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Dissertations / Theses on the topic 'Food and biological safety'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Al-Hosni, Ahmed Harib. "Food safety policy and management : a case study of implementing the HACCP system in the fish industry in the Sultanate of Oman." Thesis, University of Hull, 2002. http://hydra.hull.ac.uk/resources/hull:8613.

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Oman is one of the most important countries engaged in fishing in the Middle East. Fishing and agriculture have been traditional Omani occupations and sources of food and employment for the people in Oman. Over the last 40 years, many major food-importing countries have established strict hygiene regulations and legislation, including definitive standards for fishery products. Many countries exporting fishery products, particularly developing ones, did not have the mechanisms in place to meet such requirements. This led to rejection of consignments and economic losses, a fate suffered by Oman

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2

Zane, Andrew P. "Synthesis of Fluorophore Encapsulated Silica Nanoparticles for the Evaluation of the Biological Fate and Toxicity of Food Relevant Nanoparticles." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1408966327.

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3

Barreras, Garcia Alvaro. "Food safety: developement of new methods for marine algal toxins detection." Doctoral thesis, Università degli studi di Trieste, 2013. http://hdl.handle.net/10077/8644.

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2011/2012<br>SUMMARY Biotoxins produced by harmful algae during their proliferation can be accumulated by filter feeding organisms, such as bivalve shellfish, within their flesh. Furthermore, these toxins gradually are transferred to the higher trophic levels in the food chain, posing a threat to human health, after consumption of contaminated seafood. Filter-feeding invertebrates are organisms in which the toxin accumulation is a well-known phenomenon, especially during harmful algal blooms. Mussels, cockles, oysters, and scallops feed on toxic dinoflagellates, transferring them from the

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4

Rodrigues, Fernando Vieira. "Seleção de peptídeos ligantes a Staphylococcus aureus: obtenção de novas ferramentas diagnósticas de contaminações alimentares." Universidade Federal de Uberlândia, 2013. https://repositorio.ufu.br/handle/123456789/12389.

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Fundação de Amparo a Pesquisa do Estado de Minas Gerais<br>Consumption of food contaminated with strains of Staphylococcus aureus can cause diseases, whose signs and symptoms include gastroenteritis, nausea, vomiting, diarrhea, abdominal pain within one to six hours post-consumption of contaminated food. In this way, rapid methods of detection and identification of S. aureus are essential for food quality control and food safety. At this study, objectived to select peptide that binds to S.aureus, through the technique of Phage Display (PD), for development of fast diagnostic tools, of easy han

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5

AVOSSA, VALERIA. "DNA-BASED METHODS FOR AUTHENTICITY AND TRACEABILITY OF PLANTAND MICROBIAL SPECIES AND DURUM WHEAT VARIETIES." Doctoral thesis, Università Cattolica del Sacro Cuore, 2020. http://hdl.handle.net/10280/73546.

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Qualità e sicurezza degli alimenti, inclusa la loro tracciabilità ed autenticità, è diventato ngli ultimi anni obiettivo primario per la salute e il benessere dei consumatori. Il progetto è diretto allo sviluppo e applicazione di metodiche DNA-based per la tracciabilità di specie vegetali, varietà di frumento duro e microorganismi a difesa della qualita’, salubrita’ ed autenticità della filiera grano e prodotti processati. Le attività progettuali dello studio sono finanziate da industria (Barilla S.P.A.) con il coinvolgimento di enti pubblici di ricerca (Università Cattolica Del Sacro Cuore Di

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AVOSSA, VALERIA. "DNA-BASED METHODS FOR AUTHENTICITY AND TRACEABILITY OF PLANTAND MICROBIAL SPECIES AND DURUM WHEAT VARIETIES." Doctoral thesis, Università Cattolica del Sacro Cuore, 2020. http://hdl.handle.net/10280/73546.

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Qualità e sicurezza degli alimenti, inclusa la loro tracciabilità ed autenticità, è diventato ngli ultimi anni obiettivo primario per la salute e il benessere dei consumatori. Il progetto è diretto allo sviluppo e applicazione di metodiche DNA-based per la tracciabilità di specie vegetali, varietà di frumento duro e microorganismi a difesa della qualita’, salubrita’ ed autenticità della filiera grano e prodotti processati. Le attività progettuali dello studio sono finanziate da industria (Barilla S.P.A.) con il coinvolgimento di enti pubblici di ricerca (Università Cattolica Del Sacro Cuore Di

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7

Giora, Cintia Gisela Bezuti. "Avaliação in vivo da qualidade protéica da soja Geneticamente modificada." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-13042015-123050/.

