The Implementation of a HACCP System through u-HACCP Ⓡ Application and the Verification of Microbial Quality Improvement in a Small Size Restaurant

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP. The employee hygiene knowledge and practices showed a significant improvement (p

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