Structural modeling to understand the relationship among food safety knowledge, attitude, and self-reported HACCP practices in restaurant employees in Bangladesh
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 vulne...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2022-01-01
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| Series: | PLOS Global Public Health |
| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10021393/?tool=EBI |