scholarly journals Food safety knowledge and hygiene practices among the staff of school feeding scheme in the basic schools of Sewoto, South Africa

2020 ◽  
Vol 2 (7A) ◽  
Author(s):  
Felix Kwashie Madilo ◽  
Pretty Z. Mgqibandaba
Keyword(s):  
South Africa ◽  
Food Safety ◽  
Food Poisoning ◽  
Good Health ◽  
Safety Issues ◽  
Hygiene Practices ◽  
School Feeding ◽  
Positive Correlations ◽  
Promotion Of Good Health ◽  
Safety Knowledge

The study was to evaluate the food safety knowledge and hygiene practices of the staff of the school feeding scheme in Soweto. A total of 42 food handlers in 13 basic schools under the School Feeding Scheme, Soweto, South Africa were recruited for the study using purposive and convenience sampling methods for the respondents and institutions respectively. A piloted self-administered questionnaire was used. All the respondents were female (100%) with majority being between the ages of 31 and 40 (40%) and had secondary education (63%). About 38 (90.5%) of the respondents indicated that food safety is important, hence, identified “promotion of good health 41 (97.6%), avoidance of bacterial infection 39 (92.9%) and prevention of food poisoning 39 (92.9)” as the major importance. Frequent hand washing 40 (95.2%); cleaning and sanitizing knives/cutting boards 40 (95.3%); checking best before date 39 (92.8); keeping kitchen surfaces clean (80.9%) and checking freshness/appearance of the food upon delivery (88.1%) were indicated as very important food safety and hygiene practices. However, they failed to agree that frozen foods, particularly meat are to be thawed using room temperature (4.8%) and also in the lower shelf in the refrigerators (26.2%) as the best practices. Spearman’s correlation coefficient revealed that no correlation exists between food safety knowledge and hygiene practices. However, there was strong positive correlations among educational level, knowledge and practices (P>0.05). Eventhough they have good knowledge and understanding of food safety issues, they still need training and workshops particularly in HACCP to cover-up the lapses.

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 Food safety knowledge and awareness of food handlers in school feeding programmes in Mpumalanga, South Africa

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 1397-1406 ◽  
Author(s):  
July J. Sibanyoni ◽  
Papiso A. Tshabalala ◽  
Frederick T. Tabit
Keyword(s):  
South Africa ◽  
Food Safety ◽  
Food Handlers ◽  
School Feeding ◽  
Safety Knowledge

Household Food Preparers' Food-Safety Knowledge and Practices Following Widely Publicized Outbreaks of Foodborne Illness

1997 ◽  
Vol 60 (9) ◽  
pp. 1105-1109 ◽  
Author(s):  
MARGY J. WOODBURN ◽  
CAROLYN A. RAAB
Keyword(s):  
Food Safety ◽  
Pacific Northwest ◽  
Media Coverage ◽  
Food Poisoning ◽  
Risk Groups ◽  
Foodborne Illness ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
The Pacific ◽  
Safety Knowledge

There has been extensive media coverage of the Pacific Northwest outbreak of foodborne illness caused by Escherichia coli O157:H7 in 1993 and continuing smaller incidences of both E. coli and salmonella transmission by food. An increase in consumer awareness and knowledge of microbial food safety was expected as a result. A telephone survey of Oregon food preparers (using a random-digit-dialing household sample) in December 1995 and January 1996 revealed that knowledge about foodborne illness was greater than in previous studies. Of the 100 respondents, 88% named appropriate foods as being at high risk for food poisoning. Salmonella contamination was recognized as a problem in food by 99%, E. coli by 100%, but campylobacter by only 7%. Major foods which have been associated with salmonella were named correctly by 90% and with E. coli by 87%. Although raw or rare meats or fish were rarely eaten or ordered by respondents, hamburgers were frequently requested to be cooked to “medium” doneness. Many said they would thoroughly cook food contaminated with bacteria to make it safe to eat (56% for salmonella and 59% for E. coli) but 40% responded that the foods either couldn't be made safe to eat or that they didn't know of a way. Respondents in general could not identify specific groups of people especially at risk for foodborne illness. Educational efforts should focus on risk groups and ways that consumers can prevent foodborne illness.

scholarly journals Assessment of Food Safety Knowledge, Beliefs and Attitudes of Undergraduate Students at a Kenyan University: Results of an Online Survey

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
Samuel Imathiu
Keyword(s):  
Food Safety ◽  
Undergraduate Students ◽  
Online Survey ◽  
Safety Information ◽  
Food Poisoning ◽  
Food Preservation ◽  
Cross Sectional Survey ◽  
Online Questionnaire ◽  
Safety Knowledge ◽  
Beliefs And Attitudes

