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Al Bayari J, Taha S, Suliman A, Osaili TM. The role of food handlers’ religious and organizational commitment in food hygiene practices: A structural modeling approach. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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2
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Labović SB, Joksimović I, Galić I, Knežević M, Mimović M. Food Safety Behaviours among Food Handlers in Different Food Service Establishments in Montenegro. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:997. [PMID: 36673753 PMCID: PMC9859110 DOI: 10.3390/ijerph20020997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 06/17/2023]
Abstract
Foodborne diseases in food facilities are a major public health problem, due mostly to the limited surveillance and educational level of food-handling workers. This study was conducted in 220 food service locations in Montenegro. Participants’ behaviour was assessed by a survey using the specifically designed structured questionnaire, administered before and after the training. To determine the effect of the training on the performance of food handlers, a microbiological analysis of food contact surfaces and food handlers’ hands was also performed. The behaviour of food handlers, viewed as a whole, is unacceptable. There was a statistically significant difference (<0.05) among participants who completed catering school compared with those who did not, regarding hand washing. The type of facility in which participants worked (restaurant, bakery, or pastry shop) revealed statistically significant differences (<0.05) in relation to hand washing, that is, restaurant employees had better habits than those from bakeries and pastry shops. Before the training, participants showed acceptable behaviour regarding hand hygiene, but it was much better after the training. Results of microbiological analyses of food contact surfaces and food handlers’ hands indicated better results after the education, especially with regard to hand swabs. The results of this study indicate the importance of education to improve food handling practices among food handlers, which might also decrease the possibilities for contamination of food.
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Affiliation(s)
| | - Ivana Joksimović
- Institute of Public Health, John Jackson bb, 81 000 Podgorica, Montenegro
| | - Igor Galić
- Institute of Public Health, John Jackson bb, 81 000 Podgorica, Montenegro
| | - Miro Knežević
- Clinical Centar Podgorica, Ljubljanska bb, 81 000 Podgorica, Montenegro
| | - Marijana Mimović
- Institute of Public Health, John Jackson bb, 81 000 Podgorica, Montenegro
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Food Safety Practices and Associated Factors in Food Operators: A Cross-Sectional Survey in the Students’ Cafeteria of Woldia University, North Eastern Ethiopia. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:7400089. [DOI: 10.1155/2022/7400089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 11/20/2022] [Accepted: 11/28/2022] [Indexed: 12/14/2022]
Abstract
The food safety issue is often overlooked in countries where food shortages, natural disasters, political tensions, and other major concerns dominate government and media agendas. As a result, the current study sought to assess food safety practices and associated factors among food handlers at Woldia University’s student cafeteria. An institutional cross-sectional study was conducted between May and July 2021, and a sample of 291 subjects was recruited through a simple random sampling technique. Questionnaires, focus group discussions, interviews, and observation methods were used as data collection tools. Data analysis was performed using Statistical Package for the Social Sciences (SPSS) version 20 software. Bivariate and multivariate logistic regressions were used to determine the effect of various factors on the outcome variable and control for confounding effects.
was considered statistically significant. However, some variables are significant even at
. The results were described by frequencies and percentages. The current study found that the factors of not having had food hygiene training (
, 95%
), less than or equal to one year of work experience (
, 95%
), poor knowledge (
, 95%
) and poor attitude (
, 95%
), not keeping cooked food at a safe temperature (
, 95%
), failure to respect the safety of cooking utensils and surfaces (
, 95%
), insufficient cleanliness of eating areas (
, 95%
), not covering hair when cooking food (
, 95%
), and not washing hands before starting to handle food (
, 95%
) were statistically associated with unhygienic food handling practices. The results of this study indicated that the state of food safety practices was poor. Therefore, food safety assurance must comply with modern food safety frameworks such as Hazard Analysis and Critical Control Points (HACCP). In addition, addressing knowledge and skill gaps among food handlers, regular inspection services, and effective enforcement of food safety regulations are extremely essential. Finally, future studies should focus on enumerating bacteria and protozoa in unsanitary foods and utensils.
