2012
DOI: 10.17265/2159-5828/2012.09.026
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Yumiko Hirai

Abstract: The basics of food hygiene is hand washing. This is an undoubted fact, however, upon restaurant audits, ratio of issues related to food control and kitchen equipment management is much higher than personal hygiene as hand washing, and moreover, its improvement measures require a long time in reality. Therefore, even if personnel keep a rule of personal hygiene such as hand washing, food control and kitchen equipment management issues may cause food borne illness. To perceive the food borne illness possibility,…

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