Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland

Background. Foodborne diseases remain a major public health problem globally, but the problem is severe in developing countries like Ethiopia. The objective of this study was to assess food safety practices and associated factors among food handlers of Fiche town. Methods. A cross-sectional study was conducted among 422 food handlers working in food and drink establishments. The data were collected using a structured questionnaire and observational checklist. Data were entered and coded into SPSS for analysis. Multivariable logistic regression was used to identify the predictor variables associated with the practice of food handlers ( p < 0.05 ). Result. 61.6% of food handlers knew the potential risk of contaminating food with dirty hands, and 70% washed hands with soap before working with food. 52.8% of food handlers covered the hair with restraints. 66.8% of food handlers used outer garments, and the majority of food handlers (71.1%) had a trimmed fingernail. Two hundred thirteen (50.5%) of food handlers had good food handling practices. Medical checkup (AOR = 3.16; 95% CI 1.89, 5.26), sanitary inspection (AOR = 1.76; 95% CI 1.16, 2.69), knowledge (AOR = 2.31; 95% CI 1.53, 3.48), service year (AOR = 3.11; 95% CI 1.53, 6.31), and educational status (AOR = 3.42, 95% CI 1.29, 9.04) were found to be significantly associated with food handling practices. Conclusion. The food handlers should take various training concerning food hygiene and safety to enhance their knowledge and practice. Regular sanitary inspection of food and drink establishments is recommended.

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A pilot study on assessing the sustainability of food safety and hygienic practices in street food handling system

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1381 ◽

2018 ◽

Author(s):

V. Krishnasree ◽

P. V. Nethra ◽

J. Dheeksha ◽

M.S. Madumitha ◽

R. Vidyaeswari ◽

...

Keyword(s):

Food Safety ◽

Microbial Contamination ◽

Food Handlers ◽

Food Handling ◽

Sustainable Food ◽

Street Food ◽

Handling System ◽

Handling Practices ◽

Safe Food ◽

Food Handling Practices

Street food vending units are on a rise in the country as they offer less expensive and a variety of delicacies to the consumer. It also supports the economy of the country as street foods are gathering a lot of attention through food tourism as well. On the other hand, a large number of population is thriving on it as a means of livelihood. However, the safety and hygienic practices followed in these food vending system requires large reforms. In this regard, the present study was undertaken to understand the awareness of street food handlers on food safety and to determine the microbial contamination of the street foods. The current investigation revealed that even though, majority of the food vendors were aware of the safe food handling practices, it was not followed appropriately during food preparation which resulted in higher levels of microbial contamination in their produce. The study also throws light on the methods that could achieve a sustainable food safety in the street food vending systems in the country.

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Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area, North Jakarta, Indonesia 2018

Italian Journal of Food Safety ◽

10.4081/ijfs.2021.9215 ◽

2021 ◽

Vol 10 (4) ◽

Author(s):

Muharnis Supriyani Putri ◽

Dewi Susanna

Keyword(s):

Food Safety ◽

Significant Relationship ◽

Food Contamination ◽

Food Handlers ◽

Food Handling ◽

Attitudes And Practices ◽

Handling Practices ◽

Safety Knowledge ◽

Food Handling Practices ◽

Knowledge Attitudes And Practices

Improper food handling can be a major cause of food contamination. To prevent food contamination, the food handler should have good knowledge, display a positive attitude, and practice proper food handling practices. This study aimed to evaluate the food safety and personal hygiene knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area in North Jakarta, Indonesia. This study uses a cross-sectional design. The research was conducted in April 2018 and May 2018. Data were collected from 72 food handlers from kitchens located in the Port ‘X’ area in North Jakarta. Data collection was performed through interviews and observations, using questionnaires and checklists as research instruments. The results show a significant correlation between the level of knowledge about food safety and the attitude of food handlers (p=0.01), and attitude scores were significantly higher among food handlers who reported attending a previous food safety training course (p=0.002) with (r=0.302) it means a weak uphill (positive) linear relationship attitude scores and training that food handlers attended. This study found a significant relationship between the knowledge and attitude of food handlers, but there was no significant relationship between knowledge or attitude and food handling practices. Thus, it is recommended that training activities for food handlers be held regularly, as the food safety knowledge obtained from training or courses can translate into the improvement of attitudes and food handling practices.

