Global research attention appears to be focused predominantly on self‐reported than
observed food safety practices. The purpose of this study was to determine the food safety …

The engagement of a large number of people in big-scale cooking raises the danger of food
contamination due to incorrect handling, whether deliberate or unintentional. Contamination …

Food packaging has a critical role in all food types and along the food chain from product
preservation to transportation, distribution, storage, retailing, and end-use. However, it can …

Microbiological contamination of food during preparation and storage is a risk factor in
institutional kitchens. In this Belgian study, hygiene practices in 40 institutional kitchens from …

To provide food for children with food allergy or food intolerances represents an increasingly
important role in school catering services. The number of children with food intolerances is …

Las enfermedades transmitidas por alimentos, son consideradas por la Organización
Mundial de Salud como un problema emergente de salud pública a nivel global. Estas …

Makanan yang tidak diolah dengan benar dapat meningkatkan risiko keracunan dan
penyebaran penyakit. Pengetahuan penjamah makanan menjadi bagian penting dalam …

El empleo de nuevas tecnologías y el avance de técnicas de gestión de datos en el sector
de ocio, turismo y restauración sirven de impulso para la optimización de la seguridad …

The authors thank the Advisory Group Members of the Kitchen Life-2 project (the names are
listed below) for their insightful comments on the first draft of the report, Alice Rayner for her …

This study aims to determine the presence of Salmonella sp. and Staphylococcus aureus
bacteria in rendang meat, fried chicken, fried fish, and omelets, as well as in the hands of …