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Food safety

SB Sarah Bel
SA Sofie Van den Abeele
TL Thérésa Lebacq
CO Cloë Ost
LB Loes Brocatus
CS Charlotte Stiévenart
ET Eveline Teppers
JT Jean Tafforeau
KC Koenraad Cuypers
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The knowledge, attitude and behaviour of the population on food safety and hygiene (e.g. taking into account food expiration dates, safe food handling practices, etc.) were collected at the household level. The face-to-face questions (CAPI) regarding food safety had to be answered by the member of the household of the participant who is usually involved in the preparation of meals.

Copyright and License information: Bel et al. ©2016
Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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