scholarly journals Food Safety Knowledge and Personal Hygiene Practices amongst Mobile Food Handlers in Shah Alam, Selangor

2016 ◽  
Vol 222 ◽  
pp. 290-298 ◽  
Author(s):  
Faridah Hanim Ismail ◽  
Chemah Tamby Chik ◽  
Rosmaliza Muhammad ◽  
Norhayati Mat Yusoff
Keyword(s):  
Food Safety ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Safety Knowledge

scholarly journals Practices Food Safety amongst Mobile Food Handlers in Shah Alam, Selangor

2016 ◽  
Vol 1 (4) ◽  
pp. 31
Author(s):  
Faridah Hanim Ismail ◽  
Chemah Tamby Chik ◽  
Rosmaliza Muhammad ◽  
Norhayati Mat Yusoff
Keyword(s):  
Food Safety ◽  
Publishing House ◽  
Personal Hygiene ◽  
Food Handler ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Food Borne ◽  
Control Food ◽  
Safety Knowledge ◽  
And Control

This study seeks to examine the awareness of food handler personal hygiene on food hygiene practices. Using quantitative approach, self-administered questionnaire was distributed to 400 mobile handlers in Shah Alam Selangor,Malaysia and only 320 questionnaires were collated. Although food handlers may be aware of the need for personal hygiene, they do not understand critical aspects of personal hygiene such cleaning work surface and control food temperature value while cooking. In order to prevent food borne illnesses, mobile food owners need to access and improve operator’s knowledge, personal hygiene and the hygiene practices on food safety to consumer.2398-4279 © 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK.. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: food safety knowledge; Presonal hygiene; Hygiene Practices; Mobile food handler

scholarly journals Practices Food Safety amongst Mobile Food Handlers in Shah Alam, Selangor

2016 ◽  
Vol 1 (4) ◽  
pp. 31
Author(s):  
Faridah Hanim Ismail ◽  
Chemah Tamby Chik ◽  
Rosmaliza Muhammad ◽  
Norhayati Mat Yusoff
Keyword(s):  
Food Safety ◽  
Publishing House ◽  
Personal Hygiene ◽  
Food Handler ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Food Borne ◽  
Control Food ◽  
Safety Knowledge ◽  
And Control

This study seeks to examine the awareness of food handler personal hygiene on food hygiene practices. Using quantitative approach, self-administered questionnaire was distributed to 400 mobile handlers in Shah Alam Selangor,Malaysia and only 320 questionnaires were collated. Although food handlers may be aware of the need for personal hygiene, they do not understand critical aspects of personal hygiene such cleaning work surface and control food temperature value while cooking. In order to prevent food borne illnesses, mobile food owners need to access and improve operator’s knowledge, personal hygiene and the hygiene practices on food safety to consumer.2398-4279 © 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK.. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: food safety knowledge; Presonal hygiene; Hygiene Practices; Mobile food handler

scholarly journals Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Maryam Al-Ghazali ◽  
Ismail Al-Bulushi ◽  
Lyutha Al-Subhi ◽  
Mohammad Shafiur Rahman ◽  
Amani Al-Rawahi
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Inverse Association ◽  
Human Beings ◽  
Food Handlers ◽  
Group Iii ◽  
Hygiene Practices ◽  
Group I ◽  
Group Ii ◽  
Safety Knowledge

Food safety is vital to human beings as well as to the food industry. Therefore, knowledge and hygiene practice of food safety among food handlers are particularly important. Evaluation of food safety knowledge and hygienic practices among 18 restaurants in three different regions (i.e., districts) in the Governorate of Muscat was performed. In order to determine the quality level of restaurants, grouping (i.e., Region 1, Region 2, and Region 3; e.g., Group I, Group II, and Group III) was adopted from the regulations and assigned by the municipality based on the number of complaints against the restaurants. A questionnaire was designed to assess the knowledge of hygiene, food poisoning, food handling, cooking, and local regulations/rules of the food handlers in selected restaurants. The food handlers in the Region 1 restaurants showed significantly higher ( p < 0.05 ) overall knowledge (58.6%) in food safety as compared to Region 2 (52.1%) and Region 3 (53.2%). Overall knowledge of food handlers in Group I restaurants was significantly higher ( p < 0.05 ) (64.4%) as compared to Group II (53.1%) and Group III (48.1%). The hygiene practices in Group I restaurants were significantly higher ( p < 0.05 ) than those in Groups II and III. A small but significant inverse association ( r 2 = − 0.38 ) between total knowledge scores and hygiene practices was found. In conclusion, higher knowledge in the field is associated with better hygiene practices, and these are more likely to prevent food poisoning originating from restaurants. We recommend implementing specialized education courses and workshops for the food handlers as a requirement before embarking on service to decrease the risks of foodborne diseases.

