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1. Knowledge, attitude, and practices (KAP) of foodservice providers, and microbial quality on food served in Kumasi

Author

Chris Yaw Asare, Charles Apprey, Odeafo Asamoah-Boakye, Barbara Efua Akyaa Gyebi, and Reginald Adjetey Annan

Subjects
business.industry, media_common.quotation_subject, digestive, oral, and skin physiology, 05 social sciences, Food safety, Hygiene, Environmental health, 0502 economics and business, 050211 marketing, Quality (business), business, 050212 sport, leisure & tourism, Food Science, media_common, Food contaminant
Abstract

Background Poor Knowledge, Attitude, and Practices (KAP) of food safety and hygiene by foodservice providers lead to food contamination and pose health threats to consumers. This study assessed the...

Published
2020
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