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Direct linkUggioni, Paula Lazzarin; Salay, Elisabette – Journal of Nutrition Education and Behavior, 2013
Objective: The objective of this study was to develop a validated and reliable questionnaire to measure consumer knowledge regarding safe practices to prevent microbiological contamination in restaurants and commercial kitchens. Methods: Non-probabilistic samples of individuals were interviewed in the city of Campinas, Brazil. Questionnaire items…
Descriptors: Validity, Reliability, Questionnaires, Food Service