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Evaluation of basic knowledge on food safety and food handling practices amongst migrant food handlers in Peninsular Malaysia

Food Control ◽

10.1016/j.foodcont.2016.05.033 ◽

2016 ◽

Vol 70 ◽

pp. 64-73 ◽

Cited By ~ 37

Author(s):

Pei Yee Woh ◽

Kwai Lin Thong ◽

Jerzy Marian Behnke ◽

John Watkin Lewis ◽

Siti Nursheena Mohd Zain

Keyword(s):

Food Safety ◽

Peninsular Malaysia ◽

Basic Knowledge ◽

Food Handlers ◽

Food Handling ◽

Handling Practices ◽

Food Handling Practices

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Food handling practice and associated factors among food handlers working in food establishments in Woldia town, Northeast Ethiopia

10.21203/rs.2.16634/v2 ◽

2020 ◽

Author(s):

Melese Abate Reta ◽

Mekonnin Tesfa Lemma ◽

Ashete Adere Gemeda ◽

Getasew Assefa Lemlem

Keyword(s):

Food Safety ◽

Work Experience ◽

Safety Issue ◽

Married Couples ◽

Health Concern ◽

Food Handlers ◽

Contributing Factors ◽

Food Handling ◽

Handling Practices ◽

Food Handling Practices

Abstract Purpose: The food safety issue is a major public health concern. Inadequate food handler's knowledge and food safety practices are the utmost mentioned contributing factors for potential foodborne disease outbreaks. This study aimed to assess food handling practices and determinants among food handlers working in catering establishments in Woldia town.Design/methodology/approach: In total, 288 food handlers were recruited through a simple random selection method. A structured and interviewer-administered questionnaire was used as a data collection tool. Data were analyzed using frequencies and through applying bivariate and multivariate logistic regressions. P < 0.05 was considered statistically significance.Findings: Of total 288 participants, 91.7% were females, and 69.8% were literate. This study revealed that good food handling practice was 46.5% (95%CI:37.01-56.20). In the subgroup analysis, advanced age (adjusted odds ratio (aOR)=12.01; 95%CI:1.96-17.52), married couples (aOR=2.09; 95%CI:1.05-4.78), education (participants who attend grade 7-12 (aOR=2.33; 95%CI:1.14-4.79), and above secondary education (aOR=2.29; 95%CI:1.05-4.61)), monthly income (aOR=2.29; 95%CI:1.14-5.61), work experience above six years (aOR=2.43; 95%CI:2.08-3.17), received training (aOR=1.79; 95%CI:1.68-4.71), inspected by concerned authority (aOR=2.24; 95%CI:1.05-3.09) and knowledge (aOR=3.15; 95%CI:1.02-6.04) were factors associated with food handling practices.Originality/value: Comprehensive and continuous food handling and safety training to food handlers and/or food establishment owners, regular sanitary inspection visits of public food and drink services establishments by concerned authority is compulsory to ensure that all food handlers have the knowledge and the skill to provide safe food.

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Does the university curriculum impact the level of students' food safety knowledge?

British Food Journal ◽

10.1108/bfj-06-2020-0485 ◽

2020 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Nada Smigic ◽

Tijana Lazarov ◽

Ilija Djekic

Keyword(s):

