1
|
Ishra R, Khanam R, Soar J, Sharif S. Food hygiene knowledge and behaviour among domestic food handlers during COVID 19 pandemic in Bangladesh. Food Control 2023; 153:109945. [PMID: 38620164 PMCID: PMC10303748 DOI: 10.1016/j.foodcont.2023.109945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 06/20/2023] [Accepted: 06/22/2023] [Indexed: 04/17/2024]
Abstract
The COVID-19 pandemic reshaped every aspect of life, including food safety. Understanding food safety behaviour at home is necessary for developing effective strategies to mitigate foodborne disease during and after this pandemic. This study administered a cross-sectional survey among 503 domestic food handlers to examine the food handlers' food safety concerns during the pandemic and pandemic-related knowledge and hygiene behaviour (PRKHB) in Bangladesh. The results found that only 35.8% of respondents in this study were more concerned about food safety because of the COVID-19 pandemic. Although the results found a good PRKHB among 95.8% of urban food handlers, overall, 62% showed a poor level of PRKHB. Only 38.8% reported washing their hands after returning home or preparing meals every time. The regression model found that food safety concerns positively related to the PRKHB, and participants who lived in rural areas had a negative association with the PRKHB. The study also explored sociodemographic variations and significant differences observed between urban and rural areas. Meticulous educational campaigns and targeted messages to the food handlers on food safety risks, food handling practices and hand hygiene are necessary to minimise the foodborne disease burden in this region.
Collapse
Affiliation(s)
- Rakia Ishra
- University of Southern Queensland, Toowoomba, Qld, 4350, Australia
| | - Rasheda Khanam
- University of Southern Queensland, Toowoomba, Qld, 4350, Australia
| | - Jeffrey Soar
- University of Southern Queensland, Toowoomba, Qld, 4350, Australia
| | - Saif Sharif
- University of Southern Queensland, Toowoomba, Qld, 4350, Australia
| |
Collapse
|
2
|
Hazeena SH, Chen XH, Yeh CS, Hsieh CW, Chen MH, Huang PH, Hou CY, Shih MK. The relationship among knowledge, attitude, and behavior of workers on food safety in Taiwan's Company A. J Food Sci Technol 2023; 60:1294-302. [PMID: 36855580 DOI: 10.1007/s13197-023-05673-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 01/11/2023] [Accepted: 01/23/2023] [Indexed: 03/02/2023]
Abstract
In recent years, consumer awareness of food safety has been increasing, and food workers with professional food safety knowledge, attitude, and practical implementation are essential for maintaining the quality of food as well as preventing foodborne diseases. This study evaluates the knowledge, attitude, and implementation of food safety practices among employees in a food company in Taiwan. The employees were both who had received food safety knowledge and training and had yet to receive it. Data collection was carried out through 68 questionnaires, and analysis methods, including descriptive statistical analysis and multiple regression analysis, have performed. Before the first stage of education and training, 100% of the employees knew that food factories must conduct regular water quality testing. Still, the error rate for personal hygiene and safety was the highest. The second part has the highest average food safety attitude and the concept of food preservation. The third part of personnel behavior was to avoid cross-contamination. After the second stage of education and training of personnel in food safety knowledge, the attitude and behavior have been greatly improved. The findings of this study can be used as a reference for food suppliers to develop employee education and training.
