scholarly journals Assessment of Food Safety Knowledge and Compliance to Hygienic Practices among Street Food Vendors in Zanzibar Urban District

2020 ◽  
pp. 59-72
Author(s):  
Jamila K. Hassan ◽  
Leonard W. T. Fweja
Keyword(s):  
Food Safety ◽  
Formal Training ◽  
Food Handling ◽  
Urban District ◽  
Great Awareness ◽  
Street Food ◽  
Hygiene Measures ◽  
Handling Practices ◽  
Chi Square Analysis ◽  
Food Handling Practices

This cross-sectional descriptive study assessed the hygienic and safety measures among street food vendors in the Urban district of Zanzibar. A total of 265 food vendors with immobile food vending units were involved. Data were gathered using a structured researcher-administered questionnaire and complemented with observation. Compliance ranks to food safety and hygiene were established based on computed compliance scores. Descriptive statistics and chi-squared tests (α = 0.05) were employed in data analyses. The results indicated that only a moderate fraction of the vendors have had formal training in food safety and hygiene, however the majority of whom demonstrated great awareness about food safety and hygiene. Among the surveyed vending sites 36% appeared clean, 50.2% and 42.6% vending sites had waste bin and / or refuse sites respectively, wash basin (44.9%) and soap availability (47.2%).  Safe food handling practices included food covering (57.4%), adequate protection of food from flies and dust (40.8%), cold preservation of food (28.3%), saving food hot or reheated before sale (35.1%), dishing out food with appropriate gadgets (53%). Observed good food hygiene conducts included washing hands with soap before preparing food (always 63%, sometimes 34%), washing hands with soap after toilet visit (always 33.2%, sometimes 46.8%), clean finger nail (98.5%), hair protection (33.6%) and use of apron (29%). The results likewise indicate an overall compliance of 0.50 on environmental hygiene of vending site, 0.45 on food handling practices, and 0.66 on vendors’ hygiene and sanitary practices. This implies an average overall compliance with the hygiene of the vending site and food handling practices and good overall compliance with the vendors’ hygiene and sanitary practices. Chi-square analysis revealed that gender, education attainments, formal training on food safety and vending duration are influencing factors for food safety and hygiene measures.

scholarly journals Knowledge on Food Safety and Food-Handling Practices of Street Food Vendors in Ejisu-Juaben Municipality of Ghana

2020 ◽  
Vol 2020 ◽  
pp. 1-7 ◽  
Author(s):  
Raymond Addo-Tham ◽  
Emmanuel Appiah-Brempong ◽  
Hasehni Vampere ◽  
Emmanuel Acquah-Gyan ◽  
Adjei Gyimah Akwasi
Keyword(s):  
Food Safety ◽  
Training Programs ◽  
Simple Random Sampling ◽  
Food Handling ◽  
Cross Sectional ◽  
Street Food ◽  
Cooked Food ◽  
Handling Practices ◽  
Mixed Approach ◽  
Food Handling Practices

Street foods have become a major source of cooked food for most households and individuals in many developing countries including Ghana. However, the rising concern about food-borne illness has questioned the knowledge of the street food vendors to constitute safety practices for food handling. This study assessed the knowledge of street food vendors on food safety and food-handling practices in the Ejisu-Juaben Municipality of Ghana. The study used a cross-sectional mixed approach involving 340 participants selected by simple random sampling. A structured questionnaire and an observational checklist were used to collect data and analyzed using STATA version 12. The results indicated that 98.8% of the food vendors had good knowledge on food safety and handling. The knowledge on food safety was associated with training (p value ≤0.011), license status (p value ≤0.002), marital status (p value <0.001), and religion (p value ≤0.038). Good food-handling practices were associated with training (p value ≤0. 001) and license (p value ≤0.002) and not their educational levels. The study found training of food vendors as the most effective way to increase knowledge on food safety and enhance food-handling practices. The study recommended for collaborations of municipal assemblies with other agencies to strengthen, sustain, and organize regular training programs for new entrants and existing food vendors as well as retraining of trainers to equip them adequately with knowledge and skills to enable them effectively facilitate training programs for food vendors.

scholarly journals A pilot study on assessing the sustainability of food safety and hygienic practices in street food handling system

2018 ◽  
Author(s):  
V. Krishnasree ◽  
P. V. Nethra ◽  
J. Dheeksha ◽  
M.S. Madumitha ◽  
R. Vidyaeswari ◽  
...  
Keyword(s):  
Food Safety ◽  
Microbial Contamination ◽  
Food Handlers ◽  
Food Handling ◽  
Sustainable Food ◽  
Street Food ◽  
Handling System ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

Street food vending units are on a rise in the country as they offer less expensive and a variety of delicacies to the consumer. It also supports the economy of the country as street foods are gathering a lot of attention through food tourism as well. On the other hand, a large number of population is thriving on it as a means of livelihood. However, the safety and hygienic practices followed in these food vending system requires large reforms. In this regard, the present study was undertaken to understand the awareness of street food handlers on food safety and to determine the microbial contamination of the street foods. The current investigation revealed that even though, majority of the food vendors were aware of the safe food handling practices, it was not followed appropriately during food preparation which resulted in higher levels of microbial contamination in their produce. The study also throws light on the methods that could achieve a sustainable food safety in the street food vending systems in the country.

