scholarly journals Evaluation of Hygienic an d Morbidity Status of Food Handlers at Eating Establishment in Coimbatore District, South India – An Empirical Study

2014 ◽  
Vol 2 (3) ◽  
pp. 131-135 ◽  
Author(s):  
MT Santhiya ◽  
S Murugan ◽  
PM Narayanan ◽  
K Panneerselvam
Keyword(s):  
South India ◽  
Food Handler ◽  
Health Examination ◽  
Food Handlers ◽  
Hygienic Behaviour ◽  
Face To Face ◽  
Coimbatore District ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

The purpose of the study is to assess the health status of food handlers working in food establishments in and around Coimbatore, South India, by conducting face to face interview using pre-tested questionnaire. Of the 163 food handlers responded, the majority of them were young in age 43 (26.4%) between 15-24 years and 35-44 years. Most of food handlers were cooks 44 (26.9%) and literate 126 (77.3%). Moreover the prevalence of morbidity was found to be 59 (36.2%), period prevalence was 111 (68.1%) and 5 (9.8%) were anemic. The study demonstrated that the food handlers in this region have lack of knowledge regarding the hygienic behaviour and safety food practices. The need of the hour is to educate and increase the knowledge of awareness among the food handlers regarding safe food handling practices. Also health examination of food handler must be done at regular interval of time.

scholarly journals Poultry: the most common food in outbreaks with known pathogens, United States, 1998–2012

2016 ◽  
Vol 145 (2) ◽  
pp. 316-325 ◽  
Author(s):  
S. J. CHAI ◽  
D. COLE ◽  
A. NISLER ◽  
B. E. MAHON
Keyword(s):  
United States ◽  
The United States ◽  
Food Handlers ◽  
Food Handling ◽  
Food Category ◽  
Foodborne Outbreaks ◽  
Handling Practices ◽  
Safe Food ◽  
Private Homes ◽  
Food Handling Practices

SUMMARYAs poultry consumption continues to increase worldwide, and as the United States accounts for about one-third of all poultry exports globally, understanding factors leading to poultry-associated foodborne outbreaks in the United States has important implications for food safety. We analysed outbreaks reported to the United States’ Foodborne Disease Outbreak Surveillance System from 1998 to 2012 in which the implicated food or ingredient could be assigned to one food category. Of 1114 outbreaks, poultry was associated with 279 (25%), accounting for the highest number of outbreaks, illnesses, and hospitalizations, and the second highest number of deaths. Of the 149 poultry-associated outbreaks caused by a confirmed pathogen, Salmonella enterica (43%) and Clostridium perfringens (26%) were the most common pathogens. Restaurants were the most commonly reported location of food preparation (37% of poultry-associated outbreaks), followed by private homes (25%), and catering facilities (13%). The most commonly reported factors contributing to poultry-associated outbreaks were food-handling errors (64%) and inadequate cooking (53%). Effective measures to reduce poultry contamination, promote safe food-handling practices, and ensure food handlers do not work while ill could reduce poultry-associated outbreaks and illnesses.

scholarly journals LOW LEVEL OF FOOD HANDLING PRACTICES AMONG FOOD-HANDLERS IN SELECTED RESTAURANTS IN GGABA KAMPALA, MAKINDYE DIVISION UGANDA: AN IMPLICATION FOR SAFTETY TRAINING AND REGULATION

2021 ◽  
Vol 9 (08) ◽  
pp. 929-939
Author(s):  
Ismail Bamidele Afolabi ◽  
◽  
Abdul Mujeeb Babatunde Aremu ◽  
Ada Abaku ◽  
Shamsuddeen Suleiman Yahaya ◽  
...  
Keyword(s):  
Educational Attainment ◽  
Demographic Characteristics ◽  
Food Handlers ◽  
Food Handling ◽  
Potential Health ◽  
Low Level ◽  
Food Borne ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

