scholarly journals Practices of deep-frying processes among food handlers in social food services in Navarra, Spain

2021 ◽  
Vol 26 ◽  
pp. 100432
Author(s):  
Roncesvalles Garayoa ◽  
Julen Sanz-Serrano ◽  
Ariane Vettorazzi ◽  
Adela López de Cerain ◽  
Amaya Azqueta ◽  
...  
Keyword(s):  
Deep Frying ◽  
Food Handlers ◽  
Food Services

scholarly journals Dimensioning of the physical area and required number of food handlers for school food services

2019 ◽  
Vol 32 ◽  
Author(s):  
Diogo Thimoteo da CUNHA ◽  
Ana Laura Benevenuto de AMORIM ◽  
Fernanda Helena Marrocos LEITE ◽  
Elke STEDEFELDT ◽  
Veridiana Vera de ROSSO ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Food Handlers ◽  
Food Services ◽  
School Food ◽  
Safety Practices ◽  
School Food Service ◽  
Adequate Food ◽  
Starting Point ◽  
School Food Services

ABSTRACT Objective We aimed to establish equations for dimensioning of the physical area and determining the required number of food handlers in food services of schools and to compare them with reference equations. Methods It was visited 44 municipalities located in the states of São Paulo (n=36) and Rio de Janeiro (n=8) between 2013 and 2014. The physical area for school food services was evaluated using a measuring tape. For all food services, we calculated the Maximum Attendance Capacity, which is the sum of small and large meals served during the busiest shift. A validated checklist was used to evaluate food safety practices. Linear regression models were developed to establish the proposed equations. Results In total, we evaluated 205 school units. Based on the data, the following equations were established: Equation A: area of production=15.22+(maximum attendance capacity×0.02), which estimates the minimum area needed for a school food service; and Equation B: the number of food handlers=2.17+(maximum attendance capacity×0.002), to determine the minimum number of food handlers needed. These equations were established based on school food services that presented adequate food safety practices (i.e., low health risk). Conclusion It was established new equations for calculating the size of the physical area for school food services and the required number of food handlers. These new equations can be used as a starting point in management planning of a school food service.

scholarly journals Is Spiritual Intelligence no Longer Relevant on Business Performance?

2018 ◽  
Vol 7 (3.25) ◽  
pp. 27
Author(s):  
Mazni Saad ◽  
Rosita Husain ◽  
Nafiza Mahayuddin ◽  
Aznita Ahmad ◽  
Mokana Muthu Kumarasamy
Keyword(s):  
Business Performance ◽  
Structural Model ◽  
Mediating Effect ◽  
Spiritual Intelligence ◽  
Measurement Scale ◽  
Food Handlers ◽  
Food Services ◽  
Model Estimate ◽  
Mediating Role ◽  
The Relationship

The current study was to examine the mediating role of Spiritual Intelligence (SQ) in engaging employees at the workplace. Particularly, this study aimed to at investigating the SQ in the relationship between practices and business performance among the food handlers. The main objective of this research is to examine the mediating effect of the SQ on the business performance (food, services, and atmosphere). Four main SQ dimensions from the ISIS measurement scale were used as a basis to collect the data. A total of 816 data was collected from the food handlers from different government’s off-premises. Analyzed with the Smart PLS, the analysis showed that SQ mediated the relationship between practices and business performance in these three areas. In assessing the structural model estimate, the results of analysis revealed that the direct effect is statistically difference from zero (β_c≠0). Thus, rejected the null hypothesis β_c=0 with a statistically significance showed that there is a mediating effect on the relationship between practices and business performance. The discussion is made in explanation of these results within the context of other researches and suggestions for further research.  

scholarly journals Avaliação das condições higiênico-sanitárias e treinamento de manipuladores de alimentos em instituições públicas no município de Ipaumirim-CE

2021 ◽  
Vol 12 (3) ◽  
pp. 339-348
Author(s):  
Naiara Menezes Bezerra ◽  
Kássia Raffaela Roque Silva ◽  
Edsania Princelânia Xavier Nésio ◽  
Lucélia Kátia De Lima ◽  
Juliana Maria Guedes de Oliveira
Keyword(s):  
Staphylococcus Aureus ◽  
High Rate ◽  
Microbiological Analysis ◽  
Food Handlers ◽  
Food Services ◽  
National Agency ◽  
Before And After ◽  
Sanitary Conditions ◽  
The City ◽  
And Training

