scholarly journals Determinants of food safety practices among food handlers in selected food establishments

2019 ◽  
Vol 8 (2) ◽  
pp. 229
Author(s):  
Abdu Oumer
Keyword(s):  
Food Safety ◽  
Odds Ratio ◽  
Positive Attitude ◽  
Safety Training ◽  
Food Handlers ◽  
Crude Odds Ratio ◽  
Safety Practices ◽  
Safety Practice ◽  
Adequate Knowledge ◽  
Food Safety Training

<span>Despite great efforts against foodborne diseases, the occurrence of these problems remains a significant health issue in both developed and developing countries. This study was to assess determinants of food safety practice among food handlers in selected food establishments in Dire Dawa City administration, in 2017. Cross sectional survey was conducted among 356 food handlers from the selected food establishments in different categories. The CODEX food safety questionnaire was used to assess food safety knowledge (23 questions), attitude (six questions) and practice using interview and observation checklists (15 points). Satisfactory practice was defined as those who practice 70% of food safety measures correctly. Frequency, percentage, mean, binary logistic regression with a crude odds ratio and adjusted odds ratio (AOR) at 95% confidence interval were calculated. Out of the total study subjects, 354 food handlers participated in this study with 99.4% response rate. A total of 191 food handlers, 54.0% were female with overall mean age of 29.5 years. About 129 (36.4%), 194 (54.8%) and 106 (29.9%) had adequate knowledge, positive attitude and satisfactory food safety practice. Having food safety training (AOR= 2.0), with adequate knowledge (AOR = 2.83), positive attitude (AOR= 2.09), presence of food safety guideline (AOR = 2.23) and supervision (AOR= 2.07) were significant predictors of satisfactory food safety practices. In general food safety/hygienic practices of food handlers was found to be low. Having adequate knowledge, positive attitude, presence of food safety guideline and formal food safety training were significant predictors of food safety practices among food handlers.</span>

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.

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.

Linking food safety training with whistle-blowing

2019 ◽  
Vol 31 (1) ◽  
pp. 141-160 ◽  
Author(s):  
Heyao Yu ◽  
Sujata A. Sirsat ◽  
Jack A. Neal
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Service Industry ◽  
Food Service ◽  
Safety Training ◽  
Food Handlers ◽  
Content Type ◽  
Whistle Blowing ◽  
Food Safety Training ◽  
And Gender

Purpose The purpose of this paper is to develop a validated food safety whistle-blowing scale and examine how training influences food handlers’ whistle-blowing, the mediating roles of job satisfaction and food safety self-efficacy and the moderating roles of organization type and gender. Design/methodology/approach A sample of 734 food handlers from the food service industry and 306 food handlers from the food processing industry were recruited. A two-step psychometric process was conducted to validate the scale, and a moderated mediation model was used to examine the mechanisms through which food safety training influences whistle-blowing. Findings The results showed that job satisfaction and self-efficacy fully mediated the relationship between training and whistle-blowing. Organization type moderated the first step of the two indirect paths and gender moderated the second step, thereby supporting the mediated-moderated model. Practical implications The results indicate the influence of food safety training programs on whistle-blowing behaviors and suggest other methods of enhancing employee whistle-blowing through human resource management. Originality/value A validated scale is lacking to measure whistle-blowing in the food safety context, and little research has examined the influence of human resource practices on whistle-blowing. This study provides meaningful insights for researchers by developing and validating food safety the whistle-blowing scale, connecting training with whistle-blowing, and provides useful information for practitioners by offering the methods of enhancing whistleblowing in both the food processing and food service industry.