scholarly journals A study on sanitation, hygiene practices and food safety knowledge among food vendors in different sectors of Chandigarh, India

2018 ◽  
Vol 10 (3) ◽  
pp. 931-934
Author(s):  
Aradhana Thakur Thakur ◽  
Uttara Singh
Keyword(s):  
Food Safety ◽  
Data Collection ◽  
Personal Hygiene ◽  
Demographic Information ◽  
Street Food ◽  
Hygiene Practices ◽  
Bare Hand ◽  
Safety Knowledge ◽  
The City

The present study were carried out to assess the hygiene practices and food safety among street food vendors in the city of Chandigarh. It includes 100 samples of vendors.  Fifty vendors were mobile and other 50 was fixed vendors. A self planned questionnaire was used for data collection for the vendors. The questionnaire included questions about demographic information, hygiene practices and food safety. Thirty eight percent of vendors used stalls, but did not uphold their stalls well.  Eighty-three per cent of the vendors had thrown garbage in the open vessel and 14.0% used dustbin for dispose garbage. Personal hygiene was also observed which indicated that the vendors never wear the head covers, handled food with bare hand and they did not wear overcoats/aprons as well. Street food vendors were not aware of hygienic and sanitary practice.

Self-reported food safety knowledge and practices of Lebanese food handlers in Lebanese households

2018 ◽  
Vol 120 (3) ◽  
pp. 518-530 ◽  
Author(s):  
Hussein F. Hassan ◽  
Hani Dimassi ◽  
Zeina Nakat Karam
Keyword(s):  
Food Safety ◽  
Marital Status ◽  
Cross Sectional Study ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Food Handling ◽  
Cross Sectional ◽  
Content Type ◽  
Significance Level ◽  
Safety Knowledge

Purpose The purpose of this paper is to assess level of food safety knowledge and self-reported practices among Lebanese food handlers in Lebanese households and to identify the association between knowledge/practices and socio-demographic characteristics. Design/methodology/approach A cross-sectional study was conducted among 1,500 participants from different gender, age, area of residence, income, marital status and education. They completed a questionnaire of six questions about demographics, and 26 questions related to knowledge and self-reported practices in terms of food handling, storage, usage of kitchen facilities and personal hygiene subgroups. SPSS v23 was used for statistical analyses. Student t-test and analysis of variance were conducted. Significance level of 0.05 was used. Findings On average, participants scored 55.6±16.3, 51.3±25.7, 67.4±19.3 and 89.1±16.3 on food handling, storage, usage of kitchen facilities and personal hygiene, respectively, whereas the passing (score above 50 percent) rates were 64.5, 69.9, 90.5 and 99.1, respectively, for the different subgroups. Gender had significant (p<0.05) effect on food handling and personal hygiene; age, marital status and education had significant (p<0.05) effect on handling, usage of kitchen facilities and personal hygiene; area of residence had significant (p<0.05) effect on storage, handling and usage of kitchen facilities; income had significant (p<0.05) effect on handling and usage of kitchen facilities. Overall mean food safety knowledge and self-reported practices score was 63.8±12.6; passing rate was 86.2; gender, age, area of residence, education, marital status and income had significant (p<0.05) effect. Food safety self-reported practices and knowledge scores were significantly (p<0.001) related to a weak to moderate correlation coefficient (R=0.34). Practical implications The results confirm the need for ongoing educational initiatives to improve the relatively low food safety knowledge and practices among the Lebanese food handlers in Lebanese households. Originality/value No study has determined the food safety knowledge and self-reported practices of Lebanese food handlers in Lebanese households before.

scholarly journals Effect of training program on food safety knowledge, behaviour and practices among female students of Qassim University, KSA

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 297-306
Author(s):  
A.A. Asmahan ◽  
I.E. Wafa ◽  
M.M. Abl El-Razik
Keyword(s):  
Food Safety ◽  
Training Program ◽  
Food Poisoning ◽  
Food Product ◽  
Female Students ◽  
Personal Hygiene ◽  
Food Handlers ◽  
College Of Agriculture ◽  
Factors Affecting ◽  
Safety Knowledge

