Abstract:Between 2009 and 2015, restaurants represented 61% of foodborne illnesses in the United States. Cultural differences among food handlers have been shown to pose challenges in compliance with food safety practices in restaurants. The hypothesis was that culturally appropriate, needs-based food safety education intervention for the food service industry in the U.S. Virgin Islands would increase positive food safety behaviors. Face-to-face interviews based on the U.S. Food and Drug Administration 2013 Food Code w… Show more
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