Food Safety ◽

Undergraduate Students ◽

Food Handling ◽

Content Type ◽

Health Related ◽

Handling Practices ◽

The Republic ◽

The University ◽

Safety Knowledge ◽

Food Handling Practices

PurposeThe purpose of this study was to evaluate food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. It was also to determine whether the university curriculum influences the food safety outcome among participating students.Design/methodology/approachA structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. In total, 240 students were involved in this study. For each participating student, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among students of food/health related and non-food/health related faculties were identified.FindingsThe average FHPS for all students was 46%, while the average FSKS was 56%. Both FHPS and FSKS scores were significantly associated with the education, and students of food/health related faculties (Food Technology, Veterinary Medicine and Medicine) obtained better scores compared to students of non-food/health related faculties (Faculty of Agriculture, Economics and Faculty of Philology). Only 12.5% of all students and only 3.3% of non-food/health related students knew that food contaminated with food poisoning bacteria cannot be recognized by visual, olfactory or taste checks. The results indicated that 95% of students apply good practice of hand hygiene before preparing food, while only 52.5% of all students declared that they wash their hands for at least 20 s.Originality/valueThis is the first research aimed to investigate the food handling practices and food safety knowledge among undergraduate students in this part of Europe. Identifying knowledge gaps can help identifying at-risk populations and knowledge-based interventions. Also, novelty of this research was the connection between students' knowledge and curriculum of different food/health related faculties.

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Food Safety Training: A Study of Food Handlers Working in Hotels in the North of Jordan

European Scientific Journal ESJ ◽

10.19044/esj.2018.v14n26p127 ◽

2018 ◽

Vol 14 (26) ◽

pp. 127

Author(s):

Ma'moun A. Habiballah ◽

Firas J. Al-Shakhsheer ◽

Samer M. Al-Sabi ◽

Mousa A. Masadeh

Keyword(s):

Food Safety ◽

Safety Training ◽

Primary Data ◽

Food Handlers ◽

Food Handling ◽

The North ◽

Food Safety Training ◽

Handling Practices ◽

Food Handling Practices

In spite of decenniums of advancement, a numerous foodborne outbreaks continue to occur each year; these were mostly happening due to malpractices of employees working in foodservices. This study aims to investigate the role of food safety training in improving food handlers' practices through the application of Knowledge, Attitude and Practices (KAP) model. Primary data were collected using a self-completed questionnaires that were collected from 100 Food and Beverage (F&B) employees working in hotels at the north of Jordan. Findings confirmed the role of food safety training in increasing F&B employees’ knowledge which positively correlates with their food handling practices. Furthermore, this study explored work environment elements affecting the transformation of learned knowledge into proper food handling practices; these include management motivation, availability of necessary resources and facilities and reinforcement programs. The study contributed to knowledge by employing the aforementioned variables to produce an adapted version of the KAP model.

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Poultry: the most common food in outbreaks with known pathogens, United States, 1998–2012

Epidemiology and Infection ◽

10.1017/s0950268816002375 ◽

2016 ◽

Vol 145 (2) ◽

pp. 316-325 ◽

Cited By ~ 31

Author(s):

S. J. CHAI ◽

D. COLE ◽

A. NISLER ◽

B. E. MAHON

Keyword(s):

United States ◽

The United States ◽

Food Handlers ◽

Food Handling ◽

Food Category ◽

Foodborne Outbreaks ◽

Handling Practices ◽

Safe Food ◽

Private Homes ◽

Food Handling Practices

SUMMARYAs poultry consumption continues to increase worldwide, and as the United States accounts for about one-third of all poultry exports globally, understanding factors leading to poultry-associated foodborne outbreaks in the United States has important implications for food safety. We analysed outbreaks reported to the United States’ Foodborne Disease Outbreak Surveillance System from 1998 to 2012 in which the implicated food or ingredient could be assigned to one food category. Of 1114 outbreaks, poultry was associated with 279 (25%), accounting for the highest number of outbreaks, illnesses, and hospitalizations, and the second highest number of deaths. Of the 149 poultry-associated outbreaks caused by a confirmed pathogen, Salmonella enterica (43%) and Clostridium perfringens (26%) were the most common pathogens. Restaurants were the most commonly reported location of food preparation (37% of poultry-associated outbreaks), followed by private homes (25%), and catering facilities (13%). The most commonly reported factors contributing to poultry-associated outbreaks were food-handling errors (64%) and inadequate cooking (53%). Effective measures to reduce poultry contamination, promote safe food-handling practices, and ensure food handlers do not work while ill could reduce poultry-associated outbreaks and illnesses.