Collapse
|
3
|
Guennouni M, Admou B, Bourrhouat A, El Khoudri N, Zkhiri W, Talha I, Hazime R, Hilali A. Knowledge and Practices of Food Safety among Health Care Professionals and Handlers Working in the Kitchen of a Moroccan University Hospital. J Food Prot 2022; 85:676-685. [PMID: 35051278 DOI: 10.4315/jfp-21-305] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 01/14/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Food safety plays a key role in the prevention of foodborne illnesses. Mastery of the correct way of handling food is required especially in hospitals where meals are prepared for patients with low immune function. Food safety knowledge among doctors and dieticians is important because of the fundamental role these professionals play in transferring this knowledge to people who need it. The objective of this study was to assess food safety knowledge and practices among health care professionals and food handlers working in the kitchen of a Moroccan university hospital. This cross-sectional study included 72 doctors, dieticians, hygiene technicians, and hospital kitchen employees, who completed a questionnaire to assess their knowledge on hazard analysis critical control point (HACCP) systems, food poisoning, cross-contamination, and food storage and their practices in terms of food safety. Of the participants in this study, 56% said they had received food safety training, and 74% knew the correct definition of HACCP. The overall food safety knowledge mean score was 0.54 ± 0.15, which corresponds to 54% of questions answered correctly. The food safety knowledge areas with the highest mean scores were cross-contamination and food storage, with 0.58 ± 0.20 (58%) and 0.55 ± 0.20 (55%), respectively. The food safety knowledge scores for dieticians and hygiene technicians were higher than those for hospital kitchen workers and doctors. Knowledge about food storage was significantly associated with gender, age, occupation, and level of education (P < 0.05). Correct food practices were observed among 93% of the hospital kitchen staff and 50% of the health care professionals. These results indicate the need for preventive and corrective actions such as training and education about food safety to improve the knowledge and food safety practices of hospital professionals. HIGHLIGHTS
Collapse
Affiliation(s)
- Morad Guennouni
- Laboratory of Health Sciences and Technologies, Higher Institute of Health Sciences of Settat, Hassan First University of Settat, Settat, Morocco
| | - Brahim Admou
- Biosciences Research Laboratory, Cadi Ayyad University, Marrakesh, Morocco.,Laboratory of Immunology, Center of Clinical Research, University Hospital Mohamed VI, Marrakesh, Morocco
| | - Aicha Bourrhouat
- Pediatric Gastroenterology and Diet Unit, Faculty of Medicine and Pharmacy, Cadi Ayyad University, Marrakesh, Morocco
| | - Noureddine El Khoudri
- Laboratory of Health Sciences and Technologies, Higher Institute of Health Sciences of Settat, Hassan First University of Settat, Settat, Morocco
| | - Wissal Zkhiri
- Biosciences Research Laboratory, Cadi Ayyad University, Marrakesh, Morocco.,Laboratory of Immunology, Center of Clinical Research, University Hospital Mohamed VI, Marrakesh, Morocco
| | - Ibtissam Talha
- Laboratory of Health Sciences and Technologies, Higher Institute of Health Sciences of Settat, Hassan First University of Settat, Settat, Morocco
| | - Raja Hazime
- Biosciences Research Laboratory, Cadi Ayyad University, Marrakesh, Morocco.,Laboratory of Immunology, Center of Clinical Research, University Hospital Mohamed VI, Marrakesh, Morocco
| | - Abderraouaf Hilali
- Laboratory of Health Sciences and Technologies, Higher Institute of Health Sciences of Settat, Hassan First University of Settat, Settat, Morocco
| |
Collapse
|
4
|
Ahmed MH, Akbar A, Sadiq MB. Cross sectional study on food safety knowledge, attitudes, and practices of food handlers in Lahore district, Pakistan. Heliyon 2021; 7:e08420. [PMID: 34841116 DOI: 10.1016/j.heliyon.2021.e08420] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 06/14/2021] [Accepted: 11/12/2021] [Indexed: 11/22/2022] Open
Abstract
Annually, millions of the people suffer from foodborne diseases which are mainly associated with poor food handling practices. The poor food safety knowledge and practices increase the risk of food contamination and foodborne diseases. The aim of this study was to evaluate the relationship between demographic attributes and food safety knowledge, attitudes, and practices (KAP) of food handlers (chefs and servers) working in small-scale restaurants, hotels and eateries in Lahore, Pakistan. A structured questionnaire including questions related to demographic characteristics and food safety KAP attributes of food handlers (n = 202) was used to collect the responses. The responses of food handlers were statistically analyzed using Spearman Correlation and Chi-Square tests. The results showed that a large proportion of food handlers had good attitudes towards food safety and followed good food safety practices (FSP) but had poor food safety knowledge (FSK). Demographic characteristics of food handlers i.e. level of education, professional category, current job tenure, and total food service industry experience were significantly (p < 0.05) associated with FSK, FSA, and FSP. FSK was found to be moderate to strongly correlated with FSP of food handlers (rs = 0.675), whereas FSA was found to be strongly correlated with FSP (rs = 0.733). The study highlighted the importance and impact of food safety knowledge on food safety practices and overall perspective of food handlers working in restaurants.
