The continuous improvement in good practices and implementation of hazard analysis and
critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily …

This is a systematic review conducted to identify and assess the methodological strategies
used in training programmes designed to enhance food safety in food services. Fourteen …

This study was conducted to determine the level of knowledge, attitudes and practices of
food handlers in food service operation at the main campus of Universiti Kebangsaan …

This study was performed with the aim to investigate and compare the level of food safety
knowledge among food handlers in three different countries, Serbia, Greece and Portugal, in …

The aim of this study was to assess street food vendors' hygienic practices in four Asian and
the EU countries according to the Codex code of practice general principles on food hygiene …

Purpose–The number of reported food‐borne illnesses has increased recently in the world.
In this respect, this study is carried out with the aim of investigating the food safety …

The aim of the study was to design the HACCP system audit method which allows precise
assessment of the system functioning in practice. The method was based on specially …

The aim of this study was to check the compliance of street food vendors hygienic practices
with requirements of the Codex code of practice-general principles on food hygiene and of …

Cooked meat ready-to-eat products are recognized to be contaminated during slicing which,
in the last years, has been associated with several outbreaks. This work aimed to find out …

An improvement of food service centers in recent years has been made based on the
implementation of the principles of the Hazard Analysis and Critical Control Points (HACCP) …