Evaluation of the food safety training for food handlers in restaurant operations

Park, Sung-Hee; Kwak, Tong‐Kyung; Hyeja, Chang

doi:10.4162/nrp.2010.4.1.58

Cited by 127 publications

(91 citation statements)

References 8 publications

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“…As for the sociodemographic profile of the food handlers, the result of this study is corroborated by studies of several researchers (Anding, Boleman, & Thompson, 2007;Cuprasitrut et al, 2011;Kibret & Abera, 2012;Park et al, 2010;Rahman et al, 2012).…”

Section: Discussionsupporting

confidence: 77%

“…Furthermore, a questionnaire for the assessment of hygienic-sanitary knowledge of the food handlers was also used as a tool by Park, Kwak and Chang (Park, Kwak, & Chang, 2010). They analyzed the food security practice with 25 multiple-choice questions obtaining: in the personal hygiene content, a Cronbach's alpha of 0.381; in the food hygiene content, Cronbach's alpha of 0.803; and in the content of environmental hygiene, a Cronbach's alpha of 0.825.…”

Section: Discussionmentioning

confidence: 99%

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The Efficacy of Food Handler Training: The Transtheoretical Model in Focus, Brazil, 2013

Garcia¹,

Akutsu²,

Savio³

et al. 2015

JSS

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Objective -to analyze the educational intervention strategies based on the transtheoretical model, in restaurants employees Methodology -This work is an intervention study, based on the Attitude Change Scale for Food Handlers (ACSFH); and the check-list based on the RDC 216/2004. Both instruments were applied before and after the educational intervention. The study was conducted with 263 food handlers, in 12 Community Restaurants (CR) of the Federal District (Brazil).Results and Discussion -The internal consistency (Cronbach's α = 0.90) showed that the instruments were adequate. Of the 263 food handlers, 74.5% (n = 196) were female, 49.8% (n = 131) had elementary education and 77.6% (n = 204) were kitchen helpers. The attitude stage obtained from ACSFH in both moments of the instrument application were respectively 3.77 -Action stage and 4.06 -Maintenance, showing significant difference between the two time periods (p = 0.000). The results obtained from the check-lists before and after the intervention were rated as satisfactory according to Soto et al. (2009). Although rated as satisfactory, there was a statistic difference between them (p = 0.000). The results showed that after the education campaign there was a change for the best in the conception of good manufacturing practices (GMP). They also showed that the adoption of active methodologies associated with the diagnostic of propensity to change, based on the transtheoretical model, are efficient for practically all attitudes. These results can contribute to the adoption, in restaurants, of custom-made training strategies based on the results obtained from applying the transtheoretical model.

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Section: Discussionsupporting

confidence: 77%

Section: Discussionmentioning

confidence: 99%

The Efficacy of Food Handler Training: The Transtheoretical Model in Focus, Brazil, 2013

Garcia¹,

Akutsu²,

Savio³

et al. 2015

JSS

View full text Add to dashboard Cite

show abstract

“…It should be emphasized that the increased knowledge obteined after training results in a significant behavioral shift in the handwashing procedures conducted during the work routine (Sung-Hee et al, 2010). Efficient training, in addition to providing information, must lead to changes in awareness, commitment and behavior in the work processes.…”

Section: Resultsmentioning

confidence: 99%

“…Nevertheless, studies reveal that increased knowledge does not always lead to a significant change in behavior in washing procedures during the work routine (Grintzali & Babatsikou, 2010;Sung-Hee et al, 2010). The intervention strategies to be efficient should lead to changes in awareness, commitment and behavior in work processes (Serafim et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

et al. 2016

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The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 handlers were collected for microbiological analysis. The intervention strategies applied during each year were: 2009, substitute the use of odorless liquid soap and an antiseptic product by one product; 2010, was increasing the staff of technical supervisors and conducting biannual training; 2011 was to move the lavatories for handwashing, and the use of 70% alcohol gel; 2012, was to increase the frequency of the training of food handlers; 2013, was new weekly monitoring, to evaluation of the use of bactericide soap; 2013 and 2014 was implemented an internal program to verify food production. The intervention introduced in 2011 the 2012 and 2013 the 2014 reduced the contamination of the hands of food handlers. The use of 70% alcohol gel, the moving of the location of the lavatories, weekly monitoring of the use of bactericide soap and implementation of the internal program, were the strategies that contributed the most to the reduction of the microbial.

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“…Alguns autores reconhecem a necessidade de abordagens inovadoras nas capacitações em boas práticas, estruturadas a partir de práticas que preparam o manipulador para o trabalho, devendo considerar o ponto de vista, as características específicas do ambiente ocupacional e as influências socioculturais que incidem sobre a segurança alimentar 27,28 .…”

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Aspectos higiênico-sanitários no processo produtivo dos alimentos em escolas públicas do Estado de Goiás, Brasil

2012

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OBJETIVO: Este estudo pretendeu monitorar as condições higiênico-sanitárias em cantinas de escolas públicas do estado de Goiás, investigadas na pesquisa Avaliação e Monitoramento da Qualidade dos Alimentos Oferecidos na Merenda Escolar, Goiás, desenvolvida de 2004 a 2007. MÉTODOS: A partir de 2004, foi realizada pesquisa em escolas públicas de Goiás envolvendo três etapas. Na primeira, de 2004 a 2005, foram diagnosticadas as condições higiênico-sanitárias das cantinas dessas escolas, utilizando-se check list. Na segunda etapa, de 2005 a 2007, promoveram-se ações de intervenção nas escolas com capacitação de pessoal técnico. Na terceira etapa, em 2010, foram monitoradas condições higiênico-sanitárias das cantinas em dezoito escolas participantes da primeira etapa, utilizando-se o mesmo check list a fim de comparar a dimensão higiênico-sanitária da alimentação escolar nos dois momentos. O projeto foi aprovado pelo Comitê de Ética em Pesquisa da Universidade Federal de Goiás. RESULTADOS: As escolas estudadas cumpriram parcialmente as exigências legais, visto que as inadequações dos itens avaliados - higiene pessoal, condições da edificação, equipamentos e utensílios, higiene operacional e processamento - estavam presentes em 44,9% das cantinas investigadas no período de 2004 a 2005, e em 37,1% das avaliadas na investigação atual, o que coloca em risco a qualidade higiênico-sanitária da alimentação produzida. CONCLUSÃO: Comparando as etapas de investigação, verificou-se melhora de conformidade apenas nos itens do bloco higiene operacional. Tais resultados reforçam a necessidade de adequação física das cantinas escolares e de capacitação periódica, com vistas à melhoria permanente na produção da alimentação escolar.

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Evaluation of the food safety training for food handlers in restaurant operations

Cited by 127 publications

References 8 publications

The Efficacy of Food Handler Training: The Transtheoretical Model in Focus, Brazil, 2013

The Efficacy of Food Handler Training: The Transtheoretical Model in Focus, Brazil, 2013

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Aspectos higiênico-sanitários no processo produtivo dos alimentos em escolas públicas do Estado de Goiás, Brasil

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