scholarly journals The WHO five keys to safer food: A tool for food safety health promotion

2012 ◽  
Vol 12 (52) ◽  
pp. 6245-6259
Author(s):  
L Mwamakamba ◽  
◽  
P Mensah ◽  
F Fontannaz-Aujoulat ◽  
M Hlabana ◽  
...  
Keyword(s):  
Health Promotion ◽  
Food Safety ◽  
Food Service ◽  
Food Preparation ◽  
World Health ◽  
Foodborne Diseases ◽  
Food Handlers ◽  
Safety Education ◽  
African Region ◽  
Food Safety Education

Foodborne diseases continue to be significant causes of morbidity and mortality within the African Region. Many cases of foodborne disease occur due to basic errors in food preparation or handling either in food service establishments or at home. Educating food handlers, including consumers, therefore, can significantly reduce the chances of contracting food-borne illnesses and the effects of outbreaks, as well as improve public health. Food safety education programmes need to particularly target certain segments of the population who, either directly have a role in food preparation and/or have increased vulnerability to foodborne diseases. In response to the increasing need to educate food handlers, including consumers about their responsibilities for assuring the safety of food, the World Health Organization (WHO) initiated a health promotion campaign around five simple rules, "the five keys to safer food" to help ensure food safety during food handling and preparation. The core messages of the WHO five keys to safer food are: keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials. These messages have been adapted to different target audiences and settings such as healthy food markets; emergency situations such as prevention of outbreaks; food safety for travellers; preparation of mass gathering events; street vended foods; training of women; and growing of safer fruits and vegetables. Educational projects targeting different types of food handlers, high-risk groups and settings are being implemented in several countries in the African Region. This article discusses how the WHO five keys to safer food have been used as a tool for food safety education. Experiences of selected countries in the African Region in the promotion of the WHO five keys to safer food in different settings are presented. It further discusses opportunities and future perspectives in the promotion of the WHO five keys to safer food in the African Region.

scholarly journals The environment in which behaviours are learned: a pilot assessment of high school teaching kitchens as food safety learning environments in Ontario

2016 ◽  
Vol 59 (3) ◽  
pp. 88-95 ◽  
Author(s):  
Kristin M. Brown ◽  
Kenneth J. Diplock ◽  
Shannon E. Majowicz
Keyword(s):  
High School ◽  
Food Safety ◽  
Learning Environments ◽  
Food Service ◽  
Safety Education ◽  
Health Food ◽  
Food Safety Education ◽  
School Teaching ◽  
High School Teaching ◽  
Minimum Requirements

Youth represent a unique audience for consumer food safety education and incorporating such education into existing curricula could facilitate delivery. However, successful delivery may depend, in part, on the facilities in which said training occurs. Since little is known about school teaching kitchen set-ups as related to food safety education, we conducted a pilot assessment of the physical learning environment of four Ontario high school teaching kitchen classrooms. We visited each classroom three times and assessed its characteristics using a modified version of the provincial food premises inspection report. Kitchen layout varied by school, and it was the built classroom characteristic with the greatest potential impact. Several characteristics unique to school teaching kitchens were noted, including whether the classroom teaching area and food preparation area were separated. Despite the variation between classrooms, all had physical characteristics sufficient to meet the minimum requirements for food service premises in Ontario. Nevertheless, this pilot assessment highlights nuanced factors unique to high school teaching kitchen classrooms that may impact the delivery of food safety education and the development of safe food handing behaviours. Findings can support conversations between public health, food safety authorities, and school stakeholders to enhance food safety learning environments in schools.