Assessing food safety and associated food handling practices in street food vending

2006 ◽  
Vol 16 (5) ◽  
pp. 319-328 ◽  
Author(s):  
Jan F. R. Lues ◽  
Mpeli R. Rasephei ◽  
Pierre Venter ◽  
Maria M. Theron
Keyword(s):  
Food Safety ◽  
Food Handling ◽  
Street Food ◽  
Handling Practices ◽  
Food Handling Practices

scholarly journals Safe Food Handling Knowledge and Practices of Street Food Vendors in Polokwane Central Business District

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1560
Author(s):  
Khomotso J. Marutha ◽  
Paul K. Chelule
Keyword(s):  
Food Safety ◽  
Central Business District ◽  
Food Handling ◽  
Street Food ◽  
Healthy Environment ◽  
Handling Practices ◽  
Safe Food ◽  
Reported Data ◽  
Business District ◽  
Food Handling Practices

Street food vending is a common business practice in most South African cities. However, street vended foods may be a source of foodborne illnesses if their handling is not well regulated and executed. This study aimed to investigate the knowledge and practices regarding food safety by street food vendors in the Polokwane central business district. This was a quantitative descriptive study where a structured questionnaire was used to collect self-reported data from street food vendors. A checklist was used to collect observed data from the vending site on vendor practices and status of the vending environment. A total of 312 vendors participated in the study, most being young females aged below 40 years (62%), single (51.2%) with less than six years of trade experience (58.3%). Although the level of knowledge was high, safe food handling practices were mostly inadequate. Most vendors operated their businesses in the open air and tents (66.2%). Vending experience significantly correlated with safe food handling practices (p < 0.05). It is significantly riskier to sell cooked rather than uncooked food in the street. Lack of resources like water and a healthy environment negatively affected food handling practices. Health promotion on food safety is recommended for street vendors.

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

scholarly journals Food Safety Practices among Postnatal Mothers in Western Ghana

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Stephen T. Odonkor ◽  
Napoleon Kurantin ◽  
Anthony M. Sallar
Keyword(s):  
Food Safety ◽  
Tertiary Education ◽  
Communication Strategy ◽  
Age Group ◽  
Food Handling ◽  
Safety Practices ◽  
Postnatal Mothers ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Good Food

Food safety has become a global issue due to the morbidity and mortality associated with it, particularly in developing countries. The objective of this community-based study is to examine food safety practices and its associated factors among postnatal mothers in the Western Region of Ghana. A cross-sectional survey study was conducted from August 1 2019 to January 31, 2020 from which data was obtained from the postnatal mothers ( N = 300 ). The data was analysed using SPSS v.23. The findings suggest that majority (86%) of the respondents exhibited good food handling practices. Also, 66.3% and 91.7% of the respondents exhibited good food preparation and proper storage practices, respectively. Results also revealed that the odds of performing good handling practice among respondents within the age group of 36-45 years were five times higher compared to those within the age group of 18-25 years [ OR = 4.92 (95% CI: 1.44–16.86), p = 0.011 ]. Moreover, respondents who had tertiary education qualifications were more likely to have proper food handling practices compared to those with primary education [ OR = 0.27 (95% CI: 0.09–0.71), p = 0.009 ]. These findings provide useful insights for policy directions. The government of Ghana and other stakeholders should develop a communication strategy to increase and sustain publicity and education on food safety particularly to postnatal mothers and the citizenry in general.

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.

Behavioral Observation and Microbiological Analysis of Older Adult Consumers' Cross-Contamination Practices in a Model Domestic Kitchen

2018 ◽  
Vol 81 (4) ◽  
pp. 569-581 ◽  
Author(s):  
ELLEN W. EVANS ◽  
ELIZABETH C. REDMOND
Keyword(s):  
Older Adults ◽  
Food Safety ◽  
Behavioral Observation ◽  
Microbiological Analysis ◽  
Cross Contamination ◽  
Microbiological Contamination ◽  
Food Handling ◽  
Safety Practices ◽  
Handling Practices ◽  
Food Handling Practices

ABSTRACT The incidence of foodborne illness is higher in older adults because of their increased susceptibility; therefore, food safety practices are important. However, inadequate knowledge and negative attitudes toward food safety have been reported, which may increase use of unsafe food handling practices. Data on the actual food safety behaviors of older adults are lacking. In this study, food safety practices of older adults were observed and linked to microbiological analysis of kitchen surfaces to identify suspected routes of contamination. Older adults (≥60 years, n = 100) prepared a set meal in a model domestic kitchen sanitized according to a validated protocol to ensure minimal and consistent microbiological loads. Food safety behaviors were observed using ceiling-mounted cameras and recorded using a predetermined behavioral checklist. Surface microbiological contamination also was determined after food preparation. Overall, older adults frequently implemented unsafe food handling practices; 90% failed to implement adequate hand decontamination immediately after handling raw chicken. For older adults who used a larger number of adequate hand decontamination attempts, microbiological contamination levels in the kitchen following the food preparation session were significantly lower (P &lt; 0.001). The novel utilization of behavioral observation in conjunction with microbiological analysis facilitated identification of potentially unsafe food handling practices as suspected routes of microbiological cross-contamination in a model domestic kitchen. Findings indicate the potential impact on domestic food safety of unsafe food handling practices used by older adult consumers. This innovative approach revealed that a large proportion of older adults implement behaviors resulting in microbiological cross-contamination that may increase the risk of foodborne illness in the home.

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