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Knowledge, Practices, and Risk Perception Associated with Foodborne Illnesses among Females Living in Dubai, United Arab Emirates. Foods 2022; 11:foods11030290. [PMID: 35159441 PMCID: PMC8833936 DOI: 10.3390/foods11030290] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/04/2022] [Accepted: 01/13/2022] [Indexed: 01/27/2023] Open
Abstract
Foodborne illnesses are a widespread and growing public health concern worldwide. The aim of this study was to investigate the knowledge, practices, and risk perception pertaining to food safety among females living in Dubai, United Arab Emirates (UAE). A questionnaire-based cross-sectional study was undertaken consisting of 827 female participants between January to April 2020. The study showed that the overall food safety risk perception was below satisfactory (53.3%). The highest score was seen in the “recognition of foodborne illnesses” aspect (76.7%). The participants were aware of “personal hygiene and cleaning” (61.7%), “cross-contamination prevention” (62.5%), “food purchasing” (60.0%), and “storage of frozen foods” (55.6%). The participants had a low level of knowledge pertaining to “food cooking” (26.0%) and “risk of microbiological infection” (13.3%). There was a statistically significant (p ≤ 0.05) association between knowledge and practices of respondents with employment status, age, and educational levels. In conclusion, the female respondents might act as vehicles for the spread of foodborne illnesses. To reduce this risk, providing food safety awareness programs to this portion of the population is paramount.
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Taha S, Osaili TM, Vij M, Vij A, Alhogaraty E, AL-Utaibi G, Albloush A, Nassoura A, Bohra OP, Altaher S. Measuring management practices impact on hygiene practices of food handlers: The mediating role of commitment and training perception. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108313] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Das S, Vishakha K, Banerjee S, Mondal S, Ganguli A. Antibacterial and antibiofilm effectiveness of bioactive packaging materials from edible sodium alginate and vanillin: Assessment on lettuce. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15668] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Shatabdi Das
- Department of Microbiology Techno India University Kolkata India
| | - Kumari Vishakha
- Department of Microbiology Techno India University Kolkata India
| | | | | | - Arnab Ganguli
- Department of Microbiology Techno India University Kolkata India
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Osaili TM, Al-Nabulsi AA, Taybeh AO. Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic. Front Public Health 2021; 9:729816. [PMID: 34527655 PMCID: PMC8435670 DOI: 10.3389/fpubh.2021.729816] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 08/04/2021] [Indexed: 11/28/2022] Open
Abstract
Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic. Correlation between food safety KAP scores and general characteristics of university students was also evaluated. Methods: A cross-sectional study was conducted where an Internet-based questionnaire was distributed through social media platforms. The sample consisted of 1,739 respondents from 29 Jordanian universities. The participants completed a 58-item questionnaire covering demographical characteristics and different food safety aspects which were namely "COVID-19 food-related attributes," "food cooking and storage," "personal hygiene." "cross-contamination prevention/disinfection procedures." and "restaurant hygiene." Descriptive statistics, Chi square tests and binary logistic analysis were used to assess the data. Results: The sample consisted of 67.2% females with a mean age of 21.3 ± 1.8 years. The average overall score of the tested aspects was 14.1/34.0 which corresponds to 41.3% of the questions being answered correctly. The percentage of correct answers of "COVID-19 food-related attributes," "food cooking and storage," "cross-contamination prevention/disinfection procedures," "personal hygiene" and "restaurant hygiene" was 56.8, 36.6, 28.4, 44.6. and 36.9%, respectively. A significant (P <0.05) association between respondents' food safety KAP scores and gender, marital status, university degree, employment status, self-rating of food safety knowledge, and the source of food safety information. Conclusion: University students in Jordan had insufficient KAP scores which is a concerning trend during the pandemic. Teaching fundamentals of food safety in the form of short courses/ lectures is recommended.
