The Level of Awareness of Fast Food Operators on Food Safety and Hygiene Practices

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ISSN Print: 2333-9705
ISSN Online: 2333-9721
www.scirp.org/journal/oalibj
E-mail: service@oalib.com

"The Level of Awareness of Fast Food Operators on Food Safety and Hygiene Practices"
written by Millicent Amoah, Regina E. Adonu, Eric Paintsil,
published by Open Access Library Journal, Vol.5 No.4, 2018

has been cited by the following article(s):

[1]	Knowledge of meat safety, personal hygiene and antimicrobial resistance awareness among abattoir workers in the formal and informal meat sector
	2024

[2]	Prevalence of undernutrition and its associated factors among children with sickle cell disease aged 6-59 months at Mulago National Referral Hospital Kampala …
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[3]	Perception and Concerns of Consumers on Food Safety and Factors Influencing Purchase of Vended Foods
	Open Access Library …, 2023

[4]	Food safety knowledge and practice of abattoir and butcher shop workers: a health risk management perspective
	One Health Outlook, 2022

[5]	Comparison of Meat Contamination in Chicken, Beef, and Pork Samples From Grocery Store and Fast-Food Restaurant Sources
	The Expedition, 2022

[6]	Investigating the hygienic condition of napkins used by consumers in some selected food joints in Abirem and Afosu in the Birim North district of the …
	Odey - 2021 - University of Education, 2021

[7]	Investigating the hygienic condition of napkins used by consumers in some selected food joints in Abirem and Afosu in the Birim North district of the Eastern region of …
	2021

[8]	Strategies to mitigate the causes of construction accidents in the Tamale Metropolis: perspectives of site managers
	2016 - University of Education, 2016

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[1]	Consumer behavior and its role in E. coli outbreaks: the impact of fast-food preparation practices and hygiene awareness Tropical Medicine and Health, 2025 DOI:10.1186/s41182-025-00710-y

[2]	Food safety knowledge and practice of abattoir and butcher shop workers: a health risk management perspective One Health Outlook, 2022 DOI:10.1186/s42522-022-00070-1