Knowledge, attitudes and practice of food services staff on food hygiene at Tabriz University of Medical Sciences, Iran

2021 ◽  
Author(s):  
Nasim Zolfaghari Firouzsalari ◽  
Arezou Khezerlou ◽  
Hajar Zolfaghari ◽  
Najmeh Shahmahdi ◽  
Mahmood Alizadeh-Sani ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Hygiene ◽  
Safety Education ◽  
Food Services ◽  
Healthy Foods ◽  
Medical Sciences ◽  
Food Safety Education ◽  
Attitudes And Practices ◽  
High Level ◽  
Education Courses

Food hygiene must be observed in production, storage, supply, and sales to obtain healthy foods with desirable quality. The purpose of present study was to evaluate the awareness, attitudes, and practices of Tabriz University of Medical Sciences food services staff toward food hygiene. A questionnaire consisting of 46 questions was completed by 40 food services staff from February to March 2019. Based on the results, respondents had an acceptable awareness (92.5% to 100% general sanitary awareness and 37.5% to 95% awareness about microbial food hazards), excellent attitudes (97.5% to 100%), and moderate practices regarding food hygiene (17.5% to 97.5%). Although all participants had a relatively high level of awareness and attitude and participated in food safety education courses, their practices were somewhat poor.

Comparison between Self-Reported and Observed Food Handling Behaviors among Latinas

2007 ◽  
Vol 70 (8) ◽  
pp. 1927-1932 ◽  
Author(s):  
JIGNA MORARJI DHAROD ◽  
RAFAEL PÉREZ-ESCAMILLA ◽  
STEFANIA PACIELLO ◽  
ANGELA BERMÚDEZ-MILLÁN ◽  
KUMAR VENKITANARAYANAN ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Behaviors ◽  
Safety Education ◽  
Food Handling ◽  
Food Ingredients ◽  
Safety Attitudes ◽  
Food Safety Education ◽  
Reported Data ◽  
High Level ◽  
Main Meal

The study was conducted to compare and identify the magnitude of differences between self-reported and observed food safety behaviors among women preparing a chicken and salad dish at home. The observed food safety practices also were compared according to sociodemographic variables and prior food safety education. Sixty Puerto Rican women who were the main meal preparers for their households were recruited in Hartford, Conn. Three household visits were made to (i) deliver food ingredients to prepare the chicken and salad meal, (ii) conduct household observation, and (iii) conduct a self-reported survey. The difference between self-reported and observed behaviors varied across food handling and sanitation behaviors. There was a high level of inaccuracy for socially desirable behaviors such as hand washing; the vast majority of participants reported practicing these behaviors but they were not observed doing so. Cutting board washing also was considerably over-reported, questioning the validity of these self-reported data for regression analyses. There was a significant association (P < 0.05) between proper thawing method and prior food safety education, use of cutting board and higher income, and washing tomatoes and having a positive attitude towards food safety. Results revealed that overreporting errors must be considered when analyzing and/or interpreting data derived from self-reported food safety consumer surveys and that food safety education and positive food safety attitudes are associated with recommended food safety behaviors.

Safe Eats: An Evaluation of the Use of Social Media for Food Safety Education

2012 ◽  
Vol 75 (8) ◽  
pp. 1453-1463 ◽  
Author(s):  
ASHLEY BRAMLETT MAYER ◽  
JUDY A. HARRISON
Keyword(s):  
Social Media ◽  
Food Safety ◽  
Undergraduate Students ◽  
Safety Education ◽  
Safety Attitudes ◽  
Food Safety Education ◽  
Attitudes And Practices ◽  
Safe Food ◽  
Use Of Social Media ◽  
And Control

Many undergraduate students are cooking for the first time, and they need to learn safe food practices to reduce their risk of foodborne illness. Social media tools are being utilized to disseminate public health messages, but limited research has been conducted to examine the effectiveness of these tools for food safety education. The purpose of this study was to develop and evaluate a social media–based intervention for young adults to improve food safety attitudes, practices, and knowledge. Preliminary surveys were conducted and online focus groups were convened to guide design of this social media intervention. College students (710) were included in treatment and control groups. Results from pretests and posttests indicate that participation in the “Safe Eats” Facebook intervention leads to improvements in food safety attitudes, practices, and knowledge. Although students reported that they learned more from the intervention than from a traditional lecture, the combination of lecture and Facebook resulted in higher knowledge scores than those resulting from the intervention alone. Participants who spent more time on the Facebook page had greater improvements in food safety attitudes and practices.

Food Safety Education Goes Prime Time!

2011 ◽  
Author(s):  
Robert Tuverson ◽  
Christine Prue ◽  
Marjorie Davidson ◽  
Susan Schulken ◽  
Deborah Leiter ◽  
...  
Keyword(s):  
Food Safety ◽  
Prime Time ◽  
Safety Education ◽  
Food Safety Education

FOOD SAFETY KNOWLEDGE, ATTITUDES AND PRACTICES AMONG FEDERAL UNIVERSITY OF AGRICULTURE STUDENTS IN ABEOKUTA

2017 ◽  
Vol 15 (1) ◽  
pp. 94-107
Author(s):  
M O ADEGUNWA ◽  
M I SANUSI ◽  
H A BAKARE ◽  
A M OMEMU
Keyword(s):  
Food Safety ◽  
Contributing Factors ◽  
Safety Attitudes ◽  
Attitudes And Practices ◽  
Handling Practices ◽  
High Level ◽  
Almost All ◽  
The University ◽  
Safety Knowledge ◽  
Safety Attitude

Improper practices, poor attitudes and lack of knowledge by food handlers are contributing factors for the spread of foodborne diseases. Food safety knowledge is an important factor in improving food safety practices and subsequently food safety attitude. This study is aimed at exploring the food safety knowledge, practice and attitude of FUNAAB students. A self completed questionnaire was answered by randomly selected 270 students from each of the nine (9) colleges in the university and analyzed using SPSS software. The study revealed that almost all of the students had a high level of food safety awareness but the knowledge was not to large extent translated into practice. Majority of the students also had good food safety attitudes as many of them are willing to change their food handling behav-iour when they know they are incorrect (94.8%). The study further revealed similar level of food safety knowledge between the male and female. Despite the level of students’ knowledge, their choice of eating place on campus was determined by the price of the food. This study therefore concluded that good knowledge of food safety does not determine students’ safe handling practices and choice of eating place.Keywords: Food safety

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