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Affiliation(s)
- Tareq M. Osaili
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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Tuglo LS, Agordoh PD, Tekpor D, Pan Z, Agbanyo G, Chu M. Food safety knowledge, attitude, and hygiene practices of street-cooked food handlers in North Dayi District, Ghana. Environ Health Prev Med 2021; 26:54. [PMID: 33941082 PMCID: PMC8091506 DOI: 10.1186/s12199-021-00975-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 04/19/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Food safety and hygiene are currently a global health apprehension especially in unindustrialized countries as a result of increasing food-borne diseases (FBDs) and accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene practices (KAP) of food safety among street-cooked food handlers (SCFHs) in North Dayi District, Ghana. METHODS This was a descriptive cross-sectional study conducted on 407 SCFHs in North Dayi District, Ghana. The World Health Organization's Five Keys to Safer Food for food handlers and a pretested structured questionnaire were adapted for data collection among stationary SCFHs along principal streets. Significant parameters such as educational status, average monthly income, registered SCFHs, and food safety training course were used in bivariate and multivariate logistic regression models to calculate the power of the relationships observed. RESULTS The majority 84.3% of SCFHs were female and 56.0% had not attended a food safety training course. This study showed that 67.3%, 58.2%, and 62.9% of SCFHs had good levels of KAP of food safety, respectively. About 87.2% showed a good attitude of separating uncooked and prepared meal before storage. Good knowledge of food safety was 2 times higher among registered SCFHs compared to unregistered [cOR=1.64, p=0.032]. SCFHs with secondary education were 4 times good at hygiene practices of food safety likened to no education [aOR=4.06, p=0.003]. Above GHc1500 average monthly income earners were 5 times good at hygiene practices of food safety compared to below GHc500 [aOR=4.89, p=0.006]. Registered SCFHs were 8 times good at hygiene practice of food safety compared to unregistered [aOR=7.50, p<0.001]. The odd for good hygiene practice of food safety was 6 times found among SCFHs who had training on food safety courses likened to those who had not [aOR=5.97, p<0.001]. CONCLUSIONS Over half of the SCFHs had good levels of KAP of food safety. Registering as SCFH was significantly associated with good knowledge and hygiene practices of food safety. Therefore, our results may present an imperative foundation for design to increase food safety and hygiene practice in the district, region, and beyond.
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Affiliation(s)
- Lawrence Sena Tuglo
- Department of Epidemiology, School of Public Health, Nantong University, 9 Seyuan Road, Nantong, Jiangsu, China
| | - Percival Delali Agordoh
- Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Ghana
| | - David Tekpor
- North Dayi District Health Directorate, Volta Region, Ghana Health Service, Accra, Ghana
| | - Zhongqin Pan
- Department of Epidemiology, School of Public Health, Nantong University, 9 Seyuan Road, Nantong, Jiangsu, China
| | - Gabriel Agbanyo
- North Dayi District Health Directorate, Volta Region, Ghana Health Service, Accra, Ghana
| | - Minjie Chu
- Department of Epidemiology, School of Public Health, Nantong University, 9 Seyuan Road, Nantong, Jiangsu, China.
