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 Food Safety Knowledge of Food Sanitation Hygiene Practices in the Era of Pandemic COVID-19

2021 ◽  
Vol 13 (1) ◽  
pp. 25-34
Author(s):  
Dwi Yunita Haryanti ◽  
Yeni Suryaningsih
Keyword(s):  
Food Safety ◽  
Service Providers ◽  
Food Service ◽  
Food Handler ◽  
P Value ◽  
Food Hygiene ◽  
Food Handlers ◽  
Cross Sectional ◽  
Community Monitoring ◽  
The Impact

Background and Objectives: Food hygiene and sanitation in various food industries or processed food service providers requires special attention from the government during this pandemic, where the sector remains a necessity for the entire community. Monitoring and evaluation are urgently needed in order to break the chain of transmission and eliminate the risk of contamination of food during processing or during packaging. This study was conducted to determine the relationship between knowledge and food hygiene and sanitation practices at public facilities providing processed food.Methods: This research is an observational study using a cross sectional design. The population in this study is the food service industry of class A2 and A3. Determination of respondents in this study was done by purposive sampling. The instrument used in this study was a questionnaire from FAO related to policies regarding the impact of COVID-19 on food safety and nutrition.Results: The results showed that the knowledge of the majority of food handler and presenters was 18 (47.4%) and the application of food hygiene and sanitation was also low 28 (73.8%). Food handlers and presenters with good knowledge have better compliance in implementing food hygiene and sanitation compared to food handlers and presenters who have sufficient and less knowledge (p value 0.05).Conclusions and Implications: Low knowledge of food handlers and presenters is known to be one of the factors not implementing food hygiene and sanitation so that it has the potential to increase the spread of the SAR-CoV-2 virus. One strategy that can be done is to provide continuous socialization and education through various mass media using a cultural approach. Keywords: Hygiene; Sanitation; Food; Pandemic.

scholarly journals Knowledge and practices of food hygiene among food handlers in plantation sector, Sri Lanka

2016 ◽  
Vol 2 (12) ◽  
pp. 304 ◽  
Author(s):  
Lahiru S. Galgamuwa ◽  
Devika Iddawela ◽  
Samath D. Dharmaratne
Keyword(s):  
Food Safety ◽  
Sri Lanka ◽  
Cross Sectional Study ◽  
Food Hygiene ◽  
Food Handlers ◽  
Cross Sectional ◽  
Tea Plantations ◽  
Knowledge And Practice ◽  
Handling Practices ◽  
Knowledge And Attitude

<p class="abstract"><strong>Background:</strong> Diseases related with consumption of contaminated foods are a common problem in worldwide. Food handlers play a major role in ensuring food safety and hygiene. Information about food hygiene in plantation sector of Sri Lanka is insufficient. This study was designed to assess the knowledge and practice of food hygiene among food handlers in tea plantation sector of Kandy, Sri Lanka.</p><p class="abstract"><strong>Methods:</strong> <span lang="EN-IN">A community based cross sectional study was conducted among food handlers in tea plantations in three tea plantations from July to September 2013. Information regarding food handling practices, knowledge and attitude of food hygiene and safety and medical treatments was obtained from food handlers using a structured questionnaire. The data was analyzed using SPSS version 20 statistical software. </span><span lang="EN-IN"> </span></p><p class="abstract"><strong>Results:</strong> 375 food handlers from 18 to 63 years (mean 33.4 ± 7.2) were enrolled of which 88% of them were females. Out of total participants, 59.6% of the respondent had good knowledge of food practice and hygiene. Gender (p = 0.044), education level of food handlers (p = 0.019), and good medical practices (p &lt; 0.05) were statistically significant with practice of food safety and hygiene.</p><p class="abstract"><strong>Conclusions:</strong> <span lang="EN-IN">Community - health education programs, promoting food hygiene and safety training should be implemented to improve the level of knowledge and practice of food hygiene. </span></p>

scholarly journals Food Hygiene at On-Site Premises in Perak and Selangor: Are We Ready for Self-Regulatory Practices?