Collapse
|
5
|
Putri MS, Susanna D. Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port 'X' area, North Jakarta, Indonesia 2018. Ital J Food Saf 2021; 10:9215. [PMID: 35018288 PMCID: PMC8672317 DOI: 10.4081/ijfs.2021.9215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Accepted: 10/01/2021] [Indexed: 11/23/2022] Open
Abstract
Improper food handling can be a major cause of food contamination. To prevent food contamination, the food handler should have good knowledge, display a positive attitude, and practice proper food handling practices. This study aimed to evaluate the food safety and personal hygiene knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area in North Jakarta, Indonesia. This study uses a cross-sectional design. The research was conducted in April 2018 and May 2018. Data were collected from 72 food handlers from kitchens located in the Port ‘X’ area in North Jakarta. Data collection was performed through interviews and observations, using questionnaires and checklists as research instruments. The results show a significant correlation between the level of knowledge about food safety and the attitude of food handlers (p=0.01), and attitude scores were significantly higher among food handlers who reported attending a previous food safety training course (p=0.002) with (r=0.302) it means a weak uphill (positive) linear relationship attitude scores and training that food handlers attended. This study found a significant relationship between the knowledge and attitude of food handlers, but there was no significant relationship between knowledge or attitude and food handling practices. Thus, it is recommended that training activities for food handlers be held regularly, as the food safety knowledge obtained from training or courses can translate into the improvement of attitudes and food handling practices.
Collapse
Affiliation(s)
| | - Dewi Susanna
- Department of Environmental Health, Faculty of Public Health, Universitas Indonesia, Indonesia
| |
Collapse
|
6
|
Al Banna MH, Disu TR, Kundu S, Ahinkorah BO, Brazendale K, Seidu AA, Okyere J, Rahman N, Mondal S, Matubber B, Khan MSI. Factors associated with food safety knowledge and practices among meat handlers in Bangladesh: a cross-sectional study. Environ Health Prev Med 2021; 26:84. [PMID: 34454422 DOI: 10.1186/s12199-021-01004-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Accepted: 08/11/2021] [Indexed: 11/16/2022] Open
Abstract
Background Food handlers can play a vital role into reducing foodborne diseases by adopting appropriate food handling and sanitation practices in working plants. This study aimed to assess the factors associated with food safety knowledge and practices among meat handlers who work at butcher shops in Bangladesh. Methods A cross-sectional study was conducted among 300 meat handlers from January to March, 2021. Data were collected through in-person interviews using a structured questionnaire. The questionnaire consisted of three parts; socio-demographic characteristics, assessments of food safety knowledge, and food safety practices. A multiple logistic regression model was used to identify the factors associated with food safety knowledge and practices. Results Only 20% [95% confidence interval, (CI) 15.7–24.7] and 16.3% (95% CI 12.3–20.7) of the respondents demonstrated good levels of food safety knowledge and practices, respectively. The factors associated with good levels of food safety knowledge were: having a higher secondary education [adjusted odds ratio (AOR) = 4.57, 95% CI 1.11–18.76], income above 25,000 BDT/month (AOR = 10.52, 95% CI 3.43–32.26), work experience of > 10 years (AOR = 9.31, 95% CI 1.92–45.09), ≥ 8 h per day of work (AOR = 6.14, 95% CI 2.69–13.10), employed on a daily basis (AOR = 4.05, 95% CI 1.16–14.14), and having food safety training (AOR = 8.98 95% CI 2.16–37.32). Good food safety knowledge (AOR = 5.68, 95% CI 2.33–13.87) and working ≥ 8 h per day (AOR = 8.44, 95% CI 3.11–22.91) were significantly associated with a good level of food safety practice. Conclusions Poor knowledge and practices regarding food safety were found among Bangladeshi meat handlers. Findings may help public health professionals and practitioners develop targeted strategies to improve food safety knowledge and practices among this population. Such strategies may include education and sensitization on good food safety practices.
