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 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 Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1784 ◽  
Author(s):  
Lígia Isoni Auad ◽  
Verônica Cortez Ginani ◽  
Elke Stedefeldt ◽  
Eduardo Yoshio Nakano ◽  
Aline Costa Santos Nunes ◽  
...  
Keyword(s):  
Food Safety ◽  
Water Samples ◽  
Microbiological Quality ◽  
Food Contamination ◽  
Food Handler ◽  
Foodborne Diseases ◽  
Food Handlers ◽  
Food And Water Samples ◽  
Attitudes And Practices ◽  
Safety Knowledge

This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist for the assessment of handlers’ practices and the collection of food and water samples for determination of microbiological quality. FTs that are likely to exhibit food contamination and are at a high risk of foodborne diseases if at least one of the following situations occur: (1) if a food handler scores ≤6 in the knowledge section; (2) if a food handler scores ≤5 in the attitudes section; or (3) if a food handler scores ≤6 in the self-reported practices section. On the other hand, FTs in which handlers score higher than the cutoff points in all the sections are unlikely to exhibit food contamination and are at a low risk of foodborne diseases. The findings of this study are the first step to understand food handlers’ point of view and the initial diagnosis to guide educational strategies in the FT sector.

scholarly journals Knowledge and practices regarding food hygiene and health profile of food handlers in eateries in a town in Southern Karnataka

2018 ◽  
Vol 5 (5) ◽  
pp. 2123 ◽  
Author(s):  
Meera George ◽  
Pretesh Rohan Kiran ◽  
Sulekha T. ◽  
Gautham Antony Joseph
Keyword(s):  
Food Service ◽  
Food Handler ◽  
Health Profile ◽  
Food Hygiene ◽  
Food Handlers ◽  
Urban District ◽  
Cross Sectional ◽  
Poor Knowledge ◽  
Knowledge And Practice ◽  
Safe Food

Background: A food handler is anyone who works in a food business and handles food, or surfaces that are likely to come into contact with food. The chance of food becoming contaminated depends largely on the health status and knowledge and practices of food safety of food handlers. Current statistics on food borne illnesses in various industrialized countries show that up to 30% of cases may be caused by poor food handling techniques, and by contaminated food served in food service establishments.Methods: A cross sectional study was undertaken among 150 food handlers working in eateries in Anekal town, Bangalore Urban district, to determine their health profile and assess their knowledge and practices regarding food hygiene. A pre-validated, structured questionnaire was used to assess the knowledge and practices among food handlers. Knowledge and practice scores were categorized to find associations between levels of score and demographic variables.Results: The mean age of the study subjects was 33.68±12.86 years. Fever and dizziness was reported by 39 (26.6%) of food handlers. Poor knowledge was found in 80 (53.3%) and poor practice in 83 (55.3%) regarding safe food hygiene. An increase in age and education levels showed a positive association with knowledge and practice of safe food hygiene.Conclusions: Given high levels of poor knowledge and practice regarding safe food hygiene among these food handlers, there is an urgent need to address this issue that may translate into increased morbidity and suffering among populations served by these food handlers.

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 ASPEK SANITASI DAN HYGIENE DI WARUNG MAKAN IKAN LAUT KAWASAN PANTAI LEBIH KABUPATEN GIANYAR

2018 ◽  
Vol 6 (4) ◽  
pp. 356
Author(s):  
I Wayan Agus Wijaya Adi Kesuma ◽  
Luh Putu Wrasiati ◽  
Amna Hartiati
Keyword(s):  
Marine Fish ◽  
Food Service ◽  
Food Handler ◽  
Sample Population ◽  
Food Handlers ◽  
Fish Food ◽  
Food Ingredients ◽  
Sanitation And Hygiene ◽  
Level Of Knowledge

The aim of this study was to determine the level of knowledge of sanitation and hygiene aspects to food handlers and food stall owners in marine food stalls in Pantai Lebih area, Gianyar Regency. The method used is a non-probability type of saturated sampling. Questionnaires were distributed to the food handler and the measurement method used a dichotomy scale that had 2 answers, namely "Yes" and "No". Determination of the sample population was the entire restaurant located in the Pantai Lebih area and which was surveyed as food handlers.  The type of research in Pantai Lebih food stall was descriptive which explained the state of sanitation and hygiene. The results of the study showed that in the marine fish food stalls in Pantai Lebih of Gianyar Regency Sanitation facilities for marine fish food stalls in Pantai Lebih, Gianyar Regency 93,75% had fulfilled the requirements. In storing food ingredients, storing finished food, transporting food 100% food stalls already met hygiene requirements. The food service Food 97,5% of food stalls had met hygiene requirements. Food processing 75% of food stall shad met hygiene requirements. Procurement of new food ingredients 56,25% had met hygiene requirements. Key words: sanitation, hygiene, seafood stall, Lebih.