As condições higiênico-sanitárias dos alimentos são de grande importância para a saúde pública, principalmente quando são oferecidos à coletividade, como em escolas. Dessa forma, o conhecimento acerca das Boas Práticas de Fabricação (BPF) na produção da alimentação escolar, além de essencial, é mandatório, pois é uma exigência legal. Este trabalho incluiu consultorias e atividades de assessoria, através de avaliações e capacitações nos serviços de alimentação em escolas da cidade de Ipaumirim – CE. Toda a metodologia utilizada foi baseada nas resoluções Resolução de Diretoria Colegiada (RDC) nº 216 de 2004 e RDC nº 275 de 2002 da Agência Nacional de Vigilância Sanitária (ANVISA). Primeiramente, foi realizada a aplicação de um checklist de condições higiênico-sanitárias nas escolas municipal (A) e estadual (B), seguida de avaliação das condições higiênicas dos manipuladores, por meio de análises microbiológicas. Por último, foi realizada uma capacitação desses manipuladores. A aplicação do checklist apontou um alto índice de inadequações. Nas análises microbiológicas feitas nos utensílios, a tábua de corte da escola A apresentou contaminação de Staphylococcus aureus. Nos demais utensílios e na escola B, não houve crescimento para os microrganismos analisados. Os resultados indicam condições estruturais precárias das escolas, evidenciando a necessidade de adequação às BPF. Contudo, os manipuladores apresentaram resistência, tendo em vista a comparação das adequações antes e após a capacitação realizada, em especial na escola A, ficando clara a necessidade de serem realizadas mais ações e orientações sobre o cuidado higiênico-sanitário dos alimentos. Palavras-chave: Merenda escolar; Higiene dos alimentos; Boas práticas; Capacitação Evaluation of hygienic-sanitary conditions and training of food handlers in public institutions in the municipality of Ipaumirim-CE Abstract: Hygienic and sanitary conditions of schools' food services have great importance for public health, especially when offered to the community, as in schools. Thus, the knowledge about Good Manufacturing Practices (GMP) in producing school meals, besides being essential, is mandatory as a legal requirement. This work included consulting and advisory activities through evaluations and training in food services in schools in the city of Ipaumirim, Ceará, Brazil. The methodology was based on resolutions RDC No. 216 of 2004 and RDC 2002 of ANVISA (Brazilian National Agency of Sanitary Vigilance). The first step was to apply a hygienic and sanitary conditions checklist in 2 schools (School A: district school and School B: state school). The second step was to evaluate the hygienic conditions of food handlers through microbiological analysis. The last step was the food handlers training. The checklist showed a high rate of inadequacies. The microbiological evaluation showed contamination by Staphylococcus aureus on the cutting board from school A. At school B, there was no growth for the analyzed microorganisms. The checklist results are compatible with the precarious structural conditions of schools, highlighting the need to adapt to GMP. However, the handlers showed resistance, given the comparison of the adaptations before and after the training, especially at school A, making it clear the need for further actions and guidance on hygienic-sanitary food care. Keywords: School meal, Food hygiene, Good practices, Capacitation

scholarly journals Perfil e grau de conhecimento de manipuladores de alimentos dos estabelecimentos comerciais de Palmas, Tocantins

2017 ◽  
Vol 4 (3) ◽  
pp. 31
Author(s):  
Dark Luzia dos Santos Neto ◽  
Karuane Saturnino da Silva Araújo ◽  
Sandra Maria Botelho Mariano ◽  
Erika Suellen dos Santos Vieira ◽  
Carlos Alberto Rodrigues Junior ◽  
...  
Keyword(s):  
Continuing Education ◽  
Foodborne Diseases ◽  
Food Handlers ◽  
Food Services ◽  
Multiple Choice Questions ◽  
Food Sector ◽  
Specific Knowledge ◽  
Level Of Knowledge ◽  
Socioeconomic Data ◽  
Insufficient Knowledge