The study aimed to assess the effect of the training program in the level of concerns knowledge and various practices related to food safety among female students of the Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia. The number of participants in the study is 265 female students, with a response rate of 94.35% and an average age of 21 years. The questionnaire used in this study was divided into five sections: 1: demographic information, sections 2 to 5 measuring the students ’concerns about: the risks affecting food safety, the correct behaviours of food preparation and their relationship to food poisoning, the methods of food circulation and the practices during the preparation of foods, respectively. The main concerns of the participants were: food taste, food temperature, methods of foods are served and the cooking degree of food. They also focused on the cleanliness of the area of preparation and the overall appearance of food handlers. The participants showed good knowledge regarding food safety, and they were more familiar with the cleanliness of kitchen surfaces and utensils, ways to prevent contamination and the importance of hand hygiene, but they showed weak knowledge about the appropriate temperatures of cooking and holding food after it is cooked. According to the results of this study, it was noticed that there is a significant effect of the training program on food safety knowledge and practices among students. As it was noticed that after the training program, the student's behaviour and knowledge of the principles and factors affecting food safety increased, including the method of handling, preparing and serving food, especially the cleanliness of food working surfaces and food cooking temperatures. As well as the personal hygiene of food handlers and its impact on the safety of the food product provided for consumption. At the same time, it could be recommended that there is a need for educational programs aimed at encouraging students to adhere to the practice of food safety measures, and not only to enhance their knowledge.

Effect of food safety training on food handlers’ knowledge and practices

2016 ◽  
Vol 118 (4) ◽  
pp. 795-808 ◽  
Author(s):  
Nik Rosmawati Nik Husain ◽  
Wan Manan Wan Muda ◽  
Noor Izani Noor Jamil ◽  
Nik Nurain Nik Hanafi ◽  
Razlina Abdul Rahman
Keyword(s):  
Food Safety ◽  
Primary Schools ◽  
Intervention Group ◽  
Safety Training ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Content Type ◽  
Food Safety Training ◽  
Safety Intervention ◽  
Safety Knowledge

Purpose – A successful food safety intervention must be based on firm theories and a consideration of all relevant variables. The purpose of this paper is to examine the extent of improvement in food safety knowledge and practices of food handlers in primary school canteens through food safety training. Design/methodology/approach – A list of 98 primary schools was randomized into intervention and control groups using a multistage sampling method. The training programme for the intervention group and questionnaires for evaluating knowledge and practices were developed. On-site observations were done to assess hygienic practices during the handling of raw food and cooking equipment. In total, 16 school canteens participated in this study. Findings – Knowledge about personal hygiene and related to rules for preparing safe food was significantly improved after the food safety intervention. Some of the improvement was sustained for up to 12 weeks after the intervention. The self-reported practice score of food safety and hygiene in the intervention group was significantly higher at post1 and post2 compared to baseline. A significant within-group and between-group improvement was demonstrated for the observed behaviour of raw food handling and equipment sanitation. Originality/value – The originality of this study is to provide a new framework for the design and implementation of food safety intervention in school canteens targeted towards a specific enabling factor for behavioural change. Provision of food safety training grounded by the theory of planned behaviour was associated with significantly improved food safety knowledge and behaviour amongst food handlers.

scholarly journals Food safety knowledge, attitude, and hygiene practices of street-cooked food handlers in North Dayi District, Ghana

2021 ◽  
Vol 26 (1) ◽  
Author(s):  
Lawrence Sena Tuglo ◽  
Percival Delali Agordoh ◽  
David Tekpor ◽  
Zhongqin Pan ◽  
Gabriel Agbanyo ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Training ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Monthly Income ◽  
Training Course ◽  
Hygiene Practices ◽  
Food Safety Training ◽  
Average Monthly Income ◽  
Cooked Food