Collapse
|
7
|
Bulochova V, Evans EW. Exploring Food Safety Perceptions and Self-Reported Practices of Pet Owners Providing Raw Meat-Based Diets to Pets. J Food Prot 2021; 84:912-919. [PMID: 33428742 DOI: 10.4315/jfp-20-338] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Accepted: 01/05/2021] [Indexed: 01/01/2023]
Abstract
ABSTRACT The growing popularity of raw meat-based diets for pets is accompanied by increasing concern regarding possible health implications of this practice for pet owners through the storage and preparation of raw meat. This study aimed to explore pet owners' knowledge and perceptions about the safety of raw meat-based feeding and to determine self-reported food safety practices during raw meat-based pet food preparation. An online questionnaire was distributed via social media platforms and completed by pet owners practicing raw meat-based feeding (n = 174). Almost all participants (95%) reported confidence that their pets' raw meat-based food is safe. Two-thirds of respondents (67%) reported that they had researched food safety information regarding raw meat-based feeding, yet only 8% asked a veterinarian for food safety advice. Respondents were aware of pathogens that may be present in raw meat-based diets and of food safety practices; however, they did not report consistent implementation of appropriate food safety practices. Malpractices, such as rinsing of raw meat (27%) and absence of segregation of utensils and kitchen surfaces (52%), were reported. The risk to pet owners of foodborne illness associated with raw meat-based feeding was perceived to be low by 89% of pet owners. Participants perceived low susceptibility to foodborne illness but high self-efficacy, which may be an indication of optimistic bias. This study has identified a need to increase pet owners' awareness of the possible risks to human health associated with raw meat-based feeding of animals. The provision of comprehensive food safety information, intended to target the perceptions of pet owners identified in this study, is needed to improve pet owners' food safety practices and thus to reduce the potential food safety risks associated with raw meat preparation and storage in the domestic environment. HIGHLIGHTS
Collapse
Affiliation(s)
- Veronika Bulochova
- Cardiff School of Sport and Health Sciences, Cardiff Metropolitan University, Cardiff, UK
| | - Ellen W Evans
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff, UK
| |
Collapse
|
8
|
Mohammad ZH, do Prado I, Nieto R, Los Santos RD, Sirsat S. Retraction. J Food Prot 2021; 84:186. [PMID: 33270871 DOI: 10.4315/jfp-20-315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 10/21/2020] [Accepted: 11/27/2020] [Indexed: 12/15/2022]
Abstract
The online ahead of print article titled “Assessing Food Safety Practices Among Texas Small Growers” by Zahra H. Mohammad, Isabelle do Prado, Rene Nieto, Richard De Los Santos, and Sujata A. Sirsat has been retracted by the authors and the Scientific Editors. The retraction is necessary because the study and its survey were conducted prior to Institutional Review Board (IRB) approval.
Collapse
Affiliation(s)
- Zahra H Mohammad
- Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, TX 77204-3028
| | - Isabelle do Prado
- Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, TX 77204-3028
| | - Rene Nieto
- Texas Department of Agriculture, Texas Office of Produce Safety, Austin, TX 78701
| | | | - Sujata Sirsat
- University of Houston 4450 University Drive S230 UNITED STATES Houston 77204
| |
Collapse
|
9
|
Abstract
BACKGROUND The possession of inadequate food safety knowledge (FSK) by food handlers poses a serious threat to food safety in service establishments. The aim of this research was to investigate factors that influenced the FSK and food safety attitudes (FSA) of employees involved in the preparation and/or the serving of food from nine hospitals in the Capricorn District Municipality (CDM) in Limpopo Province, South Africa. METHOD Up to 210 individuals (18-65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions. RESULTS Only 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not knowledgeable on the correct temperature for handling foods, and on the correct minimum internal cooking temperature for poultry, seafood and egg. Only the minority of food handlers knew that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products (47.1%) and that food borne bacteria will grow quickly in food at a temperature of 37 °C (38.1%). Hospital food handlers with higher academic qualifications do not possess more FSK than those with lower academic qualifications. 51% of the hospital food handlers possessed a Satisfactory FSK while 10% possessed a Good FSK and 39% possessed an Inadequate FSK. CONCLUSION More than 60% of the hospital food handlers possesses either Good FSK or Satisfactory FSK. Higher levels of education, experience in food handling and job position did not lead to better FSK outcome. All the hospital food handlers possess at least a Satisfactory FSA. There was a weak positive but significant correlation between the FSK and FSA of hospital food handlers. It is recommended all employees involved in food handlers be subjected to food safety training programmes on a regular basis irrespective of their academic, employment and training details.
Collapse
Affiliation(s)
- Lesiba A Teffo
- Department of Life and Consumer Sciences, University of South Africa, Cnr Christiaan de Wet Road and Pioneer Avenue, Florida, Roodepoort, 1710, South Africa
| | - Frederick T Tabit
- Department of Life and Consumer Sciences, University of South Africa, Cnr Christiaan de Wet Road and Pioneer Avenue, Florida, Roodepoort, 1710, South Africa.
