Self-reported food safety knowledge and practices of early-school-aged children – a result of analysis in towns near the Warsaw city

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Marzena Tomaszewska ◽  
Katarzyna Neffe-Skocińska ◽  
Monika Trząskowska ◽  
Joanna Trafialek ◽  
Lidia Wadolowska ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Food Preparation ◽  
Personal Hygiene ◽  
Survey Method ◽  
Food Hygiene ◽  
Content Type ◽  
Hygiene Practices ◽  
Early School ◽  
And Storage

PurposeThe purpose of this study is to evaluate the knowledge and practices of selected group of Polish children in early school age in terms of issues such as: (1) the principles of food preparation, storage and eating meals; (2) personal hygiene; and (3) basic information about microorganisms.Design/methodology/approachThe auditorium survey method was used. The questionnaire consisted of 15 questions related to the children's knowledge of personal hygiene, the principles of food preparation and storage and the physiology of microorganisms and 13 questions related to the children's personal and food hygiene practice. In total, 169 questionnaires were collected. The study group of children had incomplete knowledge and often reported inappropriate food hygiene practices.FindingsThe subjects of food preparation and storage and knowledge of microbes were particular problem areas. By contrast, aspects related to handwashing, the appropriate practices while coughing or sneezing and washing fruit before consumption were positively evaluated. The children demonstrated the most knowledge in the field of personal hygiene. However, a very low percentage of correct answers was noted for the question about handwashing at school. None of the 13 questions related to this practice received more than 90% correct answers. The boys and girls demonstrated a comparable level of knowledge and practice in the area of food safety. It was showed that the place of school influenced answers to a greater extent compared to gender.Originality/valueThe results of the study play an important role in the prevention of food poisoning and are useful for the teachers, staff of training institutions and parents. They can also inspire institutions in countries with a high incidence of food poisoning to search for the causes in the inappropriate hygienic practices of young children.

scholarly journals Microbiological Contamination and Food Hygiene Practices In old Restaurants In Nablus Governorate, Palestine

2021 ◽  
Author(s):  
WAFAA MENAWI ◽  
Nada Maher Saeeri ◽  
Maimona Jalal Quzmar ◽  
Noor Baker Abu Hijleeh ◽  
Hala Salah Alden Antar ◽  
...  
Keyword(s):  
Food Safety ◽  
The Elderly ◽  
Safety Training ◽  
Coliform Bacteria ◽  
Personal Hygiene ◽  
P Value ◽  
Food Hygiene ◽  
Safety Practices ◽  
Hygiene Practices ◽  
Food Safety Training

Abstract Introduction: Personal hygiene is important in maintaining food quality and health safety, so the low level of personal hygiene causes contamination leading to food spoilage and the occurrence of sick cases for consumers.Objective: This study was conducted under the Corona pandemic to verify food safety in Nablus old restaurants, Palestine, in the year 2021.Research methodology: This study covered 32 restaurants and 160 employees randomly selected. Data collection began between April and June in 2021 using 160 questionnaires that included 20 questions were answered by workers in these restaurants.Results: Contamination with coliform bacteria was found in the restaurant samples with a percentage (42.5%), where the samples have taken from the tables having the highest contamination of this bacterium (50%). Furthermore, the data revealed that there was a relationship between coliform bacteria contamination and age, educational level, and food safety training, as the contamination being seen in the group that got the training, In contrast to those who didn't at the P-value <0.20.Conclusion: There was an association of bacterial contamination with age, especially among the younger group who were less concerned with hygiene and food safety practices compared to the elderly group. And it turns out that restaurant workers must be properly trained in food safety and monitored regularly.

scholarly journals Food safety knowledge and self- reported practices among Saudi women

2021 ◽  
Vol 17 ◽  
Author(s):  
Leila Arfaoui ◽  
Maisa Mortada ◽  
Haneen Ghandourah ◽  
Wejdan Alghafari
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Online Survey ◽  
Food Preparation ◽  
Personal Hygiene ◽  
P Value ◽  
Cross Sectional ◽  
Saudi Women ◽  
Safety Knowledge ◽  
And Storage