A Systematic Literature Review of Assessing the Level of Food Safety Knowledge Among Food Handlers in Malaysia

2022 ◽  
pp. 151-171
Author(s):  
Genevie Eleanor Ruby ◽  
Ungku Fatimah Ungku Zainal Abidin
Keyword(s):  
Systematic Review ◽  
Food Safety ◽  
Literature Review ◽  
Systematic Reviews ◽  
Food Handlers ◽  
Safety Education ◽  
Food Safety Education ◽  
Food Borne ◽  
Meta Analyses ◽  
Safety Knowledge

Being knowledgeable about food safety is one of the strategies to address food-borne diseases (FBD). The systematic review was focuses on food safety knowledge and the respective interventions. Generally, numerous relevant studies have been done to determine the level of food safety knowledge among food handlers, but studies from a Malaysian perspective were limited. Therefore, the present study reviewed a number of previous studies regarding level of food safety knowledge and type of interventions that have been done among various categories of food handlers in Malaysia. For the review purpose, preferred reporting items for systematic reviews and meta-analyses (PRISMA) was adopted based on Science Direct, Scopus, and Google Scholar databases. A total of 22 resulted from the searching and were analyzed systematically. The review of food safety knowledge was divided into three themes consisting of food handlers at premises, consumers, and students. The results of this review have identified the knowledge gap of food handlers, and the authors provide recommendations for future food safety education.

A food safety education program targeting food handlers in high risk settings

1989 ◽  
Vol 21 (6) ◽  
pp. 284F-285F ◽  
Author(s):  
Barbara R. Fritz ◽  
Nancy L. Cohen ◽  
David A. Evans
Keyword(s):  
Food Safety ◽  
High Risk ◽  
Education Program ◽  
Food Handlers ◽  
Safety Education ◽  
Food Safety Education

scholarly journals The Effect of Food Safety Education on Handwashing Practices in School Canteens’ Food Handlers

2018 ◽  
Vol 47 (9) ◽  
pp. 2119-2128 ◽  
Author(s):  
Nik Rosmawati NH ◽  
Wan Manan WM ◽  
Noor Izani NJ ◽  
Nik Nurain NH ◽  
Razlina AR
Keyword(s):  
Food Safety ◽  
Food Handlers ◽  
Safety Education ◽  
Food Safety Education ◽  
Effect Of Food

Observation Versus Self-Report: Validation of a Consumer Food Behavior Questionnaire

2004 ◽  
Vol 67 (11) ◽  
pp. 2578-2586 ◽  
Author(s):  
PATRICIA A. KENDALL ◽  
ANNE ELSBERND ◽  
KELLY SINCLAIR ◽  
MARY SCHROEDER ◽  
GANG CHEN ◽  
...  
Keyword(s):  
Food Safety ◽  
Nutrition Education ◽  
Self Report ◽  
Food Preparation ◽  
Control Factor ◽  
Safety Education ◽  
Education Programs ◽  
Safety Behavior ◽  
Food Safety Education ◽  
Pathogen Control

A reliable and validated set of food safety behavior questions that could be used with confidence when evaluating food safety education programs was identified in this study. A list of 29 food-handling and consumption behaviors rank-ordered within five pathogen control factors by nationally recognized food safety experts was the basis for the development of the behavior questions. Questions were evaluated for reliability and several forms of validity. During a kitchen activity session, 70 graduates of a nutrition education program completed four food preparation tasks while being observed and videotaped. The individuals also participated in an in-depth interview to validate behaviors that could not be observed during the food preparation activity, e.g., refraining from preparing food for others when experiencing diarrhea. Criterion validity was established by comparing questionnaire responses to observed behavior and interview responses. Twenty-eight questions met the validity criterion (≥70% agreement between observed and interviewed responses and self-reported responses), with three or more questions from each of five pathogen control factor areas. Observation assessments revealed that hand washing was more likely to be performed prior to beginning food preparation than between working with raw meats and fresh produce. Errors in methods of washing hands, utensils, and preparation surfaces between food preparation tasks were common. Most participants did not use thermometers to evaluate doneness but still cooked to safe internal temperatures. The results provide a tool that educators can use to evaluate food safety programs and will help guide the development of more effective food safety education programs targeting needed improvements in behavioral skills.

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
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