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A soja geneticamente modificada tolerante ao herbicida glifosato foi testada em ensaio nutricional. A qualidade protéica da soja foi avaliada durante 14 dias de experimento com ratos machos tipo Wistar recém desmamados. Além de um grupo controle aproteico, quatro dietas testadas continham cerca de 10% de proteínas de diferentes fontes: caseína, soja comercial, soja parental e soja GM. Resultados similares entre os grupos demonstraram o baixo aproveitamento da proteína ingerida, conforme esperado para todas as dietas com soja não suplementadas com metionina e expressos pelos valores de PDCAAS.

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8

Kingdon, Lorraine. "Food Safety Concerns." College of Agriculture, University of Arizona (Tucson, AZ), 1992. http://hdl.handle.net/10150/295732.

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9

Yeung, Ruth Mo Wah. "Food safety risk : consumer food purchase models." Thesis, Cranfield University, 2002. http://hdl.handle.net/1826/821.

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Recent high profile food safety incidents in the United Kingdom have shaken consumer confidence in food products. Consumer perception of risk is seen to be very relevant to food safety issues. The impact of this perceived risk on purchase behaviour is also critical to the development of risk management strategies by authorities responsible for public health and the food industry. Focusing on fresh chicken meat products, this study explored the relationship between food risk characteristics, consumer perception of food safety related risk, consumer purchase behaviour and actions that can be tak

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10

Misner, Scottie, and Evelyn Whitmer. "Food Safety Know-how." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146682.

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1p.<br>Most of the "bad food" reported illnesses are due to bacterial contamination. Nearly all of these cases can be linked to improper food handling, both in our homes and in restaurants. This article briefly discusses the causes of food contamination and how to handle food safely.

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Misner, Scottie, and Evelyn Whitmer. "Nine Food Safety Strategies." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146683.

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2 pp.<br>Revision of 1997 title by Misner and Meer<br>Keeping food safe to eat is as simple as keeping hot foods hot, cold foods cold, and all foods clean. This article outlines nine tips in keeping foods safe.

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12

Green, Trevor David. "Food Safety Practice and Food Safety Knowledge in Australia's Retail Food Businesses: Levels, Gaps and Directions for Reform." Thesis, Griffith University, 2009. http://hdl.handle.net/10072/365584.

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Food safety is one of the World Health Organisation’s (WHO) top ten priorities (WHO 2008). The WHO (1999a) estimates that the incidence of diarrhoeal diseases alone is 4000 million cases per year worldwide indicating serious underlying food safety problems. WHO (1999a) also advises that contaminated food contributes to 1.5 billion cases of diarrhoea in children each year, resulting in more than three million premature deaths. These food-borne deaths and illnesses are shared by both developed and developing nations (Centre for Science in the Public Interest 2005). Food poisoning remains a s

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13

James, Deborah Linnell. "Enhancing food safety and quality." Morgantown, W. Va. : [West Virginia University Libraries], 2007. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=5189.

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Thesis (M.S.)--West Virginia University, 2007.<br>Title from document title page. Document formatted into pages; contains xi, 87 p. : ill. Vita. Includes abstract. Includes bibliographical references.

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14

Kim, Meebok. "Essays On Food Safety Failures." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1243907193.

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15

Pastor, Monica, Ashley Schimke, and Diane Eckles. "School Garden Food Safety Guidelines." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2013. http://hdl.handle.net/10150/305117.

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16

Meer, Ralph, and Scottie Misner. "Mail Order and Food Safety." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 1999. http://hdl.handle.net/10150/146432.

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2 pp.<br>Do you know how to identify if the homemade or mail order food packages you received are safe, especially those perishable foods? Perishable foods are typically foods that are high in protein and /or moisture (e.g., milk, eggs, meat, poultry, and seafood). Mishandling these foods can cause food-borne illness. This publication gives some food safety tips you need to keep in mind.

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17

Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.

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18

McAllister, Steve Randolph. "Implementation of Food Safety Regulations in Food Service Establishments." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5902.

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Food service businesses in the United States have experienced millions of dollars in losses caused by foodborne illness outbreaks, which can lead to bankruptcy and business closures. More than 68% of all foodborne illness outbreaks occur in food service establishments. The purpose of this descriptive case study was to explore the strategies leaders of food service establishments use to implement food safety regulations. Force field analysis was the conceptual framework for this study. The population for the study consisted of 3 leaders of food service establishments located in the southeastern

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19

Arroyo, Jill. "Job safety applying critical incident techniques to job safety for residential restaurant operations /." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006arroyoj.pdf.