2019 ◽  
Vol 4 (10) ◽  
pp. 65
Author(s):  
Mazni Saad ◽  
Mohd Hanafi Azman Ong ◽  
Noor Suzana Osman ◽  
Norhidayah Abdullah
Keyword(s):  
Publishing House ◽  
Food Service ◽  
Well Being ◽  
Food Handler ◽  
Food Hygiene ◽  
Food Handlers ◽  
Cooking Practices ◽  
International Publishing ◽  
Open Access Article

Safe and hygienic food add value to food intake and prevent undesirable health conditions. Food handlers who are at the forefront of the food service process must monitor and measure the standards of their food hygiene and its preparation and cooking practices. This study investigates how ready food handlers at on-site premises are for self-regulatory practices. Food surface contacts were chosen for investigation via purposive sampling and swab analysis to unravel hidden messages about the level of hygiene standards in the foodservice operation. The findings reveal the existence of contamination across the majority of the selected contact surfaces that could affect the consumers’ well-being and quality of life.Keywords: consumer well-being; food hygiene; food surface contact; food handler; the on-site premise eISSN: 2398-4287 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.DOI: https://doi.org/10.21834/e-bpj.v4i10.1568

scholarly journals Food Handlers Personal Hygiene in The Cafeteria of SDN Model and its impacts on Total Plate Count (TPC) in Food

2019 ◽  
Vol 11 (3) ◽  
pp. 252
Author(s):  
Upi - Almasari ◽  
Corie Indria Prasasti
Keyword(s):  
Storage Temperature ◽  
Food Samples ◽  
Personal Hygiene ◽  
Plate Count ◽  
Food Handler ◽  
Food Handlers ◽  
Microbiological Contamination ◽  
Storage Duration ◽  
Cross Sectional ◽  
Total Plate Count

Canteen has an important role to provide of nutritious and safe food for students during school hours with relatively affordable prices. The results of Food and Drugs Monitoring (BPOM) inspection in 2013 by taking a sample of School Children Confectionary (PJAS) found that 80.79% of the samples confirmed as free from microbiological contamination. These results decrease in 2014, whereas PJAS samples confirmed as free from microbiological contamination is was 76.18%. This study aimed to analyze the implementation of personal hygiene food handlers in the cafeteria of SDN Model to figures Total Plate Count (TPC) in food. This was a descriptive study using cross sectional design. Samples were taken with total sampling where the sample size in this study was the total population of cafeteria booth at SDN Model, there are 5 booths canteen, 5 food handlers, and 5 food samples were taken from each canteen booth. All food samples were tested for bacteriological quality using Total Plate Count (TPC) parameter. The use of Personal Protective Equipment (PPE) such as mask, gloves, headgear, and apron is important to minimize contamination of microorganism from food handlers to food produced. In addition, the selection of ingredients, storage duration, and storage temperature are required to be considered. Suggestion for the cafeteria supervisor of SDN Model and food handler: for the cafeteria supervisor SDN Model to impose regulation and education for food handlers to use PPE during food processing. It is suggested to food handlers to get used to in using PPE during processing the food

An Investigation of Factors that Influence Hygiene Practices at a Small Day Care Center

2017 ◽  
Vol 81 (1) ◽  
pp. 158-164 ◽  
Author(s):  
Jee Hye Lee
Keyword(s):  
Day Care ◽  
Care Center ◽  
Food Service ◽  
Classification And Regression Tree ◽  
Food Hygiene ◽  
Food Handlers ◽  
Certification Authority ◽  
Related Factors ◽  
Day Care Centers ◽  
Hygiene Practices