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An Investigation Into How Far Do Residents Adopt Measures to Reduce Microbial Hazards During Food Handling

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.5.1.02 ◽

2017 ◽

Vol 5 (1) ◽

pp. 06-14

Author(s):

Rajesh Jeewon ◽

Seerauj Nouvishika ◽

Dauharry Kumar ◽

Ahinsa Jheelan-Ramchandur

Keyword(s):

Food Safety ◽

Current Knowledge ◽

Critical Role ◽

Basic Knowledge ◽

Personal Hygiene ◽

Food Hygiene ◽

Food Handling ◽

Handling Practices ◽

Food Handling Practices ◽

The Impact

Foodborne diseases have always been linked to numerous food manufacturing elements and home practices of purchasers and the latter does play a critical role in disease prevention. Consumers have the ultimate responsibility for handling and storing food safely and take adequate safety precautions when preparing and consuming food at home to avoid health related problems associated with microbial hazards. The objectives of this survey were to evaluate current knowledge of consumers pertaining to food hygiene and food safety concepts as well as to assess food handling practices that residents adopt to reduce microbial hazards in the domestic environment. A sample of 300 Mauritian residents were selected to participate in a questionnaire based survey. Questions in the questionnaire were based on hygienic practices with respect to food handling, food safety and personal hygiene. SPSS (Statistical Package for Social Sciences) was used to analyze the results and Microsoft excel was used to generate pie charts, and bar charts. The results obtained demonstrated that the level of knowledge pertaining to food safety and food hygiene and how to reduce microbial hazards were above average. Majority of the residents were knowledgeable about major aspects related to proper food handling behaviors but need more education pertaining to the use of thermometers to check for food temperature. The nature of the risk, personal and environmental factors (psychological, demographic and socio-economic factors, cultural and economic) were found to be the factors affecting food safety behaviors among consumers. Consumers can become more motivated to improve their behaviors if they are made aware of the impact of risky practices. Although, most consumers had basic knowledge pertaining to food safety, food hygiene and food handling practices, it is important to continually inform consumers about safe food handling practices through various channels.

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Food Safety Practices among Postnatal Mothers in Western Ghana

International Journal of Food Science ◽

10.1155/2020/8891605 ◽

2020 ◽

Vol 2020 ◽

pp. 1-10

Author(s):

Stephen T. Odonkor ◽

Napoleon Kurantin ◽

Anthony M. Sallar

Keyword(s):

Food Safety ◽

Tertiary Education ◽

Communication Strategy ◽

Age Group ◽

Food Handling ◽

Safety Practices ◽

Postnatal Mothers ◽

Handling Practices ◽

Food Handling Practices ◽

Good Food

Food safety has become a global issue due to the morbidity and mortality associated with it, particularly in developing countries. The objective of this community-based study is to examine food safety practices and its associated factors among postnatal mothers in the Western Region of Ghana. A cross-sectional survey study was conducted from August 1 2019 to January 31, 2020 from which data was obtained from the postnatal mothers ( N = 300 ). The data was analysed using SPSS v.23. The findings suggest that majority (86%) of the respondents exhibited good food handling practices. Also, 66.3% and 91.7% of the respondents exhibited good food preparation and proper storage practices, respectively. Results also revealed that the odds of performing good handling practice among respondents within the age group of 36-45 years were five times higher compared to those within the age group of 18-25 years [ OR = 4.92 (95% CI: 1.44–16.86), p = 0.011 ]. Moreover, respondents who had tertiary education qualifications were more likely to have proper food handling practices compared to those with primary education [ OR = 0.27 (95% CI: 0.09–0.71), p = 0.009 ]. These findings provide useful insights for policy directions. The government of Ghana and other stakeholders should develop a communication strategy to increase and sustain publicity and education on food safety particularly to postnatal mothers and the citizenry in general.

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