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A review of food safety and food hygiene training studies in the commercial sector
Abstract
This review summarises the methods and results of studies conducted worldwide on the effectiveness of food safety and food hygiene training in the commercial sector of the food industry. In particular it focuses on those studies that have tried to evaluate the effectiveness of such training. Forty-six studies of food hygiene training are included which used some outcome measure to assess the effectiveness of training. The short-term nature and variety of measures used limited the majority of studies. The need for the development of evaluation criteria of effectiveness of food hygiene training is discussed.
... The Centers for Disease Control and Prevention (CDC) project that food handlers may be to be blamed for up to 20% illnesses associated with food risk [14]. According to Egan et al. [15], it appears that improper handling of food is the fundamental reason for almost 97% of all food related diseases that are spread through catering services which is a typical department in the hotel. The use of dangerous components, inadequate cooking or rewarming of food, contamination between raw and cooked meals, wrong temperature, storage, and cooling of foods are unsanitary practices that lead to food borne microbial illnesses [15,16]. ...
... According to Egan et al. [15], it appears that improper handling of food is the fundamental reason for almost 97% of all food related diseases that are spread through catering services which is a typical department in the hotel. The use of dangerous components, inadequate cooking or rewarming of food, contamination between raw and cooked meals, wrong temperature, storage, and cooling of foods are unsanitary practices that lead to food borne microbial illnesses [15,16]. These aforementioned elements are typically linked to a lack of practice and understanding [16]. ...
The increasing rate of diseases associated to food has called for serious attention. This assertion forms the basis for undertaken this study that hinged on ensuring food safety and hygienic practices in medium size hotels in Ondo State, Nigeria. The study State was divided into three clusters and two hotels were randomly selected in each of the cluster. A field observation was undertaken to assess the level of compliance with standard guidelines on hygiene and safety measures, examining the equipment used in food preparations and safety measures. The food handlers in the selected hotels were randomly selected while visitors were purposively selected based on their willingness to participate in the study. A well-designed questionnaire was utilized to gather information from both tourists and food handlers. Microbial laboratory analysis was carried out on the collected food samples. The perceptions of the customers on the cleanliness and hygiene 2 examined using a set of ten indicators revealed that customers had positive and good perception of the hotels' environment (weighted mean =4.51 to 4.92). The results revealed that on the average the food handlers observed most of the itemized practices (weighted mean= 3.28 to 4.0). The viable count (TVC)/ Total viable bacteria count (cfu/g) ranged between (4-1)×10 3 cfu/g. Though, the selected hotels adhered to food safety and hygiene practices, there is need to maintain and sustain this high level of performance by the relevant stakeholders.
... The Centers for Disease Control and Prevention (CDC) project that food handlers may be to be blamed for up to 20% illnesses associated with food risk [14]. According to Egan et al. [15], it appears that improper handling of food is the fundamental reason for almost 97% of all food related diseases that are spread through catering services which is a typical department in the hotel. The use of dangerous components, inadequate cooking or rewarming of food, contamination between raw and cooked meals, wrong temperature, storage, and cooling of foods are unsanitary practices that lead to food borne microbial illnesses [15,16]. ...
... According to Egan et al. [15], it appears that improper handling of food is the fundamental reason for almost 97% of all food related diseases that are spread through catering services which is a typical department in the hotel. The use of dangerous components, inadequate cooking or rewarming of food, contamination between raw and cooked meals, wrong temperature, storage, and cooling of foods are unsanitary practices that lead to food borne microbial illnesses [15,16]. These aforementioned elements are typically linked to a lack of practice and understanding [16]. ...
The increasing rate of diseases associated to food has called for serious attention. This assertion forms the basis for undertaken this study that hinged on ensuring food safety and hygienic practices in medium size hotels in Ondo State, Nigeria. The study State was divided into three clusters and two hotels were randomly selected in each of the cluster. A field observation was undertaken to assess the level of compliance with standard guidelines on hygiene and safety measures, examining the equipment used in food preparations and safety measures. The food handlers in the selected hotels were randomly selected while visitors were purposively selected based on their willingness to participate in the study. A well-designed questionnaire was utilized to gather information from both tourists and food handlers. Microbial laboratory analysis was carried out on the collected food samples. The perceptions of the customers on the cleanliness and hygiene examined using a set of ten indicators revealed that customers had positive and good perception of the hotels’ environment (weighted mean =4.51 to 4.92). The results revealed that on the average the food handlers observed most of the itemized practices (weighted mean= 3.28 to 4.0). The viable count (TVC)/ Total viable bacteria count (cfu/g) ranged between (4-1)×103cfu/g. Though, the selected hotels adhered to food safety and hygiene practices, there is need to maintain and sustain this high level of performance by the relevant stakeholders.
... A importância do treinamento é ressaltada em todos os guias de orientação e nas normas legais que tratam da higiene e da inocuidade dos alimentos e, de fato, existem registros de que o treinamento melhora o conhecimento, as práticas autodeclaradas e a atitude (Soares et al., 2012;Soon et al., 2012). Assume-se, tacitamente, que as informações adquiridas em um treinamento serão assimiladas e convertidas em comportamento, no entanto, não é o que mostra a literatura (Egan et al., 2007;Ansari-Lari et al., 2010;Kassa et al., 2010;Soares et al., 2012), o que ajuda a explicar a associação entre a ocorrência de surtos alimentares com falhas nas práticas higiênico-sanitárias (Todd et al., 2010;Angelo et al., 2017). ...
... Exemplos de estudos de segurança dos alimentos que usaram as ciências comportamentais e sociais • Hinsz et al. (2007) usaram a TCP juntamente com o modelo de intenção comportamental de Triandis para desenvolver um framework integrado, para entender o papel dos hábitos de trabalho na motivação nas práticas de segurança dos alimentos. • Há muitos treinamentos na área de segurança dos alimentos que se apoiam fortemente em fornecimento de informação (Egan et al., 2007), por isso utilizam o modelo KAP (Conhecimentos, Atitudes e Práticas) e não consideram os demais constructos psicossociais e organizacionais, que podem influenciar na adesão às práticas higiênico-sanitárias. • Clayton e Griffith (2008) ção com o recall de alimentos). O objetivo foi identificar os principais determinantes subjacentes da intenção comportamental e da proteção do consumidor após um recall. ...
Modernization of sanitary inspection in swine slaughterhouses
Brazilians: Risk-based inspection
... A importância do treinamento é ressaltada em todos os guias de orientação e nas normas legais que tratam da higiene e da inocuidade dos alimentos e, de fato, existem registros de que o treinamento melhora o conhecimento, as práticas autodeclaradas e a atitude (Soares et al., 2012;Soon et al., 2012). Assume-se, tacitamente, que as informações adquiridas em um treinamento serão assimiladas e convertidas em comportamento, no entanto, não é o que mostra a literatura (Egan et al., 2007;Ansari-Lari et al., 2010;Kassa et al., 2010;Soares et al., 2012), o que ajuda a explicar a associação entre a ocorrência de surtos alimentares com falhas nas práticas higiênico-sanitárias (Todd et al., 2010;Angelo et al., 2017). ...
... Exemplos de estudos de segurança dos alimentos que usaram as ciências comportamentais e sociais • Hinsz et al. (2007) usaram a TCP juntamente com o modelo de intenção comportamental de Triandis para desenvolver um framework integrado, para entender o papel dos hábitos de trabalho na motivação nas práticas de segurança dos alimentos. • Há muitos treinamentos na área de segurança dos alimentos que se apoiam fortemente em fornecimento de informação (Egan et al., 2007), por isso utilizam o modelo KAP (Conhecimentos, Atitudes e Práticas) e não consideram os demais constructos psicossociais e organizacionais, que podem influenciar na adesão às práticas higiênico-sanitárias. • Clayton e Griffith (2008) ção com o recall de alimentos). O objetivo foi identificar os principais determinantes subjacentes da intenção comportamental e da proteção do consumidor após um recall. ...
... Training has been frequently reported as the main recommendation to improve hygiene practices to prevent foodborne diseases (Egan et al., 2007;Malavi, Abong, & Muzhingi, 2021;McFarland, Sielaff, Rasco, & Smith, 2019;Murphy, DiPietro, Kock, & Lee, 2011;Yu, Neal, Dawson, & Madera, 2018;Griffith & Redmond, 2014). However, most traditional food safety trainings do not guarantee lasting changes in behaviour and better performance of safe practices (Da Cunha, Stedefeldt, & De Rosso, 2014a;Ehiri, Morris, & McEwen, 1997;Reynolds & Dolasinski, 2019;Young, Greig, Wilhelm, & Waddell, 2019). ...
... We recommend the development of a method based on a theory of behaviour change (e.g., health belief model, the theory of reasoned action, the theory of planned behaviour, or social cognitive theory), which tends to have a better effect in changing behaviour outcomes (Young et al., 2020). Therefore, we suggest methods other than traditional explanations to maximise the results of this roadmap, by reinforcing innovative ideas (Reynolds & Dolasinski, 2019), considering minimising theoretical concepts (Medeiros et al., 2011;Soares, García-Díez, Esteves, Oliveira, & Saraiva, 2013), working in an environment compatible with the recommendations (Da Cunha et al., 2013;Stedefeldt et al., 2015), with practical demonstrations (Insfran-Rivarola et al., 2020) involving all the managers (Egan et al., 2007;Ko & Kang, 2019;Nieto-Montenegro et al., 2008;Seaman & Eves, 2006), providing motivation Yu et al., 2019) and evaluating the impact of the proposed educational actions (Garayoa et al., 2011;Soares, Almeida, Cerqueira, Carvalho, & Nunes, 2012;Zanin et al., 2017). ...
Food safety (FS) culture has been recognised as a phenomenon that can shape food safety behaviour. Specific educational actions can improve food safety behaviour. This study aimed to build a roadmap to guide the development of educational actions based on the assessment of the prevailing FS-culture. The study was conducted in an institutional food service in the Brazilian air force. A previously-developed mixed-methods and data triangulation approach was used to assess the FS-culture based on eight elements (leadership, communication, knowledge, commitment, risk perception, work pressure and normative beliefs, work environment, and management systems, styles, and process). The roadmap was designed based on a combination of the FS-culture element score (1-reactive, 2-active, and 3-proactive) and priority levels (highest, moderate, lowest, and no priority) of proposed topics to be included in educational actions. Such topics were based on specific literature about food safety culture and the behaviour of food handlers. The FS-culture diagnosis in the air force food service demonstrated an “active to proactive” FS-culture; the element “work pressure and normative beliefs” showed the highest score (3 – proactive), whereas “risk perception” and “management systems, styles, and process” indicated the lowest scores (1-2 – reactive to active). Based on the weaknesses and strengths in the prevailing FS-culture, the roadmap revealed that the topics showing the lowest scores, “risk perception” and “management systems, styles, and process,” had the highest priority to be included in the educational actions. The designed roadmap may support food services in making decisions about food safety education towards a proactive FS-culture.
... A disinfection step may also be needed for some vending machines. According to Egan et al. (2007), 97% of all foodborne outbreaks were caused by food mishandling by the operators. Hunter (1992) claimed that the high number of total viable counts (TVC) and coliforms in drinks from vending machines was caused by insufficient cleaning. ...
The food robotics revolution is driving a shift in the vending machine sector from conventional pre-packaged sales to on-site food manufacture. As these machines develop into small-scale food processing points, it is critical to guarantee food safety. The implementation of automated Clean-in-Place (CIP) techniques, in addition to manual cleaning, is modelled after food production practices, where hygiene is maintained without direct human intervention. These days, running these modern, multifunctional vending machines requires giving the highest priority to food safety and putting rigorous control measures in practice.
