Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya

Sweetpotato purée processing is new to Kenya and a rapidly growing value addition activity among informal, small, and medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of food safety and poor hygiene practices by food handlers, low level of compliance with Good M...

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Detalles Bibliográficos
Autores principales: Malavi, Derick Nyabera, Abong’, George Ooko, Muzhingi, Tawanda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Science 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7607239/
https://www.ncbi.nlm.nih.gov/pubmed/33390669
http://dx.doi.org/10.1016/j.foodcont.2020.107500

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7607239/
https://www.ncbi.nlm.nih.gov/pubmed/33390669
http://dx.doi.org/10.1016/j.foodcont.2020.107500

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