scholarly journals PERSONAL HYGIENE, SANITATION AND FOOD SAFETY KNOWLEDGE OF FOOD WORKERS AT THE UNIVERSITY CANTEEN IN INDONESIA

2018 ◽  
Vol 4 (4) ◽  
pp. 154-161
Author(s):  
Abdul Rahman ◽  
Ramadhan Tosepu ◽  
Siti Rabbani Karimuna ◽  
Sartiah Yusran ◽  
Asnia Zainuddin ◽  
...  
Keyword(s):  
Food Safety ◽  
Descriptive Study ◽  
Free Food ◽  
Descriptive Statistics ◽  
Personal Hygiene ◽  
Wastewater Disposal ◽  
Food And Beverage ◽  
The University ◽  
Safety Knowledge ◽  
Food Workers

Background: Food and beverage sanitation hygiene is a prevention effort that focuses on activities or actions that are necessary to free food and drinks from hazards that can interfere with or damage health.Objective: This study aimed to identify personal hygiene, sanitation and food safety knowledge of food workers at the canteen university.Methods: This was a descriptive study with observational approach. Thirty-four canteens were recruited using total sampling. Data were analyzed using descriptive statistics with percentage.Results: Findings showed that 11 canteens (32.3%) did not meet the standard for canteen sanitation, 24 canteens (70.6%) did not meet lighting standard, 29 (85.3%) did not meet ventilation standard, 18 (52,9%) did not meet the standard of clean water, 31 (91.2%) did not meet wastewater disposal standard, 23 (67.6%) did not meet the hand washing facility standard, 25 (73.5%) did not meet standard of waste disposal conditions, 28 respondents (85.3%) had good personal hygiene, 6 respondents (14.6%) had poor personal hygiene and all food workers had good knowledge on food safety (100%).Conclusion: Personal hygiene, sanitation and food safety at the university canteen must be carried out continuously. Our findings can be used as a basis for creating healthy university canteen.

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

scholarly journals Food safety knowledge levels of gastronomy/culinary arts students and food workers in Southern Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 203-215
Author(s):  
Mevhibe Terkuran
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Culinary Arts ◽  
Cross Sectional ◽  
Total Food ◽  
Education Status ◽  
Knowledge Levels ◽  
Hygiene Education ◽  
Safety Knowledge ◽  
Food Workers

This research was aimed to analyze the food safety knowledge levels between gastronomy and culinary arts students and food work-ers in the Çukurova Region of Turkey. A total of 155 participants (80 students, 75 food workers) have partici-pated in this cross-sectional study. The overall knowledge scores of food workers and the students were 89.33% and 78.89% respectively, and food workers have more scores in all sections (p<0.001). Hy-giene certification, occupa-tion, and working estab-lishments had a significant association with total food safety scores; however, gender, marital status, age, education level, frequency of hygiene education, work-ing experience, monthly in-come had no significant as-sociation with their scores (p>0.05). A positive correla-tion was found between gender, education status, hygiene certification, and frequency of receiving hy-giene education; but no cor-relation was found between working in any food busi-ness, graduated high schools, and age of the stu-dents (p>0.05). More knowledge gaps of both groups have been found about time-temperature con-trol, holding/storage tem-perature, and cross-contamination. Finally, it is important to measure the reflection of the hygiene training on practices and to make it regular in ensuring food safety.

scholarly journals Profile and food safety knowledge of individuals who work in food trucks in a capital in southern Brazil

2020 ◽  
Vol 9 (2) ◽  
pp. e27921963
Author(s):  
Mariana do Nascimento Diz ◽  
Caroline Opolski Medeiros ◽  
Francine Dolberth Dardin ◽  
Renata Labronici Bertin ◽  
Rayane Luizi Da Costa ◽  
...  
Keyword(s):  
Food Safety ◽  
Length Of Service ◽  
Food Trucks ◽  
Significant Difference ◽  
Food Safety Training ◽  
Professional Profile ◽  
South Of Brazil ◽  
Safety Knowledge ◽  
Food Workers ◽  
New Strategies

