Food Hygiene and Food Workers

摘要: Abstract With the acknowledgment that poor food hygiene practices amongst workers are a leading cause of safety incidents, training for employees has become central component in management contamination risks. In past, courses have relied heavily upon employees’ knowledge acquisition. However, we known quite while now behavior change does not result from simply having correct what is, and is not, hygienic behavior. this chapter, draw on literature social sciences to gain an understanding as why may engage adequate We consider role psychosocial influences well culture workplace determining end chapter by proposing number concrete actions can be taken promote positive mentality attitude toward help enable transfer workplace.