This case study aimed to implement a CIP procedure in a vending machine and assess microbial contamination. Water, blender, and smoothies were microbiologically analyzed to evaluate the microbial safety of ingredients, equipment, and the final product.
Microbiological analysis showed that none of the samples was contaminated with three major pathogens: Listeria monocytogenes , Salmonella spp., and Escherichia coli . This study showed the importance of the Clean-in-Place (CIP) process in automated vending machines.
... Food safety has a significant impact on public health. The increasing trend of world population has resulted in an increased demand for food, making the food industry more prone to adulteration occurrence and these all make food safety surveillance a major issue in the food industry [1,2]. Food adulteration is defined as extracting valuable substances from natural food, the substitution of natural food components with cheaper alternatives, or adding low-quality or prohibited substances to the food, typically for economic benefits [3]. ...
... Food hygiene refers to practices and conditions that individuals prepare and protect themselves and others from foodborne illnesses caused by microbial contamination to secure their health, lives, and well-being 64 -67 . The concept of food hygiene is close to food safety, and challenging to separate them apart that food hygiene is part and the primary determinant of food safety 65,68,69 . Even though the concept of food safety has been found in several studies, food hygiene is still relatively limited and tends to be considered part of food safety 68 -70 . ...
This research examined the impact of the food hygiene perception of street food customers on their purchase intentions and its mechanism driven by their trust and perceived risk under the influence of the COVID-19 pandemic. Cross-sectional data collected from 571 street food customers in Bangkok were computed using partial least squares structural equation modeling (PLS-SEM). The results revealed a significant positive and direct influence of perceived food hygiene on customer purchase intentions (β=0.211; p<0.001). It also drove customer trust (β=0.726; p<0.001) and reduced perceived risk (β=-0.215; p<0.001). Customer trust was found to have a positive impact on purchase intentions (β=0.366; p<0.001), while perceived risk was negatively associated with purchase intentions (β=-0.264; p<0.001). In addition, the results confirmed a negative impact of customer trust on perceived risk (β=-0.371; p<0.001). Therefore, Sobel’s test results demonstrated partial positive moderations of customer trust (t= 8.211; p<0.001) and perceived risk (t= 4.066; p<0.001) between perceived food hygiene and purchase intentions. Finally, perceived was also found to partially and positively mediate between customer trust and purchase intentions (t= 5.289; p<0.001). This study provided novel and additional knowledge and evidence in the literature. It can also be applied as a guideline for street food operators and relevant governmental agents to raise the standard of street food sustainably under the influence of the COVID-19 pandemic.
... In Europe, about 44% of foodborne illnesses were reported due to improper heating, reheating, undercooking, cooling, cross-contamination, unclean processing, poor hygiene, and improper use and management of leftovers accounted for 14% of foodborne diseases (5). In most cases, despite food handlers attending the food safety training programs, the conventional method of training was only able to improve knowledge but was not successful in achieving behavioral results among street vendors (6)(7)(8)(9). Reviews and meta-analyses indicated the need for the usage of motivational theories in food safety training programs (10,11). ...
... FBD is a serious health concern in India. The economic burden caused in India accounts for US$15 billion in Mishandling of food is one of the major factors borne illness associated with catering outlets (3) . Food contamination can occur during preparation, processing proper food handling practices and good personal hygiene and can minimize the transfer of (5) . ...
... Consumption pattern is essential to understand the specific expectations of producer, processor, retailer and thoughts of consumers for meat consumption. Training given in sanitation and hygiene should be able to change personnel behavior and attitude as well as impart knowledge (Egan et al., 2007). However, training alone is not sufficient for long-lasting improvement in personnel hygiene. ...
Nepalese Journal of Agricultural Sciences (NepJAS) is a scientific journal with original research articles. It is an international journal and consists of articles from Russia, Nigeria, and Nepal in this volume.
... La formación de los manipuladores de alimentos se considera una de las estrategias más eficaces para mejorar las actitudes y comportamientos de los empleados en relación con las prácticas de seguridad alimentaria [26], a pesar de que la formación en higiene está muy extendida en la industria alimentaria, no siempre se ofrece de forma eficaz [27]. ...
RESUMEN El riesgo sanitario en el matadero corresponde a las probabilidades que tiene la carne de contaminarse biológica, química o físicamente con agentes perjudiciales presentes en el ambiente, materiales, equipos, por una incorrecta higiene e inadecuada manipulación de operarios intencional o no intencional y otros factores, que podrían poner en peligro la salud o la vida humana como resultado a una exposición, siendo necesario identificar para los respectivos correctivos. El objetivo de la investigación fue evaluar los riesgos sanitarios del centro de faenamiento en la ciudad de Portoviejo-Manabí, Ecuador. La investigación fue observacional, descriptiva y cuali-cuantitativa. La población estuvo conformada por los elementos que integran el establecimiento, la muestra la integró la línea de procesamiento de ganado bovino. Se utilizó la observación y el método lógico deductivo, los instrumentos usados fueron las guías de encuestas y guía de cumplimiento de buenas prácticas respaldadas por expertos. Para el procesamiento de las encuestas se utilizó el software Tableau Desktop versión 2023.1. En el procesamiento estadístico se manejó el software RapidMiner Studio versión 9.9, se usó el algoritmo de Random Forests para obtener el peso de cada pregunta y visualizar el árbol de decisión, para ellos se entrenó el modelo con el 30 % de los datos; éste se aplicó para las encuestas de operarios y veterinarios. El trabajo de investigación contó con la autorización CBI-UTM-INT-23-03-01_MHDD del Comité de Bioética Institucional de la Universidad Técnica de Manabí. Los riesgos de que la carne se contamine están relacionados con la infraestructura antigua del matadero, falta de gestión de residuos e insuficiente capacitación de operarios que concuerdan con el nivel de cumplimiento de Buenas Prácticas MEDIO; debe considerarse una alerta para la salud de la ciudadanía. Es necesario la implementación de programas de formación a operarios para concienciar sobre higiene y manipulación adecuada de la carne y estrategias sostenibles de gestión de residuos. ABSTRACT The sanitary risk in the slaughterhouse corresponds to the probabilities that the meat is biological, chemical or physically contaminated by hazard agents in the environment, materials, equipment, due to incorrect hygiene and mishandling due to intentional or unintentional operators and other factors that could be dangerous human health or life as a result of exposure, and that it is necessary to identify for the respective corrective measures. The objective of the research was to evaluate the sanitary risks of the slaughtering center in the City of Portoviejo-Manabí, Ecuador. The research was observational, descriptive and qualitative-quantitative. The population consisted of the elements that conform the establishment, and the sample consisted of the cattle processing line. Using observation and the logical-deductive method, and instruments like the survey guides and the good practice compliance guide backed by experts. For the process the surveys was used Tableau Desktop software version 2023.1. For statistical processing was used RapidMiner Studio software version 9.9, the Random Forests algorithm was used to obtain the weight of each question and to visualize the decision tree, for which the model was trained with 30% of the data; this was applied to the operator and veterinarian surveys. The research work had the authorization CBI-UTM-INT-23-03-01_MHDD from the Institutional Bioethics Committee of the Technical University of Manabí. The risks of meat contamination are related to the old infrastructure of the slaughterhouse, lack of waste management and insufficient training of operators, which are consistent with the MEDIUM level of compliance with Good Practices; this should be considered as a warning for public health. The implementation of training programmes for operators to raise awareness on hygiene and proper meat handling and sustainable waste management strategies is necessary requirement.
... In Europe, about 44% of foodborne illnesses were reported due to improper heating, reheating, undercooking, cooling, cross-contamination, unclean processing, poor hygiene, and improper use and management of leftovers accounted for 14% of foodborne diseases (5). In most cases, despite food handlers attending the food safety training programs, the conventional method of training was only able to improve knowledge but was not successful in achieving behavioral results among street vendors (6)(7)(8)(9). Reviews and meta-analyses indicated the need for the usage of motivational theories in food safety training programs (10,11). ...
A targeted food safety training program for street food handlers is very essential to provide safe food for consumers. An in-depth assessment of knowledge and specific food safety practices of vendors is a prerequisite for incorporating a novel approach in training programs. The present study is a cross-sectional study conducted on 400 street food vendors (Panipuri-150, Bhelpuri-150, Fruit juice vendors-50, Chinese fast food-50) in south Indian city-Hyderabad, by stratified random sampling technique from 5 zones. A validated pre-tested questionnaire was administered by interview mode, and practices were recorded through the observational checklist. Scores have been allotted for a knowledge-based questionnaire with 18 items of which 5 are exclusive on knowledge and 13 questions on knowledge and subsequent practices recorded via observation checklist with different weights. Among all the street vendors, panipuri vendors (20.5±1.94) secured high scores and bhelpuri vendors (14.04±1.20) secured the least scores for knowledge whereas practice scores were relatively the same for all types of vendors. The average percentage for knowledge (17.40±3.56) scores was 68.1% and for practices (8.28±2.54) 38% for all the vendors. Very few vendors know the importance of practices like separating raw from cooked foods (22%), cooking food thoroughly (21.7%), and safe storage of cooked food (8.5%). Only about 13.7% of vendors thought that it is important to use soap for washing hands and only 4 % of the vendors practiced. The present study helps in identifying knowledge and knowledge-practice gaps in street food vendors for developing targeted food safety training programs.
... According to the European Union's one health report, summary report, and Food Safety Authority, catering and food service establishments were responsible for 48.7% of foodborne infections in 2010 alone, highlighting the significance of following basic food safety procedures in these settings [7][8][9]. Although foods from questionable sources, inadequate cooking, and poor personal hygiene are just a few of the potential causes of foodborne illnesses in foodservice settings [10]. Up to 2 million fatalities are attributed to food-borne diseases each year in impoverished nations, compared to up to 30% of the population in wealthy nations [11]. ...
Food safety is crucial to avoid foodborne illness and improve human wellbeing. Millions of people get sick, and many of them pass away due to eating unhealthy food. Foodborne diseases are still a public health problem in developing countries like Ethiopia. The objective of this study was to assess food handlers' practices and associated factors in public food establishments in Gondar, Northwest Ethiopia. Across-sectional study was conducted among 417 food handlers in food and drink service establishments. The data were collected using a structured interview-administered questionnaire and an observational checklist. Multivariable logistic regression was used to identify predictors. The prevalence of food safety practice among food handlers was 37.6%, with a 95% CI of (32.9, 42.7). More than half of the study participants had good knowledge and attitude. Sex (female) [AOR = 0.40, 95%CI: (0.23, 0.92)], educational status (diploma and above) [AOR = 1.50, 95%CI: (1.21, 3.10)], and good attitude [AOR = 0.25 95%CI: (0.12, 0.89)] were predictors of food safety practices. The prevalence of food safety practices among food handlers in Gondar food establishments was low. The provision of education and on-the-job training on food safety and personal hygiene is advised to enhance good food handling practices.
... 16 However, there is insufficient evidence on the direct effectiveness of training as a means of improving food handling practices. 17 Therefore, many researchers have addressed the limitations of this theory, 18,19 given that not all knowledge translates into appropriate practices because of various cognitive and organizational factors. 19 New strategies for food safety management have been developed because other variables are known to play a role, 18 including food safety culture, 20 motivation and job satisfaction, 21 leadership, 22 organizational climate, 21 and working conditions in terms of demands and resources. ...
