1. Abidin, UFUZ, 2013. Measuring food safety culture: insights from onsite food service operations. Iowa State University. Theses and Dissertations Digital Repository. Available from: https://dr.lib.iastate.edu/handle/20.500.12876/27334.
2. Codex Alimentarius Commission, 2020. Codes of Practice, CXC 1-1969 General Principles of Food Hygiene. Available from: https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/.
3. Da Cunha DT, Stedefeldt E, De Rosso VV, 2014. The role of theoretical food safety training on Brazilian food handlers' knowledge, attitude and practice. Food Control 43:167-74.
4. European Commission, 2004. Regulation of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, 852/2004/EC In: Official Journal, L139/1, 30/04/2004.
5. European Commission, 2021. Commission Regulation of 3 March 2021 amending the Annexes to Regulation (EC) No 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs as regards food allergen management, redistribution of food and food safety culture, 2021/382/EU. In: Official Journal, L74/3, 04/03/2021.