scholarly journals FOOD HYGIENE AND SAFETY PRACTICES OF FOOD ESTABLISHMENTS

2021 ◽  
Vol 9 (5) ◽  
pp. 794-797
Author(s):  
Jamie Ann Tamano Dollentas RN LPT ◽  
◽  
Fely Antes Habla , EdD ◽  
Keyword(s):  
Food Safety ◽  
Health Care Systems ◽  
Data Gathering ◽  
Food Storage ◽  
Personal Hygiene ◽  
Food Hygiene ◽  
Regulatory Structure ◽  
Safety Practices ◽  
Significant Difference ◽  
Safe Food

Everyone has anequal right to adequate, appropriate,nutritious, and safe food but along with this right comes a great responsibility which is to ensure food safety for all. Republic Act 10611 otherwise known as the Food Safety Act of 2013 was signed into law by President Benigno Aquino to strengthen the countrys food regulatory structure. It primarily adheres to the declaration of the Philippine constitution to safeguard and promote the right of the people to health and keep them from risk of trade mismanagement as well as hazardous and unsafe products. The law affirms food safety as a vital componentof nation-building to facilitate healthy economy, system, community, and people. On the other hand, altered food safety and security hampers economic development by straining the health care systems, weakening productivity, and damaging the economy.It istherefore imperative to realize the significance of food safety to attain a nationssustainable advancement. Nonetheless, there has been less evidence on the status of food hygiene and safety practices of food establishments.Mainly, this study aimed to determine the food hygiene and safety practices of food establishments. Inparticular,it answered the assessment of the respondents on food hygiene practices of the food establishments along personal hygiene, food preparation practices, safe food storage, andutensils and equipment. Likewise, it identified the food safety practices as perceived by the same groups of respondents in terms of food handling, physical condition, food management system, and health standards implementation. It also investigated if there is a significant difference between the perspectives of the respondents as well as the problems encountered by food establishments. To attain the purpose of this study, a survey type of research was conducted employing a survey-questionnaire as the main instrument in data gathering.

scholarly journals Microbiological Contamination and Food Hygiene Practices In old Restaurants In Nablus Governorate, Palestine

2021 ◽  
Author(s):  
WAFAA MENAWI ◽  
Nada Maher Saeeri ◽  
Maimona Jalal Quzmar ◽  
Noor Baker Abu Hijleeh ◽  
Hala Salah Alden Antar ◽  
...  
Keyword(s):  
Food Safety ◽  
The Elderly ◽  
Safety Training ◽  
Coliform Bacteria ◽  
Personal Hygiene ◽  
P Value ◽  
Food Hygiene ◽  
Safety Practices ◽  
Hygiene Practices ◽  
Food Safety Training

Abstract Introduction: Personal hygiene is important in maintaining food quality and health safety, so the low level of personal hygiene causes contamination leading to food spoilage and the occurrence of sick cases for consumers.Objective: This study was conducted under the Corona pandemic to verify food safety in Nablus old restaurants, Palestine, in the year 2021.Research methodology: This study covered 32 restaurants and 160 employees randomly selected. Data collection began between April and June in 2021 using 160 questionnaires that included 20 questions were answered by workers in these restaurants.Results: Contamination with coliform bacteria was found in the restaurant samples with a percentage (42.5%), where the samples have taken from the tables having the highest contamination of this bacterium (50%). Furthermore, the data revealed that there was a relationship between coliform bacteria contamination and age, educational level, and food safety training, as the contamination being seen in the group that got the training, In contrast to those who didn't at the P-value <0.20.Conclusion: There was an association of bacterial contamination with age, especially among the younger group who were less concerned with hygiene and food safety practices compared to the elderly group. And it turns out that restaurant workers must be properly trained in food safety and monitored regularly.

Survey of New Zealand poultry consumers handling of raw poultry and food safety awareness to provide insight into risk factors for campylobacteriosis

2021 ◽  
Author(s):  
Ali M Y Al-Sakkaf ◽  
Elizabeth Redmond ◽  
Charles Brennan ◽  
Ravi Gooneratne
Keyword(s):  
New Zealand ◽  
Food Safety ◽  
Temperature Control ◽  
High Rate ◽  
Food Storage ◽  
Cross Contamination ◽  
Safety Practices ◽  
Safety Awareness ◽  
Safe Food ◽  
Raw Poultry