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20

Self, David Jonathan. "Risk managing food safety : comparing the enforcement of food safety regulation in the UK and Germany." Thesis, King's College London (University of London), 2017. https://kclpure.kcl.ac.uk/portal/en/theses/risk-managing-food-safety(10bd5ef5-c5e2-42e1-8536-0a56c3313217).html.

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This thesis investigates the implementation of food safety regulation within the UK and Germany. The aim of the research is to assess and explain the extent to which risk-based approaches that are manifest in EU General Food Law, have been applied in each country. Drawing on extensive documentary and interview material, the thesis charts the history of food safety regulation in the UK, Germany and the EU, focusing on food safety enforcement at both national and local levels. The thesis examines the factors shaping the way that ideas of risk have been operationalised within the enforcement of f

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21

Pereira, Carla Sofia Gomes. "Phage therapy: a new technology for depuration of bivalves." Doctoral thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/18602.

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Doutoramento em Biologia<br>De forma a reduzir a transmissão de agentes patogénicos através do consumo de bivalves, devem ser desenvolvidas novas tecnologias a associar à depuração, tal como a terapia fágica. A eficácia da utilização de fagos para controlar infeções bacterianas tem sido relatada em diversos estudos. No entanto, relativamente à utilização da terapia fágica para inativar bactérias patogénicas durante a depuração de bivalves, existe apenas um estudo preliminar, feito sem circulação de água (contrariamente ao que acontece na depuração industrial). O sucesso da combinação d

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22

Li, Ji. "The Economics of Food Safety Communication." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1253161011.

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23

Burnett, Margaret J. "Enhanced food traceability: promoting food safety, quality and consumer choice." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2004. http://hub.hku.hk/bib/B31245146.

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24

Mancini, Roberto. "Food safety knowledge and attitudes: investigating the potential benefits of on-site food safety training for folklorama, a temporary food service event." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13451.

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Master of Science<br>Department: Diagnostic Medicine/Pathobiology<br>Douglas Powell<br>Folklorama in Winnipeg, Manitoba, Canada is a 14-day temporary food service event that explores the many different cultural realms of food, food preparation, and entertainment. The ethnic nature and diversity of foods prepared within each pavilion presents a unique problem for food inspectors as each culture prepares food in their own very unique way. In 2010, the Russian pavilion at Folklorama was implicated in a foodborne outbreak of E.coli O157 causing 37 illnesses and 18 hospitalizations. Both the Depa

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25

Reino, María Llarena. "Sanitary control of fish muscle parasites in Atlantic fisheries." Doctoral thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15395.

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Doutoramento em Biologia - Biologia Marinha<br>European fisheries represent one of the leading economic activities in the world. Marine parasites with public health and industrial concern have become a key issue in major European markets, due to three main reasons: (1) the presence of a reported increasing number of allergic and gastrointestinal disorders caused by fish-borne parasitic infections, (2) the commercial impact and high economic losses due to fish rejections, and (3) the applicability of Regulation EC 178/2002, which states that “fish with visible parasites is unfit for human co

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Ogbu, Christopher O. "Effect of Placard Grading on Food Safety in Retail Food Facilities." Thesis, Walden University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=3733952.

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<p> Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many c

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Ogbu, Christopher Ogbonna. "Effect of Placard Grading on Food Safety in Retail Food Facilities." ScholarWorks, 2015. http://scholarworks.waldenu.edu/dissertations/1708.

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Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many count

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Redmond, Elizabeth C. "Food safety behaviour in the home : development, application and evaluation of a social marketing food safety education initiative." Thesis, Cardiff Metropolitan University, 2002. http://hdl.handle.net/10369/5900.

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Foodborne disease is recognised as an important public health problem, with the domestic kitchen thought to be a point of origin for many cases. Foodborne pathogens associated with a range of raw foods can contaminate the kitchen unless appropriate food safety control measures are implemented. Consumer food safety education is therefore required to improve food safety practices during food preparation, and thus reduce the risk of foodborne disease. Quantitative and qualitative research methods have been used to evaluate consumer attitudes towards food safety in the domestic kitchen and food sa

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Venzke, Janaína Guimarães. "Respostas biológica, sistêmica e reprodutiva de ratos Wistar alimentados com soja geneticamente modificada resistente ao glifosato." Universidade Federal de Pelotas, 2009. http://guaiaca.ufpel.edu.br/handle/123456789/1266.

