Hygiene Knowledge of Food Staff in Catering Industry
This study, designed as a cross-sectional study, was carried out to determine the hygiene knowledge of the staff ( N = 317) employed in kitchen and service departments of catering firms in Ankara. It was found that the mean scores of the staff with regard to personal hygiene, food hygiene, and kitch...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
SAGE Publishing
2015-04-01
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| Series: | SAGE Open |
| Online Access: | https://doi.org/10.1177/2158244015580376 |