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

Authors :: Chris Yaw Asare
Charles Apprey
Odeafo Asamoah-Boakye
Barbara Efua Akyaa Gyebi
Reginald Adjetey Annan
Source :: Journal of Foodservice Business Research. 24:397-413
Publication Year :: 2020
Publisher :: Informa UK Limited, 2020.
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...

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

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