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What is Articolo Gestione Vestiario about?

This review discusses barriers to reduce food contamination by food workers, emphasizing the importance of physical and chemical barriers in food service operations. It highlights various types of barriers, including building design, protective clothing, and utensils, as well as the need for proper hygiene practices to prevent the spread of pathogens. The article also addresses the role of airborne microorganisms and the effectiveness of sneeze guards in protecting food from contamination.

Author

Mauro Erz

Language

EN