Objective:
The objective of this scoping review is to explore and map the scientific evidence on organizational factors related to safe food handling by food service workers to prevent foodborne disease.
Introduction:
According to the World Health Organization, more than 600 million people become ill each year due to foodborne diseases. Improper food handling is one of the main causes of such diseases. Despite the growing literature on safe food handling, many studies focus on assessing and discussing cognitive variables, such as food safety knowledge. This indicates a need to study this topic from a new perspective, for example, through its organizational factors.
Inclusion criteria:
The review will include quantitative and qualitative studies on food handlers working in food services. Food handlers involved in industrial processing, planting, harvesting, and working on the street (street food) or in the home will be excluded.
Methods:
This review will use the JBI methodology for scoping reviews to identify published and unpublished studies in all languages, with no time limit. The following databases will be searched: Scopus, CINAHL, Embase, Web of Science, MEDLINE, PsycINFO, and Food Science and Technology Abstracts. A structured search for gray literature will also be conducted. Titles, abstracts, and full texts of articles will be screened by 2 reviewers for inclusion, with discrepancies resolved by a third reviewer. Data will be extracted using a standardized form. The results will be summarized in tabular or graphical format, accompanied by a narrative summary.
Key details of this review project are available in open science framework:
https://osf.io/hxfe4.
... Recently, it transpires that the hospitality market shows mixed responses and factors, such as region and sector, which exercise a crucial influence in determining the trends in hotel performance and profit [54]. The profitability in certain regions and sectors may be reflecting the implications of certain temporary events such as the Olympics and the consequent surge in tourist flow rather than a sustainable change in market structure [55]. Nevertheless, the successful implementation of KM aids in making a strategic customer decision-making process by ensuring that the right people get the customer knowledge at the right time [56]. ...
... Perceived benefits included protecting the business from otherwise unforeseen problems and providing evidence of due diligence. Egan et al., [7], reviewed studies conducted worldwide on the effectiveness of food safety and food hygiene training in the commercial sector of the food industry, with focus on those studies that have tried to evaluate the effectiveness of such training. Forty-six studies of food hygiene training were included which used some outcome measure to assess the effectiveness of training. ...
Food safety legislation prescribes the mandatory establishment of a self-control system based on HACCP principles for all food business operators. The aim of this paper is to analyze the application of the HACCP system in hotel facilities in the area of Split-Dalmatia County. Cross-sectional study was conducted in five hotels on the Makarska Riviera. The survey conducted data on employees' attitudes about the implementation of the HACCP system, and a retrospective analysis compiled data on compliance of food safety management system with HACCP principles and legal regulations. Statistical methods for data analysis (mean arithmetical value, Spearman's correlation coefficient) were carried out using the Excel. The results of the research showed that 81% of respondents were satisfied with the implementation of the HACCP plan, while 18% of respondents felt that the condition was acceptable and only 1% of respondents were not satisfied with the implementation of HACCP. The HACCP system auditing in the hotels examined established the conformity of the HACCP study with the prescribed criteria and it was established that it is based on seven principles of the HACCP system. Examined hotels averaged 97.6% of the requirements according to HACCP requirements. Food hygiene and mi-crobiological purity analysis in hotel facilities showed that 3.3% of samples deviated from the regulations in force. Employees' satisfaction and the commitment of the HACCP team to improve and develop the systems in the surveyed hotels is at a high level. According to the specifics of Croatian gastronomy, which has made this country recognizable in the tourist market, the importance of the HACCP system was recognized in hotel facilities, where the gastronomic offer is one of the foundations of the tourist offer. The application of the HACCP system and the provision of safe food greatly contributes to the quality of the hotel business and to the satisfaction of the service users.
... This result is consistent with the various previous studies (Khanal and Poudel, 2017;Paudel et al., 2013). Training given in sanitation and hygiene should be able to change personnel behavior and attitude as well as impart knowledge (Egan et al., 2007). However, training alone is not sufficient for long-lasting improvement in personnel hygiene. ...
The study was conducted to assess the status of sanitation and hygienic practices among retail meat shops in Dharan Sub metropolitan city. A total of 117 retail meat shops were randomly selected and interviewed by using a self-prepared semi-structured questionnaire. 98.3% of respondents were unaware of Slaughterhouse and Meat Inspection Act, 52.1% of the butchers didn’t wear an apron, 76.1% of butchers did not have an evisceration facility, antemortem and post mortem practices were rarely practiced and more than 80% did not use detergent-water for cleaning function. On a 21-point rating score for good hygienic practices, 41.88% of meat shop fell into the poorer category getting less than 45% score showing significant association (p<0.05) with the type of meat, sex of the worker and training received. General hygiene practices in most of the meat shop of Dharan have not been observed satisfactory. Since poorer meat handling practices are directly related to poorer meat quality, this study recommends immediate and effective intervention to ensure the quality and safety in the meat market of Dharan.
... Incorrect habits responsible for microbial food borne illness reported [4] and typically involve cross contamination of raw and cooked foods, poor cooking and storage at unsuitable temperature. ...
Sixty random samples (15 of each) were collected from different
restaurants to evaluate their bacteriological quality.
The mean values of APC, Enterobacteriacae, coliform counts
(cfu/g) were 6.03×103
± 1.45×103
, 3.16×103
± 0.72×103
, 7.43×102
± 1.05×102 for meat, 8.58×103
± 1.65×103
, 6.53×103
± 1.24×103,
9.18×102
± 2.07×103
for chicken, 9.91×103
± 2.18×103
, 5.25×103
± 0.86×103
, 1.06×103
± 0.19×102 for beef kofta and 2.03×104
±
0.43×104
, 9.14×103
± 2.06×103
, 3.32×103
± 0.45×103 for chicken
kofta, respectively.
The results showed that 12 isolates of E.coli were identified from
examined ready to eat chicken and meat meals with different per-
centages (O26 : H11, O111 : H4
, O124, O78, O91 : H21, O121 : H7
, O127 :
H6
, O146 : H21) E.coli strains were serologically identified from such
examined meals, there are 6 isolates of Salmonella were identified
from examined samples. Also, there are 21 isolates of Staph aureus
were isolated from examined samples represented as 20% from
meat, 40% from beef kofta, 33.33% from chicken and 46.67% from
chicken kofta.
... Escherichia coli is an important organism involved in food-borne disease, it is considered as a good indicator of possible fecal contamination. Therefore, the present study was planned out for determination of APC, Enterobacteriacae & coliforms counts, isolation and identification of Escherichia coli, salmonella and staph aureus for ready to eat meat and chicken meals including meat, chicken, beef kofta and chicken kofta [5][6][7][8][9][10]. ...
Sixty random samples (15 of each) were collected from different restaurants to evaluate their
bacteriological quality The mean values of APC, Enterobacteriaceae, coliform counts(cfu/g) were
6.03×103
±1.45×103
, 3.16×103
±0.72×103
, 7.43×102
±1.05×102
for meat,8.58×103
±1.65×103
,6.53×103
±1.24×103
, 9.18×102
±2.07×103
for chicken, 9.91×103
±2.18×103
, 5.25×103
±0.86×103
,1.06×103
±0.19×
102 for beef kofta and 2.03×104
±0.43×104,9.14×103
±2.06×103
,3.32×103
±0.45×103
for chicken kofta,
respectively. The results showed that 12 isolates of Escherichia coli were identified from examined ready
to eat chicken and meat meals with different percentages(O26:H11, O111:H4
, O124, O78,O91:H21, O121:H7
, O127:H6,
O146:H21) Escherichia coli strains were serologically identified from such examined meals, there are 6
isolates of salmonella were identified from examined samples. Also, there are 21 isolates of staph aureus
were isolated from examined samples represented as 20% from meat,40% from beef kofta,33.33% from
chicken and 46.67% from chicken kofta [1-4].
... Escherichia coli is an important organism involved in food-borne disease, it is considered as a good indicator of possible fecal contamination. Therefore, the present study was planned out for determination of APC, Enterobacteriacae & coliforms counts, isolation and identification of Escherichia coli, salmonella and staph aureus for ready to eat meat and chicken meals including meat, chicken, beef kofta and chicken kofta [5][6][7][8][9][10]. ...
Sixty random samples (15 of each) were collected from different restaurants to evaluate their
bacteriological quality The mean values of APC, Enterobacteriaceae, coliform counts(cfu/g) were
6.03×103
±1.45×103
, 3.16×103
±0.72×103
, 7.43×102
±1.05×102
for meat,8.58×103
±1.65×103
,6.53×103
±1.24×103
, 9.18×102
±2.07×103
for chicken, 9.91×103
±2.18×103
, 5.25×103
±0.86×103
,1.06×103
±0.19×
102 for beef kofta and 2.03×104
±0.43×104,9.14×103
±2.06×103
,3.32×103
±0.45×103
for chicken kofta,
respectively. The results showed that 12 isolates of Escherichia coli were identified from examined ready
to eat chicken and meat meals with different percentages(O26:H11, O111:H4
, O124, O78,O91:H21, O121:H7
, O127:H6,
O146:H21) Escherichia coli strains were serologically identified from such examined meals, there are 6
isolates of salmonella were identified from examined samples. Also, there are 21 isolates of staph aureus
were isolated from examined samples represented as 20% from meat,40% from beef kofta,33.33% from
chicken and 46.67% from chicken kofta [1-4]
... Escherichia coli is an important organism involved in food-borne disease, it is considered as a good indicator of possible fecal contamination. Therefore, the present study was planned out for determination of APC, Enterobacteriacae & coliforms counts, isolation and identification of Escherichia coli, salmonella and staph aureus for ready to eat meat and chicken meals including meat, chicken, beef kofta and chicken kofta [5][6][7][8][9][10]. ...
Sixty random samples (15 of each) were collected from different restaurants to evaluate their
bacteriological quality The mean values of APC, Enterobacteriaceae, coliform counts(cfu/g) were
6.03×103
±1.45×103
, 3.16×103
±0.72×103
, 7.43×102
±1.05×102
for meat,8.58×103
±1.65×103
,6.53×103
±1.24×103
, 9.18×102
±2.07×103
for chicken, 9.91×103
±2.18×103
, 5.25×103
±0.86×103
,1.06×103
±0.19×
102 for beef kofta and 2.03×104
±0.43×104,9.14×103
±2.06×103
,3.32×103
±0.45×103
for chicken kofta,
respectively. The results showed that 12 isolates of Escherichia coli were identified from examined ready
to eat chicken and meat meals with different percentages(O26:H11, O111:H4
, O124, O78,O91:H21, O121:H7
, O127:H6,
O146:H21) Escherichia coli strains were serologically identified from such examined meals, there are 6
isolates of salmonella were identified from examined samples. Also, there are 21 isolates of staph aureus
were isolated from examined samples represented as 20% from meat,40% from beef kofta,33.33% from
chicken and 46.67% from chicken kofta [1-4].
... Escherichia coli is an important organism involved in food-borne disease, it is considered as a good indicator of possible fecal contamination. Therefore, the present study was planned out for determination of APC, Enterobacteriacae & coliforms counts, isolation and identification of Escherichia coli, salmonella and staph aureus for ready to eat meat and chicken meals including meat, chicken, beef kofta and chicken kofta [5][6][7][8][9][10]. ...