The purpose of the study was to identify the socioeconomic and professional profile of owners and food handlers of food trucks in a capital in the south of Brazil, as well as to evaluate the knowledge of these individuals regarding food safety. A total of 119 individuals in Curitiba, Brazil, participated in the study. For data collection, was elaborated a questionnaire about the socio-demographic, professional profile and food safety knowledge, which was filled by the participants during events. The majority of the individuals were owners (75.63%), of the male gender (69.75%), aged between 30 and 44 years-old (56.30%) and with complete/incomplete higher education (55.46%). The participants answered of the questions of food safety correctly (76.63%). There was a significant difference regarding food safety knowledge among the participants related to the level of education (p=0.0054), length of service in the food segment (p=0.0267), and the completion of courses related to the food area (p=0.0016). These results emphasize the need for continuous education and for the development of new strategies for food safety training, in order to improve the knowledge of street food workers.

scholarly journals A study on sanitation, hygiene practices and food safety knowledge among food vendors in different sectors of Chandigarh, India

2018 ◽  
Vol 10 (3) ◽  
pp. 931-934
Author(s):  
Aradhana Thakur Thakur ◽  
Uttara Singh
Keyword(s):  
Food Safety ◽  
Data Collection ◽  
Personal Hygiene ◽  
Demographic Information ◽  
Street Food ◽  
Hygiene Practices ◽  
Bare Hand ◽  
Safety Knowledge ◽  
The City

The present study were carried out to assess the hygiene practices and food safety among street food vendors in the city of Chandigarh. It includes 100 samples of vendors.  Fifty vendors were mobile and other 50 was fixed vendors. A self planned questionnaire was used for data collection for the vendors. The questionnaire included questions about demographic information, hygiene practices and food safety. Thirty eight percent of vendors used stalls, but did not uphold their stalls well.  Eighty-three per cent of the vendors had thrown garbage in the open vessel and 14.0% used dustbin for dispose garbage. Personal hygiene was also observed which indicated that the vendors never wear the head covers, handled food with bare hand and they did not wear overcoats/aprons as well. Street food vendors were not aware of hygienic and sanitary practice.

A Canadian University “Understanding Foods” Course Improves Confidence in Food Skills and Food Safety Knowledge

2018 ◽  
Vol 79 (4) ◽  
pp. 170-175 ◽  
Author(s):  
Jessica Bertrand ◽  
Alison Crerar ◽  
Janis Randall Simpson
Keyword(s):  
Food Safety ◽  
Undergraduate Students ◽  
Eating Habits ◽  
Grocery Shopping ◽  
Convenience Sample ◽  
Undergraduate Level ◽  
Hands On ◽  
The University ◽  
Safety Knowledge ◽  
The Impact

The impact of a hands-on foods course on undergraduate students’ food skills was examined at the University of Guelph. For a convenience sample, first- and second-year students (n = 47, 87% female) registered in the “Understanding Foods” course were recruited to participate in a survey administered on Qualtrics at the beginning of the semester and again at the end of the semester. Participants were asked questions related to demographics and food habits; additional questions on food skills, in Likert-scale format, included confidence in food preparation, food safety knowledge, and grocery shopping habits. Subscales were combined for an overall Food Skills Questions (FSQ) score and differences were determined by paired t tests. Overall, significant (P < 0.05) improvements were observed related to students’ confidence and food safety knowledge scores as well as the overall FSQ score. Students, however, rated their personal eating habits more poorly (P < 0.05) at the end of the semester. As a lack of food skills is often considered a barrier for healthy eating among students, these results signify the importance of a hands-on introductory cooking course at the undergraduate level.

scholarly journals Food Safety Knowledge and Personal Hygiene Practices amongst Mobile Food Handlers in Shah Alam, Selangor

2016 ◽  
Vol 222 ◽  
pp. 290-298 ◽  
Author(s):  
Faridah Hanim Ismail ◽  
Chemah Tamby Chik ◽  
Rosmaliza Muhammad ◽  
Norhayati Mat Yusoff
Keyword(s):  
Food Safety ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Safety Knowledge

Food safety knowledge among food workers in restaurants in Jordan

Food Control ◽  
2013 ◽  
Vol 31 (1) ◽  
pp. 145-150 ◽  
Author(s):  
Tareq M. Osaili ◽  
Dima O. Abu Jamous ◽  
Bayan A. Obeidat ◽  
Hiba A. Bawadi ◽  
Reema F. Tayyem ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Knowledge ◽  
Food Workers

Self-reported food safety knowledge and practices of Lebanese food handlers in Lebanese households

2018 ◽  
Vol 120 (3) ◽  
pp. 518-530 ◽  
Author(s):  
Hussein F. Hassan ◽  
Hani Dimassi ◽  
Zeina Nakat Karam
Keyword(s):  
Food Safety ◽  
Marital Status ◽  
Cross Sectional Study ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Food Handling ◽  
Cross Sectional ◽  
Content Type ◽  
Significance Level ◽  
Safety Knowledge

