scholarly journals Food Service Providers’ Attitudes Towards Nutrition and Food Handling Practices in Osogbo, Osun State, Nigeria

2014 ◽  
Author(s):  
A T Awojobi ◽  
O J Oladokun ◽  
O I Oladele
Keyword(s):  
Service Providers ◽  
Food Service ◽  
Food Handling ◽  
Handling Practices ◽  
Food Handling Practices

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.

Advancing Retail Food Policy Debates: Estimating the Risk of Contaminated Servings of Food Attributed to Employee Food Handling Practices in Retail Food Establishments

2018 ◽  
Vol 81 (12) ◽  
pp. 2034-2039
Author(s):  
I. JULIA MARASTEANU ◽  
GIRVIN LIGGANS ◽  
JESSICA OTTO ◽  
ANGELA LASHER
Keyword(s):  
Food Policy ◽  
Food Service ◽  
Quantitative Model ◽  
Foodborne Illness ◽  
Food Handling ◽  
Contaminated Food ◽  
Handling Practices ◽  
Food Handling Practices ◽  
The Impact ◽  
Retail Food

ABSTRACT Food employee contamination of ready-to-eat foods through improper food handling practices is an important contributing factor for foodborne illness in retail and food service establishments. Decreasing the incidence of improper food handling practices is a frequent topic of retail food policy deliberations that often involves estimating the degree to which a proposed policy might affect a specific food handling practice. However, the potential reduction in contaminated servings of food, and therefore foodborne illnesses avoided, associated with a given proposed policy change, is all too often uncertain. This article discusses the components, assumptions, and applications of the food handling practices model, a quantitative model that estimates the impact of food handling practices on servings of food moving along three consecutive stages: the contamination stage, the pathogen control stage, and the foodborne illness stage. To our knowledge, this article is the first time the model has been presented in an academic platform, and we also explore unique and interesting aspects of the model not addressed in publicly available documents. Risk-based estimates for contaminated servings of food attributed to changes in one or multiple food handling practices are derived that provide an important link between increased compliance with proper food handling practices and public health. Model estimates show that decreases in the incidence of inappropriate food handling practices lead to varying levels of contaminated food servings avoided, depending on the food handling practice. The ability to derive such estimates provides stakeholders and the general public with a means of understanding the relative impact of proposals to reduce improper food handling and to help inform regulatory food safety policy discussions and decision making.

scholarly journals Food handling practice and associated factors among food handlers working in food establishments in Woldia town, Northeast Ethiopia

2019 ◽  
Author(s):  
Melese Abate Reta ◽  
Mekonnin Tesfa Lemma ◽  
Ashete Adere Gemeda ◽  
Getasew Assefa Lemlem
Keyword(s):  
Associated Factors ◽  
Food Service ◽  
Safety Training ◽  
Food Handlers ◽  
Food Handling ◽  
Northeast Ethiopia ◽  
Handling Practices ◽  
Food And Drink ◽  
Food Handling Practices ◽  
Good Food

Abstract Objective: The aim of this study was to assess food handling practice and associated factors among food handlers working in public food and drink establishments in Woldia town, Northeast Ethiopia.Results: Of the total 288 participated food handlers, 91.7% were females, and 82.3% were single, while 69.8% were literate. Ninety-four (32.6%) of them were under 15-20 years age and the median age was 23.3year. The proportion of good food handling practice was 134 (46.5%)[95% CI (confidence interval): 41.00, 52.40]. Advanced age [AOR (adjusted odds ratio):12.01; 95%CI 1.96-73.52], education (AOR=2.29; 95% CI=1.05-4.61), service year (AOR=2.43; 95% CI=2.08-3.17), received training (AOR=1.79; 95%CI=1.68-4.71), and inspection by regulatory personnel (AOR=2.24; 95%CI=1.05-3.09) were positively associated with food handler's food handling practices. This study showed that the food handling practice was poor. Age, education, service year, training received, and sanitary inspection visit by regulatory personnel were factors significantly associated with food handler's food handling practices. Food handling and safety training to food handlers, establishment owners, and regular sanitary inspection visits of public food service establishments by regulatory authority is compulsory.

scholarly journals Improving safe food-handling practices by increasing self-efficacy

Food Control ◽  
2021 ◽  
pp. 108361
Author(s):  
Denise van Rijen ◽  
Enrique Mergelsberg ◽  
Gill ten Hoor ◽  
Barbara Mullan
Keyword(s):  
Self Efficacy ◽  
Food Handling ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

scholarly journals Simulating Cross-Contamination of Cooked Pork with Salmonella enterica from Raw Pork through Home Kitchen Preparation in Vietnam

2018 ◽  
Vol 15 (10) ◽  
pp. 2324 ◽  
Author(s):  
Sinh Dang-Xuan ◽  
Hung Nguyen-Viet ◽  
Phuc Pham-Duc ◽  
Delia Grace ◽  
Fred Unger ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Household Survey ◽  
Cross Contamination ◽  
Food Handling ◽  
Transfer Rates ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Cutting Boards ◽  
Insight Into ◽  
Pork Consumption

Pork is the most commonly consumed meat in Vietnam, and Salmonella enterica is a common contaminant. This study aimed to assess potential S. enterica cross-contamination between raw and cooked pork in Vietnamese households. Different scenarios for cross-contamination were constructed based on a household survey of pork handling practices (416 households). Overall, 71% of people used the same knife and cutting board for both raw and cooked pork; however, all washed their hands and utensils between handling raw and cooked pork. The different scenarios were experimentally tested. First, S. enterica was inoculated on raw pork and surfaces (hands, knives and cutting boards); next, water used for washing and pork were sampled to identify the presence and concentration of S. enterica during different scenarios of food preparation. Bootstrapping techniques were applied to simulate transfer rates of S. enterica cross-contamination. No cross-contamination to cooked pork was observed in the scenario of using the same hands with new cutting boards and knives. The probability of re-contamination in the scenarios involving re-using the cutting board after washing was significantly higher compared to the scenarios which used a new cutting board. Stochastic simulation found a high risk of cross-contamination from raw to cooked pork when the same hands, knives and cutting boards were used for handling raw and cooked pork (78%); when the same cutting board but a different knife was used, cross-contamination was still high (67%). Cross-contamination between was not seen when different cutting boards and knives were used for cutting raw and cooked pork. This study provided an insight into cross-contamination of S. enterica, given common food handling practices in Vietnamese households and can be used for risk assessment of pork consumption.

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.

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.

scholarly journals Food Handling Practices and Microbial Quality in Street Food

2019 ◽  
Vol 7 (4) ◽  
pp. 319-324
Author(s):  
Jhenifer de Souza Couto Oliveira ◽  
Jackline Freitas Brilhante de São José
Keyword(s):  
Microbial Quality ◽  
Food Handling ◽  
Street Food ◽  
Handling Practices ◽  
Food Handling Practices
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