Food handler’s behavioral intention to practice safe food handling in franchise restaurant / Wan Hayati Wan Bujang

• 第一著者: Wan Bujang, Wan Hayati
• フォーマット: Student Project
• 言語: English
• 出版事項: 2012
• 主題: Nutrition. Foods and food supply; Hospitality industry. Hotels, clubs, restaurants, etc. Food service; Food service; Restaurants, cafeterias, tearooms, etc.
• オンライン･アクセス: http://ir.uitm.edu.my/id/eprint/32677/1/32677.pdf; http://ir.uitm.edu.my/id/eprint/32677/

Food safety problems can occur at any stage of a food system and the restaurant will be the last point in the sequence from farm to fork as food is processed, cooked and finally served to the customers. Ironically, restaurants have been detected as one of the most common places for food-borne illnes...