Abstract:Background: Foodborne diseases are a preventable public health problem, through following the principles of food safety by food handlers. Aim: The aim of the study was to evaluate effect of educational guidelines on food handlers' practices at Fayoum University restaurants. Design: A quasi-experimental research design was used in this study. Settings: At Fayoum University restaurants. Sample: A convenience sample consisting of 80 food handlers was recruited. Tools: Two tools were utilized in this study: Tool I… Show more
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