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Made available in DSpace on 2014-08-20T13:32:54Z (GMT). No. of bitstreams: 1 tese_janaina_guimaraes_venzke.pdf: 370814 bytes, checksum: ca6312b2d70800b452ae33ccea99bab6 (MD5) Previous issue date: 2009-02-26<br>The most cultivated genetically modified plant in Brazil is the soybean [Glycine max (L.) Merr.] resistant to the systemic herbicide glyphosate. There are 12.3 millions of cultivated hectares. This soybean was obtained through the introduction of the gene that codes for the 5-enolpyruyilshikimic-acid3-phosphate synthase enzyme, (EPSPS, E.C 2.5.1.19, CP4), of the shikimic pathway,

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Surendera, Babu Aruna. "Food safety communication in Nevada needs assessment /." abstract and full text PDF (free order & download UNR users only), 2006. http://0-gateway.proquest.com.innopac.library.unr.edu/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1433410.

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31

Pater, Susan, Dr Peder Cuneo, James English, et al. "Quality Assurance and Food Safety: Trainer's Reference." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2004. http://hdl.handle.net/10150/144704.

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73 pp.<br>Originally developed in Iowa and adapted for Arizona. Arizona Youth Livestock Quality Assurance Member Manual; Arizona Youth Livestock Quality Assurance Activity Guide.<br>This trainer's reference is for use in implementing the youth livestock quality assurance program. The curriculum is designed to provide youth and adults with a better understanding of the risks involved in the food production industry, better understand the Good Production Practices (GPP's) that can help them produce a safer product and therefore, implement these GPP's in their own livestock production system.

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Pater, Susan, Dr Peder Cuneo, James English, et al. "Quality Assurance and Food Safety: Youth Manual." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2004. http://hdl.handle.net/10150/144705.

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32 pp.<br>Originally developed in Iowa and adapted for Arizona. Arizona Youth Livestock Quality Assurance Trainer's Reference; Arizona Youth Livestock Quality Assurance Activity Guide.<br>The youth manual is a reference manual for the youth livestock quality assurance program. The curriculum is designed to provide youth and adults with a better understanding of the risks involved in the food production industry, better understand the good Production Practices (GPP's) that can help them produce a safer product and therefore, implement these GPP's in their own livestock production system.

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Pater, Susan, Dr Peder Cuneo, James English, et al. "Quality Assurance and Food Safety: Activity Guide." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2004. http://hdl.handle.net/10150/144706.

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32 pp.<br>Originally developed in Iowa and adapted for Arizona. Arizona Youth Livestock Quality Assurance Trainer's Reference; Arizona Youth Livestock Quality Assurance Activity Guide.<br>The youth manual is a reference manual for the youth livestock quality assurance program. The curriculum is designed to provide youth and adults with a better understanding of the risks involved in the food production industry, better understand the good Production Practices (GPP's) that can help them produce a safer product and therefore, implement these GPP's in their own livestock production system.

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Kennedy, Jean. "Food safety challenges in the domestic environment." Thesis, University of Ulster, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.422195.

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35

Compeau, Elizabeth. "Supplier assessment: a commitment to food safety." Kansas State University, 2013. http://hdl.handle.net/2097/16243.

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Master of Science<br>Department of Food Science<br>Doug Powell<br>In the development of a hypothetical new food product (Beta Buzz) a company must have a thorough understanding of the associated food safety risks, and control factors needed to protect their consumers and their brand. The company must understand each of the suppliers, and take a proactive approach in determining the supplier requirements. It is critical that manufacturing risks be controlled and/or reduced through a combination of internal program compliance, government regulations, third party audit compliance, and/or custom

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36

Capitão, Jorge Alexandre Fernandes. "Relatório Integrador de atividade Profissional - Food Safety." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/10943.

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Mestrado em Engenharia Alimentar - Especialidade em Segurança Alimentar - Instituto Superior de Agronomia<br>After the degree of 5 year`s duration I obtained in Agro‐Industrial Engineering, in the Instituto Superior de Agronomia, this professional activity integrator report, aim`s obtaining the Master’s degree in food engineering, specializing in hygiene and food safety. In 2004 I finished a post‐graduation in financial management in Escola Superior de Tecnologia e Gestão de Portalegre and since 1997 till the time in which this report is written, that I took several short courses to impro

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O'Connor, Sandra. "Development and Evaluation of Food Safety Signs." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/44420.

