![]() Failure during any of the steps in the flow of food can negatively impact the safety of the food product ( Al-Kandari et al., 2019 Feng and Bruhn, 2019 Tsai and Lin, 2019).Īcademic, government and epidemiological research indicates that most foodborne illnesses come from improper food handling occurring in the home, which is a habit that is often transferred to the work environment ( de Andrade et al., 2019 Mullan et al., 2015). Skilled restaurant employees are responsible for handling food items according to time and temperature control guidelines, storing products in specifically designed areas, ensuring equipment is safe and sanitary for production, maintaining personal hygiene and frequent washing of hands and keeping production areas clean and sanitary. At each stage in the flow of food in restaurants, the food handler must be trained to treat edibles as potentially hazardous products all of which must be kept in controlled conditions. Restaurant management staff and owners are ultimately responsible for providing a safe and sanitary food production and service environment through the steps in the flow of food ( Sufiyan et al., 2019 Mullan et al., 2016). Of interest in this study are the employees of restaurants who are required to be trained by local health officials and/or the restaurants for which they work for in efforts to protect themselves and consumers from food safety risks. From production to consumption, those who handle food are important contributors to either the safety of or the contamination of food. The full terms of this licence may be seen at įood safety and the importance of adherence to sanitation guidelines are the responsibility of entities that produce, store, transport, package and distribute food products to the public. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. This article is published under the Creative Commons Attribution (CC BY 4.0) licence. Published in International Hospitality Review. DiPietro, Kimberly Harris and Dan Jin License
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