The emergence of international food safety standards and guidelines: understanding the current landscape through a historical approach [PDF]
, 2014 Following the Second World War, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) teamed up to construct an International Codex Alimentarius (or 'food code') which emerged in 1963.
Borowy I +38 more
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Food hygiene and safety measures among food handlers in street food shops and food establishments of Dessie town, Ethiopia: A community-based cross-sectional study. [PDF]
PLoS ONE, 2018 In sub-Saharan Africa foodborne disease and foodborne disease outbreaks are frequently ascribed to poor personal hygiene of street food vendors and food handlers in food establishments.
Metadel Adane +4 more
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Video observation of hand-hygiene compliance in a manufacturer of ready-to-eat pie and pastry products [PDF]
, 2018 Food-handler hand-hygiene can be a contributory factor for food-borne illness. Cognitive data (knowledge/attitudes/self-reported practices), while informative, are not indicative of behaviour, and are subject to biases.
Evans, Ellen W., Redmond, Elizabeth
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PLoS ONE, 2022 In-home pet food handling and food dish hygiene practices can have adverse health impacts for both humans and pets. Safe food and dish handling guidelines are not easily evidenced for pet owners.
Emily Luisana +3 more
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Assessment of food hygiene knowledge and practices among food handlers in selected hotels around uMhlathuze Area. [PDF]
African Journal of Hospitality, Tourism and Leisure, 2018 The lack of hygiene and safety practices is a major contributor of foodborne outbreaks and it has a great influence on consumers. Each year over two million people die from diarrheal diseases, many of which are acquired from eating contaminated food from
Joanne Mjoka, Mosa Selepe
doaj
Journal of Food Quality, 2023 For the general population, food hygiene is a growing public health concern. Lack of awareness of food hygiene knowledge and practices will lead to poor food handling, which may result in early mortality, food-borne illnesses, and death. To evaluate food
Habtamu Fekadu Gemede, Tamiru Yazew
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Nano technological Enhancement of Meat balls Quality [PDF]
Proceedings on Engineering Sciences, 2020 Different concentrations of two nano-materials having very small size (~ 20 nm), Zinc oxide (Zn O) with concentrations (12 mM) and Titanium dioxide (Ti O2) with concentrations (12 mM) and Mixture between Zn O + Ti O2 (6 mM) were used for improving ...
Mohebat A. Abd El - Aziz +4 more
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Analysis of Hygiene and Sanitation Practice among Health Workers in The Nutrition Unit, at Muhammadiyah Gamping Hospital, Yogyakarta [PDF]
, 2018 Background: Infection prevention and control is one of key clinical priorities in a hospital to protect patients, visitors and staffs from the risk of healthcare-associated infections caused by bacteria (germs).
Hapsari, O. P. (Oldriana) +2 more
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Food Safety and Hygiene Practices of Hospitality Industries in Damaturu, Yobe State, Nigeria
International Journal of Home Economics, Hospitality and Allied Research, 2022 This study investigated food safety and hygiene of practices among hospitality industries in Damaturu, Yobe State, Nigeria. Its specific objectives were to ascertain food safety and hygiene practices of food vendors in Damaturu, Yobe State and determine ...
Ruth Emmanuel
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BMC Public Health, 2022 Introduction Diarrhea is a leading cause of child morbidity and mortality worldwide and is linked to early childhood stunting. Food contamination from improper preparation and hygiene practices is an important transmission pathway for exposure to enteric
Emily A. Ogutu +12 more
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