New Zealand (NZ) has a high rate of reported campylobacteriosis cases. Cross-contamination in home kitchens during poultry handling is considered to be the main factor in campylobacteriosis transmission. The main aim of this study was to measure NZ consumers' food safety awareness and self-reported food safety practices associated with handling raw poultry. This study will contribute to the existing knowledge to explain the reasons behind the increase of campylobacteriosis incidents. Findings can help inform future consumer education campaigns to help reduce the incidence of campylobacteriosis in NZ. A cross-sectional survey comprised of 31 multiple-choice questions was designed, piloted, and utilized to collect information about the last time consumers purchased and prepared raw poultry at home. A street-intercept survey in public places, such as supermarkets in the Canterbury region, was used to recruit respondents for this study. A descriptive and inferential data analysis was performed, including a one-way ANOVA test used to compare the mean scored responses between the respondents among different socio-demographics. Overall, 301 valid responses were obtained. Scores, representing reported safe food safety practices ranged between 2 and 19 (maximum 21) with a mean score of 9.83 (standard deviation 3.50 with a standard error of 0.20). There was some variation of correctly answered questions by the respondents for food hygiene (25%), cross-contamination prevention (55%), temperature control and storage practices (49%), and food safety (52%). Approximately 30% of the respondents reported symptoms of a foodborne disease experience once to four times during the past 12 months. The study identified low adherence to current recommended food safety practices, including safe food storage and temperature control. The findings can be used to inform a communication campaign regarding food safety needs to be designed urgently in NZ to reduce the rate of campylobacteriosis.

scholarly journals Evaluating Food Safety Knowledge and Practices among Foodservice Staff in Al Madinah Hospitals, Saudi Arabia

Safety ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 9 ◽  
Author(s):  
Nada Ahmad Alqurashi ◽  
Anushree Priyadarshini ◽  
Amit K. Jaiswal
Keyword(s):  
Saudi Arabia ◽  
Food Safety ◽  
Food Service ◽  
Pass Rate ◽  
Food Storage ◽  
Food Hygiene ◽  
Safety Practices ◽  
Level Of Education ◽  
Service Staff ◽  
Safety Knowledge

This study examines food safety knowledge and practices of food service staff in Al Madinah hospitals, Saudi Arabia. A total of 163 food service staff participated voluntarily from 10 hospitals across the city of Al Madinah. The participants completed a questionnaire composed of three parts: General characteristics, food safety knowledge, and food safety practices. Results showed that respondents generally had good food safety knowledge with the highest pass rate of 77.9% for knowledge of cross contamination followed by 52.8% for knowledge of food poisoning, and 49.7% of knowledge of food storage. Food safety practices were also strongly observed in the hospitals with a pass rate of 92.6%. Food safety knowledge among the hospital food service staff varied with the level of education, age, and having received food hygiene/safety practices, training while food safety practices had a significant association with the level of education and food hygiene/safety practices training of the staff. Spearman rho coefficient results showed that there was a significant linear relationship between food safety practice and food safety knowledge, and that food safety knowledge significantly predicts food safety practices. This research revealed the importance of education and consistent training of food service staff in improving knowledge and thereby better and safe food handling practices, which could contribute to apply food safety in the hospitals.

Presence of enterobius vermicularis infections and food hygiene knowledge levels among catering industry personnel

2016 ◽  
Vol 118 (5) ◽  
Author(s):  
Asli Uçar ◽  
Munevver Arısoy ◽  
Funda Pınar Çakıroğlu ◽  
Sabri Candar
Keyword(s):  
Food Safety ◽  
Design Methodology ◽  
High Rate ◽  
Personal Hygiene ◽  
Food Handler ◽  
Food Hygiene ◽  
Enterobius Vermicularis ◽  
Safety Practices ◽  
Catering Industry ◽  
Food Borne

Purpose This study was aimed to determine the presence of Enterobius vermicularis in workers in hospital kitchens in Ankara, Turkey and the levels of their food hygiene knowledge Design/methodology/approach The study included 270 employees of six catering companies that cater to hospitals in Ankara who agreed to participate in the study. Two-part questionnaires were used. The first part solicited demographic information, and the second part’s questions determined the workers’ personal hygiene knowledge. Samples taken from the participants to determine the presence of Enterobius vermicularis were collected using the cellophane application method. Findings The parasite was found in 78.1% of the personnel. The average hygiene knowledge scores were 58.94+18.1 on a 100-point scale. The changes introduced by the new "Food Hygiene Regulation" should be implemented without abolishing the food handler examination. Originality/value Food safety is an important issue that can affect lots of people. Food handlers are an important part for contamination of food. Because of this reason their hygiene knowledge and personal hygiene are very important. Because of high rate of Enterobius vermicularis the results show that they are not careful about their personal hygiene rules. So they can contaminate to food and can cause food-borne illnesses. The paper highlights the importance of education that affects food safety practices in food industry

