title: [Food hygiene training of members of corporate public catering committees].
abstract: A food hygiene training course was offered to 25 members of the public catering committees of seven corporate restaurants. In order to evaluate the effectiveness of the course and identify critical topics, participants were asked to complete a questionnaire before and after completing the training course. Results are presented in this article and underscore the importance of training members of public catering committees in addition to food handlers.
authors.affiliation: Istituto di Igiene - Università Cattolica del Sacro Cuore, Roma. gianluigi.quaranta@rm.unicatt.it
authors.forename: Gianluigi
authors.initials: G
authors.lastname: Quaranta
authors.forename: Patrizia
authors.initials: P
authors.lastname: Laurenti
authors.forename: Antonio
authors.initials: A
authors.lastname: Gerardo Cairo
authors.forename: Gualtiero
authors.initials: G
authors.lastname: Ricciardi
mesh_terms: D003296:Cooking / Q000592:standards; D005511:Food Handling / Q000592:standards*; D005521:Food Service, Hospital; D005522:Food Services / Q000592:standards*; D006266:Health Education / Q000379:methods / Q000458:organization & administration*; D006293:Health Promotion; D006801:Humans; D006920:Hygiene / Q000193:education*; D007558:Italy; D011795:Surveys and Questionnaires; D000078329:Workforce