Background: Foodborne diseases due to improper food handling in home kitchens are among the most significant public health challenges worldwide. Objective: This cross-sectional study aimed to investigate food safety knowledge and self-reported practices among Saudi women. Methods: A total of 1490 women, aged between 18 and 60 years participated in this online survey. Collected and cured data were analyzed using descriptive statistics via the SPSS software. Chi-square (X2) test was performed to identify associations between variables. A p-value less than 0.05 was considered as statistically significant. Results: Participants showed an overall knowledge score of 16.53 ± 2.8/23 points (72%). About 4.5%, 57.5% and 38% had low, intermediate and good knowledge scores, respectively. Women had higher scores of knowledge in personal hygiene (5.2±0.8/6 points) and in purchasing and storage (5.8±1.2/8 points) compared to food preparation and cooking (4.5±1.8/8 points). The overall practice score was 35.50 ± 5.53/50 points (71%). About 7%, 52% and 41% of the participants exhibited low, intermediate and good practices scores, respectively. Participants’ practice scores of personal hygiene, utensils and equipment, purchasing and storage, and preparation and cooking were 11.10±2.33/15, 6.38±1.47/8, 8.72±1.84/12 and 9.30±2.08/15, respectively. Among the participants’ characteristics, women aged 26 years and older, those having marriage experience and those with children had significantly higher food safety knowledge (p<0.001) than the young, single and women without children. Moreover, women with higher levels of education and those employed in health-related professions showed significantly higher knowledge and practice scores than their counterparts (p < 0.001). Conclusion: This study reported an intermediate overall food safety knowledge and practices among most adult Saudi women. Therefore, further targeted public education programs focusing mainly on food preparation and cooking are recommended to enhance women’s food safety knowledge and practices and thereby improve overall public health.

scholarly journals Dietary intake and domestic food preparation and handling as risk factors for gastroenteritis: a case-control study

2004 ◽  
Vol 132 (4) ◽  
pp. 601-606 ◽  
Author(s):  
T. Z. MITAKAKIS ◽  
R. WOLFE ◽  
M. I. SINCLAIR ◽  
C. K. FAIRLEY ◽  
K. LEDER ◽  
...  
Keyword(s):  
Risk Factors ◽  
Dietary Intake ◽  
Case Control Study ◽  
Case Control ◽  
Food Preparation ◽  
Food Hygiene ◽  
Food Handling ◽  
Hygiene Practices ◽  
And Storage ◽  
Control Study

Cases of gastroenteritis were examined to identify if dietary intake prior to an episode and food-handling and storage practices in the home were risk factors for illness. Cases and controls completed a dietary questionnaire after an event or when well, and questionnaires concerning food-handling, storage and general food-hygiene practices. Comparing cases to themselves when well, subjects were more likely to have eaten cold sliced salami, fried rice and foods cooked elsewhere, and to have had a baby in nappies in the house (OR 1·52–6·24, P[les ]0·01). Cases compared to non-cases were more likely to have bought frozen poultry, have eaten foods cooked elsewhere and to have had a baby in nappies in the house (OR 1·44–2·05, P[les ]0·01). Although food-handling and storage practices are considered important, we were unable to detect an association in this study.

A cross-sectional study on food safety knowledge amongst domestic workers in the UAE

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Tareq Osaili ◽  
Reyad Shaker Obaid ◽  
Sadi Taha ◽  
Sofia Kayyaal ◽  
Rima Ali ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Domestic Workers ◽  
Cross Sectional Study ◽  
Personal Hygiene ◽  
Cross Contamination ◽  
Sectional Study ◽  
Cross Sectional ◽  
Content Type ◽  
Safety Knowledge

