Results 211 to 220 of about 9,470,100 (235)

Does Job Role Matter? Food Safety Knowledge and Training Effectiveness Among Food Handlers in Collective Catering. [PDF]

Foods
Centonze G, Di Pietrantonj C, Allocco E, Canova EK, Papurello M, Lenta E, Alessio M, Beccafico A, Leone F, Farulla N, Boffa G, Marcellino D, Contini S, Picciotto G, Borello P, Calabretta G, Maimone P, Marinaro L.   +17 more
europepmc   +1 more source

Improving Primary Healthcare: Applying Grapevine (<i>Vitis vinifera</i>) Principles to Lebanon's Vision 2030. [PDF]

Healthcare (Basel)
Barake KW, Hoshide AK, Adib SM, Samaha K.   +3 more
europepmc   +1 more source

Direct Hospitalisation Costs of End-of-Life Cancer Care: Comparison Between Usual Care and Palliative Care Consultation. [PDF]

Healthcare (Basel)
Ruanpech P, Wattanapisit S, Wattanapisit A.   +2 more
europepmc   +1 more source

From classrooms to practice: does pre-service training for one health professions provide readiness for antimicrobial stewardship? [PDF]

BMC Med Educ
Ade-Yusuf OR, Chikezie NC, Abdussalam BO, Issaka N, Bekele BK, Mahmoud A, Tsogbetse RAA, Damilare S, Egwu KC, Ukoh CM, Ramde WZ, Duodu CY, Ogu CC, Iziomo PM, Majekodunmi AO, Mbadiwe E.   +15 more
europepmc   +1 more source

Food Safety Practices and Associated Factors Among Street Food Vendors in Urban Areas of Eastern Zone of Sidama Region, Ethiopia: A Community Based Cross Sectional Study. [PDF]

Environ Health Insights
Bolka A, Hussien F, Gujo AA, Dona A, Gebremichael BS.   +4 more
europepmc   +1 more source

Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction [PDF]

Nutrition, 2007
Objective The aim of this research was to compare plate with bulk trolley food service in hospitals in terms of patient satisfaction. Key factors distinguishing satisfaction with each system would also be identified. Methods A consumer opinion card (
John S A Edwards, Heather J Hartwell
exaly   +2 more sources

Hospital food service: a comparative analysis of systems and introducing the ‘Steamplicity’ concept [PDF]

Journal of Human Nutrition and Dietetics, 2006
Background Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been ...
Edwards, John, Hartwell, Heather
exaly   +2 more sources