Training in Food Safety Practices and Food Manufacturing for Safe Food Production

2020 ◽  
pp. 193-205
Author(s):  
José Rafael Linares-Morales ◽  
Arely Prado-Barragán ◽  
Guadalupe Virginia Nevárez-Moorillón
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Safety Practices ◽  
Food Manufacturing ◽  
Safe Food

scholarly journals An Investigation Into How Far Do Residents Adopt Measures to Reduce Microbial Hazards During Food Handling

2017 ◽  
Vol 5 (1) ◽  
pp. 06-14
Author(s):  
Rajesh Jeewon ◽  
Seerauj Nouvishika ◽  
Dauharry Kumar ◽  
Ahinsa Jheelan-Ramchandur
Keyword(s):  
Food Safety ◽  
Current Knowledge ◽  
Critical Role ◽  
Basic Knowledge ◽  
Personal Hygiene ◽  
Food Hygiene ◽  
Food Handling ◽  
Handling Practices ◽  
Food Handling Practices ◽  
The Impact

Foodborne diseases have always been linked to numerous food manufacturing elements and home practices of purchasers and the latter does play a critical role in disease prevention. Consumers have the ultimate responsibility for handling and storing food safely and take adequate safety precautions when preparing and consuming food at home to avoid health related problems associated with microbial hazards. The objectives of this survey were to evaluate current knowledge of consumers pertaining to food hygiene and food safety concepts as well as to assess food handling practices that residents adopt to reduce microbial hazards in the domestic environment. A sample of 300 Mauritian residents were selected to participate in a questionnaire based survey. Questions in the questionnaire were based on hygienic practices with respect to food handling, food safety and personal hygiene. SPSS (Statistical Package for Social Sciences) was used to analyze the results and Microsoft excel was used to generate pie charts, and bar charts. The results obtained demonstrated that the level of knowledge pertaining to food safety and food hygiene and how to reduce microbial hazards were above average. Majority of the residents were knowledgeable about major aspects related to proper food handling behaviors but need more education pertaining to the use of thermometers to check for food temperature. The nature of the risk, personal and environmental factors (psychological, demographic and socio-economic factors, cultural and economic) were found to be the factors affecting food safety behaviors among consumers. Consumers can become more motivated to improve their behaviors if they are made aware of the impact of risky practices. Although, most consumers had basic knowledge pertaining to food safety, food hygiene and food handling practices, it is important to continually inform consumers about safe food handling practices through various channels.

Standard Food Safety Practices From Receiving to Cleaning in the Restaurant

2022 ◽  
pp. 123-150
Author(s):  
Suzita Ramli ◽  
Jun Xian Wong
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Food Supply ◽  
Raw Materials ◽  
Food Storage ◽  
Human Consumption ◽  
Cross Contamination ◽  
Food Supply Chain ◽  
Safety Practices ◽  
And Storage

Transmission of hazardous materials could be aggravated by inappropriate handling and storage practices. This results in cross-contamination to foodstuff or cooking utensils. The introduced hazards in the food supply chain might lead to client and reputation loss. The implementation of food safety is necessary to secure safety concerns. All employees should take initiative to be aware and have good attitudes regarding proper hygiene and sanitary practices to assure their product integrity and safety for human consumption. Therefore, this chapter delivered the appropriate and standard food safety protocols to all individuals involved in food storage, preparation, and serving. The scope was structured into (1) identification of hazardous ingredients, (2) purchasing and receiving raw materials, (3) transporting and storage, (4) cooking and reheating, (5) food serving and displaying, (6) leftover storage, and (7) cleaning and sanitation.

A Training Course on Food Hygiene for Butchers: Measuring Its Effectiveness through Microbiological Analysis and the Use of an Inspection Checklist

2005 ◽  
Vol 68 (11) ◽  
pp. 2439-2442 ◽  
Author(s):  
MARIA LUIZA SANTOMAURO VAZ ◽  
NEIL FERREIRA NOVO ◽  
DIRCE MARIA SIGULEM ◽  
TANIA BENINGA MORAIS
Keyword(s):  
Food Safety ◽  
Storage Conditions ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
Food Hygiene ◽  
Flow Process ◽  
Safety Practices ◽  
Bacterial Counts ◽  
Training Course ◽  
Safety Procedures

