Food hygiene awareness and practices before and after intervention in food services in Montenegro

Barjaktarović-Labović, Snežana; Mugoša, Boban; Andrejević, Vesna; Banjari, Ines; Jovićević, Ljiljana; Djurović, Dijana; Martinović, Aleksandra; Radojlović, Jasmina

doi:10.1016/j.foodcont.2017.10.032

Cited by 27 publications

(19 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The intervention group, which was aided by an external food professional, showed greater improvement than the control group in the second evaluation. These results are similar to the ones found in the studies by da Cunha et al () and Ababio et al () in schools; Serafim et al () in hotels; de Jesus et al () in a food transport company; Stangarlin‐Fiori et al () in hospital feeding units; and Barjaktarović‐Labovic et al () in the food industry. Therefore, the aid of a food safety expert contributes effectively to the implementation of good hygiene practices in the food truck and other foodservice segments.…”

Section: Discussionsupporting

confidence: 89%

Implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert

Lima

Medeiros

Dardin

et al. 2019

Journal of Food Safety

View full text Add to dashboard Cite

This study evaluated the implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert. Fifty‐three food trucks were divided into control group and intervention group. The study was carried out in three stages: (a) evaluation of good hygiene practices in both groups through a list of categories and development of an action plan; (b) participation of a food safety expert in the intervention group; and (c) second assessment of good hygiene practices in both groups. At the latter stage, both groups showed significant improvements on average. The intervention group presented greater progress in the last evaluation, with significantly higher adequacy percentages (p < 0.05) in all categories evaluated. The control group showed improvement in only 50% of the categories. These results revealed the importance of food safety experts in the implementation of hygiene practices in foodservices. Practical applications The aim of this work was to evaluate the implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert. Compliance to hygiene practices increased significantly when food safety consultants participated in the program. The results presented here contribute to raising awareness among food truck owners and staff on the importance of investing in food safety experts to ensure an effective implementation of good hygiene practices and accordingly reduce contamination risks in these establishments.

show abstract

Section: Discussionsupporting

confidence: 89%

Implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert

Lima

Medeiros

Dardin

et al. 2019

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…This study newly identified risk factors of food purchase/transport, highlighting the impact of consumers' behavior studies which have been mainly focused on hygienic practices during the food preparation steps after the food purchase/transport [21,[58][59][60][61][62]. Our findings also implied the necessity for novel countermeasures and the improvement of current consumer guidelines against emerging (i.e., increased food purchase/transport time) and unchanged risky behaviors (i.e., food purchase order), respectively.…”

Section: Discussionmentioning

confidence: 78%

Changes in Consumers’ Food Purchase and Transport Behaviors over a Decade (2010 to 2019) Following Health and Convenience Food Trends

Cho

Kim

et al. 2020

IJERPH

View full text Add to dashboard Cite

Although consumers’ food purchase/transport have been reported as causes of food safety risks, there is a lack of empirical data that are feasible to identify persistent and emerging risky behaviors of consumers. This longitudinal trend study consists of individual consumer surveys in 2010 (n = 609) and 2019 (n = 605) to analyze changes in risky behaviors linked to food purchase/transport over a decade. Overall, the results identified purchase/transport time and purchase order as the emerging and unchanged risk factors, respectively. Consumers’ preferences into channels for purchase (large discount stores rather than small/traditional markets) and transport (using cars or delivery) implied the convenience as the noticeable trend. Whereas, unexpected increases in purchase/transport time highlighted the underestimated risks in long-term exposure of foods under inadequate temperature. Food should not be exposed to danger zones > 1–2 h, but consumers might be unaware of the risk especially for preferred channels (e.g., 77 and 36 min. are required for purchase and transport from large discount stores, respectively). In the case of unchanged risky behavior, more than half of consumers in both surveys did not follow proper purchasing orders. Our findings highlight the necessity for novel countermeasures and the improvement of current consumer guidelines against emerging and unchanged risky behaviors, respectively.

show abstract

“…This novel approach can contribute to the body of the knowledge on consumers’ risk perception-behaviors by overcoming a limitation of relevant research which have been conducted as the singular cross-sectional study for specific time-point [ 2 , 21 , 25 , 26 , 27 , 28 ]. Comparative analysis of multiple individual surveys conducted in different time-points was rarely reported from the research not only for consumers [ 1 , 21 , 37 , 38 , 39 , 40 , 41 , 42 , 43 ] but also for food handlers in food services [ 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 ]. This is the first study regarding the comparative analysis of the surveys from multiple time-points to identify the distinct/obvious gap between consumers’ risk perception and practices which were not improved over time.…”

Section: Discussionmentioning

confidence: 99%

“…We also suggest that future food safety management should be further specialized for the perception-practices gap and proper behavior by the behavioral interventions. Even though most consumer studies have been mainly limited to the surveys investigating current status without the application of the interventions [ 45 ], findings from the research on the behavior intervention methods for food handlers in food services (e.g., training program, the legislation of policy and/or regulations for food safety, the inspection, the supervision, etc.) [ 45 , 46 , 47 , 49 , 50 ] can be applied to support the improvement on the educational tools and/or programs for consumers.…”

Section: Discussionmentioning

confidence: 99%

A Closer Look at Changes in High-Risk Food-Handling Behaviors and Perceptions of Primary Food Handlers at Home in South Korea across Time

Cho

Kim

et al. 2020

Foods

View full text Add to dashboard Cite

Food-handling behaviors and risk perceptions among primary food handlers were investigated by consumer surveys from different subjects in 2010 (N = 609; 1st survey will be called here “Year 2010”) and 2019 (N = 605; 2nd survey will be called here “Year 2019”). Year 2010 was characterized by consumers’ risk perception-behavior gap (i.e., consumers knew safe methods for food-handling, but responses regarding the behaviors did not support their confidence in food safety): they 1) did not wash/trim foods before storage, 2) thawed frozen foods at room temperature, and 3) exposed leftovers to danger zone temperatures. These trends were not improved and the gaps in Year 2010 remained in Year 2019. Year 2010 was also characterized by other common high-risk behaviors improved during 8 years for the following aspects: 1) 70.0% of consumers divided a large portion of food into smaller pieces for storage, but few consumers (12.5%) labeled divided foods with relevant information, and 2) they excessively reused kitchen utensils. Whereas in Year 2019, more consumers (25.7%) labeled food and usage periods for kitchen utensils were shortened. Consumers usually conformed to food safety rules in both Year 2010 and 2019: 1) separate storage of foods, 2) storage of foods in the proper places/periods, 3) washing fruits/vegetables before eating, 4) washing hands after handling potentially hazardous foods, and 5) cooking foods and reheating leftovers to eat. Our findings provided resources for understanding consumers’ high-risk behaviors/perceptions at home, highlighting the importance of behavioral control.

show abstract

Food hygiene awareness and practices before and after intervention in food services in Montenegro

Cited by 27 publications

References 21 publications

Implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert

Implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert

Changes in Consumers’ Food Purchase and Transport Behaviors over a Decade (2010 to 2019) Following Health and Convenience Food Trends

A Closer Look at Changes in High-Risk Food-Handling Behaviors and Perceptions of Primary Food Handlers at Home in South Korea across Time

Contact Info

Product

Resources

About