ABSTRACT The aim of this study was to explore factors that influence hygiene practices at small day care centers. It examines the effect of food hygiene training on hygiene practices and investigates the correlations between the hygienic status of food handlers' hands and that of kitchen utensils. Furthermore, it determines the influences of demographic and facility-related factors on hygiene practices in small day care centers. A total of 56 food handlers at 49 day care centers in the Gyeongnam area of South Korea participated in hygiene training. The results of the study showed that after two training sessions, the ATP bioluminescence levels of knives (P &lt; 0.01), cutting boards (P &lt; 0.01), food handlers' hands (P &lt; 0.001), and UV disinfection cabinets (P &lt; 0.01) decreased. After training, the total scores on the inspection checklist were significantly improved (P &lt; 0.05). Strong associations between the microbial quality of hands and kitchen utensils were seen. Classification and regression tree analysis identified important factors that influence hygiene practices at small food service kitchens, such as status of registration with the government certification authority, length of food handlers' working experience and their age, and maximum number of people served. This study helps to broaden our knowledge of food hygiene issues in small day care centers.

STATUS OF FOOD SANITATION KNOWLEDGE AMONG FOOD SERVICE WORKERS*

1953 ◽  
Vol 16 (2) ◽  
pp. 55-60
Author(s):  
H. S. Adams
Keyword(s):  
Food Service ◽  
Restaurant Industry ◽  
Food Handler ◽  
Multiple Choice Questions ◽  
Basic Principles ◽  
Service Workers ◽  
Safe Food ◽  
Food Service Workers ◽  
Food Workers ◽  
Restaurant Owners

This article reports upon an investigation carried on by the author and his staff among restaurant owners and food workers in Minnesota. The object of this investigation was to determine how much food service personnel knew about, and understood, the basic principles of safe food handling. Owners and their employees were questioned in a casual manner during the course of routine inspections, and in addition some two hundred others were tested through the use of multiple choice questions prior to the operation of food handler classes. The data presented demonstrates the need for more emphasis by sanitarians upon basic principles of food hygiene and a constant program of explanation and instruction of personnel within the restaurant industry.

Impact of STP on Food Hygiene in Terms of Knowledge and Practice among Food Handlers

2015 ◽  
Vol 6 (3) ◽  
pp. 249 ◽  
Author(s):  
Geeta Parwanda ◽  
Namita Batra ◽  
Vidushi Yadav ◽  
Chayya Yadav ◽  
Priya Sharma ◽  
...  
Keyword(s):  
Food Hygiene ◽  
Food Handlers ◽  
Knowledge And Practice

LargeSalmonellaEnteritidis outbreak with prolonged transmission attributed to an infected food handler, Texas, 2002

2008 ◽  
Vol 137 (3) ◽  
pp. 417-427 ◽  
Author(s):  
M. E. BEATTY ◽  
G. SHEVICK ◽  
K. SHUPE-RICKSECKER ◽  
E. BANNISTER ◽  
A. TULU ◽  
...  
Keyword(s):  
Phage Type ◽  
Food Service ◽  
Epidemiological Studies ◽  
Food Handler ◽  
Food Handlers ◽  
Original Source ◽  
Service Employees ◽  
Us States ◽  
Food Service Employees ◽  
Stool Cultures

SUMMARYIn March 2002, an outbreak ofSalmonellaEnteritidis (SE) infections occurred at a convention centre in Dallas, Texas and continued for 6 weeks. We conducted epidemiological studies, obtained clinical and environmental cultures, and interviewed employees to identify risk factors for infection. From 17 March–25 April 2002, the implicated hotel kitchen catered 41 multi-day conferences attended by 9790 persons. We received 617 illness reports from residents of 46 states. Sauces or items served with sauces were implicated in three cohort studies. SE phage-type 8 was identified as the agent. Eleven food service employees, including one who prepared sauces and salsa, had stool cultures that yielded SE. Although the original source was not determined, prolonged transmission resulted in the largest food handler-associated outbreak reported to date, affecting persons from 46 US states. Transmission ended with implementation of policies to screen food handlers and exclude those whose stool cultures yielded salmonellas.

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