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 …

Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP)
amongst university students in Jordan and changes in food-related behaviors during the …

Food safety is a public health issue and a shared responsibility of everyone. Traditional food
markets can be high-risk locations for the spread of foodborne diseases, especially in …

Introduction Foodborne diseases have threatened human health and undermined food
industries both domestically and globally, and improper food-handling behaviors have been …

Food industry is highly affected by COVID‐19 pandemic; therefore, the preventive measures
and precautions to be taken to reduce the risk of transmission of the SARS‐CoV‐2 virus and …

The purpose of this study is to assess the effect of the coronavirus (COVID‐19) pandemic on
food safety knowledge, hygiene practices, and eating attitudes of academics and university …

In Taiwan, food safety courses are taught to Grade 6 schoolchildren at elementary school.
However, no report discussed the relationship and these changes among knowledge …

Chilling is a common food preservation practice applied overwhelmingly in the domestic
environment through refrigerator use. Nevertheless, the hygiene conditions and …

The perception of food safety is one of the influencing factors for the decision-making
process in food choice. Using binary logistic regression analysis, this study examines the …

Online food delivery increases dramatically during the COVID-19 era and has grown into a
global marketplace worth more than $150 billion dollars, necessitating a more effective and …