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  • Handwashing attitudes, intentions, behaviors and barriers in the restaurant environment

    Creator:
    Pragle, Aimee S.
    Abstract:
    The purpose of this study was to identify the knowledge, attitudes, practices and barriers related to handwashing in the restaurant environment. The study was designed with multidimensional study tools to include: a focus group conversation with questions to food workers to develop an initial understanding of knowledge, practice and attitudes...
    Resource Type:
    Masters Thesis
    Full Text:
    State University. Participants were randomly selected from two Oregon counties. A total of 18 food