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Sanli̇er N, Sormaz Ü, Güneş E. The effect of food safety education on food safety knowledge, attitudes, behaviors of individuals who work in food and beverage departments in Turkey. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Lee JH, Seo KH. An Integrative Review of Hygiene Practice Studies in the Food Service Sector. J Food Prot 2020; 83:2147-2157. [PMID: 32692821 DOI: 10.4315/jfp-19-488] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Accepted: 07/20/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT This article reviews the recent literature on studies relevant to hygiene practices of food service workers. A total of 32 articles were chosen for evaluation from a systematic search of the published literature from 2014 to 2019. For the assessment of hygiene practices, hand washing as a measurement item and observation as a method were most frequently used. Factors influencing hygiene practices were categorized as internal and external variables. Internal variables included knowledge; psychological factors, such as attitude, risk perception, self-efficacy, and optimistic bias; and food handlers' sociodemographic characteristics, such as work experience and exposure to hygiene training. External variables included characteristics of food premises, such as the size of the operation and number of people served, and organizational factors, such as training. Regarding the recent training literature, attempts to bring in new methodologies and new technologies were found, such as multimedia case studies, cognitive word association, behavior-focused training, wearable technology, and simulation games. Among the theories utilized, knowledge, attitude, and practices were applied most frequently to explain hygiene practices. In particular, this review highlights the important fact that internal and external factors that affect hygiene practices should be considered to maintain good hygiene practices. HIGHLIGHTS
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Affiliation(s)
- Jee Hye Lee
- Department of Food and Nutrition, University of Ulsan, 93 Daehak-ro, Nam-gu, Ulsan, 44610, South Korea (ORCID: https://orcid.org/0000-0003-3750-1370)
| | - Kyung Hwa Seo
- Department of Hotel Culinary Arts Bakery, Ulsan College, 101 Bong su-ro, Dong-gu, Ulsan, 44022, South Korea
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Taha S, Osaili TM, Vij A, Albloush A, Nassoura A. Structural modelling of relationships between food safety knowledge, attitude, commitment and behavior of food handlers in restaurants in Jebel Ali Free Zone, Dubai, UAE. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107431] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Jubayer MF, Kayshar MS, Hossain MS, Uddin MN, Al-Emran M, Akter SS. Evaluation of food safety knowledge, attitude, and self-reported practices of trained and newly recruited untrained workers of two baking industries in Dhaka, Bangladesh. Heliyon 2020; 6:e05021. [PMID: 32995652 PMCID: PMC7511820 DOI: 10.1016/j.heliyon.2020.e05021] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 06/06/2020] [Accepted: 09/18/2020] [Indexed: 10/29/2022] Open
Abstract
In Bangladesh, with the mounting esteem of bakery products, food safety issues in bakery industries are a paramount concern nowadays. In this regard, this current study was performed to evaluate food safety knowledge, attitude, and self-reported practices of two groups (160 trained and 55 new untrained) of workers from two popular baking industries in Dhaka, Bangladesh. A self-administrated questionnaire was used to acquire the data during the study. On food safety knowledge, attitude, and self-reported practices, trained workers' scores (33.01 ± 0.09, 14.86 ± 0.03, 10.66 ± 0.25, respectively) were significantly higher than the scores (9.82 ± 0.23, 10.44 ± 0.26, 5.91 ± 0.33, respectively) of newly appointed untrained workers. The quality assurance department displayed better knowledge, attitude, and self-reported practices scores than the rest of the departments of the industries. However, compared to knowledge and attitude, the self-reported practice was not up to a satisfactory level. According to the study, training can be proved effective for improving knowledge and attitude but does not always translate those into self-reported practice and behaviors. The results also reinforce the importance of conducting training for untrained workers and suggest further behavior-based food safety training for all employees.
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Affiliation(s)
- Md Fahad Jubayer
- Department of Food Engineering & Technology, Sylhet Agricultural University, Sylhet 3100, Bangladesh
| | - Md Shahidullah Kayshar
- Department of Food Engineering & Technology, Sylhet Agricultural University, Sylhet 3100, Bangladesh
| | - Md Sajjad Hossain
- Department of Chemical and Food Process Engineering, Rajshahi University of Engineering and Technology, Rajshahi, Bangladesh
| | - Md Nasir Uddin
