Does a Water Flow Timer Improve Food Handler Hand Washing Practices in Food Service Establishments? The Effects of Passive and Indirect Interventions.
Proper hand washing practices in food service establishments are important for the adequate reduction of microorganisms on hands. To address practical barriers associated with active and direct interventions, this study employed passive and indirect interventions to examine whether the simple use of...
| Publicado en: | Journal of Environmental Health Vol. 81; no. 8; pp. 8 - 14 |
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| Autores principales: | , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
National Environmental Health Association
Apr2019
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| Acceso en línea: | Ver este registro en EBSCOhost |