Meta-Analysis of Food Safety Training on Hand Hygiene Knowledge and Attitudes among Food Handlers

2012 ◽  
Vol 75 (4) ◽  
pp. 793-804 ◽  
Author(s):  
JAN MEI SOON ◽  
RICHARD BAINES ◽  
PHILLIP SEAMAN
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Effect Size ◽  
Intervention Studies ◽  
Meta Analysis ◽  
Safety Training ◽  
Hand Washing ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Food Safety Training

Research has shown that traditional food safety training programs and strategies to promote hand hygiene increases knowledge of the subject. However, very few studies have been conducted to evaluate the impact of food safety training on food handlers' attitudes about good hand hygiene practices. The objective of this meta-analytical study was to assess the extent to which food safety training or intervention strategies increased knowledge of and attitudes about hand hygiene. A systematic review of food safety training articles was conducted. Additional studies were identified from abstracts from food safety conferences and food science education conferences. Search terms included combinations of “food safety,” “food hygiene,” “training,” “education,” “hand washing,” “hand hygiene,” “knowledge,” “attitudes,” “practices,” “behavior,” and “food handlers.” Only before- and after-training approaches and cohort studies with training (intervention group) and without training (control group) in hand hygiene knowledge and including attitudes in food handlers were evaluated. All pooled analyses were based on a random effects model. Meta-analysis values for nine food safety training and intervention studies on hand hygiene knowledge among food handlers were significantly higher than those of the control (without training), with an effect size (Hedges' g) of 1.284 (95% confidence interval [CI] = 0.830 to 1.738). Meta-analysis of five food safety training and intervention studies in which hand hygiene attitudes and self-reported practices were monitored produced a summary effect size of 0.683 (95% CI = 0.523 to 0.843). Food safety training increased knowledge and improved attitudes about hand hygiene practices. Refresher training and long-term reinforcement of good food handling behaviors may also be beneficial for sustaining good hand washing practices.

scholarly journals Determinants of Hand Hygiene Practice at Critical Times among Food Handlers in Educational Institutions of the Sagnarigu Municipality of Ghana: A Cross-Sectional Study

2020 ◽  
Vol 14 ◽  
pp. 117863022096041
Author(s):  
Kingsley E Amegah ◽  
Henry O Addo ◽  
Mary E Ashinyo ◽  
Loveland Fiagbe ◽  
Serene Akpanya ◽  
...  
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Safety Training ◽  
Educational Institutions ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Food Safety Training ◽  
Critical Times

Introduction: Food handlers’ hands serve as a vehicle for potential foodborne pathogenic contamination which constitutes a public health risk. In Ghana, there are always constant reports of outbreaks of foodborne diseases in schools. However, determinants of hand hygiene practice among educational institutions food handlers are little known. The study, therefore, aimed to assess the determinants of hand hygiene practice at critical times among educational institutions’ food handlers in the Sagnarigu Municipality of Ghana. Methods: This was a cross-sectional survey among educational institutions food handlers in the Sagnarigu Municipality. Two hundred and six food handlers were selected through convenience sampling in the educational institutions. At the same time, structured questions that were developed from previous studies were used to assess food handlers’ hand hygiene practice at critical times. Data were analyzed using descriptive statistics, bivariate and multivariate logistic regression models. All variables with their respective confidence intervals (95%) and adjusted odds ratios were declared significant at P-values less than .05. Results: Hand hygiene practice at critical times among the food handlers were relatively good at a rating of 66.0% (95% CI: 59.1, 72.5%). Good hand hygiene practice at critical times was less likely among food handlers with no food safety training (AOR 0.04; 95% CI: 0.00, 0.41) and food handlers who had insufficient knowledge of hand hygiene (AOR 0.06; 95% CI 0.01, 0.25). Good hygiene practice at critical times was 99% lower in food handlers with a negative attitude as compared to food handlers with positive attitudes towards hand hygiene at critical times (AOR 0.01; 95% CI 0.00, 0.07). Only 17.0% of the food handlers demonstrated proper handwashing techniques, whereas a good number (85.4%) of the food handlers did not wash their hands after touching money. Conclusion: Good hand hygiene practice at critical times was relatively good. Food safety training, knowledge of hand hygiene and attitudes towards hand hygiene were independent predictors of hand hygiene practice at critical times. Concerned stakeholders and organizations should focus on WASH interventions that seek to improve educational institutions food handlers’ knowledge and attitudes towards hand hygiene, coupled with training on food safety.