Sixty random samples (15 of each) were collected from different restaurants to evaluate their
bacteriological quality The mean values of APC, Enterobacteriaceae, coliform counts(cfu/g) were
6.03×103
±1.45×103
, 3.16×103
±0.72×103
, 7.43×102
±1.05×102
for meat,8.58×103
±1.65×103
,6.53×103
±1.24×103
, 9.18×102
±2.07×103
for chicken, 9.91×103
±2.18×103
, 5.25×103
±0.86×103
,1.06×103
±0.19×
102 for beef kofta and 2.03×104
±0.43×104,9.14×103
±2.06×103
,3.32×103
±0.45×103
for chicken kofta,
respectively. The results showed that 12 isolates of Escherichia coli were identified from examined ready
to eat chicken and meat meals with different percentages(O26:H11, O111:H4
, O124, O78,O91:H21, O121:H7
, O127:H6,
O146:H21) Escherichia coli strains were serologically identified from such examined meals, there are 6
isolates of salmonella were identified from examined samples. Also, there are 21 isolates of staph aureus
were isolated from examined samples represented as 20% from meat,40% from beef kofta,33.33% from
chicken and 46.67% from chicken kofta [1-4].
... This review study used past previews and systematic literature reviews (Thaivalappil et al., Social Interaction Fairhurst, 2009;Moon et al., 2017;Chen et al., 2020;Anankumar, 2016 Entertainment Aqeel et al., 2021a;Howard and Stobart, 2018;Amin et al., 2020, Moon et al., 2017Jeong et al., 2020 Atmosphere Peter andAnankumar, 2016;Kim, 2010;Amin et al., 2020 Design andDécor Zimmerman 2017;Anankumar, 2016 Location Peter andAnankumar, 2016;Kim, 2010;Accessibility Guttentag, 2010Zimmerman, 2017;Tian et al., 2021Diversity of Products Kempat et al., 2020Nopnukulvised et al., 2019Services Nopnukulvised et al., 2019Zimmerman 2017;Chen et al., 2020;Othman et al., 2016 Promotions andSales Aqeel et al., 2021b;Rasoolimanesh et al., 2016;Shen, 2016 Weather Conditions Introduced for the first time in this study Organism Joy and Arousal Peter and Anankumar 2016;Zimmerman 2017;Othman et al., 2016Pleasure Othman et al., 2016Choi et al.,;Amin et al., 2020Emotional Involvement Bigne et al., 2019Jeong et al., 2020;Chen et al., 2020;Prayag et al., 2017aSatisfaction Othman et al., 2016Zimmerman, 2017;Anankumar, 2016 Response Revisit Intentions Kim, 2010;Bigne et al., 2019;Jeong et al., 2020 TABLE 4 Most cited journals (Hospitality and Tourism). 2018; Campbell et al., 1998;Egan et al., 2007;Medeiros et al., 2011;Young et al., 2018;Kim et al., 2012;Viator et al., 2015). This review also utilized additional references for identifying more related studies. ...
Mega shopping malls technology-enabled services influence tourists shopping behavior as Jumbo malls offer a broader range of products and services with innovative features that impacts revisit intentions. This study’s novelty is the research on mega shopping malls as literature lacs it. Travel, leisure, and tourism sectors have gained balanced attention, and scholars have contributed with academic research perspectives. Mega malls in modern cities attract tourists that help foster economic development with revisit intentions. Technology-enabled products influence sustainable tourists’ experiences. Despite broad investigative studies on tourists’ experiences, literature shows little regarding tourists’ shopping experiences in mega shopping malls that lead to reviewing tourist destination choices. This narrative research explores how shopping malls attributes influence tourists’ behavioral intentions in mega malls’ shopping environments that satisfy them for revisiting intentions in the future. Doha city is an economic hub that plays a crucial role in the economic and social development of the region. The city lies on the sea and has many mega shopping malls that offer technology-enabled products and services to attract regional and global tourists. It boosts sustainable economic activities, climate change, and environmental protection concerns. The city of Doha oscillates widespread beaches, and its mega shopping malls are famous as tourist attractions for domestic, regional, and global travelers. As an independent and economically affluent country, it has its take on attracting tourists. The study aimed to examine the revisiting behavior of Doha tourists with destination revisit intentions. A pleasant shopping experience in sizeable technology-enabled shopping malls is critical for tourist satisfaction. The trust, perceived value, and environmental effects affect tourists’ revisit intentions. Other factors include high spirits, excitement, new tourist destinations, and visiting friends. External factors include a preference for natural and historical destinations, technology-enabled facilities, infrastructure, safety, affordability, comfort, budget range, and sociocultural factors. The study recommends future inquiries based on factors that empirically test mega malls’ technology-enabled product effects on tourists’ behaviors. The findings not only contribute to tourists’ experiences in mega shopping malls and revisit intention literature but also provide implications’ for officials and policymakers to articulate policies that promote tourists’ mega-mall shopping experiences and destinations.
... Foodborne diseases put a huge burden on the public healthcare system and significantly increase healthcare expenditures. If not controlled, they create significant gaps in the budgets of countries (Egan et al., 2007). Unsafe foods cost low-and middle-income countries US$ 110 billion each year in lost productivity and medical expenses (WHO, 2020). ...
This study aims to assess the food safety knowledge, attitudes, and practices of university students in Türkiye. A cross-sectional study was conducted with the participation of 630 university students from the departments of Gastronomy and Culinary Arts (GCA), Food Engineering (FE), Nursing (NUR), and Physical Therapy and Rehabilitation (PTR) in Bolu, Türkiye. The GCA students scored the highest (25.46 ±2.85) and the NUR students scored the lowest (21.81 ±3.27) on food safety knowledge. The GCA students scored the highest (51.42 ±5.58) and the NUR students scored the lowest (49.00 ±6.07) on food safety attitudes. The FE students scored the highest (10.12 ±1.69) and the NUR students scored the lowest (9.69 ±1.77) on food safety practices. The students who took a course on food safety had significantly higher scores on food safety knowledge, attitudes, and practices than those who did not. Although the students' food safety scores were above average, they had a lack of knowledge and concerns in many areas. It was emphasized the importance of food safety education to fill the knowledge gaps and thus to prevent foodborne illnesses.
... However, other studies have demonstrated that the HACCP-based food safety system is effective and can eliminate all foodborne illnesses in the food chain only if HACCP plans are properly established and understood (Demirbas et al., 2008;Wallace, 2014;Oyarzabal and Rowe, 2017;Dzwolak, 2019). Any company needs its own food safety scheme, with realistic and easy on-site checklists (De Sitter and van de Haar, 1998;Egan et al., 2007;Ropkins and Beck, 2000). ...
The key objective of this research review is to elucidate the mechanisms for applying a food safety scheme based on the Hazard Analysis and Critical Control Points (HACCP) system and to identify the difficulties and benefits of this technique (HACCP) in Algeria. Characterization of food processing companies around the capital of Algeria was carried out on the basis of questionnaires and direct interviews with the manager in charge of these companies. Forty-six agri-food firms working in the Algiers region and operating in the field for more than 15 years (80.5%) with Joint Stock company (JSC) status (23.9%), Limited Liability Company (LLC) (63%) and multinational companies (26.1%). The establishment of a transparent and effective framework for food safety controls will enable compliance with customer requirements, improved product quality and a stronger commitment to food safety managers. This is favorably correlated with the age as well as the level of education of the managers of the different surveyed companies. The survey conducted in the Algerian region showed that the key barriers to the introduction of the food safety management system (FSMS) in general are inadequate knowledge and competence of the HACCP and a long time to be developed FSMS, a lack of expertise and technical support and a lack of specialized expertise, intelligence and technological assistance to help the small and medium-sized enterprises (SME). The findings of the survey also revealed that the key reason for the introduction of the FSMS is to strengthen product protection, recognize the strengths and shortcomings of the business, enhance relationships with suppliers and enhance government and consumer confidence.
... They can also be vehicles that carry organisms associated with foodborne diseases (FBDs), such as enteropathogenic E. coli, Salmonella Typhimurium and Staphylococcus aureus [6]. Moreover, inappropriate food handling might have been involved in 97% of all FBDs cases associated with the food service sector [7]. ...
This study was conducted to assess food safety knowledge, attitudes and practices among restaurant food handlers in North Lebanon and to determine what impact the food safety intervention had on the performance of workers. A structured questionnaire of 35 questions has been used to collect information on socio-demographic characteristics, knowledge, attitudes and practices for 110 food handlers randomly working in 38 food service establishments via face-to-face questioning interviews during three months. The intervention was made to a subgroup of 13 participants followed by a reassessment. The average percentage scores of all food handlers for knowledge, attitudes, and practices were 63.78%, 83.63% and 81%, respectively. For the 13 participants who received the intervention, a significant improvement was observed in their performance after the training (p ˂ 0.001).
... The implication is that they do not wash their hands during and after handling meat. Yet according to several studies [15,23] washing and drying of hands reduces microbial contamination because during various activities at work, hands quickly become contaminated and that washing hands should be done after disposing garbage, with less vigilance after smoking, sneezing or coughing. But now with the COVID 19 pandemic high vigilance in washing hands is paramount all the time irrespective of sit uations and / or circumstances. ...
Poor meat hygiene practices are a major cause of food borne diseases which has led to morbidity and mortality globally. The World Health Organization estimates that over 600 million foodborne illnesses and 420 million deaths worldwide are due to poor hygiene practices in the meat sector, with the developing countries carrying the brunt of this load. The situation in Uganda is not much different from the global statistics and many studies have been undertaken especially in the capital city Kampala on butcher hygiene. What was still unknown is the situation in the many peri urban centers around the country which are having rising population and host many residences. This study was therefore carried out in Kasangati town council, Wakiso district, Uganda, to specifically establish the level of adherence to meat hygiene practices among butcher operators, identify the factors affecting adherence to meat hygiene practices and identify the relationship between these factors in this per-urban center in a developing country. Results of this study show that education level of butcher operators; availability of functional waste disposal tank in a butcher premises; availability and use of hand gloves were significantly associated with adherence to meat hygiene practices among the butcher operators. The study also found out that a large percentage (65.7%) of the butcher operators were not adhering to meat hygiene practices. This low adherence to the above factors which are significantly associated with meat hygiene practices inevitably contributes to contamination of meat and spread of meat borne diseases in this town. The paper concludes by recommending a more effective law enforcement and education and awareness by the public health authorities and making a practical monitoring and evaluation regime to reduce non adherence and increase adherence to meat hygiene practices.
... Therefore, providing food handlers with food hygiene training is crucial for enhancing practical skills and guaranteeing good food hygiene practices. Furthermore, food safety training is the most extensively utilized technique to improve good food hygiene practices [63][64][65]. Studies conducted in Bangladesh [66], Saudi Arabia [67], Korea [68], and Brazil [62] support that food handlers who had received training were more likely to follow good food hygiene practices. ...
Background
Food-borne diseases are a major public health concern worldwide, particularly in low and middle-income countries (LMICs), such as Ethiopia. Poor food hygiene practices primarily exacerbate food-borne illness transmission. Prior studies on the food hygiene practices among food handlers in Ethiopia were inconsistent. Therefore, this meta-analysis and systematic review aimed to estimate the pooled proportion of good food hygiene practices and identify the determinants in Ethiopia.
Methods
The preferred reporting items for systematic review and meta-analysis (PRISMA) instruments were used, and a systematic search was performed in the PubMed/MEDLINE, POPLINE, HINARI, Science Direct, Cochrane Library databases, and Google Scholar were systematically last searched on the 24th February 2022 for relevant articles. Only the observational studies that reported the proportion of good food hygiene practices and their associated factors among food handlers were included. The quality of the included studies was assessed by two independent authors. Articles with unclear methodologies and did not report the overall proportions of good food hygiene practice were excluded. The effect estimates for pooled proportion and pooled odds ratio (POR) along with a 95% confidence interval (CI) were determined conducting using DerSimonian–Laird's random effect model.
