Education and Training to Prevent Problems in Food Protection: Experience in the Nation's Capital

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Abstract
Public health scientists are increasingly recognizing that the foundation of food sanitation practice in foodservice establishments is, to a large extent, based on the knowledge, attitude and behavior of the foodservice worker. Accordingly, regulatory agencies throughout the United States are renewing their interests in training and certification of foodservice workers. This article outlines the fundamental strategy of the education and training program in the nation's capital.

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