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Md Al-Emran
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Syeda Sabrina Akter
- Department of Food Engineering & Technology, Sylhet Agricultural University, Sylhet 3100, Bangladesh
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AY M, DOĞAN M. Mutfak Hijyen Eğitiminin Personel Kaynaklı Mikrobiyal Kontaminasyonun Azaltılmasına Etkisinin Araştırılması. İSTANBUL GELIŞIM ÜNIVERSITESI SAĞLIK BILIMLERI DERGISI 2020. [DOI: 10.38079/igusabder.724266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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Okour AM, Alzein E, Saadeh R, alfaqih M. Food safety knowledge among Jordanians: A national study. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107216] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Taha S, Osaili TM, Saddal NK, Al-Nabulsi AA, Ayyash MM, Obaid RS. Food safety knowledge among food handlers in food service establishments in United Arab Emirates. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106968] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Rossi EM, Guzela RR, Kochhann M, Menezes LK, Honorato JFB. Conhecimento dos consumidores e eficiência dos métodos de lavagem e desinfecção de alface (Lactuca sativa) comercializada em supermercados em uma cidade do sul do Brasil. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.24519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo A alface é um vegetal mundialmente consumido. Porém, quando mal higienizada pode ser a causa de doenças transmitidas por alimentos. Esse trabalho teve como objetivo verificar o conhecimento dos manipuladores referente à lavagem e desinfecção de vegetais e avaliar a eficiência de diferentes processos de lavagem e desinfecção de alface (Lactuca sativa) comercializada em supermercados. Foi aplicado um questionário aos consumidores para conhecer as práticas de lavagem e desinfecção dos vegetais. Foram adquiridas 100 amostras de alfaces em diferentes supermercados. Para avaliar a qualidade microbiológica das alfaces, foram usados: alface sem tratamento (T0); lavagem com água tratada corrente (T1); imersão em água tratada por 30 minutos (T2); imersão em hipoclorito de sódio a 200 ppm por 15 minutos (T3); e 30 minutos (T4); imersão em solução de vinagre a 2% (T5); imersão em solução de vinagre a 20% (T6); imersão em hipoclorito de sódio a 50 ppm por 30 minutos (T7); e 15 minutos (T8). Após a realização dos tratamentos, foi realizada contagem total de bactérias heterotróficas e coliformes termotolerantes. A contagem média de bactérias heterotróficas encontradas antes da higienização (T0) foi de 5,54 log UFC/g. A maioria dos consumidores afirmou que faz a lavagem das alfaces apenas com água; somente 7,50% fazem a desinfecção; e 56,3% afirmam não ter conhecimento da maneira correta da higienização dos vegetais. Todos os métodos utilizados foram capazes de reduzir as contagens de bactérias heterotróficas, sendo que as melhores reduções foram apresentadas respectivamente pelos tratamentos T4 (2,27 log UFC/g) e T3 (2,09 log UFC/g). Nenhuma das amostras apresentou contaminação por coliformes antes e depois da higienização. Esses resultados permitem concluir que métodos de lavagem e desinfecção de alfaces são necessários para reduzir a contaminação microbiana nesse alimento antes do consumo e que se torna necessário orientar os consumidores da importância dessa prática.
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Taha S, Wilkins S, Juusola K, Osaili TM. Food Safety Performance in Food Manufacturing Facilities: The Influence of Management Practices on Food Handler Commitment. J Food Prot 2020; 83:60-67. [PMID: 31841360 DOI: 10.4315/0362-028x.jfp-19-126] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The purpose of the study was to investigate the influence of management practices on food handler commitment and, ultimately, food safety performance in food manufacturing facilities. Two focus groups, one with six food handlers and the other with six food safety professionals, were used to develop a conceptual model that measured the effect of management practices on food handler commitment and organizational performance. The fitness of the structural model was measured via a survey with 945 respondents from 189 food manufacturing facilities and official food inspectors in the Emirate of Dubai, United Arab Emirates. The study found that training, communication, employee involvement, and organizational management support positively and significantly influenced employee commitment, and employee commitment positively and significantly influenced facilities' food safety performance. These results indicate food handler commitment is a critical factor in the relationship between all of the studied management practices and facilities' food safety performance. The study may have implications for food safety inspectors, enforcement officers, training agencies, and food manufacturing managements to consider human aspects in their work.
