Food safety knowledge and attitudes of workers from institutional and temporary foodservice operations

A study examined whether there are differences in safe food handling knowledge and attitudes among foodservice workers with different food safety training. The results indicate a positive impact of training and identify weaknesses in food safety knowledge and attitudes.

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of the American Dietetic Association 1994-08, Vol.94 (8), p.895-897
1. Verfasser:	Manning, Carolyn Kenneck
Format:	Artikel
Sprache:	eng
Schlagworte:	Beliefs, opinions and attitudes Employment training programs FOOD HANDLING Food Handling - standards FOOD HYGIENE FOOD SAFETY Food service employees FOOD SERVICE INDUSTRY Food Service, Hospital - standards Food services Food Services - standards Foodborne Diseases - prevention & control HANDLING HIGIENE DE LOS ALIMENTOS HUMAN NUTRITION Humans HYGIENE DES ALIMENTS INDUSTRIA DE LA RESTAURACION INDUSTRIE DE LA RESTAURATION INNOCUITE DES PRODUITS ALIMENTAIRES INOCUIDAD ALIMENTARIA MANIPULACION MANUTENTION NUTRICION HUMANA NUTRITION HUMAINE NUTRITION KNOWLEDGE OBREROS OUVRIER Perceptions PERSONNEL Professional Competence Safety Safety and security measures Surveys and Questionnaires Universities WORKERS
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