Evaluation of the food safety training for food handlers in restaurant operations

This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating empl...

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Detalles Bibliográficos
Autores principales: Park, Sung-Hee, Kwak, Tong-Kyung, Chang, Hye-Ja
Formato: Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2010
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2830416/
https://www.ncbi.nlm.nih.gov/pubmed/20198210
http://dx.doi.org/10.4162/nrp.2010.4.1.58

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2830416/
https://www.ncbi.nlm.nih.gov/pubmed/20198210
http://dx.doi.org/10.4162/nrp.2010.4.1.58

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