Abstract
This chapter focuses on information regarding the significance and content of food handler/employee food safety training, particularly in relation to behavior change and the work culture that focuses on reducing the risk of foodborne illness. The chapter includes examples of topics and lessons, and measurement of the effectiveness of training and the food safety system.
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Snyder, O.P. (2014). Retail Food Handler Certification and Food Handler Training. In: Farber, J., Crichton, J., Snyder, Jr., O. (eds) Retail Food Safety. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-1550-7_10
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DOI: https://doi.org/10.1007/978-1-4939-1550-7_10
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