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Food borne disease continues to be a significant public health concern. The increasing awareness of food borne illness intensifies the need for proper food safety education among food handlers. The objectives of this study were to develop bilingual (English/Spanish) food safety signs, to determine their comprehensibility and most effective delivery mechanism for presentation to food handlers. The food safety concepts developed into images were: cross-contamination, proper use of thermometer to check temperatures of foods, proper cooling of foods, and do not work with food if ill. The four food

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Tirloni, E. "IMPROVEMENT OF FOOD SAFETY AND MICROBIAL INTERACTIONS." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/232726.

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In these studies, different approaches for the conservation of meat and fish products were deepened. The application of bioprotective cultures and the addition of organic salts were investigated, following the current trends of demanding mild technologies for food, in order to contrast the pathogenic and spoilage microorganisms without significant modifications of the sensorial quality of the products. In the first study, the anti-listerial activity of L. sakei strains, isolated from salmon scraps, was observed evidencing the importance of the possibility to reduce the risk of food alteratio

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Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.

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Martin, John Richard. "The implications of the Food Safety Act 1990 for food safety in retailing and catering in England and Wales." Thesis, University of Surrey, 1995. http://epubs.surrey.ac.uk/2127/.

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Salvia, Trujillo Laura. "Nanoemulsions as delivery systems of food ingredients: Improving food safety and functionality." Doctoral thesis, Universitat de Lleida, 2014. http://hdl.handle.net/10803/134733.

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Les nanoemulsions es consideren una excel·lent manera d’incorporar compostos lipòfils actius en aliments degut a les seves propietats específiques. L’objectiu d’aquesta tesi fou estudiar els factors que afecten les propietats fisicoquímiques i de funcionalitat de les nanoemulsions com a portadores d’antimicrobians (olis essencials) o compostos bioactius (β-carotè). D’una banda, el mètode de fabricació i els paràmetres de processat, així com la concentració dels seus components i el tipus d’oli essencial van afectar significativament la mida de partícula de les nanoemulsions. Així, es van

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Holleran, Erin. "ISO 9000, transaction costs and food safety in the UK food sector /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841151.

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Thelwell-Reid, Marcia Annmarie. "Food Safety Knowledge and Self-Reported Practices of Food Handlers in Jamaica." ScholarWorks, 2014. https://scholarworks.waldenu.edu/dissertations/75.

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Food-borne illnesses are responsible for disease globally. One of the most important strategies for combating food-borne diseases is the training of food handlers. Using social cognition theory as a framework, the purpose of this study was to assess the effectiveness of the mandatory training program for food handlers in a rural parish in Jamaica. A cross-sectional survey, using self-administered questionnaires, was used to assess and compare food safety knowledge and self-reported practices of food handlers trained in 2 government training programs, while using untrained food handlers as cont

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Kosovska, Halyna. "The Biological Treatment of Organic Food Waste." Thesis, KTH, Industriell ekologi, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-32714.

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This Master Thesis “The Biological Treatment of Organic Food Waste” is done in the Master’sProgramme in Sustainable Technology at the Royal Institute of Technology (KTH) in co-operation with the company SRV återvinning AB. The report is dedicated to analyze different biological treatment methods (that is composting andfermentation), which are used for the handling of organic food waste. From this analysis I will suggest the best method or methods for the company SRV återvinning AB (the Södertörn Area inSweden) and for the Yavoriv Region in Ukraine in order to increase the environmental perform

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Beggs, Louise Barbara. "Food-derived bioactive peoptides : potential biological significance." Thesis, University of Ulster, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.529561.

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Liang, Jing. "Three essays on food safety and foodborne illness." [Ames, Iowa : Iowa State University], 2010. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3403815.

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47

Abdelhakim, Ayman. "Cabin crew food safety training : an exploratory study." Thesis, Cardiff Metropolitan University, 2016. http://hdl.handle.net/10369/8102.

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The production and service of airlines meals is a “high-risk mass catering operation” with food safety implications, including temperature control during receiving/loading, storing and regeneration of meals, personal hygiene, cross-contamination, food allergy and poisoning. Food service is a crucial part of cabin crew on-board duties, therefore and according to the regulations, cabin crew should be educated/trained on food safety and hygiene. However, while a plethora of studies have been conducted on food handlers' food safety training in different sectors of the catering industry, to date; t

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Mazlan, Norida. "Pesticides and food safety for Malaysian fresh vegetables." Thesis, Imperial College London, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435436.

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Jackson, Valerie. "Food safety knowledge and practices in Irish homes." Thesis, University of Ulster, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.428810.

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Georgakopoulos, Vassilis. "Food safety training : a model HACCP instructional technique." Thesis, Manchester Metropolitan University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.340452.

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