scholarly journals Safe Food Practices among the Regimental Food Handlers of Selected Military Unit

2021 ◽  
Vol 16 (1) ◽  
pp. 65-68
Author(s):  
Muhammad Anwarul Hoque ◽  
Nazmin Rahman ◽  
Mohammad Khalid Mahmud
Keyword(s):  
Food Safety ◽  
Nuclear Family ◽  
Sampling Technique ◽  
Cross Sectional Study ◽  
Health Concern ◽  
Food Handlers ◽  
Cross Sectional ◽  
Safety Practices ◽  
Practice Level ◽  
Safety Practice

Introduction: Food safety is a key public health concern. Food handlers play an important role in ensuring food safety throughout the chain of preparation, storage and serving. Aim: To assess the food safety practice level among the food handlers of selected unit messes in Dhaka Cantonment. Methods: This descriptive cross sectional study was conducted among the food handlers of selected unit messes in Dhaka Cantonment from January 2013 to December 2013. A total of 133 food handlers were selected following convenient sampling technique. Data were collected by face to face interview using a predesigned semi-structured questionnaire and check list. All completed questionnaires were validated manually and data were analyzed with Statistical Package for the Social Sciences (SPSS) verson 15.0 by using descriptive and inferential statistics. Results: In this study, the food handlers had a mean age of 32.94 years; all were male and Muslim. Regarding educational qualification, majority (42.9%) were between class VI to X and 80.5% were married. The mean monthly income of the participants was taka 17,115.8 and 53.4% belonged to nuclear family. Majority (65.4%) of the participants were cook and 39.8% had family members between 4-5 persons. It was found that out of all food handlers 12% had good, 78.9% had average and 9.0% had poor food safety practice status. Descriptive statistics revealed that occupation, education and marital status played a major role for food safety practice level. Conclusion: Efforts need to be taken to improve the awareness among the food handlers. Safety practices and further studies are recommended on determinants of non-compliance to safety practices by the food handlers. JAFMC Bangladesh. Vol 15, No 1 (June) 2020: 65-68

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 A New Approach to Food Safety Training: A Review of a Six-Step Knowledge Sharing Model

2021 ◽  
Author(s):  
Thomas A. Yeargin ◽  
Kristen E. Gibson ◽  
Angela Fraser
Keyword(s):  
Food Safety ◽  
Knowledge Sharing ◽  
Training Programs ◽  
Safety Training ◽  
Food Handler ◽  
Food Handlers ◽  
Underlying Assumption ◽  
Knowledge Implementation ◽  
Adoption And Implementation ◽  
Food Safety Training

Significant resources including both human and financial capital have been dedicated to developing and delivering food handler training programs to meet government and organizational mandates. Even with the plethora of food safety-oriented training programs, there is scant empirical evidence documenting their effectiveness suggesting the need to rethink the design and delivery of food safety training for food handlers. One underlying assumption of most training programs is that food handlers engage in unsafe practices because of lack of knowledge. As a result, many training curricula are designed to improve knowledge assuming behavior will change as knowledge increases. However, food handlers often return to their work environment and try to implement their new knowledge with minimal success. One explanation for this is that the training context and the implementation context often differ making it difficult for the food handler to transfer what they learned into practice. Understanding the connection between knowledge, the organization, and its environment is critical to knowledge implementation. The focus of this review is to describe a six-step knowledge sharing model. Here, knowledge sharing is broadly defined as the process of creating then using knowledge in order to change a practice or behavior. Our proposed knowledge sharing model is comprised of six steps: generation, adaptation, dissemination, reception, adoption, and implementation. We have organized this model into two dyads: (1) transfer between researcher (i.e., knowledge generators) and educator and (2) transfer between educator and food handler (i.e., knowledge implementers). In order to put into practice this proposed model for developing and delivering effective food safety training for food handlers, suggested actions that can be performed within each step of the knowledge sharing process have been provided.

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