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With the advanced growth and use of technologies in the food industry, it is essential to create a competitive advantage in companies by improving the quality of products, so that this determines which ones will remain on the market. According to Slack et al. (2002), awareness that high-quality goods and services allow an organization to present a considerable competitive advantage is growing. Therefore, providing safe quality products and/or services is essential for the survival of organizations. Food handling must be managed and controlled. If this control is not carried out, contamination may occur, which affects food safety.
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Cunha et al. (2024) studied this question.
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