Abstract Background Food safety and hygiene are currently a global health apprehension especially in unindustrialized countries as a result of increasing food-borne diseases (FBDs) and accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene practices (KAP) of food safety among street-cooked food handlers (SCFHs) in North Dayi District, Ghana. Methods This was a descriptive cross-sectional study conducted on 407 SCFHs in North Dayi District, Ghana. The World Health Organization’s Five Keys to Safer Food for food handlers and a pretested structured questionnaire were adapted for data collection among stationary SCFHs along principal streets. Significant parameters such as educational status, average monthly income, registered SCFHs, and food safety training course were used in bivariate and multivariate logistic regression models to calculate the power of the relationships observed. Results The majority 84.3% of SCFHs were female and 56.0% had not attended a food safety training course. This study showed that 67.3%, 58.2%, and 62.9% of SCFHs had good levels of KAP of food safety, respectively. About 87.2% showed a good attitude of separating uncooked and prepared meal before storage. Good knowledge of food safety was 2 times higher among registered SCFHs compared to unregistered [cOR=1.64, p=0.032]. SCFHs with secondary education were 4 times good at hygiene practices of food safety likened to no education [aOR=4.06, p=0.003]. Above GHc1500 average monthly income earners were 5 times good at hygiene practices of food safety compared to below GHc500 [aOR=4.89, p=0.006]. Registered SCFHs were 8 times good at hygiene practice of food safety compared to unregistered [aOR=7.50, p<0.001]. The odd for good hygiene practice of food safety was 6 times found among SCFHs who had training on food safety courses likened to those who had not [aOR=5.97, p<0.001]. Conclusions Over half of the SCFHs had good levels of KAP of food safety. Registering as SCFH was significantly associated with good knowledge and hygiene practices of food safety. Therefore, our results may present an imperative foundation for design to increase food safety and hygiene practice in the district, region, and beyond.

Food safety knowledge, attitudes, practices and training of fast-food restaurant food handlers: a moderation analysis

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Harold Van Andaya Aquino ◽  
Tyron Yap ◽  
Jean Paolo Gomez Lacap ◽  
Gertrude Tuazon ◽  
Maribel Flores
Keyword(s):  
Food Safety ◽  
Fast Food ◽  
Safety Training ◽  
Fast Food Restaurant ◽  
Food Handlers ◽  
Safety Practices ◽  
Content Type ◽  
Moderation Analysis ◽  
Food Safety Training ◽  
Safety Knowledge

PurposeThe study examines the interrelationships of food safety knowledge, attitudes and practices, and the moderating effect of food safety training on the said interrelationships.Design/methodology/approachPredictive-causal was the primary research design used and partial least squares – structural equation modelling (PLS-SEM) was the statistical technique applied.FindingsResults showed that food safety knowledge significantly and positively influences attitudes towards food safety. It was further revealed that attitudes toward food safety and food safety practices are also significantly and positively related. Moderation analysis indicated that food safety training moderates the significant and positive relationship between attitudes towards food safety and food safety practices.Research limitations/implicationsThe present study has limitations. First, the unit of analysis is focused on food handlers in fast-food restaurants in Angeles City, Philippines. Other researchers may come up with similar studies on a larger scale – provincial, regional or national. Second, only food safety training as a construct was used as a moderator on the hypothesized relationships of the structural model. Other studies may expand and explore other moderating variables and/or mediating constructs that may affect the said hypothesized relationships.Practical implicationsBased on the present study, food safety knowledge was found to have a huge significant and direct influence on attitudes of fast-food restaurant food handlers towards food safety, as evidenced by the computed effect size. In short, knowledge on food safety is an integral factor when it comes to enhancing food safety attitudes of fast-food restaurant food handlers. When fast-food restaurant food handlers are well-equipped with the right food safety knowledge, they become more aware of the different food safety protocols and other pertinent food safety guidelines and procedures which can lead to favorable food safety attitudes.Social implicationsThe present study highlighted the moderating effect of food safety training on the relationship between attitudes toward food safety and food safety practices. Therefore, regular attendance of food handlers to food safety training is crucial in developing acceptable attitudes toward food safety, which in turn, favorably affect their food safety practices in fast-food restaurants.Originality/valueThe current study utilized PLS-SEM, a second-generation statistical technique, to measure the hypothesized relationships as compared to correlation tests performed by prior studies on the interrelationships of food safety knowledge, attitudes toward food safety and food safety practices. PLS-SEM is suitable for this type of research design – predictive-causal – since this study involves model development and prediction. Furthermore, it employed moderation analysis to measure the moderating effects of food safety training on the identified hypothesized relationships of the structural model. Hence, methodologically, the present study employed new ways and insights in measuring the interrelationships of food safety knowledge, attitudes and practices.

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