Background: Food borne diseases remain a major global public health issue with increased morbidity and mortality associated with consuming contaminated food material mostly predicted by the food handlers level of hygiene during the course of food preparations.This study assessed the level of food-handling behaviors among food-handlers in selected Restaurants in Ggaba, Kampala and determined whether demographic characteristics predict the risk of food-borne diseases. Methodology: The study was a food vendor-based cross-sectional study employing a researcher administered questionnaire to capturepertinent data on the food handling practices among 286 randomly selected participants measured on a 4-point likert scale responses. The variable items were computed together using SPSS version 25 to assess the score levelreported using simple descriptive statistics and further binary categorization was done for all the variables to explore the demographic predictors of poor food-handling behaviors using logistic regression. Analysis of variance was used to test differences in the level of food-handling practices across demographic characteristics at a cut-off of (p≤0.05) level of significance. Results: It was found out that the level of safe food handling practices measured on 18-point reference scale reported a mean score of 6.62 (CI= 6.33±6.90)and SD of ±2.45, denoting 37% of the complete safe food-handling practices expected from the respondents. Categorically, the findings showed that less than half of the respondents (43.4%) displayed good safe food-handling behavior. Older respondents (≥ 61 years) and food-handlers with primary educational attainment among others insignificantly demonstrated the poorest scores for safe food-handling behaviors. It was further observed that male respondents displayed the lowest score for safe food-handling practices (F=4.039, p=0.045). Similarly, at bivariate level, male respondents are 1.8 times more likely to display poor food-handling practice compared to females (AOR=1.8, 95% CI=1.07±3.08) whereas at multivariate level, no significant demographic predictor was found out.The findings further showed that less than half of the respondents (41%)self-reported to initiate hand washing most of the timebefore handling food, while only 1 in every 3 respondentssometimes employ hand gloves during food-handling procedure, more than two-third of the respondents (71.7%) do not always put on a face mask while handling food. By gender, 71% of them were Females of 40 years of age or below and 4 out every 5 participants (89.5%) had primary educational attainment or below. Conclusions: The study indicated a poor and unsatisfactory low level of Food-Handling Practices among Food-Handlers in the region mainly predicted by the gender of the respondents, and raised the need for personalized health education and training on safe handling of food as well as improved sanitation and personal hygienein order to avert potential health threats to consumers.

scholarly journals A pilot study on assessing the sustainability of food safety and hygienic practices in street food handling system

2018 ◽  
Author(s):  
V. Krishnasree ◽  
P. V. Nethra ◽  
J. Dheeksha ◽  
M.S. Madumitha ◽  
R. Vidyaeswari ◽  
...  
Keyword(s):  
Food Safety ◽  
Microbial Contamination ◽  
Food Handlers ◽  
Food Handling ◽  
Sustainable Food ◽  
Street Food ◽  
Handling System ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

Street food vending units are on a rise in the country as they offer less expensive and a variety of delicacies to the consumer. It also supports the economy of the country as street foods are gathering a lot of attention through food tourism as well. On the other hand, a large number of population is thriving on it as a means of livelihood. However, the safety and hygienic practices followed in these food vending system requires large reforms. In this regard, the present study was undertaken to understand the awareness of street food handlers on food safety and to determine the microbial contamination of the street foods. The current investigation revealed that even though, majority of the food vendors were aware of the safe food handling practices, it was not followed appropriately during food preparation which resulted in higher levels of microbial contamination in their produce. The study also throws light on the methods that could achieve a sustainable food safety in the street food vending systems in the country.

scholarly journals Nível de Conhecimento dos Manipuladores de Alimentos Sobre Boas Práticas em Restaurantes Tipo Self-Service do Município de Patos – PB

2021 ◽  
Vol 25 (2) ◽  
pp. 148-152
Author(s):  
Saula Virginia Alves de Lima Medeiros Confessor ◽  
Vitória Viviane Ferreira de Aquino ◽  
Aline Antas Cordeiro Cavalcanti ◽  
Rosália Severo de Medeiros ◽  
Wilson Wouflan Silva ◽  
...  
Keyword(s):  
Female Gender ◽  
Food Handler ◽  
Foodborne Diseases ◽  
Food Handlers ◽  
Level Of Knowledge ◽  
Handling Practices ◽  
Self Service ◽  
Safe Food ◽  
Keywords Foodborne Diseases