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 Perfil e grau de conhecimento de manipuladores de alimentos dos estabelecimentos comerciais de Palmas, Tocantins

2017 ◽  
Vol 4 (3) ◽  
pp. 31
Author(s):  
Dark Luzia dos Santos Neto ◽  
Karuane Saturnino da Silva Araújo ◽  
Sandra Maria Botelho Mariano ◽  
Erika Suellen dos Santos Vieira ◽  
Carlos Alberto Rodrigues Junior ◽  
...  
Keyword(s):  
Continuing Education ◽  
Foodborne Diseases ◽  
Food Handlers ◽  
Food Services ◽  
Multiple Choice Questions ◽  
Food Sector ◽  
Specific Knowledge ◽  
Level Of Knowledge ◽  
Socioeconomic Data ◽  
Insufficient Knowledge

Alguns manipuladores de alimentos (MA) possuem conhecimento insuficiente acerca da natureza e da origem das doenças veiculadas por alimentos (DVAs), subestimando suas consequências. O objetivo deste estudo foi estabelecer o perfil e o grau de conhecimento dos MA de serviços de alimentação de Palmas, Tocantins, Brasil. O estudo foi realizado através de questionário desenvolvido com base na Resolução RDC n° 216/2004 e no instrumento adaptado de Badaró, sendo composto por 14 questões de múltipla escolha e dividido em: identificação, dados socioeconômicos e conhecimentos específicos. Foi possível verificar que o nível de conhecimento dos MA foi considerado baixo quanto às possíveis contaminações e prevenções que podem ser realizadas relacionadas aos alimentos. Sugere-se a implantação de capacitação e educação continuada com os MA para um melhor desempenho e cuidados nesta área, tendo em vista que no setor alimentar geralmente são contratados profissionais sem experiência na função que irão desempenhar.   Palavras-chave: Manipulação de Alimentos; Alimentos; Doenças Transmitidas por Alimentos. ABSTRACT Some food handlers (FH) have insufficient knowledge about the nature and origin of foodborne diseases (FD), underestimating their consequences. The objective of this study was to establish the profile and level of knowledge of the MA of food services in Palmas, Tocantins, Brazil. The study was carried out through a questionnaire developed based on RDC Resolution 216/2004 and the instrument adapted from Badaró. It was composed of 14 multiple choice questions divided into: identification, socioeconomic data and specific knowledge. It was possible to verify that the level of knowledge of FH was considered low regarding possible contaminations and preventions that can be carried out related to food. It is suggested the implementation of training and continuing education with FH for better performance and care in this area, considering that in the food sector usually professionals are hired without experience in the function they will perform. Keywords: Food Handling; Food; Foodborne Diseases.

Evaluation of Safe Food-Handling Instructions on Raw Meat and Poultry Products

2000 ◽  
Vol 63 (10) ◽  
pp. 1321-1325 ◽  
Author(s):  
SAMANTHA YANG ◽  
FREDERICK J. ANGULO ◽  
SEAN F. ALTEKRUSE
Keyword(s):  
The United States ◽  
Foodborne Diseases ◽  
Behavioral Risk ◽  
Safety Education ◽  
Food Handling ◽  
Preparation Methods ◽  
Raw Meat ◽  
Poultry Products ◽  
Handling Practices ◽  
Safe Food

Every year in the United States, millions of people become ill, thousands of people die, and substantial economic costs are incurred from foodborne diseases. As a measure to prevent foodborne diseases, since July 1994, the U.S. Department of Agriculture has required that safe food-handling labels be placed on retail packages of raw or partially cooked meat and poultry products. Through selected states' Behavioral Risk Factor Surveillance System (BRFSS) interviews, survey data were collected to determine the proportion of adults aware of the label and adults who reported changing their raw meat-handling practices because of the label. Fifty-one percent of the 14,262 respondents reported that they had seen the label. Of these, 79% remembered reading the label, and 37% of persons who reported that they had seen and read the label reported changing their raw meat preparation methods because of the label. Women were more likely than men to have read the label, as were persons who are at least 30 years of age compared to younger adults (P < 0.05). Both label awareness and risky food-handling behaviors increased with education and income, suggesting that safe food-handling labels have limited influence on consumer practices. Our results also suggest that the labels might be more effective in discouraging cross-contamination than in promoting thorough cooking practices. We suggest that the label is only one component among many food safety education programs that are needed to inform consumers about proper food-handling and preparation practices and to motivate persons who have risky food-handling and preparation behaviors to change these behaviors.

scholarly journals Intention on food safety among food handlers at the beach culinary tourism area

2021 ◽  
Vol 10 (2) ◽  
pp. 318
Author(s):  
Asep Rustiawan ◽  
Dyah Suryani
Keyword(s):  
Food Safety ◽  
Quantitative Research ◽  
Strong Relationship ◽  
Public Health Issue ◽  
Food Handlers ◽  
Food Handling ◽  
Chi Square ◽  
Cross Sectional ◽  
Handling Practices ◽  
Safe Food

Food safety remains a public health issue in developing countries. The theory of planned behavior (TPB) was applied to predict food handlers' intentions to perform safe food-handling practices in food processing. This was a quantitative research with observational analytic methods, using cross sectional approach. The sample consisted of 80 food handlers of locally-run seafood stalls along the coast of Bantul Regency, Special Region Yogyakarta, Indonesia. Data analysis employed Chi-square test. The results showed a very strong relationship between attitudes, subjective norms, and self-efficacy with the food handler's intention to perform hygienic food safety. This study suggested that food handlers must have a strong intention to perform safe food-handling practicing in processing food to protect consumers from potential foodborne diseases.

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