PurposeThe aims of this study were to assess the food safety knowledge amongst domestic workers in the UAE and test the association between their socio-demographic characteristics and food safety knowledge.Design/methodology/approachA non-probabilistic sample of 231 domestic workers who help families in food preparation and/or cooking participated in this cross-sectional study. The participants completed a questionnaire composed of socio-demographic characteristics and four different aspects of food safety knowledge (personal hygiene, food poisoning, cross-contamination and temperature control).FindingsIt was observed that the domestic workers had inadequate knowledge about food safety with an overall food safety knowledge score of 32.9%. Total knowledge of “personal hygiene” and “cross-contamination” was relatively higher (46.2 and 43.9%, respectively) than that of “food poisoning” (18.1%) and “temperature control” (23.3%). A significant (P-value < 0.05) association was observed between overall food safety knowledge and marital status, age and education level, but not nationality of domestic workers (Asian or African).Originality/valueThe findings of this study are expected to encourage policy makers mandate food safety trainings for this segment of the population besides helping them in creating awareness and training programs regarding food safety.

scholarly journals A study about the young consumers' consumption behaviors of street foods

2018 ◽  
Vol 23 (5) ◽  
pp. 1647-1656 ◽  
Author(s):  
Nevin Sanlier ◽  
Aybuke Ceyhun Sezgin ◽  
Gulsah Sahin ◽  
Emine Yassibas
Keyword(s):  
High School ◽  
Young People ◽  
University Students ◽  
Food Poisoning ◽  
Personal Hygiene ◽  
Good Manufacture Practice ◽  
Food Hygiene ◽  
Street Food ◽  
Gender And Age ◽  
The World

Abstract As in almost every country in the world, street foods are frequently used in Turkey. To determine the preferences for these foods, a questionnaire was given to 847 individuals constituted by randomly selected high school and university students. Of the participants, 43.4% were male and 56.6% were female; the majority of them were between 19 and 22 years of age. It was found that 40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat it every day. Turkish bagels, döner, boiled corn in a cup and toast are most preferred street foods. A statistically significant negative correlations were found between consumption preference scores and education, gender, and age. Although consumers know that street foods can cause contamination with microorganisms, that sellers do not pay attention to hygiene, and that these foods are raw or not cooked well, they prefer because of their cheapness, deliciousness, variety and fast service. Street foods are widely consumed in Turkish young students and because of preventing food poisoning, they should be educated about food hygiene and safety. Also, educating vendors in personal hygiene and good manufacture practice can minimize contamination risk.

scholarly journals Child and youth care workers: Profile, nutrition knowledge and food safety and hygiene practices

2014 ◽  
Vol 19 (1) ◽  
Author(s):  
Hendrina H. Grobbelaar ◽  
Carin E. Napier
Keyword(s):  
Food Safety ◽  
Residential Care ◽  
Vegetable Intake ◽  
Youth Care ◽  
Nutrition Knowledge ◽  
Food Preparation ◽  
Residential Care Facilities ◽  
Child And Youth Care ◽  
Hygiene Practices ◽  
Care Workers

