A Systematic Review on the Usability of Web-Based Applications in Advocating Consumers on Food Safety

Food safety is an important indicator of public health, as foodborne illnesses continue to cause productivity and economic loss. In recent years, web-based applications have been extensively used by the online users’ population. Almost one third (28.3%) of online users found web-based application to be a notable source of food safety information. The objective of the current review is to determine the effectiveness of a web-based application systems as a health promotion tool for consumers to increase their knowledge and awareness of food safety. A systematic literature review was conducted by analyzing 11 selected web-based food safety education-related articles. The studies were categorized into several themes: (1) web-based applications used in accessing food safety information; (2) food safety evaluation and perception among consumers; (3) beliefs and level of knowledge, attitude and practices (KAP) of consumers; and (4) impact and contribution of social media use. A diverse number of online applications have been utilized to promote food safety education among consumers, yet these web-based applications need to be improved with regards to social connection and integration among consumers. KAP surveys were conducted on the majority of the respondents with a particular focus on their knowledge level. Findings show that web-based applications may act as an alternative to the traditional media in enhancing food safety education among consumers, especially youths who are tech-savvy.

A Systematic Literature Review of Assessing the Level of Food Safety Knowledge Among Food Handlers in Malaysia

Being knowledgeable about food safety is one of the strategies to address food-borne diseases (FBD). The systematic review was focuses on food safety knowledge and the respective interventions. Generally, numerous relevant studies have been done to determine the level of food safety knowledge among food handlers, but studies from a Malaysian perspective were limited. Therefore, the present study reviewed a number of previous studies regarding level of food safety knowledge and type of interventions that have been done among various categories of food handlers in Malaysia. For the review purpose, preferred reporting items for systematic reviews and meta-analyses (PRISMA) was adopted based on Science Direct, Scopus, and Google Scholar databases. A total of 22 resulted from the searching and were analyzed systematically. The review of food safety knowledge was divided into three themes consisting of food handlers at premises, consumers, and students. The results of this review have identified the knowledge gap of food handlers, and the authors provide recommendations for future food safety education.

A Food Safety Education Needs Assessment for Small-Scale Produce Growers Interested in Value-Added Food Production

Production of value-added foods is of growing interest to small-scale produce growers. However, previous studies reported that they lack sufficient food safety awareness and have limited knowledge of applicable food safety regulations. Targeted food safety education can help to address these challenges. This study used focus groups and a combination of web-based and printed surveys to evaluate growers’ attitudes toward and knowledge of value-added business and to assess their food safety education needs. A total of 136 Indiana produce growers participated in the study, including 38 focus group participants and 98 survey participants. Overall, growers were aware of the importance of food safety, with 78% of the survey participants agreeing strongly that food safety was a top priority in value-added businesses. Most survey participants (82%) self-reported being knowledgeable about food safety. Most were confident in their ability to run a successful value-added business. The top two barriers that hindered growers from learning about food safety were time limitations and an overwhelming amount of information. Growers preferred to receive additional educational materials on selling non-home-based vendor products, communication strategies with regulators and inspectors, and marketing strategies; they trusted the information from extension educators and university extension publications the most. This study guides the development of future food safety education programs for small-scale growers who are interested in establishing a value-added business.

Knowledge, attitudes and practice of food services staff on food hygiene at Tabriz University of Medical Sciences, Iran

Food hygiene must be observed in production, storage, supply, and sales to obtain healthy foods with desirable quality. The purpose of present study was to evaluate the awareness, attitudes, and practices of Tabriz University of Medical Sciences food services staff toward food hygiene. A questionnaire consisting of 46 questions was completed by 40 food services staff from February to March 2019. Based on the results, respondents had an acceptable awareness (92.5% to 100% general sanitary awareness and 37.5% to 95% awareness about microbial food hazards), excellent attitudes (97.5% to 100%), and moderate practices regarding food hygiene (17.5% to 97.5%). Although all participants had a relatively high level of awareness and attitude and participated in food safety education courses, their practices were somewhat poor.

Food Safety Research at Virginia State University

Recognizing the importance of food safety education toward students and stakeholders, the Food Safety and Microbiology program at Virginia State University (VSU) works continually to improve the safety and quality of our nation’s food supply through research, teaching and outreach.

