Towards a risk ranking for improved management of discharges of fats, oils, and greases (FOG) from food outlets
The understanding of fats, oils, and greases (FOG) pathways in commercial kitchens is relatively poor. In this contribution, we extend our understanding of how FOG is perceived and managed by those working within food service establishments (FSEs). A questionnaire (n = 107) exposes awareness of and...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2023-03-01
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| Serija: | H2Open Journal |
| Teme: | |
| Online dostop: | http://h2oj.iwaponline.com/content/6/1/29 |
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