Alguns manipuladores de alimentos (MA) possuem conhecimento insuficiente acerca da natureza e da origem das doenças veiculadas por alimentos (DVAs), subestimando suas consequências. O objetivo deste estudo foi estabelecer o perfil e o grau de conhecimento dos MA de serviços de alimentação de Palmas, Tocantins, Brasil. O estudo foi realizado através de questionário desenvolvido com base na Resolução RDC n° 216/2004 e no instrumento adaptado de Badaró, sendo composto por 14 questões de múltipla escolha e dividido em: identificação, dados socioeconômicos e conhecimentos específicos. Foi possível verificar que o nível de conhecimento dos MA foi considerado baixo quanto às possíveis contaminações e prevenções que podem ser realizadas relacionadas aos alimentos. Sugere-se a implantação de capacitação e educação continuada com os MA para um melhor desempenho e cuidados nesta área, tendo em vista que no setor alimentar geralmente são contratados profissionais sem experiência na função que irão desempenhar.   Palavras-chave: Manipulação de Alimentos; Alimentos; Doenças Transmitidas por Alimentos. ABSTRACT Some food handlers (FH) have insufficient knowledge about the nature and origin of foodborne diseases (FD), underestimating their consequences. The objective of this study was to establish the profile and level of knowledge of the MA of food services in Palmas, Tocantins, Brazil. The study was carried out through a questionnaire developed based on RDC Resolution 216/2004 and the instrument adapted from Badaró. It was composed of 14 multiple choice questions divided into: identification, socioeconomic data and specific knowledge. It was possible to verify that the level of knowledge of FH was considered low regarding possible contaminations and preventions that can be carried out related to food. It is suggested the implementation of training and continuing education with FH for better performance and care in this area, considering that in the food sector usually professionals are hired without experience in the function they will perform. Keywords: Food Handling; Food; Foodborne Diseases.

scholarly journals Avaliação do conhecimento de manipuladores de alimentos após intervenções educativas em Palmas, Tocantins

2017 ◽  
Vol 4 (3) ◽  
pp. 27
Author(s):  
Dark Luzia dos Santos Neto ◽  
Karuane Saturnino da Silva Araújo ◽  
Sandra Maria Botelho Mariano ◽  
Erika Suellen dos Santos Vieira ◽  
Fellipe Camargo Ferreira Dias ◽  
...  
Keyword(s):  
Inservice Training ◽  
Foodborne Diseases ◽  
Food Handlers ◽  
Food Services ◽  
Food Handling ◽  
Before And After ◽  
Handling Practices ◽  
Transfer Of Information ◽  
Food Handling Practices ◽  
Good Food

A mão de obra capacitada em boas práticas de manipulação de alimentos é escassa e as deficiências na forma de executar o serviço são visíveis. O objetivo deste estudo foi avaliar o conhecimento dos manipuladores de alimentos (MA) de serviços de alimentação em Palmas – Tocantins antes e depois dos treinamentos em boas práticas de manipulação. O estudo foi realizado através da aplicação de um questionário, baseado na Resolução RDC n° 216/2004, a fim de verificar se houve a transferência de informações e conhecimentos para os MA em função da percentagem de respostas certas. Foi observado aumento na percentagem de respostas na escala excelente de 55% para 83%. De acordo com esses resultados, sugere-se a cobrança mais efetiva por parte dos órgãos fiscalizadores para que estabelecimentos que produzam alimentos tenham programas de treinamentos; que as capacitações aconteçam com uma maior frequência, para minimizar os riscos de contaminações e consequentemente a incidências de doenças veiculadas por alimentos.   Palavras-chave: Serviços de Alimentação, Capacitação em Serviço, Manipulação de Alimentos. ABSTRACT The skilled workforce in good food handling practices is scarce and deficiencies in the way the service is performed are visible. The objective of this study was to evaluate the knowledge of food handlers (FH) of food services in Palmas - Tocantins before and after training in good handling practices. The study was carried out through the application of a questionnaire, based on RDC Resolution 216/2004, in order to verify the transfer of information and knowledge to the FH according to the percentage of correct answers. An increase in the percentage of responses on the excellent scale from 55% to 83% was observed. According to these results, it is suggested the most effective collection by the enforcement agencies so that establishments that produce food have training programs; that capacities occur more frequently in order to minimize the risk of contamination and consequently the incidence of foodborne diseases. Keywords: Food Services, Inservice Training, Food Handling.

scholarly journals Food Safety and COVID-19: Precautionary Measures to Limit the Spread of Coronavirus at Food Service and Retail Sector

2020 ◽  
Vol 14 (suppl 1) ◽  
pp. 749-756 ◽  
Author(s):  
Muhammad Shahbaz ◽  
Muhammad Bilal ◽  
Abdul Moiz ◽  
Shagufta Zubair ◽  
Hafiz M.N. Iqbal
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Close Contact ◽  
Food Service ◽  
Food Handler ◽  
Retail Sector ◽  
Human Beings ◽  
Food Handlers ◽  
Food Services ◽  
Precautionary Measures

