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Food Research International (Ottawa, Ont.)|April 6, 2020
Hygiene and humanization: Breaking the traditional view of food safetyRayane Stephanie Gomes de Freitas, Elke StedefeldtFood Research International (Ottawa, Ont.)|August 28, 2020
COVID-19 pandemic underlines the need to build resilience in commercial restaurants' food safetyRayane Stephanie Gomes de Freitas, Elke StedefeldtFood Research International (Ottawa, Ont.)|April 11, 2022
Why do kitchen workers not practice what they learn about food safety?Rayane Stephanie Gomes De Freitas, Elke StedefeldtFood Research International (Ottawa, Ont.)|February 6, 2019
Food safety knowledge as gateway to cognitive illusions of food handlers and the different degrees of risk perceptionRayane Stephanie Gomes de Freitas, Diogo Thimoteo da Cunha, Elke StedefeldtRisk Analysis : an Official Publication of the Society for Risk Analysis|February 5, 2020
Work Conditions, Social Incorporations, and Foodborne Diseases Risk: Reflections About the (Non)Compliance of Food Safety PracticesRayane Stephanie Gomes de Freitas, Diogo Thimoteo da Cunha, Elke StedefeldtFood Research International (Ottawa, Ont.)|November 21, 2023
Food handlers' lack of knowledge, and misunderstanding of safe food temperatures: An analysis using the theory of social representationsAline da Silva Cota, Rayane Stephanie Gomes de Freitas, Fernando Lefèvre, et al.Pageof 1