Background: Facilities concerned with children ‘in need of care’ should not only be considered as a last resort for a child’s care, but also as an intervention that requires more than addressing a child’s basic physical needs. The nutritional needs of children are particularly important to consider as they are a fundamental part of the care provided.Objectives: The purpose of this descriptive quantitative study was to investigate the profile, nutrition knowledge, food safety and hygiene practices of child and youth care workers (CCWs) in residential care settings in order to guide the development of a food preparation and nutrition manual.Method: The residential care settings included in this study were three that were selected randomly in Durban. CCWs (N = 40) employed permanently or part-time were included. Convenience purposive sampling of the CCWs was undertaken. A structured self-administered questionnaire, developed and tested for this purpose, was used to gather information on the profile, nutrition knowledge, food safety and hygiene practices. The data were analysed for descriptive statistics (means and frequencies).Results: The majority of CCWs were women aged 18−34 years. Very few had completed a relevant tertiary qualification. The results indicated that the respondents’ knowledge was fair on general nutrition guidelines, but there were areas of concern. Specifically, knowledge on recommended fruit and vegetable intake, correct serving sizes and importance of a variety in the diet were lacking. Some knowledge about food safety and hygiene practices was demonstrated, but not in totality.Conclusion: The overall findings supported the development of a comprehensive food preparation and nutrition manual for child residential care facilities. Agtergrond: Fasiliteite gemoeid met kinders ‘in die behoefte van sorg’ nie net beskou moet word as ’n laaste uitweg vir ’n kind se sorg nie, maar ook as ’n intervensie wat meer as net die basiese en fisiese behoeftes van kinders aanspreek. Die voedingsbehoeftes van kinders is veral belangrik om te oorweeg as ’n fundamentele element van versorging.Doelwit: Die doel van hierdie beskrywende kwantitatiewe studie was om die profiel, voeding kennis en voedsel- veiligheid en higiëne van kinder-en jeugsorgwerkers te ondersoek in residensiële sorg instellings met die doel om ’n voedsel voorbereiding en voedings handleiding te ontwikkel.Metode: Die residensiële sorg instellings het bestaan uit drie ewekansig gekiesde kinderhuise in Durban. Die studie het bestaan uit kinder-en jeugsorgwerkers (N = 40) in permanente of deeltydse poste. ’n Doelgerigte steekproef van die kinder-en jeugsorgwerkers is onderneem. ’n Gestruktureerde self-geadministreerde vraelys, ontwikkel en getoets vir hierdie doel, is gebruik om inligting oor die profiel, voeding kennis, voedselveiligheid en higiëniese praktyke van die kinder- en jeugsorgwerkers in te samel. Die data is ontleed vir beskrywende statistieke.Resultate: Die meerderheid van die kinder- en jeugsorgwerkers was vroulik, tussen die ouderdomme van 18−34 jaar. Min het ‘n toepaslike tersiêre kwalifikasie gehad. Dit blyk uit die resultate dat die respondente se algemene voeding riglyne was aanvaarbaar. Die resultate het gedui op ’n gebrek aan kennis oor die aanbevole vrugte en groente inname, korrekte porsiegroottes en die belangrikheid van ’n verskeidenheid in die dieet. Die respondente het tot ’n mindere mate kennis oor voedselveiligheid en higiëne gehad.Gevolgtrekking: Die algemene bevindinge ondersteun die ontwikkeling van ’n omvattende voedsel voorbereiding en voedings handleiding vir kinder residensiële sorg instellings.

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

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.

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.

Food safety practices in European TV cooking shows

2014 ◽  
Vol 116 (10) ◽  
pp. 1652-1666 ◽  
Author(s):  
Daniela Borda ◽  
Miles R. Thomas ◽  
Solveig Langsrud ◽  
Kathrin Rychli ◽  
Kieran Jordan ◽  
...  
Keyword(s):  
Food Safety ◽  
Principal Component ◽  
Personal Hygiene ◽  
Food Handling ◽  
Multivariate Statistical ◽  
Safety Practices ◽  
Content Type ◽  
Cooking Practices ◽  
Cooking Shows ◽  
Good Hygiene

Purpose – The purpose of this paper is to determine how well cooking shows promote safe food handling via TV and to suggest their use for providing good hygiene and good cooking practices examples for consumers. Design/methodology/approach – Principal component analysis was applied for the multivariate statistical analysis of the cooking shows, the components being: personal hygiene, cross-contamination, cooking and storing practices and risk communication. Data were collected via a questionnaire special designed for the purpose of the study. The positive attributes were converted into numbers using a nine-point Likert scale. This conversion enabled ranking of the cooking shows as a function of the total results obtained and considering the best show as the one with the maximum score attained. Findings – Evaluation of cooking practices by food safety professionals highlighted the most frequent safety errors and poor practices that are disseminated by the TV shows. Practical implications – While the repetition of good food handling and cooking practices risks antagonizing viewers, an increase in occasional emphasis of good hygiene would be of benefit to domestic viewers and potentially improve food safety practices among the public. Originality/value – This is the first study that gives an European perspective on presentation of safety practices during food handling and preparation in a range of TV cooking shows as it examines 19 such shows broadcasted in six European countries over three months. Adherence to food safety standards and introduction of a star rating system for safety practices in TV cooking shows is proposed.

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