Food Handling Practices in the Era of COVID-19: A Mixed-Method Longitudinal Needs Assessment of Consumers in the United States

At present, SARS-CoV-2 has not been shown to be transmitted through food, even so the COVID-19 pandemic has changed how consumers view food and food safety. This study assessed consumer food safety practices during the COVID-19 pandemic using (1) surveys and (2) online focus group discussions. From April to August 2020, five waves of surveys were distributed to an online U.S. consumer panel and screened to include only primary food preparers and grocery shoppers. The online focus groups were conducted via WebEx from May to July 2020. Focus group participants were recruited from the first wave of survey respondents. Both survey respondents and focus group participants reported higher levels of handwashing in response to the pandemic. However, survey participants’ anticipated levels of handwashing after the pandemic decreased; some focus group participants noted that human nature “kicking in” could lead to lower levels of hand hygiene practice. For each of the five months, the survey reported increased produce washing, both with water only and with water plus soap. Most focus group participants mentioned using water to wash their produce, but some reported using soap and even vinegar to “kill” the virus. Since consumers were worried that SARS-Cov-2 could survive on food, they started to mishandle food to address these concerns. However, this study also reported an increase in food thermometer use during the pandemic. Social determinants like gender, income, education, and age may have also influenced changes in levels of practice throughout the pandemic. The COVID-19 pandemic drove consumers to practice proper and improper food safety practices, which may or may not continue after the pandemic. This study’s findings provide timely information to guide future food safety education and communication during health crises and pandemics.

Interactive Food Safety Education for the Students of Madrasah Ibtidaiyah Baghrul Maghfiroh Malang

Kurangnya kepedulian terhadap makanan yang dikonsumsi anak-anak kita akan mengakibatkan ancaman bagi kesehatan masyarakat, kecerdasan generasi muda, yang selanjutnya akan menurunkan daya saing bangsa. Kegiatan ini bertujuan untuk meningkatkan ketrampilan kognitif dan afektif siswa madrasah dalam memilikh makanan sehat dalam kehidupan sehari-hari dengan pendampingan guru di sekolah dan orang tua di rumah. Pengambilan data dilakukan melalui observasi menggunakan kuesioner dengan pendamping. Dari hasil observasi diketahui bahwa Siswa Madrasah Ibtidaiyah Baghrul Maghfiroh Malang yang pada umumnya berasal dari keluarga kelompok ekonomi menengah ke bawah memiliki sikap dan perilaku yang baik dalam mengkonsumsi makanan sehat, namun pengetahuan keamaman pangan pada para siswa tersebut perlu ditingkatkan melalui pendampingan oleh para guru dan orang tua. Penjelasan mengenai makan sehat yang merupakan matei modul interaktif yang berjudul makanan sehat dalam hidupku dalam kegiatan penyuluhan dan pendampingan kepada para siswa diterima dengan gembira dan antusias oleh para peserta dan dapat meningkatkan pengetahuan mereka tentang pentingnya pangan yang aman dan sehat bagi kehidupan.Lack of concern for the food consumed by our children will cause a threat to public health, the intelligence of the younger generation, which will further reduce the nation's competitiveness. This activity aims to improve the cognitive and affective skills of madrasa students in having healthy food in their daily lives with the assistance of teachers at school and parents at home. From this activity, we hoped that the target students would have knowledge and skills about the importance of food safety in family life. Respondent data collection was carried out through observation using questionnaires. Madrasah Ibtidaiyah Baghrul Maghfiroh Malang students who generally come from middle to lower economic group families have good attitudes and behaviors in consuming healthy food. Still, these students' food safety knowledge needs to be increased through mentoring by teachers and parents. Explanation about healthy eating, using an interactive module designed in this activity, was received with enthusiasm. It also increased their knowledge about the importance of safe and healthy food for life.

Produce Growers’ On-Farm Food Safety Education: A Review

From planting to distribution stages, fresh produce can be contaminated by humans, water, animals, soil, equipment and the environment. Produce growers play an essential role in managing and minimizing on-farm food safety risks. Due to an increase in public awareness about produce safety, farmer food safety education has become an important research and extension topic. This review article summarizes findings from publications that have evaluated produce growers’ food safety knowledge and attitudes and the effectiveness of food safety educational programs for growers. A search of online databases, journal archives, conference abstracts, and reference lists of relevant studies was conducted to locate peer-reviewed articles on the topic of produce growers’ food safety knowledge and behavioral change. Study selection criteria included publications published in English, those published between 2000 and 2019, and those with a focus on one of six topics (agricultural water handling; soil amendments; domesticated animal and wildlife management; worker health and hygiene; food safety plans and record-keeping; and cleaning and sanitation). A total of 43 published articles were included in the analysis. Overall, the studies found agricultural water handling and soil amendments were the two least-understood topics by growers, while worker health and hygiene were the most understood. Thirteen studies evaluated food safety educational interventions, and most studies used in-person workshops and self-reported pre- and post-knowledge assessments. Most reported increased knowledge, some reported improved attitudes and perceived behavior control, and only four reported improved behavioral change. Given these studies’ small sample size, many studies did not conduct a statistical analysis of the difference between pre- and post-survey results. This review article provides insights and guidance on the future development of food safety education for growers.