Food Allergies: Knowledge and Practice among Food Service Workers Operating in Western Romania

2019 ◽  
Vol 82 (2) ◽  
pp. 207-216 ◽  
Author(s):  
CĂLIN JIANU ◽  
IONUŢ GOLEŢ
Keyword(s):  
Food Service ◽  
Education Level ◽  
Food Allergies ◽  
Service Workers ◽  
Level Of Knowledge ◽  
Multiple Choice Questionnaire ◽  
Food Service Workers ◽  
And Control ◽  
Positive Results ◽  
Western Romania

ABSTRACT The purpose of our study was to determine the knowledge and practices regarding food allergies among food service workers operating in western Romania (Timiş, Arad, and Caraş-Severin counties). A self-administered, multiple-choice questionnaire was completed by 121 Romanian food service workers from 23 food service units from July to September 2016. The food service workers interviewed had a moderate level of knowledge and practices regarding food allergies. The results highlight knowledge gaps in the areas of cross-contact and control of anaphylaxis emergencies, indicating the need to retrain food service workers. Our study revealed positive results according to education level, better practices used by more experienced staff, and differences between job positions and eating places. Higher knowledge levels of trained employees coexisted with better practices reported by employees who attended specific courses on allergens. All of these findings (significant at the 5% level) support the hypothesis that training programs must be adapted to the participants' needs and characteristics (professional experience, field of activity, and food service education level) to be easily accessible and to lower costs.

scholarly journals Food allergy and food intolerance knowledge of foodservice workers in Hungarian schools

10.5219/1111 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 318-324
Author(s):  
Anna Dunay ◽  
Anikó Kovács ◽  
Csaba Bálint Illés ◽  
András Tóth ◽  
András Bittsánszky
Keyword(s):  
Food Allergy ◽  
Food Service ◽  
Food Allergies ◽  
Test Results ◽  
Food Handlers ◽  
Food Handling ◽  
Service Workers ◽  
Number Of Children ◽  
The Mean ◽  
Food Service Workers

To provide food for children with food allergy or food intolerances represents an increasingly important role in school catering services. The number of children with food intolerances is growing continuously; therefore, it is necessary to improve the knowledge of foodservice workers, who are responsible for food provision in school catering units in relation with food intolerances, food allergies. The main goal of our research is to assess and analyze the knowledge of food service workers and food handlers on food intolerances and to determine those factors, which may influence their knowledge. Our research was conducted by using paper and pencil questionnaires. The mean of test results was 89,16% while deviation was 12,26%. There were no correlations between the test results and respondents’ education level, age group and the number of years working in food catering sector, and only partial correlation was detected with the job of the respondents. Based on the answers the food handling techniques of diet foods represented the poorest results. Our findings proved that the knowledge and food handling practice of food handlers regarding food intolerances and the preparation of diet meals should be improved.

Workload Thresholds for Human Performance Models

2017 ◽  
Vol 61 (1) ◽  
pp. 781-785
Author(s):  
Dick Steinberg ◽  
Dan Donohoo ◽  
Laura Strater ◽  
Alice Diggs
Keyword(s):  
Human Performance ◽  
Food Service ◽  
Design Decisions ◽  
Service Workers ◽  
Loss Of Life ◽  
Maximum Time ◽  
Operator Tasks ◽  
Food Service Workers ◽  
The Times

Human performance modeling (HPM) can be an effective tool to use for determining crew designs. Crew design includes determining the number of operators needed, the role of automation, and member task responsibilities required to operate a system. Without effective measures of performance and thresholds for assessing success, design decisions from HPM will be erroneous. Operator tasks can be assigned and allocated to crew members in a simulation to estimate the workload for each operator during a period of performance. The methods for determining when an operator exceeds workload thresholds create challenges for those using HPM for crew design. Some types of analysis have more clearly defined thresholds. For example, if a military operator has too many tasks to complete to effectively initiate countermeasures between the times they receive a warning until the time the threat arrives, they are overloaded and cannot complete their mission. However, many missions do not have such a severe penalty for not completing the tasks within a given time. For example, pharmacists, satellite managers, traffic managers, food service workers do not have such stringent task timing completion thresholds. For example, the penalty for a food service provider to be overloaded is typically extended wait times rather than risk of a loss of life. For these types of operational situations, determining overload is much more challenging. This paper describes a new workload thresholds for operator workflow models. It incorporates the vigilance effort, the maximum time a crew member will be fully loaded, and determining the maximum time worked without a break.

The Work of Performativity: Staging Social Justice at the University of Southern California

10.1068/d344 ◽  
2002 ◽  
Vol 20 (4) ◽  
pp. 401-424 ◽  
Author(s):  
Donna Houston ◽  
Laura Pulido
Keyword(s):  
Southern California ◽  
Food Service ◽  
University Of Southern California ◽  
Social Critique ◽  
Service Workers ◽  
Food Service Workers ◽  
The University ◽  
Work Contract ◽  
Alternative Reading

In this paper we offer an alternative reading of the role of performativity and everyday forms of resistance in current geographic literature. We make a case for thinking about performativity as a form of embodied dialectical praxis via a discussion of the ways in which performativity has been recently understood in geography. Turning to the tradition of Marxist revolutionary theater, we argue for the continued importance of thinking about the power of performativity as a socially transformative, imaginative, and collective political engagement that works simultaneously as a space of social critique and as a space for creating social change. We illustrate our point by examining two different performative strategies employed by food service workers at the University of Southern California in their struggle for a fair work contract and justice on the job.

Binge Drinking Among Public Sector Food Service Workers in Brazil

2021 ◽  
Vol Publish Ahead of Print ◽  
Author(s):  
Bruna Vieira de Lima Costa ◽  
Ada Ávila Assunção ◽  
Jennifer Elaine Santos ◽  
Larissa Andreza França da Silva ◽  
Sabrina Alves Ramos ◽  
...  
Keyword(s):  
Public Sector ◽  
Binge Drinking ◽  
Food Service ◽  
Service Workers ◽  
Food Service Workers

STATUS OF FOOD SANITATION KNOWLEDGE AMONG FOOD SERVICE WORKERS*

1953 ◽  
Vol 16 (2) ◽  
pp. 55-60
Author(s):  
H. S. Adams
Keyword(s):  
Food Service ◽  
Restaurant Industry ◽  
Food Handler ◽  
Multiple Choice Questions ◽  
Basic Principles ◽  
Service Workers ◽  
Safe Food ◽  
Food Service Workers ◽  
Food Workers ◽  
Restaurant Owners

This article reports upon an investigation carried on by the author and his staff among restaurant owners and food workers in Minnesota. The object of this investigation was to determine how much food service personnel knew about, and understood, the basic principles of safe food handling. Owners and their employees were questioned in a casual manner during the course of routine inspections, and in addition some two hundred others were tested through the use of multiple choice questions prior to the operation of food handler classes. The data presented demonstrates the need for more emphasis by sanitarians upon basic principles of food hygiene and a constant program of explanation and instruction of personnel within the restaurant industry.

scholarly journals Culinary Training of School Food Service Workers with a Celebrity Chef

2018 ◽  
Vol 50 (7) ◽  
pp. S125
Author(s):  
Alyce D. Fly ◽  
Elizabeth Foland ◽  
Sarah Kenworthy ◽  
Megan Doyle
Keyword(s):  
Food Service ◽  
School Food ◽  
Service Workers ◽  
School Food Service ◽  
Food Service Workers
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