Small and micro enterprises – aspects of knowledge, attitudes and practices of managers’ and food handlers’ knowledge of food safety in the proximity of Tygerberg Academic Hospital, Western Cape

  • Maritha Marais
  • Nelene Conradie
  • Demetre Labadarios

Abstract

Objective: This study determined hazard analysis and critical control point (HACCP) awareness among managers of food-producing small and micro enterprises (SMEs) as well as selected aspects of the knowledge, attitude and practices of respective food handlers regarding food safety.

Author Biographies

Maritha Marais
Division of Human Nutrition, Stellenbosch University, Tygerberg, W Cape. BScDiet, DipHospDietet
Nelene Conradie
Division of Human Nutrition, Stellenbosch University, Tygerberg, W Cape. BScDiet
Demetre Labadarios
Division of Human Nutrition, Stellenbosch University, Tygerberg, W Cape. MB ChB, PhD, FACN
How to Cite
Marais, M., Conradie, N., & Labadarios, D. (1). Small and micro enterprises – aspects of knowledge, attitudes and practices of managers’ and food handlers’ knowledge of food safety in the proximity of Tygerberg Academic Hospital, Western Cape. South African Journal of Clinical Nutrition, 20(2). Retrieved from http://sajcn.co.za/index.php/SAJCN/article/view/177
Issue
Vol 20 No 2 (2007)
Section
Original Research
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