As doenças transmitidas por alimentos tem o manipulador de alimentos como um fator de risco para sua ocorrência, quando falhas são cometidas no processo de produção dos alimentos. O presente estudo teve como objetivo determinar o nível de conhecimento dos manipuladores de alimentos dos restaurantes tipo self-service do município de Patos – PB, quanto as boas práticas de manipulação. A pesquisa se deu por meio de aplicação de um questionário estruturado contendo 34 questões relacionadas às características sociodemográficas e ao conhecimento sobre boas práticas de manipulação para 65 manipuladores de alimentos de 25 restaurantes self-service, selecionados a partir dos estabelecimentos cadastrados na Vigilância Sanitária Municipal. Na classificação do nível de conhecimento foi adotado como satisfatória uma porcentagem igual ou superior a 60% de acertos. Os dados foram analisados através da estatística descritiva. Para os dados sociodemográficos, o estudo mostrou a predominância dos seguintes fatores: sexo feminino (95,0%), faixa etária de 40 a 49 anos (36,9%), ensino fundamental incompleto (36,95%), não realizam exames admissionais e/ou de rotina (75,4%) e parasitológico de fezes (40,0%), nunca participou de treinamento (60,0%). O nível de conhecimento dos manipuladores foi considerado como satisfatório sendo com média de acertos de 89,16%. Diante dos resultados obtidos, apesar dos manipuladores apresentarem um nível de conhecimento satisfatório, não o põe em prática, sendo necessária uma capacitação periódica para melhorar a qualificação profissional dos manipuladores, visando o fornecimento de alimentos seguros e minimizando os riscos de ocorrências de doenças transmitidas por alimentares. Palavras-chave: Doenças Transmitidas por Alimentos. Manipuladores. Boas Práticas. Segurança dos Alimentos. Abstract The foodborne diseases have the food handler as a risk factor for its occurrence, when failures are made in the food production process. This study aimed to determine the level of knowledge of food handlers in self-service restaurants in the municipality of Patos - PB, regarding the good handling practices. The research took place through the application of a structured questionnaire containing 34 questions related to sociodemographic characteristics and knowledge about good handling practices, for 65 food handlers from 25 self-service restaurants, selected from establishments registered with the Municipal Health Surveillance. In the classification of the level of knowledge, a percentage equal to or greater than 60% of correct answers was adopted as satisfactory. The data were analyzed using descriptive statistics. For sociodemographic data, the study showed the predominance of the following factors: female gender (95,0%), age group 40-49 years (36,9%), incomplete elementary school (36,95%), do not perform admission exams and/or routine (75,4%) and parasitological stools (40,0%), never participated in training (60,0%). The level of knowledge of the manipulators was considered satisfactory, with an average of 89,16% correct answers. In view of the results obtained, despite the manipulators having a satisfactory level of knowledge, it does not put it into practice, requiring periodic training to improve the professional qualification of the manipulators, aiming at providing safe food and minimizing the risks of foodborne diseases. Keywords: Foodborne Diseases. Manipulators. Good Practices. Food Safety.

scholarly journals Improving safe food-handling practices by increasing self-efficacy

Food Control ◽  
2021 ◽  
pp. 108361
Author(s):  
Denise van Rijen ◽  
Enrique Mergelsberg ◽  
Gill ten Hoor ◽  
Barbara Mullan
Keyword(s):  
Self Efficacy ◽  
Food Handling ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

Varying Influences of Motivation Factors on Employees' Likelihood To Perform Safe Food Handling Practices Because of Demographic Differences

2010 ◽  
Vol 73 (11) ◽  
pp. 2065-2071 ◽  
Author(s):  
JASON D. ELLIS ◽  
SUSAN W. ARENDT ◽  
CATHERINE H. STROHBEHN ◽  
JANELL MEYER ◽  
PAOLA PAEZ
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Demographic Characteristics ◽  
Food Handling ◽  
Service Employees ◽  
Motivation Factors ◽  
Handling Practices ◽  
Safe Food ◽  
Food Service Employees ◽  
Food Handling Practices

Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food service employees who did not have any supervisory responsibilities. Intrinsic motivation agreement scores were consistently the highest of all four motivational factors evaluated and did not differ across any of the demographic characteristics considered. In contrast, motivation agreement scores for communication, reward-punishment, and resources did differ based on respondents' gender, age, place of employment, job status, food service experience, completion of food handler course, or possession of a food safety certification. In general, respondents agreed that these motivation factors influenced their likelihood to perform various safe food handling procedures. This research begins to illustrate how employees' demographic characteristics influence their responses to various motivators, helping to clarify the complex situation of ensuring safe food in retail establishments. Future research into why employee willingness to perform varies more for extrinsic motivation than for intrinsic motivation could assist food service managers in structuring employee development programs and the work environment, in a manner that aids in improving external motivation (communication, reward-punishment, and resources) and capitalizing on internal motivation.

scholarly journals Preventing Foodborne Illness: Salmonellosis

EDIS ◽  
2013 ◽  
Vol 2013 (4) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich-Schneider ◽  
Michael A. Hubbard ◽  
Susanna Richardson
Keyword(s):  
The United States ◽  
Foodborne Illness ◽  
Food Science ◽  
Food Handlers ◽  
Salmonella Infection ◽  
Food Handling ◽  
Contaminated Food ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Good Food

In 2007, there were over 1 million cases and some 400 deaths associated with Salmonella-contaminated food. In 2004, it was estimated that the total economic burden caused by Salmonella infection in the United States was $1.6–$5.3 billion. Food handlers, processors, and retailers can minimize the risk of salmonellosis by using good food handling practices. This 6-page fact sheet was written by Keith R. Schneider, Renée Goodrich Schneider, Michael A. Hubbard, and Susanna Richardson, and published by the UF Department of Food Science and Human Nutrition, March 2013. http://edis.ifas.ufl.edu/fs096

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