Purpose The purpose of this paper is to assess level of food safety knowledge and self-reported practices among Lebanese food handlers in Lebanese households and to identify the association between knowledge/practices and socio-demographic characteristics. Design/methodology/approach A cross-sectional study was conducted among 1,500 participants from different gender, age, area of residence, income, marital status and education. They completed a questionnaire of six questions about demographics, and 26 questions related to knowledge and self-reported practices in terms of food handling, storage, usage of kitchen facilities and personal hygiene subgroups. SPSS v23 was used for statistical analyses. Student t-test and analysis of variance were conducted. Significance level of 0.05 was used. Findings On average, participants scored 55.6±16.3, 51.3±25.7, 67.4±19.3 and 89.1±16.3 on food handling, storage, usage of kitchen facilities and personal hygiene, respectively, whereas the passing (score above 50 percent) rates were 64.5, 69.9, 90.5 and 99.1, respectively, for the different subgroups. Gender had significant (p<0.05) effect on food handling and personal hygiene; age, marital status and education had significant (p<0.05) effect on handling, usage of kitchen facilities and personal hygiene; area of residence had significant (p<0.05) effect on storage, handling and usage of kitchen facilities; income had significant (p<0.05) effect on handling and usage of kitchen facilities. Overall mean food safety knowledge and self-reported practices score was 63.8±12.6; passing rate was 86.2; gender, age, area of residence, education, marital status and income had significant (p<0.05) effect. Food safety self-reported practices and knowledge scores were significantly (p<0.001) related to a weak to moderate correlation coefficient (R=0.34). Practical implications The results confirm the need for ongoing educational initiatives to improve the relatively low food safety knowledge and practices among the Lebanese food handlers in Lebanese households. Originality/value No study has determined the food safety knowledge and self-reported practices of Lebanese food handlers in Lebanese households before.

scholarly journals Food Safety Knowledge among Food Workers in Restaurants of Salalah Municipality in Sultanate of Oman

2018 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Magdi Ahmed Ali ◽  
Yassir Adam Shuaib ◽  
Hatim Hamad Ibrahaem ◽  
Siham Elias Suliman ◽  
Mohamed Abdelsalam Abdalla
Keyword(s):  
Food Safety ◽  
Sultanate Of Oman ◽  
Safety Knowledge ◽  
Food Workers

scholarly journals Effect of training program on food safety knowledge, behaviour and practices among female students of Qassim University, KSA

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 297-306
Author(s):  
A.A. Asmahan ◽  
I.E. Wafa ◽  
M.M. Abl El-Razik
Keyword(s):  
Food Safety ◽  
Training Program ◽  
Food Poisoning ◽  
Food Product ◽  
Female Students ◽  
Personal Hygiene ◽  
Food Handlers ◽  
College Of Agriculture ◽  
Factors Affecting ◽  
Safety Knowledge

The study aimed to assess the effect of the training program in the level of concerns knowledge and various practices related to food safety among female students of the Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia. The number of participants in the study is 265 female students, with a response rate of 94.35% and an average age of 21 years. The questionnaire used in this study was divided into five sections: 1: demographic information, sections 2 to 5 measuring the students ’concerns about: the risks affecting food safety, the correct behaviours of food preparation and their relationship to food poisoning, the methods of food circulation and the practices during the preparation of foods, respectively. The main concerns of the participants were: food taste, food temperature, methods of foods are served and the cooking degree of food. They also focused on the cleanliness of the area of preparation and the overall appearance of food handlers. The participants showed good knowledge regarding food safety, and they were more familiar with the cleanliness of kitchen surfaces and utensils, ways to prevent contamination and the importance of hand hygiene, but they showed weak knowledge about the appropriate temperatures of cooking and holding food after it is cooked. According to the results of this study, it was noticed that there is a significant effect of the training program on food safety knowledge and practices among students. As it was noticed that after the training program, the student's behaviour and knowledge of the principles and factors affecting food safety increased, including the method of handling, preparing and serving food, especially the cleanliness of food working surfaces and food cooking temperatures. As well as the personal hygiene of food handlers and its impact on the safety of the food product provided for consumption. At the same time, it could be recommended that there is a need for educational programs aimed at encouraging students to adhere to the practice of food safety measures, and not only to enhance their knowledge.

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