Food allergens: Knowledge and practices of food handlers in restaurants

Ajala, Aline R.; Cruz, Adriano G.; Faria, J.A.F.; Walter, Eduardo Henrique Miranda; Granato, Daniel; Ana, Anderson S. Sant ́

doi:10.1016/j.foodcont.2010.04.002

Cited by 46 publications

(41 citation statements)

References 17 publications

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“…Recent studies reported they are sources of contamination in cheeseprocessing plant environment (Dias et al 2012;Barracelli et al 2014) and small-sized yogurt plant (Cusato et al 2013) as well as restaurants (Ajala et al 2010). In fact, all samples have been purposefully manipulated under inadequate sanitary conditions; consequently, high counts of mesophilic aerobes and coliform bacteria at 35 and 45C were found, with values above 6 log cfu/g and 10 2 MPN/g, respectively.…”

Section: Microbiological Analysesmentioning

confidence: 99%

Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety

Gomes

Lemos

Silva

et al. 2014

Journal of Food Safety

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This paper aims to evaluate a methodology for training food handlers using a didactic material (booklet) developed to be used as a tool in further training sessions in the hotel sector. Microbiological indicators, such as mesophilic aerobic bacteria, coliforms at 35 and 45C were tested in utensils, adornments, food handler hands and ready-for-consumption foods, in adverse conditions and routine tasks in an industrial kitchen environment. The results of the microbiological analyses clearly demonstrated the need for constant vigilance in order to obtain safe food, besides providing examples to be inserted into teaching materials, such as a guidebook, focusing on handlers who work in hotels, with the advantage of approaching examples of the routine of these establishments. PRACTICAL APPLICATIONSFood handler education in hotels should be compulsory part of a food safety program. In this study, presented are the development of a methodology using practical examples from daily activities of the employers and results of laboratory analysis. Easy understanding was observed among all the food handlers and improvements were observed after the implementation of the method. The methodology can be adopted in any hotel food service, without any extra economical cost.

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Section: Microbiological Analysesmentioning

confidence: 99%

Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety

Gomes

Lemos

Silva

et al. 2014

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…For preventing cross‐contaminations, training food handlers is also important in the production stages. In addition, implementation of food safety systems is economically feasible, because of lower product losses and consumer health spending (Ajala et al ., ; Lockis et al ., ). Food safety is essential especially in the dairy and meat industries including high sugar content products such as lokum where many hazards such as mycotoxins, enterotoxins, hydroxymethyl furfural (HMF), acrylamide, micro‐organisms, metallic and wooden materials can occur throughout the lokum production line.…”

Section: Introductionmentioning

confidence: 97%

Effects of process stages on Turkish delight/lokum microbiological quality

İpek

Zorba

2014

Int J of Food Sci Tech

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Summary The sources of microbiological contamination at the lokum production lines of two local confectionaries were determined. Surface samples from the production lines were evaluated by standard and ATP bioluminescence methods. Microbial loads of raw materials were also determined. The trays and cutting knives were found to be the primary contamination sources, and personnel hands were found to be the secondary contamination sources, while all of them were found to be the secondary sources when the standard swab method was applied. Raw materials were not sources of contamination, because of their microbiological loads and the following high‐temperature cooking stages. The microbial loads of lokum also were not high, due to product contents and the processes applied to lokum. There is a need for further studies related to the effects of process steps on the physical and the chemical quality of lokum. Training for workers in food safety at the confectionaries is also needed.

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“…Whereas, the food allergy sufferers are depending on the foodservice worker to inform them about the food allergen contain in the dishes. Thus, it may increase the incident of food allergy reaction among customer while dinning in the restaurant (Ajala et al, 2010). Moreover, factors of lack awareness and knowledge among restaurant manager on food allergy customers were found to be a major challenge in providing allergen-free food while dining out (Abott et.al, 2007).…”

Section: Knowledge Of Food Allergy and Foodservice Industrymentioning

confidence: 99%

Gauging Food Allergy Knowledge among Hospitality Students

Din¹,

Rashid²,

Ramli³

2015

jmr

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Cases involving food allergy and their effects seem to be growing all around the world. The effects of food allergy can range from mild to severe and even lead to death. It is also noted that students are among the frequent victims of food allergy. The cure for food allergy is ISSN 1941-899X 2015 www.macrothink.org/jmr 253 unknown. Thus, a form of intervention is needed to prevent food allergy from occurring. In order to do so, an adequate level of knowledge concerning food allergy is crucial. This study, therefore, explores the level of awareness and knowledge on food allergy among hospitality students in Malaysia. Survey method was utilized in this study and questionnaires were distributed to 150 students specifically who are studying hospitality program at two universities in the Northern region of Malaysia. Results revealed that majority of the respondent have an average knowledge pertaining to food allergy issue. This paper revealed the general knowledge, awareness and perceptions of hospitality students pertaining to food allergy. The implication of the study would benefit the public. Proper development of food allergy syllabus will enhance student knowledge and perhaps will help them to prepare and serve wholesome food to the customers. Journal of Management Research

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Food allergens: Knowledge and practices of food handlers in restaurants

Cited by 46 publications

References 17 publications

Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety

Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety

Effects of process stages on Turkish delight/lokum microbiological quality

Gauging Food Allergy Knowledge among Hospitality Students

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