Results
Among 817 retrieved studies, 23 eligible articles with a total sample size of 7153 study participants were included in the meta-analysis. The pooled proportion of good food hygiene practices among food handlers was 50.5% [95% CI: (41.6, 59.4%]; I ² = 98.7%, p value = 0.001]. Food handlers with formal education (POR = 4.60, 95% CI: 3.05, 6.93), good knowledge (POR = 1.98, 95% CI: 1.26, 3.11), training (POR = 3.52, 95% CI: 2.35, 5.28), and a positive attitude (POR = 3.41, 95% CI: 2.52, 4.61) about food hygiene components, as well as regular medical checkups (POR = 6.75, 95% CI: 4.49) were significantly associated with good food hygiene practice.
Conclusions
Only half of Ethiopia's food handlers had good food hygiene practice.
Implication of the study
The key elements of effective food hygiene practice that will aid in the development of feasible interventions to increase food handler compliance with food hygiene components have been identified.
... The score of HACCP practices was only 0.79. Many researchers have concluded that training is important to improve standards of food hygiene, positively change the behavior of employees, and prevent foodborne diseases [17,33,34]. A combination of positive knowledge and attitude is necessary to improve food handling safety [35]. ...
In this materialistic era, a substantial number of people are likely to have their meals outside of their homes and largely depend on the restaurants’ made food due to the prolonged working hours and tremendous pressure in workplace. Consequently, consumers expose themselves to risk and become vulnerable to illness caused by food. Unsafe food preparation and handling by restaurants’ workers have made food safety concern for public health. The study was aimed to examine the relationships among food safety knowledge, attitude, and Hazard Analysis Critical Control Point (HACCP) practices in restaurant employees in Bangladesh. A total of 360 employees from 120 restaurants participated in a face-to-face interview through a structured questionnaire comprising four sections: demographic characteristics, food safety knowledge, attitudes and practices. The mean scores for each survey item were calculated and used in Structural Equation Modeling (SEM), designed to assess interrelationships among the three sections related to food safety. Participants obtained a correct average score of 53.32% in food safety knowledge, with the highest and lowest correct scores in Good Hygiene Practices (GHPs) and HACCP practices, respectively. The highest score in the attitude section belonged to “self-improvement”, followed by “food safety concern”. A negative correlation was observed between knowledge with practices, knowledge with attitudes, and a positive correlation was observed between practices with attitudes. A significant positive correlation was observed between HACCP practices with shelf improvement (r = 0.54, p < 0.05) and the knowledge toward food poisoning with GHP practices (r = 0.55, p < 0.05). Self-improvement and food safety concerns are negatively correlated with food poisoning, GHP, and HACCP practice. This study demonstrated that restaurant employees in Bangladesh often lack knowledge regarding food safety and HACCP. So, in order to improve knowledge and attitude on safe HACCP practice among the restaurants employees’, proper education and interactive training sessions can be conducted.
... Knowledge has been the major component of evaluating interventions, regardless of the theories, formats, or target population, researchers have used in their interventions [59,67]. Different types of interventions can be found in the literature: some have evaluated courses, workshops, and campaigns, among others [45,68,69]. ...
Low-income families are reported to have a limited knowledge of food safety and resources to follow food safety practices compared with the rest of the population. This paper evaluated a virtual food safety educational program targeting food handlers in low-income families. Trained native speakers of English and Spanish delivered course materials in both languages. A total of 60 individuals participated in the program, with 30 participants in each language group. Most were female, and most had fewer than three children. After the program, participants’ food safety knowledge and self-reported safe food practice behavior scores increased significantly from 5.32 to 7.43 (out of 8.00) and from 24.78 to 29.30 (out of 35.00), respectively. The theory of planned behavior (TPB) was used to understand individuals’ behavior change intention of food safety practices. All the TPB constructs’ scores, including attitudes toward the behavior, perceived behavioral control, subjective norms, and behavior change intentions, were improved significantly; however, only the subjective norms and perceived behavioral control were significantly correlated with the behavior change intentions. This virtual educational program improved low-income individuals’ food safety knowledge and changed their food safety attitudes and behaviors, giving a path to develop and evaluate more virtual food safety educational programs in the future.
... Training intervention for food handlers is necessary to increase their knowledge and awareness about food hygiene, change their food handling and preparation behaviours, and ultimately, decrease the incidence and burden of FBD arising from poorly handled food. Studies have shown that the training of food handlers has a significant impact on their knowledge and practice of food hygiene [13][14][15][16][17]. However, research in this area has been given low attention in developing countries, including Nigeria. ...
Introduction:
training intervention for food handlers is necessary to increase their knowledge and awareness about food hygiene. Research in this area has been given low attention in Nigeria, especially in the Northern part of the country. Therefore, we assessed the effect of food hygiene training on the knowledge of food hygiene among food handlers in Sokoto metropolis.
Methods:
we conducted a quasi-experimental study between January and July 2019. We used a multistage sampling technique to select 360 food handlers randomized into intervention and control groups. We conducted a training intervention after the baseline data collection. Post-intervention data collection was conducted six months after the intervention. We estimated the proportion of respondents with good knowledge at baseline and post-intervention. We assessed the difference in pre-and post-intervention proportions using McNemars Marginal Homogeneity test at 5% level of significance.
Results:
in the intervention and control groups, 19 (10.6%) and 18 (10.0%) had primary education respectively, p = 0.231. At baseline, 23 (12.8%) and 22 (12.2%) in intervention and control groups respectively had good knowledge, p= 0.515. At post-intervention, the proportion of those with good knowledge in the intervention group increased to 56.7%, p < 0.001; while in the control group, there was no significant difference in the proportion of those with good knowledge, p = 0.248.
Conclusion:
the training intervention has significantly improved the knowledge of the food handlers. We recommend that the National Food and Drug Agency, in collaboration with restaurant owners, ensure regular on-the-job training of food handlers.
... The tabulated consensuses are in agreement with the systematic approach of any training cycle, which basically aims to develop, deliver, and continuous improvement of a training program. It contains a systematic series of phases to help ensure that the food safety training on cruises is meeting and achieving the planned objectives and intended outcome (Egan et al., 2007). ...
Este trabalho caracterizou o comércio e a segurança do acarajé, uma das mais tradicionais preparações brasileiras. O estudo foi realizado entrevistando-se 30 vendedores e efetuando-se coleta de 30 amostras individuais de acarajé e seus complementos - vatapá, salada e camarão, que foram submetidas às seguintes análises: contagem de estafilococos coagulase positiva e de Bacillus cereus, pesquisa de Salmonella spp e clostrídios sulfito redutores e Número Mais Provável (NMP) de coliformes termotolerantes/identificação de Escherichia coli. Confirmou-se a tradição das mulheres (86,7%) no comércio de acarajé e a relevância econômica dessa atividade. Para maior parte dos entrevistados (60%), a participação em treinamentos decorreu da necessidade de obter novos conhecimentos e de aplicar melhores práticas de higiene, contudo, verificou-se descontinuidade nessa formação. Entre as amostras analisadas, a prevalência global de resultados não conformes com os padrões microbiológicos foi de 45,8%. Entre os vendedores, apenas um (3,3%) apresentou todas as amostras em conformidade. A qualidade microbiológica do acarajé e complementos revelou ser um problema de saúde pública, o que indica a necessidade de formação contínua desses manipuladores.
Com o objetivo de avaliar a adoção das boas práticas foi realizado um estudo transversal em nove Unidades de Alimentação e Nutrição (UAN), aplicando-se a lista de verificação proposta pela Resolução RDC 275/2002. Cinco blocos de perguntas foram utilizados para avaliação, no total de 157 itens referentes às ‘edificação e instalações’; ‘equipamentos, móveis e utensílios’; ‘manipuladores’; ‘produção e transporte dos alimentos’; e ‘documentação’. As UAN foram classificadas em grupos segundo os critérios estabelecidos no item D da RDC 275/2002 (Grupo 1: 76 a 100% de adequação; Grupo 2: 51 a 75%; Grupo 3: 0 a 50%). Avaliouse, ainda, a adequação de itens considerados imprescindíveis para a qualidade sanitária dos alimentos, tais como lavatórios exclusivos para higienização das mãos instalados na área de manipulação de alimentos e adoção de medidas para minimizar o risco de contaminação cruzada. Das UAN avaliadas, 88,9% (n = 8) foram classificadas no Grupo 1. Os blocos referentes a ‘manipuladores’ e ‘produção e transporte dos alimentos’ atingiram, respectivamente, 97,6% e 84,7% de adequação. A maioria dos itens imprescindíveis obteve adequação de 88,9 a 100%. Apesar da boa classificação geral das UAN, foram detectadas falhas nos itens relativos a ‘edificação e instalações’ e ‘equipamentos, móveis e utensílios’.
This study aimed to evaluate good manufacturing practices in food safety at ten different restaurants in the Al-Karkh area of Baghdad, Iraq. Forty samples were collected from knives, food cutting boards, tables, hands, and nails of workers in restaurants. In addition. 70 food handlers were selected. Through structured interviews, information on the checklist for good manufacturing practices in food safety, the food handlers' general checklist for good hygiene, and the personal hygiene checklist was collected. The overall viable bacterial count before good hygiene practices was significantly higher (P 0.05) than the total bacterial count after good hygiene practices. The highest viable bacterial counts before good hygiene practices were recorded by food cutting boards (4.030.20) log 10 cfu/cm2, while (3.900.23, 3.510.18, 3.000.18) log 10 cfu/cm2 from tables, hands, and nails of workers, and knives, respectively. Although the results showed a non-significant difference in the viable bacterial counts after good hygiene practices from 10 restaurants collected from the Al-Karkh area, The percentages were 100% after the training and lecture about good hygiene practices for all checklist points except special basins for washing hands (90%). However, the results of the General Information of Food Handlers Good Hygiene Checklist and Personal Hygiene Checklist showed that there were significant differences (P 0.05) between the self-reported attitudes of food handlers before the one-week training and after Good Hygiene Practices.
https://www.seruvenyayinevi.com/Webkontrol/uploads/Fck/saglikaralik2022.pdf
A grand total of 60 random samples of chicken and meat (30 of each) before and after cooking (n=15 of each) of both type was collected from a university student hostel, Egypt for microbiological examination. The average values of aerobic plate count and anaerobic count (cfu/g) were 5.4x10 4 ±7.9x10 3 and 2.6x10 4 ±4.4x10 3 for raw meat, 3.6x10 4 ±2.1x10 3 and 2.2x10 4 ±3.8x10 3 for raw chicken meat ,1.2x10 4 ±1.9x10 3 ,1.3x10 4 ± 4.9x10 3 for cooked meat and 1.9x10 4 ±2.2x10 3 & 1.3x10 4 ±4.9x10 3 cfu/g for cooked chicken meat, respectively. Moreover, the incidence of S. Typhimurium, Staph aureus and C. perfringens were 13.33%, 13.33% and 47.6%for raw chicken meat, 0.0, 13.33%, 26.66 % for cooked chicken meat. While, 6.67%, 20%, 20% for raw meat and 0.0,13.33%,13.33% for cooked meat examined samples, respectively for total examined samples. The public health importance of isolated microorganisms and recommended applications were discussed.