| |
Collapse
|
10
|
Ma L, Chen H, Yan H, Wu L, Zhang W. Food safety knowledge, attitudes, and behavior of street food vendors and consumers in Handan, a third tier city in China. BMC Public Health 2019; 19:1128. [PMID: 31419983 PMCID: PMC6697930 DOI: 10.1186/s12889-019-7475-9] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Accepted: 08/12/2019] [Indexed: 11/10/2022] Open
Abstract
Background Food safety has long been the subject of scholarly research, and street food is a weak link in food safety supervision. Street food not only provides convenience for many people, but is also the livelihood for millions of low income people, making a great contribution to the economy of many developing countries. Methods Street food safety is essential, and yet it has been rarely studied in China. Therefore, a typical city in China was selected as the research object to assess food safety knowledge, attitudes, and street food suppliers and consumer behaviors using questionnaires based on previous studies, and considering China’s particular characteristics and reasonable impacts identified in previous studies, such as increased income, work experience, licenses, and locations. The food safety knowledge and attitude questionnaire conformed with the national conditions in China. It was used to assess the food safety knowledge and attitudes toward food suppliers and consumers, where three main areas were addressed in the surveys and statistical analysis, as follows. (1) Statistical information including gender, age, education, income, food safety training, and specific elements related to the work experience of suppliers. (2) Knowledge of food safety including the awareness of consumers and suppliers regarding food poisoning pathogens, food and personal hygiene, high-risk groups, and correct cleaning. (3) A list of food handling behaviors was used to determine the behaviors and characteristics of subjects. Results The results show that street food suppliers have generally poor food handling practices, and most are operating under unsanitary conditions. Food safety knowledge of street vendors in the High-tech Industries Development Zone was the lowest, most likely because these regions are located in rural-urban fringe zones, where education levels are generally relatively low. Food safety attitudes of the youngest consumers were significantly better than those of older age groups. Their educational level was also different, with correspondingly relatively high income for younger individuals. Most vendors chose locations near schools or supermarkets. Consumers and street food vendors had good understanding of food safety, but street vendors were relatively poor in carrying out safe food handling, with only 26.7% using or being fully equipped withhand-washing facilities, although more than 60% of vendors wore clean and tidy clothes and masks. Conclusions Street food vendor training should be prioritized to improve the safety of street food. Other policies and measures should also be propagated to improve the food safety knowledge, attitudes, and behavior of vendors in Handan. Steps should be taken to improve street food stall operating conditions and facilities, including providing clean protected structures, access to potable water, and efficient waste collection and disposal systems. These findings should encourage government agencies to further promote strategies to improve street food safety. Electronic supplementary material The online version of this article (10.1186/s12889-019-7475-9) contains supplementary material, which is available to authorized users.
Collapse
Affiliation(s)
- Lihua Ma
- School of Management Engineering and Business, Hebei University of Engineering, Handan, 056038, People's Republic of China.,School of Management, China University of Mining and Technology, Xuzhou, 221116, People's Republic of China
| | - Hong Chen
- School of Management, China University of Mining and Technology, Xuzhou, 221116, People's Republic of China.
| | - Huizhe Yan
- School of Management Engineering and Business, Hebei University of Engineering, Handan, 056038, People's Republic of China.
| | - Lifeng Wu
- School of Management Engineering and Business, Hebei University of Engineering, Handan, 056038, People's Republic of China
| | - Wenbin Zhang
- School of Management Engineering and Business, Hebei University of Engineering, Handan, 056038, People's Republic of China
| |
Collapse
|
11
|
El-Nemr I, Mushtaha M, Irungu P, Asim H, Tang P, Hasan M, Goktepe I. Assessment of Food Safety Knowledge, Self-Reported Practices, and Microbiological Hand Hygiene Levels of Produce Handlers in Qatar. J Food Prot 2019; 82:561-569. [PMID: 30907666 DOI: 10.4315/0362-028x.jfp-18-191] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
HIGHLIGHTS Workers' hygiene is one of the most important risk factors in transferring pathogens to foods. Produce handlers lacked basic knowledge on personal hygiene and food safety. Produce handlers' hand hygiene levels were below set standards. This study is the first of its kind in the region; thus, it helps fill an existing knowledge gap.
