Food Safety Violations by Food Handlers in the Food Industry in Zimbabwe

Food safety is critical for public health and economic development. The hospitality industry offers a variety of food services, led by food handlers with diverse background. The aim of this paper is to evaluate food safety knowledge and practices among food handlers in the Ghanaian hospitality sectors, with the purpose of informing public policy and improving food safety. A cross-sectional survey study was conducted between February and May 2019. Data were obtained from food handlers working in the Ghanaian hospitality industry (N = 306). The findings of the study indicate that most (52.9%) respondents who work in restaurants had knowledge about food safety principles. Lack of training and education was identified by 63.1% of the respondents as a major barrier to food safety. Interestingly, 75.8% of the respondents indicated that food safety practice is not the responsibility of the kitchen staff only. Diarrhea (35.95%), cholera (35.62%), and typhoid (27.42%) were identified as major diseases associated with improper handling of food. Only 65.69% of the respondents undergo annual medical screening at their workplaces. There is correlation between food safety practice and variables such as marital status, type of residence, age, and education level. Educational campaigns coupled with strict law enforcement should be put in place to ensure that food safety rules and guideline are effectively implemented in the hospitality food industry. Training programs should be organized for food vendors and other stakeholders in the food industry as well. Finally, there should be proactive supervision by local government officials to ensure that good sanitation and hygienic conditions are maintained within the food sectors.

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Evaluation of the hygienic-sanitary conditions of a dairy localized in the Island of São Luís, Maranhão

Arquivos do Instituto Biológico ◽

10.1590/1808-1657001082018 ◽

2020 ◽

Vol 87 ◽

Author(s):

Rildon Porto Candeira ◽

Lenka de Morais Lacerda ◽

Arlene dos Santos da Silva ◽

Lygia Silva Galeno ◽

Brenda Fernanda Sodré Moreno ◽

...

Keyword(s):

Food Safety ◽

Quality Management ◽

Competitive Advantage ◽

Food Industry ◽

Quality Management System ◽

Microbiological Analysis ◽

Food Handlers ◽

Sanitary Condition ◽

Good Manufacturing Practices ◽

Sanitary Conditions

ABSTRACT: The product quality is a competitive advantage that plays a differential role among companies. In the food industry, which is based on the Quality Management System, such as Good Manufacturing Practices (GMP), which cover the hygiene procedure, aiming at food safety. In view of the above, the aim of this study was to evaluate the hygienic-sanitary conditions of a selected dairy from the São Luís Island - MA. An application of the checklist was performed, swab collection from the hands of the manipulators and equipment and the collection of water and yogurt for microbiological analysis. After this step, a training was performed for food handlers and finally, new collections and microbiological analysis were performed. All the microbiological analysis performed were satisfactory, except for the water sample, one before and again for training. It can be verified that the hygienic-sanitary condition of the dairy was good. However, after a lecture and new microbiological analyzes, improvements were observed in the results.

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Extension responses to food safety concerns for the food industry and consumers related to the COVID-19 pandemic

10.1021/scimeetings.0c07163 ◽

2020 ◽

Author(s):

Erin DiCaprio

Keyword(s):

Food Safety ◽

Food Industry ◽

Safety Concerns

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

Environmental Health and Preventive Medicine ◽

10.1186/s12199-021-00975-9 ◽

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.

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A quasi‐experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID‐19 pandemic

Food Science & Nutrition ◽

10.1002/fsn3.2326 ◽

2021 ◽

Author(s):

Fatemeh Mohammadi‐Nasrabadi ◽

Yeganeh Salmani ◽

Fatemeh Esfarjani

Keyword(s):

Experimental Study ◽

Food Safety ◽

Safety Training ◽

Training Intervention ◽

Food Handlers ◽

Food Safety Training ◽

Quasi Experimental

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Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18115795 ◽

2021 ◽

Vol 18 (11) ◽

pp. 5795

Author(s):

Kgomotso Lebelo ◽

Ntsoaki Malebo ◽

Mokgaotsa Jonas Mochane ◽

Muthoni Masinde

Keyword(s):

Food Safety ◽

Food Production ◽

Food Industry ◽

Food Packaging ◽

Agricultural Sector ◽

Negative Impact ◽

Anthropogenic Factors ◽

Chemical Contamination ◽

Chemical Toxicity ◽

Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

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