This study aimed to evaluate good manufacturing practices in food safety of ten different restaurants in the Al-Karkh area of Baghdad, Iraq. Forty samples collected from were collected from knives, food cutting boards, tables, hands and nails workers in restaurants. In addition. 70 food handlers were selected. Through structured interviews, information on the checklist for Good Manufacturing Practices in Food Safety, Food handlers’ general checklist for good hygiene, and Personal Hygiene Checklist were collected. The overall viable bacterial count before Good Hygiene Practices was significantly higher (P<0.05) than the total bacterial counts after Good Hygiene Practices. The highest viable bacterial counts before Good Hygiene Practices were recorded by food cutting boards (4.03±0.20) log10 cfu/cm2, while (3.90±0.23, 3.51±0.18, 3.00±0.18) log10 cfu/cm2 from tables, hands and nails of workers and knives respectively. Although the results showed a non-significant difference in the viable bacterial counts after Good Hygiene Practices from 10 restaurants collected from the AL-Karkh area. The percentages were (100%) after the training and lecture about Good Hygiene Practices to all checklist points except special basins for washing hands was (90%). However, the results of the General Information of food handlers of Good Hygiene checklist and Personal Hygiene Checklist showed that there were significant differences (P≤0.05) between the self-reported attitudes of food handlers before the one-week training and after Good Hygiene Practices.
Purpose
Food safety management systems (FSMSs) are implemented in food supply chains primarily to adhere to regulations as well as meet customer requirements. The literature contains examples of successful and failed implementation of FSMSs, including the influencing factors. This paper aims to explore the literature on the effectiveness factors of FSMSs to identify the literature findings, the emerging themes and suggestions for future research.
Design/methodology/approach
A systematic literature review (SLR) is used to synthesise research on the factors influencing the effectiveness of FSMSs. The methodology consists of formulating the research questions, identifying, selecting and evaluating relevant studies, analysing, synthesising and presenting findings.
Findings
The effectiveness factors of FSMSs identified from the literature are clustered into five categories, namely (1) FSMS culture; (2) FSMS inspection, verification and audit; (3) FSMS knowledge; (4) Legal regulations; and (5) Prerequisite programmes. Moreover, it was determined that the effectiveness factors featured in a variety of contexts.
Research limitations/implications
SLR is an objective, rigorous and reliable approach to exploring the effectiveness factors of FSMSs. However, the results are contingent on research studies selected for review, which depends on the research criteria used, available and accessible research studies and the criteria for inclusion and exclusion of studies. This dependency introduces bias, an intrinsic limitation of the SLR approach.
Originality/value
In this study, the effectiveness factors of FSMSs are identified utilising an SLR approach, integrating findings from previously reported research. The factors and resulting emerging themes identified in this study are beneficial, including in improving food safety management practices.
Sixty random samples (15 of each) were collected from different restaurants to
evaluate their bacteriological quality The mean values of APC, Enterobacteriaceae,
coliform counts(cfu/g) were 6.03×103 ± 1.45×103
, 3.16×103 ± 0.72×103
, 7.43×102 ±
1.05×102
for meat, 8.58×103 ± 1.65×103
,6.53×103 ± 1.24×103
, 9.18×102 ± 2.07×103
for
chicken, 9.91×103 ± 2.18×103
, 5.25×103 ± 0.86×103
, 1.06×103 ± 0.19×102
for beef kofta
and 2.03×104 ± 0.43×104
, 9.14×103 ± 2.06×103
, 3.32×103 ± 0.45×103 for chicken kofta,
respectively. The results showed that 12 isolates of E.coli were identified from examined
ready to eat chicken and meat meals with different percentages(O26 : H11, O111 : H4
, O124,
O78,O91 : H21, O121 : H7
, O127 : H6
, O146 : H21) E.coli strains were serologically identified from
such examined meals, there are 6 isolates of salmonella were identified from examined
samples. Also, there are 21 isolates of staph. aureus were isolated from examined
samples represented as 20% from meat,40% from beef kofta,33.33% from chicken and
46.67% from chicken kofta.
O presente trabalho se propôs a verificar a efetividade imediata da capacitação em Boas Práticas de Fabricação de manipuladores de alimentos de agroindústrias familiares com produção de origem animal do município de Santo Antônio da Patrulha – RS. A avaliação dos conhecimentos básicos sobre a segurança de alimentos e as diretrizes higiênico-sanitárias exigidas pela legislação vigente foi realizada a partir da aplicação de questionários prévios e posteriores a um treinamento de 7 h. A média de respostas corretas (n = 9) obtidas na avaliação diagnóstica e na avaliação final apresentou uma diferença estatisticamente significativa (p ≤ 0,05), 16,6±1,7 e 17,9±1,9 questões, respectivamente, verificando-se um aumento de 8% na média de acertos após ser ministrada a capacitação. A avaliação diagnóstica revelou que 78% dos manipuladores apresentavam um conhecimento adequado sobre os temas abordados enquanto que 22 % demonstraram um conhecimento regular, percentuais que se tornaram 89 e 11% após a capacitação. O número de respostas corretas após a capacitação apresentou um incremento entre 11 e 20% para 44,4% dos manipuladores e até 10% para o mesmo quantitativo. Os percentuais médios de acertos na avaliação diagnóstica e na final mantiveram-se estatisticamente iguais quando avaliados os resultados em termos dos seis temas abordados na capacitação e o eixo ambiental apresentou o menor percentual de respostas corretas antes e após o treinamento, 76,3 e 84,9%, respectivamente.
The development of COVID-19 into a global epidemic has made it necessary to regulate foodservice practices to minimize the risk of transmission. The main purpose of this study is to determine the effects of awareness, perception, and anxiety levels of kitchen staff on attitudes toward the implementation of new practices regarding novel COVID-19 regulations. Empirical data were collected from 721 kitchen staff working at certified food and beverage establishments, hotels, and restaurants in Turkey. The study results indicated a negative correlation between attitude toward application and anxiety and a positive correlation between awareness and attitude. Significant differences were also detected in the dimensions of awareness, perception, anxiety, and attitude regarding the demographic features of the participants. Kitchens are the nerve center of the foodservice industry. The study extends the value of the in-house (kitchen) responses to improve the food handling practices in commercial kitchens regarding the implementation of new COVID-19 regulations.
Back ground: Food borne disease outbreaks have resulted from unhygienic food handling and preparation practices within food establishments consequently have severe social and economic impacts on the human population. This study was aimed at exploring the prevalence of Shigella species and S. typhi carrier rate among food handlers at Gondar University student's cafeteria. Methods: A cross sectional survey was conducted among food handlers working at Gondar University students' cafeteria. A pre-tested structured questionnaire was used for collecting data. Stool samples were investigated for Shigella species out break and S. typhi as per the standard of laboratory methods. Result: Among 395 food handlers, females comprised 289 (73.2%). The majority 220 (55.7%) were young adults 18-28 years. Fifty three (13.4%) of the food handlers have active diarrhea during the study period. Stool cultures revealed the isolation of 10(2.5%) of Shigella species. No S. typhi was isolated. All shigella species were sensitive for ciprofloxacin and ceftriaxone. Thirty percent of the isolates were resistant for amoxicillin and tetracycline. Conclusion: Isolation of Shigella species from food handlers pose significant risk on the student's population being served in the cafeteria. Therefore, it is essential for University of Gondar to implement food handlers training on food safety, conduct periodic medical checkup and continuous monitoring of personal hygiene.
Foodborne diseases continue to be a global health issue often transmitted within the foodservice settings due to inappropriate food handling. The Arab countries have witnessed in the last decades a drastic change in their lifestyles and eating habits. With continuous growth in the foodservice industry, eating out and relying on food delivery has become a trend. To ensure serving consumers safe food, food handlers’ knowledge of food safety and intentions to comply with the regulatory requirements are essential key factors that improve food safety practices. This chapter will present the current findings on food handlers’ food safety knowledge, attitudes, and practices in the foodservice establishments in the Arab countries. It will also draw an overview of the prevalent shortfalls and common trends to identify research needs and suggest the way forward.
Managers or owners from 219 randomly selected food markets in Oregon were surveyed concerning their attitudes and practices on sanitation and safe food handling. Completed questionnaires were received from 49.8% of those surveyed. Inquiries were made relative to sanitation procedures used, knowledge of sanitation principles, and food protection and safety. Most indicated a concern for sanitation and felt that the employed procedures were effective. The survey indicated a lack of specific knowledge on basic principles of sanitation and food safety. Few respondents understood elementary principles of food contamination, temperature controls, personal hygiene and food protection. Most responses indicated a need for a training program in sanitation and safe food handling procedures for food retail employees at all levels.
The Minnesota Quality Assurance Program for the Prevention of Foodborne Illness is a voluntarily attended, statewide education program to train foodservice owners. operators and managers in the methods of foodborne illness prevention. The education is conducted in 1-day seminars by trained sanitarians and foodservice personnel. It prepares the student to write a Quality Assurance (QA) program for his/her establishment to assure that there is no possibility of a foodborne disease outbreak. Certification is based on the approval of the Quality Assurance program. An evaluation after 9 months of operation indicates that most instructors performed adequately. Course content, including microbiological training, was well received. The QA written program requirement was supported by both instructors and students. Students strongly supported a recommendation that the QA document he mandatory for all foodservices and used as the basis for regulatory inspections.
This report summarizes an earlier short-term evaluation of a fast food restaurant manager training program and presents result from a re-evaluation approximately 1 year later. Thirty-one establishments in a single corporation were evaluated using criteria from the USPHS Food Service Sanitation Manual. Only 12 of the 31 original managers were still with the corporation 18 months after the start of the project. Those managers who participated in the training program tended to maintain or increase the sanitary quality in their establishments when compared with the short-term effects of training. The sanitary quality of the establishments with new managers that had joined the corporation after the training sessions were completed usually reverted to a quality similar to that before the start of the project which was generally unsatisfactory.
The global importance of food safety is not fully appreciated by many public health authorities despite a constant increase in the prevalence of foodborne illness. Numerous devastating outbreaks of salmonellosis, cholera, enterohaemorrhagic Escherichia coli infections, hepatitis A and other diseases have occurred in both industrialized and developing countries. In addition, many of the re-emerging or newly recognized pathogens are foodborne or have the potential of being transmitted by food and/or drinking water. More foodborne pathogens can be expected because of changing production methods, processes, practices and habits. During the early 21st century, foodborne diseases can be expected to increase, especially in developing countries, in part because of environmental and demographic changes. These vary from climatic changes, changes in microbial and other ecological systems, to decreasing freshwater supplies. However, an even greater challenge to food safety will come from changes resulting directly in degradation of sanitation and the immediate human environment. These include the increased age of human populations, unplanned urbanization and migration and mass production of food due to population growth and changed food habits. Mass tourism and the huge international trade in food and feed is causing food and feedborne pathogens to spread transnationally. As new toxic agents are identified and new toxic effects recognized, the health and trade consequences of toxic chemicals in food will also have global implications. Meeting the huge challenge of food safety in the 21st century will require the application of new methods to identify, monitor and assess foodborne hazards. Both traditional and new technologies for assuring food safety should be improved and fully exploited. This needs to be done through legislative measures where suitable, but with much greater reliance on voluntary compliance and educational of consumers and professional food handlers. This will be an important task for the primary health care system aiming at 'health for all'.