Collapse
Affiliation(s)
- Israa El-Nemr
- 1 Department of Biological and Environmental Sciences, College of Arts & Sciences, Qatar University, P.O. Box 2713, Doha, Qatar
| | - Mohanad Mushtaha
- 1 Department of Biological and Environmental Sciences, College of Arts & Sciences, Qatar University, P.O. Box 2713, Doha, Qatar
| | - Patrick Irungu
- 2 College of Business & Economics, Qatar University, P.O. Box 2713, Doha, Qatar (ORCID: http://orcid.org/0000-0002-1419-143X [I.G.])
| | - Hammad Asim
- 1 Department of Biological and Environmental Sciences, College of Arts & Sciences, Qatar University, P.O. Box 2713, Doha, Qatar
| | - Patrick Tang
- 3 Department of Pathology, Sidra Medicine, P.O. Box 26999, Doha, Qatar.,4 Weill Cornell Medical College in Qatar, P.O. Box 24144, Doha, Qatar
| | - Mohammad Hasan
- 3 Department of Pathology, Sidra Medicine, P.O. Box 26999, Doha, Qatar.,4 Weill Cornell Medical College in Qatar, P.O. Box 24144, Doha, Qatar
| | - Ipek Goktepe
- 1 Department of Biological and Environmental Sciences, College of Arts & Sciences, Qatar University, P.O. Box 2713, Doha, Qatar
| |
Collapse
|
12
|
Tran BX, Do HT, Nguyen LT, Boggiano V, Le HT, Le XTT, Trinh NB, Do KN, Nguyen CT, Nguyen TT, Dang AK, Mai HT, Nguyen LH, Than S, Latkin CA. Evaluating Food Safety Knowledge and Practices of Food Processors and Sellers Working in Food Facilities in Hanoi, Vietnam. J Food Prot 2018; 81:646-652. [PMID: 29543525 DOI: 10.4315/0362-028x.jfp-17-161] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Consumption of fast food and street food is increasingly common among Vietnamese, particularly in large cities. The high daily demand for these convenient food services, together with a poor management system, has raised concerns about food hygiene and safety (FHS). This study aimed to examine the FHS knowledge and practices of food processors and sellers in food facilities in Hanoi, Vietnam, and to identify their associated factors. A cross-sectional study was conducted with 1,760 food processors and sellers in restaurants, fast food stores, food stalls, and street vendors in Hanoi in 2015. We assessed each participant's FHS knowledge using a self-report questionnaire and their FHS practices using a checklist. Tobit regression was used to determine potential factors associated with FHS knowledge and practices, including demographics, training experience, and frequency of health examination. Overall, we observed a lack of FHS knowledge among respondents across three domains, including standard requirements for food facilities (18%), food processing procedures (29%), and food poisoning prevention (11%). Only 25.9 and 38.1% of participants used caps and masks, respectively, and 12.8% of food processors reported direct hand contact with food. After adjusting for socioeconomic characteristics, these factors significantly predicted increased FHS knowledge and practice scores: (i) working at restaurants and food stalls, (ii) having FHS training, (iii) having had a physical examination, and (iv) having taken a stool test within the last year. These findings highlight the need of continuous training to improve FHS knowledge and practices among food processors and food sellers. Moreover, regular monitoring of food facilities, combined with medical examination of their staff, should be performed to ensure food safety.
Collapse
Affiliation(s)
- Bach Xuan Tran
- 1 Institute for Preventive Medicine and Public Health and.,2 Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland 21205, USA
| | - Hoa Thi Do
- 3 Department of Nutrition and Food Safety, Hanoi Medical University, Hanoi, Vietnam, 100000
| | | | - Victoria Boggiano
- 4 Berkeley School of Public Health, University of California, Berkeley, California 94720, USA
| | - Huong Thi Le
- 1 Institute for Preventive Medicine and Public Health and
| | | | - Ngoc Bao Trinh
- 1 Institute for Preventive Medicine and Public Health and
| | - Khanh Nam Do
- 1 Institute for Preventive Medicine and Public Health and
| | - Cuong Tat Nguyen
- 5 Institute for Global Health Innovations, Duy Tan University, Da Nang, 550000, Vietnam; and
| | - Thanh Trung Nguyen
- 5 Institute for Global Health Innovations, Duy Tan University, Da Nang, 550000, Vietnam; and
| | - Anh Kim Dang
- 1 Institute for Preventive Medicine and Public Health and
| | - Hue Thi Mai
- 1 Institute for Preventive Medicine and Public Health and
| | - Long Hoang Nguyen
- 6 School of Medicine and Pharmacy, Vietnam National University, Hanoi, Vietnam, 100000
| | - Selena Than
- 5 Institute for Global Health Innovations, Duy Tan University, Da Nang, 550000, Vietnam; and
| | - Carl A Latkin
- 2 Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland 21205, USA
| |
Collapse
|