Food safety in collective catering: knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers

Food safety critically reliant on the behaviors adopted by foodservice personnel, involved in various stages of meal preparation, from the supply of raw food materials until its distribution to the consumer. The purpose of this work was to collect information on the level of knowledge on food safety...

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Detalles Bibliográficos
Autores principales: Disanto, Chiara, Celano, Giuseppe, Dambrosio, Angela, Quaglia, Nicoletta Cristiana, Bozzo, Giancarlo, Tritto, Antonio, Celano, Gaetano Vitale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7844582/
https://www.ncbi.nlm.nih.gov/pubmed/33532368
http://dx.doi.org/10.4081/ijfs.2020.8453

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7844582/
https://www.ncbi.nlm.nih.gov/pubmed/33532368
http://dx.doi.org/10.4081/ijfs.2020.8453

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