{"title":"评估雇员和志愿者在老年人家庭送餐服务的生产、包装、保温和配送阶段的食品安全知识和做法","authors":"Jung-Wa Choi, Na-Young Yi","doi":"10.3746/jkfn.2024.53.2.214","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of Employees’ and Volunteers’ Food Safety Knowledge and Practices for Production, Packaging, Holding, and Delivery Stages in Home-Delivered Meal Service for the Elderly\",\"authors\":\"Jung-Wa Choi, Na-Young Yi\",\"doi\":\"10.3746/jkfn.2024.53.2.214\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17718,\"journal\":{\"name\":\"Journal of The Korean Society of Food Science and Nutrition\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-02-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of The Korean Society of Food Science and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3746/jkfn.2024.53.2.214\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Korean Society of Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3746/jkfn.2024.53.2.214","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Evaluation of Employees’ and Volunteers’ Food Safety Knowledge and Practices for Production, Packaging, Holding, and Delivery Stages in Home-Delivered Meal Service for the Elderly