Structural modeling to understand the relationship among food safety knowledge, attitude, and self-reported HACCP practices in restaurant employees in Bangladesh.
In this materialistic era, a substantial number of people are likely to have their meals outside of their homes and largely depend on the restaurants' made food due to the prolonged working hours and tremendous pressure in workplace. Consequently, consumers expose themselves to risk and become...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
Public Library of Science (PLoS),
2022-01-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |