Evaluate the results and the advantage and disadvantages of the food safety project performance during 2016 – 2020

The objective of study: The research aimed to discrible results and the advantage – disadvantages of the Project 4 - Food Safety that wer under the Health - Population Program during 2016 – 2020. Study design: A cross-sectional, combining quantitative and qualitative study was conducted. Study sites: in 7 provinces / cities, from October 2019 to August 2020. Study subjects: the project activity reports and the staff of the Project 4 - Food Safety. Results: The results showed that 8 indicators of the project have been completed according to the goals, 2 indicators are expected to be completed after the end of the project. In which, 100% of provinces/cities had ISO/IEC 17025 laboratory for food safety and pilot food safety-model markets. The incidence rate of food poisoning ranged from 1.82 to 4.92 per 100,000 people. The main limitations during project implementation were the lack of human resources, funding and overlap in state management assignments for food safety at the local goverment levels. Conclussion: The Project 4 - Food Safety basically achieved the setting targets. Keywords: Food safety, Health – Population programe, food safety management

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Visitor Perceptions of Food Safety and Sociodemographic Determinants in Barbados, West Indies

Journal of Food Protection ◽

10.4315/0362-028x.jfp-18-294 ◽

2018 ◽

Vol 81 (12) ◽

pp. 2064-2073 ◽

Cited By ~ 2

Author(s):

CAROL HULL-JACKSON ◽

ABIODUN A. ADESIYUN

Keyword(s):

Food Safety ◽

Risk Perceptions ◽

Food Poisoning ◽

Low Frequency ◽

The Body ◽

Foodborne Illness ◽

Cross Sectional ◽

Significance Level ◽

Frequency Distributions ◽

Sociodemographic Determinants

ABSTRACT In Barbados, tourism is a significant pillar of the economy; however, there has been no research to document the food safety concerns of tourists. Therefore, the purpose of this study was to survey visitors' perceptions of food safety to understand their concerns, influences, and experiences with foodborne illness. A descriptive cross-sectional quantitative survey was conducted among 398 tourists, using stratified random sampling. Visitors were surveyed at two departure ports, the Grantley Adams International Airport (GAIA) (n = 240) and the Bridgetown Cruise Terminal (BCT) (n = 158). Descriptive statistics included frequency distributions. Cross tabulations were performed to determine associations among key variables, and logistic regression analyses were used to report predictor variables at a significance level of P ≤ 0.05. In both surveys (GAIA and BCT), most respondents had a positive perception of food safety (75.8 and 99.4%) and a low frequency of foodborne illness (6.0 and 0.6%), respectively. Most visitors perceived the likelihood of acquiring food poisoning as a result of eating food from local retailers as “not common,” and more visitors were “not concerned” about food hazards than concerned. Significant associations (P ≤ 0.05) were found among sociodemographic parameters such as age, gender, ethnicity, and education and three variables of risk perception. The findings in this study can be used to guide risk communication and food safety and risk management within the hospitality industry, and they add to the body of knowledge surrounding consumer risk perceptions.

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Hygienic Practices and Structural Conditions of the Food Processing Premises Were the Main Drivers of Microbiological Quality of Edible Ice Products in Binh Phuoc Province, Vietnam 2019

Environmental Health Insights ◽

10.1177/1178630220929722 ◽

2020 ◽

Vol 14 ◽

pp. 117863022092972

Author(s):

Tran Thi Tuyet Hanh ◽

Mac Huy Hanh

Keyword(s):

Food Safety ◽

Microbial Contamination ◽

Management Practices ◽

Safety Management ◽

Microbiological Quality ◽

Cross Sectional Study ◽

Health Concern ◽

Related Factors ◽

Cross Sectional

Background: Ice is used in large quantities as refreshment in alcoholic and nonalcoholic beverages, especially in summer time. Contamination of edible ice products with pathogens is a public health concern in various countries, including Vietnam. This study aimed to assess the food safety conditions, the quality of edible ice products and related factors at manufacturing premises in Binh Phuoc Province, Vietnam in 2019. Methods: A cross-sectional study was conducted in 2019 using both quantitative and qualitative methods. Food safety assessment was carried out in all 45 ice producing premises in the province and 79 ice samples were collected and analyzed microbiologically. In-depth interviews were conducted with 2 food safety management staff, 4 owners of premises, and 4 workers. Results: Only 22.4% (18/79) and 37.8% (30/79) of the premises met requirement for food safety conditions and microbiological food safety requirements, respectively. Half of the ice samples, 51.9% (41/79), were contaminated, 49.4% (39/79) with Escherichia coli and 12.7% (10/79) with total coliforms. Streptococci, Pseudomonas aeruginosa were not detected. The major risks were material, odds ratio (OR) = 4.2 (95% confidence interval [CI]: 1.002-17.6), structural challenges in the facilities, OR = 4.3 (95% CI: 1.13-16.7), broken floors or difficulty in cleaning, OR = 5.4 (95% CI: 1.26-22.9), and poor staff hygiene practices, OR = 19.5 (95% CI: 4.2-91.1). Workers lacked knowledge and appropriate practices to prevent microbial contamination of ice products. Conclusions: The food safety conditions and the quality of ice cubes at manufacturing premises in Binh Phuoc Province were not acceptable. Hygiene deficiencies in ice producing and handling processes, inadequate knowledge of staff, inadequate food safety management practices, and hygiene conditions of the premises were important factors in producing contaminated ice products. We recommend more staff training and crediting the staff when performing adequate practices, paying attention to broken floors or difficulty in cleaning, structural deficiency, and ensuring regular monitoring of premises. This study adds a special interest to ensure food safety conditions at ice producing premises to prevent microbial contamination of the products.

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Barriers and facilitators of HACCP adoption in the Armenian dairy industry

British Food Journal ◽

10.1108/bfj-02-2016-0057 ◽

2016 ◽

Vol 118 (11) ◽

pp. 2676-2691 ◽

Cited By ~ 6

Author(s):

Suren H. Galstyan ◽

Tsovinar L. Harutyunyan

Keyword(s):

Food Safety ◽

Diffusion Of Innovations ◽

Safety Management ◽

Hazard Analysis ◽

Control Point ◽

Dairy Industry ◽

Barriers And Facilitators ◽

Cross Sectional ◽

Content Type ◽

Critical Control Point

Purpose The purpose of this paper is to report the results of a study that investigated the barriers and facilitators associated with the adoption of a hazard analysis critical control point based food safety management system (HACCP FSMS) in dairy processing companies of Armenia. Design/methodology/approach A cross-sectional qualitative research design was employed to examine managerial experience and perceptions of barriers and drivers to organizational adoption of HACCP FSMS procedures. The data were collected in 20 food processing facilities in the dairy industry through individual in-depth interviews with their representatives and in governmental and non-governmental organizations through focus group discussions with 23 policy makers and food safety consultants. Diffusion of innovations theory provided a framework for systematic exploration of the phenomenon under study. Findings Most frequently reported drivers of adoption included enhanced traceability, increased export opportunities, improved organizational image, and broader accountability. Major impeding factors, such as high investment costs, value incompatibility, excessive documentation, inadequate physical and technological infrastructures, and low observability led to less favorable attitudes toward the organizational change needed for HACCP FSMS adoption. The results indicate that larger organizations with well-developed infrastructures and skilled workforce have an advantage over smaller organizations in the process of adoption. Originality/value This study provides a comprehensive theory-based analysis of perceived determinants of organization-wide adoption of HACCP-based system in Armenia. The results of the study support and extend the findings of earlier research and provide new insights into HACCP FSMS adoption across different contexts.

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Evaluating Food Safety Knowledge and Practices of Food Processors and Sellers Working in Food Facilities in Hanoi, Vietnam

Journal of Food Protection ◽

10.4315/0362-028x.jfp-17-161 ◽

2018 ◽

Vol 81 (4) ◽

pp. 646-652 ◽

Cited By ~ 2

Author(s):

BACH XUAN TRAN ◽

HOA THI DO ◽

LUONG THANH NGUYEN ◽

VICTORIA BOGGIANO ◽

HUONG THI LE ◽

...

Keyword(s):

