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 Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1560
Author(s):  
Khomotso J. Marutha ◽  
Paul K. Chelule
Keyword(s):  
Food Safety ◽  
Central Business District ◽  
Food Handling ◽  
Street Food ◽  
Healthy Environment ◽  
Handling Practices ◽  
Safe Food ◽  
Reported Data ◽  
Business District ◽  
Food Handling Practices

Street food vending is a common business practice in most South African cities. However, street vended foods may be a source of foodborne illnesses if their handling is not well regulated and executed. This study aimed to investigate the knowledge and practices regarding food safety by street food vendors in the Polokwane central business district. This was a quantitative descriptive study where a structured questionnaire was used to collect self-reported data from street food vendors. A checklist was used to collect observed data from the vending site on vendor practices and status of the vending environment. A total of 312 vendors participated in the study, most being young females aged below 40 years (62%), single (51.2%) with less than six years of trade experience (58.3%). Although the level of knowledge was high, safe food handling practices were mostly inadequate. Most vendors operated their businesses in the open air and tents (66.2%). Vending experience significantly correlated with safe food handling practices (p < 0.05). It is significantly riskier to sell cooked rather than uncooked food in the street. Lack of resources like water and a healthy environment negatively affected food handling practices. Health promotion on food safety is recommended for street vendors.

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.

Varying Influences of Motivation Factors on Employees' Likelihood To Perform Safe Food Handling Practices Because of Demographic Differences

2010 ◽  
Vol 73 (11) ◽  
pp. 2065-2071 ◽  
Author(s):  
JASON D. ELLIS ◽  
SUSAN W. ARENDT ◽  
CATHERINE H. STROHBEHN ◽  
JANELL MEYER ◽  
PAOLA PAEZ
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Demographic Characteristics ◽  
Food Handling ◽  
Service Employees ◽  
Motivation Factors ◽  
Handling Practices ◽  
Safe Food ◽  
Food Service Employees ◽  
Food Handling Practices

Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food service employees who did not have any supervisory responsibilities. Intrinsic motivation agreement scores were consistently the highest of all four motivational factors evaluated and did not differ across any of the demographic characteristics considered. In contrast, motivation agreement scores for communication, reward-punishment, and resources did differ based on respondents' gender, age, place of employment, job status, food service experience, completion of food handler course, or possession of a food safety certification. In general, respondents agreed that these motivation factors influenced their likelihood to perform various safe food handling procedures. This research begins to illustrate how employees' demographic characteristics influence their responses to various motivators, helping to clarify the complex situation of ensuring safe food in retail establishments. Future research into why employee willingness to perform varies more for extrinsic motivation than for intrinsic motivation could assist food service managers in structuring employee development programs and the work environment, in a manner that aids in improving external motivation (communication, reward-punishment, and resources) and capitalizing on internal motivation.

scholarly journals Knowledge on Food Safety and Food-Handling Practices of Street Food Vendors in Ejisu-Juaben Municipality of Ghana

2020 ◽  
Vol 2020 ◽  
pp. 1-7 ◽  
Author(s):  
Raymond Addo-Tham ◽  
Emmanuel Appiah-Brempong ◽  
Hasehni Vampere ◽  
Emmanuel Acquah-Gyan ◽  
Adjei Gyimah Akwasi
Keyword(s):  
Food Safety ◽  
Training Programs ◽  
Simple Random Sampling ◽  
Food Handling ◽  
Cross Sectional ◽  
Street Food ◽  
Cooked Food ◽  
Handling Practices ◽  
Mixed Approach ◽  
Food Handling Practices

Street foods have become a major source of cooked food for most households and individuals in many developing countries including Ghana. However, the rising concern about food-borne illness has questioned the knowledge of the street food vendors to constitute safety practices for food handling. This study assessed the knowledge of street food vendors on food safety and food-handling practices in the Ejisu-Juaben Municipality of Ghana. The study used a cross-sectional mixed approach involving 340 participants selected by simple random sampling. A structured questionnaire and an observational checklist were used to collect data and analyzed using STATA version 12. The results indicated that 98.8% of the food vendors had good knowledge on food safety and handling. The knowledge on food safety was associated with training (p value ≤0.011), license status (p value ≤0.002), marital status (p value <0.001), and religion (p value ≤0.038). Good food-handling practices were associated with training (p value ≤0. 001) and license (p value ≤0.002) and not their educational levels. The study found training of food vendors as the most effective way to increase knowledge on food safety and enhance food-handling practices. The study recommended for collaborations of municipal assemblies with other agencies to strengthen, sustain, and organize regular training programs for new entrants and existing food vendors as well as retraining of trainers to equip them adequately with knowledge and skills to enable them effectively facilitate training programs for food vendors.

scholarly journals Assessment of Food Safety Knowledge and Compliance to Hygienic Practices among Street Food Vendors in Zanzibar Urban District

2020 ◽  
pp. 59-72
Author(s):  
Jamila K. Hassan ◽  
Leonard W. T. Fweja
Keyword(s):  
Food Safety ◽  
Formal Training ◽  
Food Handling ◽  
Urban District ◽  
Great Awareness ◽  
Street Food ◽  
Hygiene Measures ◽  
Handling Practices ◽  
Chi Square Analysis ◽  
Food Handling Practices

