Food Hygiene Practices in Food Restaurants
| dc.contributor.author | Shereen Adeb Hroub | |
| dc.contributor.author | Enas Zaher Hroub | |
| dc.contributor.author | Wesam Mahmoud Sammar | |
| dc.date.accessioned | 2024-09-03T12:46:05Z | |
| dc.date.available | 2024-09-03T12:46:05Z | |
| dc.date.issued | 2024-04-01 | |
| dc.description.abstract | Food safety is a system that encompasses the handling, preparation, and storage of food in ways that prevent the transmission of contaminants. This is achieved through a series of routine procedures aimed at averting health risks and to avoid food spoilage. Food spoilage can lead to food poisoning, which is a common condition resulting from the consumption of contaminated food. Shawarma (cooked meat) also called shawarma, shawerma, and Kebab is one of the common fast-food meals consumed by most people. However, this meal may cause a health risk to the consumer due to its potential to contain harmful microorganisms, this is often a result of inadequate cooking processes and general hygiene practices. | |
| dc.identifier.uri | https://dspace.alquds.edu/handle/20.500.12213/9398 | |
| dc.language.iso | en | |
| dc.publisher | Deanship of Research/ Al-Quds University | |
| dc.title | Food Hygiene Practices in Food Restaurants | |
| dc.type | Article |