Food Safety ◽

Fast Food ◽

Food Poisoning ◽

Cross Sectional Study ◽

Self Report ◽

Health Examination ◽

Tobit Regression ◽

Training Experience ◽

Continuous Training ◽

Cross Sectional

ABSTRACT Consumption of fast food and street food is increasingly common among Vietnamese, particularly in large cities. The high daily demand for these convenient food services, together with a poor management system, has raised concerns about food hygiene and safety (FHS). This study aimed to examine the FHS knowledge and practices of food processors and sellers in food facilities in Hanoi, Vietnam, and to identify their associated factors. A cross-sectional study was conducted with 1,760 food processors and sellers in restaurants, fast food stores, food stalls, and street vendors in Hanoi in 2015. We assessed each participant's FHS knowledge using a self-report questionnaire and their FHS practices using a checklist. Tobit regression was used to determine potential factors associated with FHS knowledge and practices, including demographics, training experience, and frequency of health examination. Overall, we observed a lack of FHS knowledge among respondents across three domains, including standard requirements for food facilities (18%), food processing procedures (29%), and food poisoning prevention (11%). Only 25.9 and 38.1% of participants used caps and masks, respectively, and 12.8% of food processors reported direct hand contact with food. After adjusting for socioeconomic characteristics, these factors significantly predicted increased FHS knowledge and practice scores: (i) working at restaurants and food stalls, (ii) having FHS training, (iii) having had a physical examination, and (iv) having taken a stool test within the last year. These findings highlight the need of continuous training to improve FHS knowledge and practices among food processors and food sellers. Moreover, regular monitoring of food facilities, combined with medical examination of their staff, should be performed to ensure food safety.

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A cross-sectional study on food safety knowledge amongst domestic workers in the UAE

British Food Journal ◽

10.1108/bfj-12-2020-1124 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Tareq Osaili ◽

Reyad Shaker Obaid ◽

Sadi Taha ◽

Sofia Kayyaal ◽

Rima Ali ◽

...

Keyword(s):

Food Safety ◽

Food Poisoning ◽

Domestic Workers ◽

Cross Sectional Study ◽

Personal Hygiene ◽

Cross Contamination ◽

Sectional Study ◽

Cross Sectional ◽

Content Type ◽

Safety Knowledge

PurposeThe aims of this study were to assess the food safety knowledge amongst domestic workers in the UAE and test the association between their socio-demographic characteristics and food safety knowledge.Design/methodology/approachA non-probabilistic sample of 231 domestic workers who help families in food preparation and/or cooking participated in this cross-sectional study. The participants completed a questionnaire composed of socio-demographic characteristics and four different aspects of food safety knowledge (personal hygiene, food poisoning, cross-contamination and temperature control).FindingsIt was observed that the domestic workers had inadequate knowledge about food safety with an overall food safety knowledge score of 32.9%. Total knowledge of “personal hygiene” and “cross-contamination” was relatively higher (46.2 and 43.9%, respectively) than that of “food poisoning” (18.1%) and “temperature control” (23.3%). A significant (P-value < 0.05) association was observed between overall food safety knowledge and marital status, age and education level, but not nationality of domestic workers (Asian or African).Originality/valueThe findings of this study are expected to encourage policy makers mandate food safety trainings for this segment of the population besides helping them in creating awareness and training programs regarding food safety.

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HUBUNGAN KONTAMINASI COLIFORM DAN SKOR PERILAKU HIGIENE-SANITASI PADA PEDAGANG JAJANAN DI KANTIN SEKOLAH DAN PEDAGANG KELILING

Media Gizi Indonesia ◽

10.20473/mgi.v13i1.27-32 ◽

2018 ◽

Vol 13 (1) ◽

pp. 27 ◽

Cited By ~ 1

Author(s):

Andhita Riana ◽

Sri Sumarmi

Keyword(s):

Food Safety ◽

Food Processing ◽

Food Poisoning ◽

Knowledge Score ◽

Most Probable Number ◽

Attitude Score ◽

Hygiene Practice ◽

Cross Sectional ◽

Probable Number ◽

Cross Sectional Design

Food is one of components that can cause illness, so it must be safe. An outbreaks of food poisoning 19% happened in school and 78.57% happened to elementary school children. Hygiene and sanitation are important factors related to food safety. This study was aimed to analyze correlation between behavior of hygiene and sanitation of food vendors with food safety by using most probable number of coliform indicator. This was an observational study used cross sectional design, involving 25 food vendors and 25 food sample which were selected randomly. Result showed that 40% of the snacks were contaminated by Coliform (>10 Juml./g). The highest contamination of Coliform was >1.100 Juml./g and was found on four food snacks sold in the canteen. Categories of hygiene knowledge score of vendors ware moderate (52%). The majority of vendors ware included in the moderate hygiene attitude score category (52%), and most of the vendors ware included in the moderate hygiene practice score category and moderate environment sanitation score category (56%, respectively). Statistical analysis using Spearman’s rho test showed that there ware a significant correlation between knowledge of hygiene, practice of hygiene, and environment sanitation of vendors with food safety using indicator most probable number of coliform (p=0.022, p=0.005, p=0.000, respectively). Whereas no significant correlation found between attitude of hygiene with contamination of Coliform (p=0.088). It was Found as much as 40% of foods are contaminated by coliform and should be awared, observations of food processing needs to be applied to prevent coliform contamination of school children’s snacks.

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