A descriptive, cross-sectional survey was conducted using an online questionnaire to assess food safety knowledge, beliefs and attitudes among Jomo Kenyatta University of Agriculture and Technology undergraduate students. A total of 329 learners consented to participate in the study. The results revealed that overall respondents answered 46.2% of the food safety knowledge questions correctly with similar scores across the five colleges (Agriculture and Natural Resources 47.4%, Human Resource and Development 45.2%, Engineering and Technology 46.7%, Health Sciences 45.4%, and Pure and Applied Sciences 46.5%). Over 70% of respondents seemed to have positive beliefs and attitudes in most of the food safety beliefs and attitudes statements. A 78.7% of respondents agreed or strongly agreed that food safety knowledge is important to them while 72.1% and 77.7% of the respondents were willing to learn how to make their food safe to eat, and how to prevent food poisoning from occurring respectively. Only a small proportion (3.3%) of respondents felt that food safety was not their responsibility. The areas of most concern in food safety knowledge were in regard to cross-contamination and temperature control/food preservation. The proportions of correct responses on; “Imagine that your electricity went off and the meat, chicken, and/or seafood in your freezer thawed and felt warm. To prevent food poisoning, what should you do?”, “A refrigerator has three shelves, on which shelf do you think raw meat should be placed?” and “What should be done if the leftovers are still not eaten completely?” were 7.3%, 24% and 24.6% respectively. These results show that students who participated in this study generally had unsatisfactory food safety knowledge regardless of their study category. There is therefore a need to offer food safety education/training to all learners, perhaps in short courses forms and not only on theory, but also on practical food safety aspects to bridge the food safety information gap.

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.

scholarly journals Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Mveli Cyril Mkhungo ◽  
Ajibola Bamikole Oyedeji ◽  
Oluwatosin Ademola Ijabadeniyi
Keyword(s):  
South Africa ◽  
Food Safety ◽  
Cold Storage ◽  
Storage Temperature ◽  
Demographic Data ◽  
Food Handling ◽  
Salmonella Spp ◽  
Food Contact ◽  
Contact Surfaces ◽  
Safety Knowledge

This study was conducted to determine the level of food safety knowledge and practices during food handling and preparation at household level in selected areas in KwaZulu-Natal province of South Africa. Fifty households were selected to participate based on their monthly income, age and educational level. Samples of raw foods were randomly collected from the participating households for microbial analyses. Swabs from food contact surfaces were also collected and analyzed for the presence of pathogens. Difference in demographic data regarding food safety knowledge was tested using chi-square and microbial counts were statistically analyzed (P<0.05). Knowledge of proper cold storage temperature was found to be inadequate as over 70% of respondents had no idea of their cold storage temperatures. High risk of cross contamination was observed due to improper thawing, packaging of meat with other ready to eat foods and poor food contact material handling. Microbial analyses of raw food samples showed the presence of aerobic spore formers (1.08-1.89 log cfu/mL), anaerobic spore formers (0.29- 1.83 log cfu/mL) and Staphylococcus aureus (3.31-3.96 log cfu/mL). Contact surfaces were also positive for Listeria monocytogenes, Salmonella spp and Escherichia coli. Food safety knowledge and proper food handling practices were found to be inadequate in the areas studied and urgent intervention is required to prevent fatal incidences of food borne illnesses.

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 Assessment of Knowledge, Attitudes and Practices on the Risks of Food Poisoning in Collective Restaurants in the Kloto 1 Municipality, Togo

2021 ◽  
Vol 3 (4) ◽  
pp. 130-139
Author(s):  
Banfitebiyi Gambogou ◽  
Essodolom Taale ◽  
Kefia Richala Ouro ◽  
Essi Kokutse ◽  
Ekpessi Bouka ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Food Product ◽  
Economic Consequences ◽  
Strong Positive Correlation ◽  
Negative Attitudes ◽  
Attitudes And Practices ◽  
Hygiene Practices ◽  
Knowledge Attitudes And Practices ◽  
Insufficient Knowledge

Collective food toxiinfections (CFTI) are frequent accidents, formidable by their health and economic consequences. They usually result from the consumption of food contaminated with microorganisms or chemical toxins. The objective of our study is to evaluate the knowledge, attitudes and practices of food product handlers in Kloto 1 municipality in order to guarantee food safety. To do this, we carried out a survey using google form whose questions were based on knowledge of foodborne diseases, good hygiene practices, good manufacturing practices, cross-contamination, wearing jewelry during handling, waste management. As a result of the study, It shows that during the years 2018, 2019 and 2020, the frequencies of toxiinfections recorded at the PHC of Kpalimé are respectively 33.09%, 41.84%, and 25.06%. To acces risk factor about this hight case of food poissoning in this area, 197 food handlers (FH) were interviewed and of these, 54.4% were women, 51.3% are between 15 and 25 years old, 67.2% have secondary education, and 68.7% have not received training on food safety. In terms of the level of knowledge, attitudes and practices, 10.7% of FH have insufficient knowledge about food safety, 98.0% have negative attitudes and 100.0% have insufficient food safety practices. Also, it shown that there is a strong positive correlation between knowledge and attitudes (rs = 0,267; p= 0.000), between knowledge and practices (rs = 0.182; p = 0.011), between attitudes and practices (rs = 0.253; p = 0.000), and between knowledge about foodborne illness and practice (rs = 0.189; p = 0,008). In short, the majority of FH have insufficient knowledge, practice and negative attitudes to avoid cases of CFTI because of the lack of training in food safety.

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