Structural modeling to understand the relationship among food safety knowledge, attitude, and self-reported HACCP practices in restaurant employees in Bangladesh.

ABSTRACT: 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 vulnerable to illness caused by food. Unsafe food preparation and handling by restaurants' workers have made food safety concern for public health. The study was aimed to examine the relationships among food safety knowledge, attitude, and Hazard Analysis Critical Control Point (HACCP) practices in restaurant employees in Bangladesh. A total of 360 employees from 120 restaurants participated in a face-to-face interview through a structured questionnaire comprising four sections: demographic character

SUBMITTER: Hasan MJ 

PROVIDER: S-EPMC10021393 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature