What motivates food workers to adhere with WHO guidelines to combat the COVID-19? A social cognitive theory perspective
Mingliang Wang,
Shunlong Gong,
Jin Tang
et al.
Abstract:BackgroundCOVID-19 has become a public health emergency and pandemic of global concern, and the hundreds of millions of foodborne illnesses that occur each year also wreak havoc on human lives, society and the economy. Promoting workers in food service establishments to adhere to the hygiene practices in the WHO guidelines is a two-birds-one-stone strategy in preventing the spread of COVID-19 and limiting the occurrence of foodborne illness. The aim of this study was to determine the drivers that motivate work… Show more
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