The effectiveness of food hygiene training for a group of retail butchers was evaluated with the aim of verifying whether the butchers modified their behavior in the light of knowledge gained and whether their acquired knowledge or behavior change was sustained over a period of time. Microbiological analysis (enumeration of mesophilic and coliform bacteria and Escherichia coli) of a raw semiprocessed product (stuffed rolled beef) was conducted, and an inspection checklist was issued before the training course (T0). Initial results were later compared with results obtained 1 month (T1) and 6 months (T6) after the training. The checklist comprised 89 items classified into five categories: A, approved suppliers and product reception; B, storage conditions and temperature control; C, flow process, food handling procedures, and conditions of the window display unit; D, facility design and proper cleaning and sanitizing of equipment, utensils, and work surfaces; and E, pest control system, water supply control, and garbage disposal. The inspection results were recorded as “yes” or “no” for each item. Compliance with food safety procedures was recorded as the percentage of “yes” answers. The bacterial counts were significantly higher at T0. At T6, there was no significant increase in bacterial counts. There was a significant improvement in food safety practices at T1 and T6 compared with T0 for all categories. When comparing T0 and T1, the largest increases in the compliance scores were seen within categories C and D. No significant decrease in scores for compliance with food safety practices was observed at T6. Supervision and refresher activities may be necessary to maintain behavioral changes for a longer period of time.

Food safety practices in European TV cooking shows

2014 ◽  
Vol 116 (10) ◽  
pp. 1652-1666 ◽  
Author(s):  
Daniela Borda ◽  
Miles R. Thomas ◽  
Solveig Langsrud ◽  
Kathrin Rychli ◽  
Kieran Jordan ◽  
...  
Keyword(s):  
Food Safety ◽  
Principal Component ◽  
Personal Hygiene ◽  
Food Handling ◽  
Multivariate Statistical ◽  
Safety Practices ◽  
Content Type ◽  
Cooking Practices ◽  
Cooking Shows ◽  
Good Hygiene

Purpose – The purpose of this paper is to determine how well cooking shows promote safe food handling via TV and to suggest their use for providing good hygiene and good cooking practices examples for consumers. Design/methodology/approach – Principal component analysis was applied for the multivariate statistical analysis of the cooking shows, the components being: personal hygiene, cross-contamination, cooking and storing practices and risk communication. Data were collected via a questionnaire special designed for the purpose of the study. The positive attributes were converted into numbers using a nine-point Likert scale. This conversion enabled ranking of the cooking shows as a function of the total results obtained and considering the best show as the one with the maximum score attained. Findings – Evaluation of cooking practices by food safety professionals highlighted the most frequent safety errors and poor practices that are disseminated by the TV shows. Practical implications – While the repetition of good food handling and cooking practices risks antagonizing viewers, an increase in occasional emphasis of good hygiene would be of benefit to domestic viewers and potentially improve food safety practices among the public. Originality/value – This is the first study that gives an European perspective on presentation of safety practices during food handling and preparation in a range of TV cooking shows as it examines 19 such shows broadcasted in six European countries over three months. Adherence to food safety standards and introduction of a star rating system for safety practices in TV cooking shows is proposed.

scholarly journals Food Safety in the Public Awareness

2015 ◽  
Vol 9 (1) ◽  
pp. 25-30
Author(s):  
András Papp ◽  
Judit Krisch
Keyword(s):  
Logistic Regression ◽  
Food Safety ◽  
Public Awareness ◽  
National Curriculum ◽  
Personal Hygiene ◽  
School Students ◽  
Chi Square ◽  
Significant Difference ◽  
Chi Square Test ◽  
Knowledge And Attitude

National and international surveys show that people still do not have appropriate knowledge of and attitude to food safety. Therefore more and more countries organize educational courses to improve skills and knowledge regarding food safety. In Hungary the National Curriculum 2012 contains the program for food safety education. The aim of our survey was investigation about knowledge and attitude of primary and secondary school students towards food safety. The questions, according to international surveys, fell into 5 categories: personal hygiene, keeping food at safe temperatures, adequate cooking, avoidance of cross-contamination, and safe source of foods. Statistical evaluation was done using SPSS 20 software. Significant differences were evaluated by logistic regression, Chi square test, and crossing table analysis. Results showed that there was no significant difference among primary school students regarding gender or residence (village or town) in knowledge of food safety. Their attitudes showed more significant divergence. Logistic regression investigation has showed that there was a good correlation between knowledge and attitude of personal and kitchen hygiene. In conclusion, our students have presented more or less the same results as the others from international questionnaires. Even though, we need to improve knowledge and skill in food safety.

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