This cross-sectional descriptive study assessed the hygienic and safety measures among street food vendors in the Urban district of Zanzibar. A total of 265 food vendors with immobile food vending units were involved. Data were gathered using a structured researcher-administered questionnaire and complemented with observation. Compliance ranks to food safety and hygiene were established based on computed compliance scores. Descriptive statistics and chi-squared tests (α = 0.05) were employed in data analyses. The results indicated that only a moderate fraction of the vendors have had formal training in food safety and hygiene, however the majority of whom demonstrated great awareness about food safety and hygiene. Among the surveyed vending sites 36% appeared clean, 50.2% and 42.6% vending sites had waste bin and / or refuse sites respectively, wash basin (44.9%) and soap availability (47.2%).  Safe food handling practices included food covering (57.4%), adequate protection of food from flies and dust (40.8%), cold preservation of food (28.3%), saving food hot or reheated before sale (35.1%), dishing out food with appropriate gadgets (53%). Observed good food hygiene conducts included washing hands with soap before preparing food (always 63%, sometimes 34%), washing hands with soap after toilet visit (always 33.2%, sometimes 46.8%), clean finger nail (98.5%), hair protection (33.6%) and use of apron (29%). The results likewise indicate an overall compliance of 0.50 on environmental hygiene of vending site, 0.45 on food handling practices, and 0.66 on vendors’ hygiene and sanitary practices. This implies an average overall compliance with the hygiene of the vending site and food handling practices and good overall compliance with the vendors’ hygiene and sanitary practices. Chi-square analysis revealed that gender, education attainments, formal training on food safety and vending duration are influencing factors for food safety and hygiene measures.

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.

Discovery and Development of Educational Strategies To Encourage Safe Food Handling Behaviors in Cancer Patients

2008 ◽  
Vol 71 (8) ◽  
pp. 1666-1672 ◽  
Author(s):  
LYDIA C. MEDEIROS ◽  
GANG CHEN ◽  
VIRGINIA N. HILLERS ◽  
PATRICIA A. KENDALL
Keyword(s):  
Food Safety ◽  
High Risk ◽  
Cancer Patients ◽  
Educational Resource ◽  
Food Handling ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices ◽  
Risk Reducing ◽  
Foodborne Infections

Foodborne infections pose a threat to cancer patients who are immunocompromised because of disease or medical therapy. Comprehensive food safety education can raise cancer patients' awareness of risk for foodborne infections and encourage risk-reducing behavior. The objectives of this study were to assess food safety informational needs of cancer patients and to determine factors that may influence prospective educational interventions that foster risk-reducing behaviors. Focus groups with cancer patients were formed, and interviews with health professionals working with cancer patients were conducted. Findings were used to develop three educational resource prototypes for cancer patients. Information from two additional focus groups and interviews with cancer patients was used to evaluate the prototypes before revision and finalization. There was a general awareness among focus group participants that chemotherapy increased their susceptibility to foodborne illness and infections. Participants had a basic knowledge of safe food handling practices but did not necessarily link their awareness of increased susceptibility for infection with their routine food handling practices. When informed of specific high-risk foods, there was skepticism about compliance due to disbelief of the risk, personal preferences for the high-risk food, and lack of information about how to use the recommendation. Most of the health care providers agreed that food safety information should be provided by dietitians, physicians, and nurses, but physicians stated they had little time to do so. Cancer patients expressed positive attitudes toward the educational resource prototypes and willingness to follow the food safety recommendations provided.

scholarly journals Food Safety: Does Your Kitchen Pass the Test?

EDIS ◽  
2013 ◽  
Vol 2013 (9) ◽  
Author(s):  
Linda B. Bobroff ◽  
Jennifer Hillan
Keyword(s):  
Older Adults ◽  
Food Safety ◽  
Foodborne Illness ◽  
Food Handling ◽  
Fact Sheet ◽  
Increased Risk ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices ◽  
At Home

Older adults are at increased risk for foodborne illness. To help reduce your risk, follow safe food handling practices at home. How does your kitchen measure up? This 3-page fact sheet was written by Linda B. Bobroff and Jennifer Hillan and published by the UF Department of Family Youth and Community Sciences, October 2013. http://edis.ifas.ufl.edu/fy926

scholarly journals Food Safety Practices and Associated Factors among Food Handlers of Fiche Town, North Shewa Zone, Ethiopia

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Samuel Chane Teferi ◽  
Israel Sebsibe ◽  
Birhanu Adibaru
Keyword(s):  
Food Safety ◽  
Associated Factors ◽  
Public Health Problem ◽  
Major Public Health Problem ◽  
Food Handlers ◽  
Food Handling ◽  
Safety Practices ◽  
Handling Practices ◽  
Food And Drink ◽  
Food Handling Practices

Background. Foodborne diseases remain a major public health problem globally, but the problem is severe in developing countries like Ethiopia. The objective of this study was to assess food safety practices and associated factors among food handlers of Fiche town. Methods. A cross-sectional study was conducted among 422 food handlers working in food and drink establishments. The data were collected using a structured questionnaire and observational checklist. Data were entered and coded into SPSS for analysis. Multivariable logistic regression was used to identify the predictor variables associated with the practice of food handlers ( p < 0.05 ). Result. 61.6% of food handlers knew the potential risk of contaminating food with dirty hands, and 70% washed hands with soap before working with food. 52.8% of food handlers covered the hair with restraints. 66.8% of food handlers used outer garments, and the majority of food handlers (71.1%) had a trimmed fingernail. Two hundred thirteen (50.5%) of food handlers had good food handling practices. Medical checkup (AOR = 3.16; 95% CI 1.89, 5.26), sanitary inspection (AOR = 1.76; 95% CI 1.16, 2.69), knowledge (AOR = 2.31; 95% CI 1.53, 3.48), service year (AOR = 3.11; 95% CI 1.53, 6.31), and educational status (AOR = 3.42, 95% CI 1.29, 9.04) were found to be significantly associated with food handling practices. Conclusion. The food handlers should take various training concerning food hygiene and safety to enhance their knowledge and practice. Regular sanitary inspection of food and drink establishments is recommended.

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