Abstract Objective: To establish the incidence and aetiology of infectious intestinal disease in the community and presenting to general practitioners. Comparison with incidence and aetiology of cases reaching national laboratory based surveillance.
Design: Population based community cohort incidence study, general practice based incidence studies, and case linkage to national laboratory surveillance.
Setting: 70 general practices throughout England.
Participants: 459 975 patients served by the practices. Community surveillance of 9776 randomly selected patients.
Main outcome measures: Incidence of infectious intestinal disease in community and reported to general practice.
Results: 781 cases were identified in the community cohort, giving an incidence of 19.4/100 person years (95% confidence interval 18.1 to 20.8). 8770 cases presented to general practice (3.3/100 person years (2.94 to 3.75)). One case was reported to national surveillance for every 1.4 laboratory identifications, 6.2 stools sent for laboratory investigation, 23 cases presenting to general practice, and 136 community cases. The ratio of cases in the community to cases reaching national surveillance was lower for bacterial pathogens (salmonella 3.2:1, campylobacter 7.6:1) than for viruses (rotavirus 35:1, small round structured viruses 1562:1). There were many cases for which no organism was identified.
Conclusions: Infectious intestinal disease occurs in
1 in 5 people each year, of whom 1 in 6 presents to a general practitioner. The proportion of cases not recorded by national laboratory surveillance is large and varies widely by microorganism.Ways of supplementing the national laboratory surveillance system for infectious intestinal diseases should be considered.
This paper reports on a project to evaluate the effectiveness of a manager training program on sanitation practices and conditions for 31 restaurants owned by a corporation whose major business is a 'takeout' service. An initial food establishment survey was completed in each establishment to document existing sanitation conditions and practices before a manager training program was implemented. A final survey was completed 6 to 8 months later after conducting manager training sessions, and the results were then compared to the data from the initial survey. The changes observed were influenced by, if not the direct result of, the manager training program.
This study determined the extent to which a course in foodservice sanitation using NIFI (National Institute for the Foodservice Industry) materials affected the post-course sanitation inspection scores in selected establishments. Both experimental and control establishments had significantly higher inspection scores after the course than they had prior to the course. However, the major research hypothesis that the post-instruction scores of the NIFI group would be significantly higher at .05 than those of the control group could not be sustained with research designs using three statistical techniques. Other data analyses determined establishment variables which were significant predictors of exam scores, and the predictability of inspection scores from exam grades. A determination of significant differences in the perceptions of managers for control and experimental groups also was made.
Despite the apparent benefits of training, many lodging companies do not offer planned, quality training programs and spend far less than non-hospitality businesses on employee-training activities. The authors compare the perceptions of corporateand propertylevel lodging personnel on the value of training with training's actual industry-wide implementation, including the percentage of their payrolls that lodging companies devote to training. The authors believe that not including training as a line-item expense is one reason training is not consistently implemented, and suggest that companies establish a clear cost-benefit link between training expenses and outcomes, reward individuals responsible for undertaking training responsibilities, and make quality training materials and programs available at the property level.
A two and a half day training course in foodborne disease control and sanitation for managers of food service establishments was developed as a part of the food safety program in Bahrain. Results of pre-test and post-test scores indicated a statistically significant increase in the managers' knowledge of the subject at the completion of the course. Based on topics emphasized in the course (e.g. time-temperature control), eight objective measurements were made in establishments from which managers were trained and from an equal number of matched control establishments from which persons were not trained. These were evaluated before the training and approximately one month later. Evidence of change in practice was demonstrated for four of these items in establishments where managers were trained. Results support activities that call for the development of manager training and suggest that training of managers can be effective in improving food safety within the establishments that they perform supervision.
Certification in food service sanitation is mandatory in Illinois and requires 15 contact hours of classroom training and the passing of a state examination. The effectiveness of certification has not been measured, however. In this study, food service facilities meeting certain criteria were selected in McLean County, Ill. A date when certified personnel first entered these facilities was identified, and inspections three years prior to and after this date were reviewed to determine if certification resulted in improved sanitation. The study found statistically significant improvements in total inspection scores. Certification also reduced the number of violations of critical, procedural or procedural/structural nature, but had no significant effect on those of a structural nature.
In the late 1970's, the Oakland County Health Division assessed its food service program and concluded improvements were needed in the operational aspects of the establishments. Voluntary manager training, even with encouragement, had failed to produce desired results. Therefore, mandatory training was proposed, but county legislators wanted proof of its effectiveness. As a result, a study was conducted with restaurants randomly selected for experimental and control groups. Inspections of both groups, prior to training the experimental group of managers, determined initial sanitary conditions. The initial inspection results indicated the training made significant improvements in the sanitation status in two major areas; however, the changes were not in the anticipated areas of improvement. During the 2nd- and 3rd-post inspections, the earlier improvements were not reflected in the comparison of experimental and control groups. In addition to inspection results, two surveys were administered and indicated positive attitudinal changes.
Managers (n = 13) and employees (n = 27) of 13 convenience stores (c-stores) in the Greater Lansing area of Michigan were surveyed to estimate their actual knowledge of foodservice sanitation. Information on actual knowledge level of c-store personnel was correlated to sanitary condition of the food preparation area in c-stores as recorded by the researcher during in-store observations. Managers and employees rated only 62% and 61% respectively on the eight question foodservice sanitation quiz; managers overestimated their knowledge of sanitation more often than did employees. Of all factors observed in the present study, managers' knowledge of sanitation correlated most highly with sanitary condition of the c-store (r = 0.6540; P = 0.001). The results of this survey suggest that mandatory certification in foodservice sanitation should be recommended for managers of c-stores and that a certified manager should be on duty during all open hours of c-stores with foodservice type operations.
In 1995, the National Advisory Committee on Microbiological Criteria for Foods (Committee) was asked to investigate and characterize the association between cases for foodborne illness and fresh produce. The Committee was asked to provide recommendations that could be employed to reduce the risk of foodborne outbreaks associated with these commodities. In furtherance of this assignment, the Committee reviewed current epidemiologic data, the microbial ecology of the outbreak-associated organisms, and considered the current industry practices used for growing, harvesting, packing and distribution. An evaluation of these data provided a basis for hazard identification and the development of related control measures.
To assess food safety knowledge, attitudes and practices of workers in temporary public eating places, a questionnaire and observation checklist were developed and tested with 64 workers in 11 temporary establishments during three days at the Delaware State Fair. The assessment focused on four frequently contributing factors to outbreaks of foodborne illness. Data collected were analyzed using descriptive statistics. The questionnaire was an easy method of assessing food safety knowledge and attitudes, while the checklist was more difficult to administer and provided a limited determination of food handling practices. Some practices appeared to support identified knowledge and attitudes related to temperature control and cross contamination, but other knowledge and attitudes about personal hygiene and cross contamination were not revealed in practices. Foodservice experience included seven years at the fair and 10 years outside the fair, most frequently at fraternal/service clubs, churches and restaurants. Safe food handling training was most frequently on-the-job by co-worker or supervisor. This study describes for the first time workers in temporary public eating places and documents their food safety knowledge, attitudes and practices.
An article in the March/April 1987 issue of the Journal of Environmental Health highlighted the results of a telephone survey concerning opinions of selected sanitarians and food safety program managers about the hazard analysis critical control point (HACCP) approach. The summary was enlightening, and it was encouraging to see that the concept is being used in some health jurisdictions and being considered for use in others. As one of the respondents stated, 'We have come a long way since 1946'. On the other hand, it was shocking to see that there is considerable misunderstanding of the HACCP concept. Apparently, we still have a long way to go. It is timely, therefore, to review what the concept really is and what it is not.
The purpose was to compare the typical lecture method of teaching food safety principles to a computer-assisted interactive method. Food safety knowledge and computer anxiety and liking were assessed before, immediately after, and one week after the intervention with quick service restaurant employees. Food safety knowledge increased 29% for individuals that received the lecture and 20% for individuals that participated in the interactive computer training. Individuals who had the computer training, retained all their knowledge learned one week later. There were no differences in computer liking among the groups with all individuals indicating a high degree of liking for computer usage. Both methods were successful to teach food safety principles but in terms of practical application, the use of the computer training was a much easier method to implement.
In this program, critical analysis of a simulated situation and subsequent problem solving were used to encourage critical thinking.5,7,13,14 The food safety education program presented involved the analysis of scenarios, role playing, and socratic questioning. Previous studies have found that identification with a particular role was the critical factor responsible for attitudinal changes in simulations.10 Socratic questions require the learner to retrieve stored information and use it in the current framework.
The leaders involved with the lesson prepared according to the critical theory had animated discussions concerning the scenarios, particularly when the scenario they chose dealt with a problem the participants had recently encountered in their community. The role playing experience evolved into enthusiastic questioning of alternative actions to take and the knowledge needed to make the best decision.
The case presentation method was effective because it engaged the learner, provided opportunities for reflective thinking and practice, and personalized the information so that it was relevant to the leader's life situation. In addition, it was demonstrated that food safety subject matter can be successfully adapted to a critical thinking instructional format.
Despite the apparent benefits of training, many lodging companies do not offer planned, quality training programs and spend far less than non-hospitality businesses on employee-training activities. The authors compare the perceptions of corporateand propertylevel lodging personnel on the value of training with training's actual industry-wide implementation, including the percentage of their payrolls that lodging companies devote to training. The authors believe that not including training as a line-item expense is one reason training is not consistently implemented, and suggest that companies establish a clear cost-benefit link between training expenses and outcomes, reward individuals responsible for undertaking training responsibilities, and make quality training materials and programs available at the property level.
In spite of improving knowledge and understanding of epidemiology of food‐borne diseases and illnesses, efforts to reduce their impact on health and the economy have proved inadequate, and their incidence continues to rise. Because most outbreaks result from faulty food handling practices, it is generally believed that hygiene training of food handlers could contribute significantly to prevention and control, but there is uncertainty about the effectiveness of such training in reducing the incidence of food‐borne diseases, and a need to reappraise current practice. This paper presents a critical review of the effectiveness of hygiene training for food handlers at all levels of the food chain in both developed and developing countries; examines methodological problems in evaluation; and suggests ways to assure the practical utility of such training for food handling personnel.
The type of hygiene training received, if any, and knowledge about food‐hygiene principles and practice were compared in 75 food businesses. A significant link was established between the training of individuals and their knowledge assessed by answers to 20 multi‐choice questions. Staff in eight premises received no training at all, and in 15 premises only informal training was available. Management attitude towards training was an important determinant in the overall standard of training. Inspection of cleaning and cleanliness, personal hygiene standards, risk of contamination, and temperature control methods in a further 135 premises showed that assessment in these areas was closely associated with the overall level of training. The study highlighted the potential benefits from training and underlined the important role played by managerial staff.
The effectiveness of Food Hygiene training for food handlers was examined in a project carried out in the West Midlands during 1991-93. The study, which was part of an MSc dissertation for the University of Birmingham, assessed the effectiveness of Health Education in changing food handler behaviour. A sample of 20 food premises were assessed before and after staff had completed the Institution of Environmental Health Officers (now the Chartered Institute of Environmental Health) Basic Certificate in Food Hygiene. A control group whose staff had received no food hygiene training were assessed concurrently. The assessment procedure used an audit proforma designed to identify changes in behaviour as a result of the improvement in knowledge gained from the IEHO Basic Food Hygiene Course. The procedure resulted in a numerical score which related to the hygiene of the premises. This was used comparatively to determine any changes in standard within the study or between the study group and the control group. The results show no significant difference in the scores of the study group between the first visit (pre-training) and the second visit (post-training) (p > 0.05). There was a significant difference between the scores of the study group (first visit) and those of the control group, suggesting a strong volunteer effect (p < 0.01, Mann-Whitney unpaired test). The conclusion based on the data is that premises whose staff are formally trained in food hygiene tend to be more hygienic than those whose staff are not trained. However, this difference may be due to several factors apart from the training.
