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Stefano Esposito
Our findings suggest that existing programs such as the Ontario MOHLTC standardized food hander training program, which was originally designed for commercial food handlers, can be effective with high school students and that delivering such education within existing food and nutrition courses and high ...
Food handlers who are infected with COVID-19 may have droplets expelled from their breathing, coughing, singing, sneezing, or talking (Anderson et al. 2020; Morawska and Milton 2020), contaminating foods and their packaging materials in proximity. Without appropriate personal protection equipment, ...
The questionnaire stability was evaluated by the test-retest approach. The paired t-test analysis (Table S2, supplementary materials) showed no significant difference between answers in the first and the second attempts (p values > 0.05). In addition, the correlation between answers from the two ...
When $15.00 minimum wage takes effect, maybe our food handlers will help improve how food is served to the public by not spitting and stomping or throwing it around the kitchen with unclean hands and dirty floors. Oh, wait ,,, That was intended only for right wing conservatives. “Liberals...
starting with changing food handlers' habits to ensure that they use best practices in their own homes. Food handlers are the consumers and employees that are most aware of the activities linked to the food production chain.Key Findings and ConclusionsEducational actions, in the form of a program...
Answers were recorded on an 11-point scale ranging from zero (never) to 10 (always or 10 out of 10 times). Because of the large share of participants who indicated to (have) never purchase(d) certified rice, the variable “BUY” of certified rice corresponds to 1 for those who had ...
This study has shown us some limitations which were highlighted in the respondents’ answers. In the future, attention should be paid to what ‘local’, ‘traditional’, and ‘ecological’ mean, because it seems that the respondents understood these words interchangeably. It would also be necessar...
Low food safety knowledge: ≤6 correct answers out of 11; Medium food safety knowledge: 7–9 out of 11; High food safety knowledge: ≥10 out of 11. The second part of the questionnaire includes 14 questions about knowledge of pathogens and safe heating/storage, and whether they knew the ...