in a Home-Delivered Meal Program
4. Chae IS, Yang IS, Lee HY, et al. Evaluation of home-delivered meals service program for home-bound elderly with low income class. J Korean Diet Assoc. 2000. 6:57-70.
5. Choi JH, Yi NY. Monitoring and importance-performance analysis of food sanitation management at home-delivered meal service operations for older adults. Food Service Industry J. 2020. 16:81-97.
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