The hazard analysis critical control point (HACCP) system is a food safety control strategy which could contribute greatly to the prevention and control of food-borne diseases if widely accepted and correctly implemented. This paper reports the findings of a survey which assessed food business operators' knowledge of, attitudes to, and opinions about, the HACCP strategy introduced into food legislation in the UK through the Food Safety (General food hygiene) regulations of 1995. The study was conducted, using the structured interview method. Seventy food business operators in Glasgow were interviewed by means of a questionnaire. Fifty-nine per cent of the food business operators have not heard about HACCP; only 27% claimed to have received literature on the strategy, while 67% indicated that they would need assistance in identifying hazards, critical control points (CCPs), and monitoring procedures in their processes. The findings of the study suggest that the presence of a legal control in the statute book is on its own, insufficient to secure significant change, and highlight the need for greater emphasis on the educational, rather than the traditional enforcement approach.
The influence of factors beyond the immediate training context only recently has been considered in research on training effectiveness. The purpose of this study was to examine the impact of the work environment on pretraining motivation, and the subsequent impact of pretraining motivation on two training effectiveness criteria: knowledge acquisition and training reactions. Using data collected from two foodservice safety training programs, the results from correlation and regression analyses showed that trainee perceptions about managerial support for training, as well as perceptions about the availability of equipment necessary to utilize training, had a direct influence on pretraining motivation. The results also showed that pretraining motivation was directly related to knowledge acquisition and positive reactions to training.
The UK Committee on the Microbiological Safety of Foods (1991) recommended that managers and supervisors of food businesses should be trained in food hygiene. Legislative changes in the UK now require proprietors of food businesses to be instructed, supervised and/or trained in food hygiene ton appropriate level. Twelve food premises were used in the study. All staff ( n = 50) were surveyed to establish the level of food hygiene knowledge and the food premises were inspected to establish general food hygiene standards. Results showed that there was no relationship between the level of knowledge of the staff and hygiene standard of the premises. This study established the feasibility of gathering data appropriate to establish such indicators of the influence of training and makes recommendations for further research.
This paper acknowledges the importance of small companies across the food chain and identifies the slow uptake of HACCP in these companies as an area of concern for the production of safe food. This sets the scene for an analysis of the barriers to HACCP implementation which include availability of appropriate training in HACCP methodology, access to technical expertise and the general resource problems of time and money. The burden that this places on the small business, particularly in terms of documentation, validation and verification, are then discussed. The paper concludes with a summary of the burdens and benefits that this sector faces as it moves towards compliance with food safety legislation.
Reviews the continued rise and cost implications of food-borne
disease. Discusses strategies for containing and reducing the problem.
To date, in spite of considerable effort and attention, the legislative
approach does not appear to be affecting the reported incidence of food
poisoning. Hygiene education, especially of the consumer, has received
far less attention. Advocates the use of hygiene education is based on
health education theory.
Education of food industry personnel in hygiene matters has been
recommended as a means of improving food handling practices and thus the
safety of food. Provision has been made within the Food Safety Act 1990
for the making of regulations to specify the nature and extent of such
training. There is, however, a lack of documentary evidence of
improvements in food hygiene standards which can be directly related to
education or training. Evaluations of formal food hygiene education
courses have identified increased knowledge levels of course
participants, and improvements in the relationship between food industry
and enforcement personnel by the development of common understanding.
Reported evaluations of food hygiene training programmes indicate that
formal courses operated in settings divorced from the food handling
environment are limited in effectiveness. While course participants
have increased knowledge, evidence of consequential improved food
handling behaviour is not clearly demonstrated. Training programmes more
closely associated with the work site are potentially more effective
especially if supported by practical reinforcement of hygiene messages.
Describes a survey of food safety training for staff in the retail, care and catering industry. Training provisions were evaluated against the guidance in the relevant industry guides. Additional information was collected on the managers’ perceptions of and attitudes towards hygiene training. The extent and level of training of the retail butchers, who had to comply with the licensing regulations, was better than care homes and caterers of an equivalent size. Some of the care homes were not compliant with the training requirements of the Food Safety (General Food Hygiene) Regulations. There was a similar lack of hygiene management systems in most of the catering businesses in this study but senior staff were better trained and were able to provide in-house training to greater effect. All the businesses carried out on-the-job training, although in some this was restricted to induction training, the content of which was often ill defined. There was a lack of documented hygiene procedures, reinforcement strategies and very little refresher training activity. Many managers failed to provide feedback on performance, to test hygiene knowledge or praise good hygienic performance. Half of the managers were not trained to train, and often were untrained in elementary hygiene themselves. Some managers recognised that conditions in the workplace and time pressures could contribute to poor hygiene performances.
In September this year, the Government issued its draft Regulations on
Food Safety (General Food Hygiene) 1995, which acknowledges for the
first time the importance of a programme to make food handlers, their
supervisors and managers, properly aware of the importance of food
hygiene for the protection of the consumer and what they can do to
prepare food safely. However, the regulation is specific neither about
how training should best be implemented nor on the most important aspect
of the policy, its end result. The standards of food hygiene awareness
to be achieved through training have not been specified. The Department
of Health, and the Ministry of Agriculture, Fisheries and Food (MAFF)
cannot delegate their responsibility to protect the public health.
Therefore, levels of food hygiene awareness, regardless of industrial
sector, should be their prime concern. If the departments could set
their minimum required standard of food hygiene awareness, the national
framework of training which has evolved could naturally regulate the
quality of training itself.
The increasing incidence of food-borne diseases emphasises the importance of improving and maintaining a high standard of food safety in food service establishments. Currently, a proposal to develop an Australian national food hygiene standard based on the HACCP principles, is being discussed by major stakeholders with a view to improving the standard of food safety. This article reports on the diverse standards of hygiene found in a cross-section of food service establishments in south-east Queensland, Australia. Hygiene standards were found to be satisfactory in only ten of the 19 sites surveyed. It is important for the success of the national food safety strategy that any legal framework, codes of conduct and auditing of standards, complement the existing workplace practices and culture of food service establishments.
Discusses a study which sought to determine if food service management training and certification resulted in more sanitary operations. Findings from site inspections, pre/post tests, and attitude surveys indicated that the program did not produce statistically significant differences between control and study groups but that improvements in specific areas occurred. (ML)
Debate continues concerning the diagnosis of psychopathy, despite the publication of the DSM-IV. The DSM criteria for antisocial personality disorder are widely used, particularly in civil psychiatric settings and in research on substance use. However, interest in the Psychopathy Checklist is burgeoning, particularly among experimental psychopathologists and forensic clinicians.
The results of a small “hygiene management” survey of catering managers are described. The main difficulties managers encounter are poor building design and problems associated with staff training and competence. Monitoring and control methods focus on staff performance and objective monitoring of cleaning chemicals is rare. The overall conclusion is that qualitative and quantitative monitoring is needed to facilitate the service of clean, safe food.
The hazard analysis critical control point system (HACCP) has been evolving in the food industry since it was first deliberated by the First National Food Protection Conference. Small- and medium-sized enterprises (SMEs) are companies with fewer than 500 full-time employees. This article addresses the implementation of HACCP in SMEs, highlighting some of the problems. The problems can be arranged in four groups: insufficient technical resources, concentration of functions, time and financial power. It is the conclusion of this article however, that there are no barriers to the application of HACCP in all food production operations.
Escherichia coli O157:H7 (E. coli O157:H7) issues were one of the driving forces behind the desire of the American National CattleWomen, Inc. (ANCW) to educate their beef demonstrators about food safety issues and food safety behaviors. The National Restaurant Association's SERVSAFE® program was used to educate the beef demonstrators about food safety. The SERVSAFE® program was designed for use in commercial foodservice, and to our knowledge, has not been used with this type of audience. Ninety-three beef demonstrators and potential beef demonstrators took part in the SERVSAFE® training. Food safety knowledge, confidence levels and attitudes regarding beef demonstration ability, safe food handling and beef safety, and food safety behaviors, both home and demonstration, were assessed. This was accomplished using results of the SERVSAFE® certification exam, along with pretraining, posttraining and follow-up questionnaires. Significant improvements (p = 001) were seen in all areas.
To establish the microbiological quality of ready-to-eat stuffing from retail premises in the north-east of England. To establish threshold levels of bacteria in the product for acceptance as a ready-to-eat food. To determine the relationship between the microbiology of the product and production processes.
A microbiological study of ready-to-eat stuffing using validated methods was performed on 147 samples from 139 retail premises. The determinants investigated were as follows: aerobic colony count, Escherichia coli, Enterobacteriaceae, Staphylococcus aureus, Bacillus spp., Salmonella spp. and Campylobacter spp. Results indicate that using current guidelines 76.3% were satisfactory, 15.6% were acceptable and 8.2% were of unsatisfactory quality.
Unsatisfactory results were due to high aerobic colony counts, E. coli, Enterobacteriaceae and S. aureus. There were significant associations between bacteriological quality and temperature of storage, food hygiene training, product discard policy and confidence in management scores.
The microbiology of ready-to-eat stuffing suggests that this is a relatively safe product. It is suggested that the product be placed in food category 3 in the current guidelines for ready-to-eat foods.
This study determined the impact of culture and environment on knowledge and attitudes of hawkers towards food safety, foodborne illnesses and their prevention. One hundred hawkers in Kuala Lumpur (KL) were interviewed, using a structured interview schedule. Environment did not effect hawkers’ knowledge and attitudes. Education influenced knowledge and attitudes scores of the interviewees. Differences in knowledge of the ethnic groups were in cross-contamination, equipment, utensils and premises, personal hygiene, hazard analysis critical control point (HACCP) and food regulations and control. Malay and Indian hawkers had better educational background, hence better knowledge and attitude scores than Chinese. The findings highlight the importance of education to bridge cultural gaps in food safety knowledge and attitudes. A strong relationship exists between the knowledge and attitudes of hawkers.
In 1995, the National Advisory Committee on Microbiological Criteria for Foods (Committee) was asked to investigate and characterize the association between cases for foodborne illness and fresh produce. The Committee was asked to provide recommendations that could be employed to reduce the risk of foodborne outbreaks associated with these commodities. In furtherance of this assignment, the Committee reviewed current epidemiologic data, the microbial ecology of the outbreak-associated organisms, and considered the current industry practices used for growing, harvesting, packing and distribution. An evaluation of these data provided a basis for hazard identification and the development of related control measures.The Committee has developed seven specific recommendations: Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) should be developed that will provide guidance on those agricultural and processing steps that can reduce pathogen levels on fresh produce. While Hazard Analysis Critical Control Point Programs (HACCP) would be likely to provide the greatest assurance of the safety of these products, there are presently insufficient data upon which to develop such progams. Proactive and practical education programs are needed at all steps in the process, i.e., from the field to the consumer's plate. Additional data are needed to conduct effective risk assessments of the microbial hazards associated with fresh produce. Better product identification and tracing systems are needed for outbreak investigations. Research must be conducted to fill some of the current knowledge gaps in order that improved intervention strategies can be employed. Steps should be taken to ‘streamline’ approval processes for new technologies that will reduce/eliminate microbial hazards.