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Affiliation(s)
- Sadi Taha
- Faculty of Business and Law, The British University in Dubai, Dubai, United Arab Emirates.,Department of Hospitality Management, School of Business Administration, Al Dar University College, Dubai, United Arab Emirates
| | - Stephen Wilkins
- Faculty of Business and Law, The British University in Dubai, Dubai, United Arab Emirates
| | - Katariina Juusola
- Department of International Management, MODUL University Dubai, Dubai, United Arab Emirates
| | - Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates and.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordon
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19
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Yakubu Madaki M, Bavorova M. Food safety knowledge of food vendors of higher educational institutions in Bauchi state, Nigeria. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Association of Internet Use with Attitudes Toward Food Safety in China: A Cross-Sectional Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16214162. [PMID: 31661944 PMCID: PMC6862109 DOI: 10.3390/ijerph16214162] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 10/20/2019] [Accepted: 10/25/2019] [Indexed: 12/01/2022]
Abstract
A growing body of research has shown that people’s attitudes toward food safety is affected by their availability and accessibility to food risk information. In the digital era, the Internet has become the most important channel for information acquisition. However, empirical evidence related to the impact of Internet use on people’s attitudes towards food safety is inadequate. In this study, by employing the Chinese Social Survey for 2013 and 2015, we have investigated the current situation of food safety perceptions and evaluations among Chinese residents and the association between Internet use and individuals’ food safety evaluations. Empirical results indicate that there is a significant negative correlation between Internet use and people’s food safety evaluation in China. Furthermore, heterogeneity analysis shows that Internet use has a stronger negative correlation with food safety evaluation for those lacking rational judgment regarding Internet information. Specifically, the negative correlation between Internet use and food safety evaluations is more obvious among rural residents, young people, and less educated residents. Finally, propensity score matching (PSM) is applied to conduct a robustness check. This paper provides new evidence for studies on the relationship between Internet use and an individuals’ food safety cognition, as well as additional policy enlightenment for food safety risk management in the digital age.
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21
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Azanaw J, Gebrehiwot M, Dagne H. Factors associated with food safety practices among food handlers: facility-based cross-sectional study. BMC Res Notes 2019; 12:683. [PMID: 31640793 PMCID: PMC6805513 DOI: 10.1186/s13104-019-4702-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2019] [Accepted: 10/04/2019] [Indexed: 11/16/2022] Open
Abstract
Objective The primary objective of this study was to assess factors associated with food safety practices among food handlers in Gondar city food and drinking establishments. The facility-based cross-sectional study was undertaken from March 3 to May 28, 2018, in Gondar city. Simple random sampling method was used to select both establishments and the food handlers. The data were collected through face-to-face interview using pre-tested Amharic version of the questionnaire. Data were entered and coded into Epi info version 7.0.0 and exported to SPSS version 22 for analysis. Results One hundred and eighty-eight (49.0%) had good food handling practice out of three hundred and eighty-four food handlers. Marital status (AOR: 0.36, 95% CI 0.05, 0.85), safety training (AOR: 4.01, 95% CI 2.71, 9.77), supervision by health professionals (AOR: 4.10, 95% CI 1.71, 9.77), routine medical checkup (AOR: 8.80, 95% CI 5.04, 15.36), and mean knowledge (AOR: 2.92, 95% CI 1.38, 4.12) were the factors significantly associated with food handling practices. The owners, managers and local health professionals should work on food safety practices improvement.
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Affiliation(s)
- Jember Azanaw
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia.
| | - Mulat Gebrehiwot
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| | - Henok Dagne
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
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Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers. Nutrients 2019; 11:nu11081784. [PMID: 31382354 PMCID: PMC6722497 DOI: 10.3390/nu11081784] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 07/29/2019] [Accepted: 07/31/2019] [Indexed: 11/25/2022] Open
Abstract
This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist for the assessment of handlers’ practices and the collection of food and water samples for determination of microbiological quality. FTs that are likely to exhibit food contamination and are at a high risk of foodborne diseases if at least one of the following situations occur: (1) if a food handler scores ≤6 in the knowledge section; (2) if a food handler scores ≤5 in the attitudes section; or (3) if a food handler scores ≤6 in the self-reported practices section. On the other hand, FTs in which handlers score higher than the cutoff points in all the sections are unlikely to exhibit food contamination and are at a low risk of foodborne diseases. The findings of this study are the first step to understand food handlers’ point of view and the initial diagnosis to guide educational strategies in the FT sector.
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