An evaluation of process specific information resources, aimed at hazard analysis, in Small and Medium Enterprises in food manufacturing

Fielding, Louise; Ellis, Leanne; Clayton, Debbie; Peters, Adrian

doi:10.1016/j.foodcont.2011.01.011

Cited by 26 publications

(16 citation statements)

References 22 publications

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“…The absence of records was justified due to lack of time on the part of the personnel. This lack of time for carrying out necessary basic work tasks in the kitchen has also been described by other authors (Fielding et al, 2011;Herath & Henson, 2010;Taylor, 2008a). We also found a lack of commitment and adherence to the HACCP system.…”

Section: Audits: Prerequisites and Haccp Deviationssupporting

confidence: 71%

Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

et al. 2014

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Proper application of HACCP in catering services involves monitoring decisive critical points. The purpose of this study was to assess food temperatures and surface hygiene control in two catering services in Navarra (Spain) at two different time periods: the first one after implementation of the HACCP system and the second period, after the initial supervision through audits and a specific training session regarding temperatures of products and hygienic conditions of surfaces and equipment because the majority of 2 detected nonconformities were related to these parameters. The recorded temperatures of 650 cooked food products within the first period showed that only 65.1% of the hot dishes had a temperature higher than 65 ºC, in accordance with Spanish legislation, and 12.9% of them showed a risky holding temperature (<55 °C). However, the percentage of noncomplying dishes was reduced by a half after the training session (p<0.001).Since the significant differences observed in recorded temperatures were related to the type of meal (with or without sauces) and the type of cooking procedure, a lower safe criterion for the retention of hot dishes was suggested if the temperature is continuously maintained over 55ºC until serving. With regard to cleaning and disinfection, 18.3% of the 600 analyzed surfaces did not meet the established cleaning criterion (≤ 100 CFU/25 cm 2 ) in the first period, while in the second period this percentage was reduced to 13.6% in both catering businesses (p=0.021). The dirtiest surfaces were equipment such as cutting boards and meat slicing machines (>26%) compared to utensils for distribution (12.0%). As the impact of dirty surfaces on the hygienic quality of a finished product will depend on which step was being taken during dish elaboration when equipment or utensil was used, it is suggested that more restrictive limits be established regarding utensils and equipment that are in direct contact with the finished product (≤1 CFU/cm 2 ). Results of the study demonstrate that a specific training session on these items has improved the temperature control of prepared meals and the effectiveness of cleaning and disinfection, essentials for guaranteeing the hygienic quality of prepared foods.

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Section: Audits: Prerequisites and Haccp Deviationssupporting

confidence: 71%

Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

et al. 2014

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“…On the other hand, one study found no difference in knowledge between a control and an intervention group except for a positive attitude, so it can be considered to be optimistically biased [90]. This phenomenon has been demonstrated in previous research [90,109,110].…”

Section: Discussionmentioning

confidence: 89%

A Systematic Review and Meta-Analysis of the Effects of Food Safety and Hygiene Training on Food Handlers

Insfran-Rivarola

Tlapa

Limón-Romero

et al. 2020

Foods

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Foodborne diseases are a significant cause of morbidity and mortality worldwide. Studies have shown that the knowledge, attitude, and practices of food handlers are important factors in preventing foodborne illness. The purpose of this research is to assess the effects of training interventions on knowledge, attitude, and practice on food safety and hygiene among food handlers at different stages of the food supply chain. To this end, we conducted a systematic review and meta-analysis with close adherence to the PRISMA guidelines. We searched for training interventions among food handlers in five databases. Randomized control trials (RCT), quasi-RCTs, controlled before–after, and nonrandomized designs, including pre–post studies, were analyzed to allow a more comprehensive assessment. The meta-analysis was conducted using the random-effects model to calculate the effect sizes (Hedges’s g) and 95% confidence interval (CI). Out of 1094 studies, 31 were included. Results showed an effect size of 1.24 (CI = 0.89–1.58) for knowledge, an attitude effect size of 0.28 (CI = 0.07–0.48), and an overall practice effect size of 0.65 (CI = 0.24–1.06). In addition, subgroups of self-reported practices and observed practices presented effect sizes of 0.80 (CI = 0.13–1.48) and 0.45 (CI = 0.15–0.76) respectively.

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“…852/2004(EU, 2004, all food business operators have to implement a written food safety system based on hazard analysis and critical control point (HACCP) principles. Benefits and constraints, as well as identifying needs for tailoring a HACCP system to suit the needs of small and less developed businesses like restaurants and eating places has been analyzed and discussed in several articles (Dzwolak, 2014;Fielding, Ellis, Clayton, & Peters, 2011;Pichler, Ziegler, Aldrian, & Allerberger, 2014;Taylor, 2001Taylor, , 2008Taylor & Kane, 2005;Walker, Pritchard, & Forsythe, 2003;Yapp & Fairman, 2006).…”

Section: Introductionmentioning

confidence: 99%

Food hygiene practices in different food establishments

et al. 2014

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a b s t r a c tThe aim of this study was to investigate three dimensions of food hygiene in three European citiesBelgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food direct to consumers. A total of 91 food businesses were included in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. In parallel with scoring the premises, the second dimension of the study was to examine the opinion of managers of these food establishments regarding food hygiene rating. Finally, in order to justify the importance of food hygiene, the research covered consumers' perception regarding food safety and hygiene practices in the three European cities. A total of 600 respondents were interviewed in the survey, 200 respondents per city.This study confirmed that HACCP as a concept is important and major differences in the level of food hygiene in food establishments are based on HACCP status rather than type and size of food establishment. The analysis revealed hygiene and food preparation as the predominant in low ranking of food hygiene and safety procedures, followed by inadequate layout as predominant factor in evaluating structural requirements. Also, the obtained results indicated greater level of hygiene in food establishments in Thessaloniki and Porto, than in Belgrade. Managers' opinion confirms their belief that a transparent food hygiene rating of all food establishments could lead to improved business. Finally, respondents in all cities confirmed their awareness of the importance of food hygiene and indicated kitchen related statements as the most influential.

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An evaluation of process specific information resources, aimed at hazard analysis, in Small and Medium Enterprises in food manufacturing

Cited by 26 publications

References 22 publications

Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

A Systematic Review and Meta-Analysis of the Effects of Food Safety and Hygiene Training on Food Handlers

Food hygiene practices in different food establishments

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