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 …

Foodborne disease has been associated with microorganisms like bacteria, fungi, viruses
and parasites. Most commonly, the outbreaks take place due to the ingestion of pathogenic …

Although previous researchers have explored the circular economy practices of different
businesses in various contexts, currently, there are still a few contributions that are focused …

Purpose The purpose of this paper is to examine the relationships of capacity/layout (CL),
design (D), location,(L), hygiene (H), human resource management (HRM), food quality (FQ) …

The main purpose of this study was to investigate the factors affecting the intention of lettuce
producers to engage in on-farm food safety (OFFS) practices in Iran. A research-based …

Using a valid sample of 334 restaurant diners, this study investigated the relative effects of
perceived value and food safety on customer satisfaction and customer loyalty. The …

Modern consumers are increasingly eating meals away from home and are concerned
about food quality, taste, and health aspects. Food engineering (FE) has traditionally been …

This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …

Although Lebanon has a flourishing traditional and modern food businesses, which are
typical both Middle Eastern (ME) and Mediterranean cuisines, knowledge and practice of …

The aim of this study was to check the compliance of street food vendors hygienic practices
with requirements of the Codex code of practice-general principles on food hygiene and of …