Food hygiene on merchant ships: the importance of food handlers' training

Coccia, Mario; Cavallo, Pierpaolo; Boccia, Giovanni; Brunetti, Luigi; Buonomo, Rosanna; Mazza, Giuliana

doi:10.1016/j.foodcont.2004.01.010

Cited by 34 publications

(33 citation statements)

References 10 publications

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“…There are many reasons for the lack of impact of training initiatives and the implementation of safe food handling practices within the food service industry. The problems identified by Griffith (2000) were: (i) high turnover of staff; (ii) low pay staff; (iii) low status of staff; (iv) large number of part-time workers; (v) staff language problems and/or low educational levels; (vi) often little attention to quality assurance; (vii) large number of complex meals; (viii) majority of food often served/prepared to meet short periods of high demand at mealtimes; (ix) current fashion for visually "artistic" dishes requiring increased handling; (x) provision of food to large numbers of vulnerable consumers; (xi) poor access to food safety information, (xii) facilities and equipment often cramped and inadequate and (xiii) shift rotation (Capunzo et al, 2005). Food safety education is most effective when messages are targeted toward changing behaviors most likely to result in foodborne illness.…”

Section: Training and Education As Preventive Controlmentioning

confidence: 99%

Foodborne diseases in Malaysia: A review

Soon

Singh²,

Baines

2011

Food Control

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Section: Training and Education As Preventive Controlmentioning

confidence: 99%

Foodborne diseases in Malaysia: A review

Soon

Singh²,

Baines

2011

Food Control

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“…Additionally, many reported cases of foodborne viral diseases have been attributed to infected food handlers involved in catering services [9]. The knowledge, attitudes and practices of food handlers have been reported in studies from different countries around world [10][11][12][13][14][15]. This is because a combination of the three factors: knowledge, attitude and practice of food handlers, play dominant role in food safety with regards to food service establishment [16].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Ali¹,

Immanuel²

2017

J Food Process Technol

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Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women's hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. Questionnaires regarding food safety knowledge, attitudes and practices were administered to all the 25 food handlers working at these two kitchens (18 (72%) from old and 7 (28%) from new women's hostel kitchens) through in-person interviews. A total of 72 cooked food samples (36 from each kitchen) were analyzed for evidence of contamination (total aerobic mesophilic bacteria, coliforms, and Escherichia coli). The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens.

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“…Although several studies on the impacts of hygienic conditions and food safety knowledge of food handlers on the microbiological quality of foods have been carried out (Capunzo et al, 2005;Jev snik, Hlebec, & Raspor, 2009;Nieto-Montenegro, Brown, & LaBorde, 2008;Nunes et al, 2010;Seaman & Eves, 2010), to our knowledge few studies reported GMPs implementation in small food processing facilities. Therefore, the aim of this study was to describe the implementation of GMPs in a small processing plant of mozzarella cheese located in the state of Paraná, Brazil.…”

Section: Introductionmentioning

confidence: 99%