Coronavirus pandemic has drastically upended the daily life routines of human beings and has wide wide-ranging effects on entire sectors of society. The food sector is also susceptible and substantially harmed by the influence of intensive effects of coronavirus. To ensure food safety and limit the spread of coronavirus at food services and retail sector has become a challenge where delicate and fresh food items are served and delivered to the customers, which have passed through a series of operational steps from order taking, food receiving, preparation of food, packing, delivery to customers. At each step, there is a possibility of food handlers to touch the food surface or food directly and if food handler is not following appropriate precautionary measures e.g. hand hygiene, sanitization and disinfection, social distances, and is touching, then it can be a possible source of coronavirus spread. Since there is no evidence that food is a coronavirus transmission route but during the food operations, improper sanitization and disinfection of key touchpoints, food contact, nonfood contact, equipment and cleaning tools surfaces and close contact of food handlers with staff and customers not only can put themselves on risk but can also be a risk for customers. Food services and the retail sector should make sure proper hand hygiene, approved sanitizers and disinfectants in use, follow social distances at workstations and while interacting with the customers. Finally, the business should be vigilant to monitor the temperature of staff and incoming guests to identify if there may any sick person to avoid from further spread of coronavirus and shall report to concerned health authorities if anyone symptoms matching with COVID-19.

Food safety knowledge, optimistic bias and risk perception among food handlers in institutional food services

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 681-688 ◽  
Author(s):  
Maria de Sousa Carvalho Rossi ◽  
Elke Stedefeldt ◽  
Diogo Thimoteo da Cunha ◽  
Veridiana Vera de Rosso
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Optimistic Bias ◽  
Food Handlers ◽  
Food Services ◽  
Safety Knowledge

scholarly journals Is Spiritual Intelligence No Longer Relevant in Business Performance?

2018 ◽  
Vol 7 (3.30) ◽  
pp. 6
Author(s):  
Mazni Saad ◽  
Rosita Husain ◽  
Nafiza Mahayuddin ◽  
Aznita Ahmad ◽  
Mokana Muthu Kumarasamy
Keyword(s):  
Business Performance ◽  
Structural Model ◽  
Mediating Effect ◽  
Spiritual Intelligence ◽  
Measurement Scale ◽  
Food Handlers ◽  
Food Services ◽  
Model Estimate ◽  
Mediating Role ◽  
The Relationship

The current study was to examine the mediating role of Spiritual Intelligence (SQ) in engaging employees at the workplace. Particularly, this study aimed to at investigating the SQ in the relationship between practices and business performance among the food handlers. The main objective of this research is to examine the mediating effect of the SQ on the business performance (food, services, and atmosphere). Four main SQ dimensions from the ISIS measurement scale were used as a basis to collect the data. A total of 816 data was collected from the food handlers from different government’s off-premises. Analyzed with the Smart PLS, the analysis showed that SQ mediated the relationship between practices and business performance in these three areas. In assessing the structural model estimate, the results of analysis revealed that the direct effect is statistically difference from zero (β_c≠0). Thus, rejected the null hypothesis β_c=0 with a statistically significance showed that there is a mediating effect on the relationship between practices and business performance. The discussion is made in explanation of these results within the context of other researches and suggestions for further research.  

The effect of training of food handlers in hospitals kitchen in Khartoum State, Sudan

2021 ◽  
Vol 3 (1) ◽  
pp. 001-012
Author(s):  
Hilwa Hamid Bajin Salam
Keyword(s):  
Raw Materials ◽  
Food Handlers ◽  
Food Services ◽  
Chi Square ◽  
State Hospitals ◽  
Periodic Inspection ◽  
Paired Samples ◽  
Chi Square Test ◽  
The Impact

An interventional research was conducted in the kitchens of Khartoum state hospitals 2021 on the impact of training of food handlers in (12) hospitals with (56) food handlers to identify food hygiene requirement. Training was done before and interventions training after. Questionnaires were filled out with food handlers and interview with nutrition supervisor about kitchens. The data was statistically analyzed by using the Statistic Package for Social Sciences (SPSS) program version 25; the Paired Samples T Test and Chi-Square Test was used and there is an improvement at the level of indication 0.000 at the level (0.05). The results showed that the majority of food handlers were females (75%), the lack of quality of kitchens in buildings, equipment, utensils, hand facilities, no periodic inspection for raw materials and no any training about food safety and hygiene for all food services staff. The study concluded that training has an effective impact on kitchen quality. The study recommended that the ministry of health and hospitals to design kitchens with standardization and provide training to all workers periodically.

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