Food safety knowledge among food workers in restaurants in Jordan

Osaili, Tareq M.; Jamous, Dima O. Abu; Obeidat, Bayan A.; Bawadi, Hiba; Tayyem, Reema; Subih, Hadil S.

doi:10.1016/j.foodcont.2012.09.037

Cited by 92 publications

(99 citation statements)

References 25 publications

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“…In general, demographics of this study's sample are closely resembling demographic distributions of Jordanian tourism industry (JMOTA, 2016); which confirm sample's representativeness to study's population. They are also consistent with what had been found in previous studies of employees working in Jordanian restaurants (Al-lahham et al, 1990;Osaili, 2013). The largest percentage of participating employees (n=108; 44.1%) worked in fast food restaurants with 57 (23.3%) in fine dining restaurants and 80 (32.7%) in coffee shops.…”

Section: A Participantssupporting

confidence: 91%

“…The majority of studies addressing food safety in Jordan followed a microbiological approach reporting foodborne outbreaks; examples include Al-lahham et al (1990), Khuri-Bulos et al (1994), Nasseredin and Yamani (2005) and Abdel-Dayem et al (2014). Nevertheless, few studies were found investigating food handlers' practices in Jordan (FAO/WHO, 2005;Osaili et al, 2011;Sharif et al, 2013;Osaili et al, 2013). All of these studies were focusing on the food handlers' knowledge and its association with their practices; however, only the last two studies were undertaken on professional food handlers.…”

Section: Introductionmentioning

confidence: 99%

“…However, the harmful outcomes of foodborne outbreaks are more sever in developing regions than anywhere else; this due to the missing of proper intervention strategies and poor levels of nutrition in these regions (Ashbolt, 2004). Unfortunately, there are no estimates for foodborne outbreaks in Jordan (Osaili et al, 2013). Nevertheless, the spread of foodborne diseases in Jordan has been reported since long time ago by many studies (Alicata & Dajani, 1955;Nimri, 1993;Nimri, 1994;Youssef et al, 2000;Shehabi et al, 2001;Shakkoury & Wandy, 2005;Al-Momani et al, 2006).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Habiballah¹,

Shakhsheer²,

Al-Ababneh³

2017

JTHM

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It has been established that food handlers working in foodservices are the main source of food borne outbreaks. The current study objective is to assess restaurant employees' food handling practices by exploring driving forces behind these practices. The study was accomplished quantitatively covering 245 restaurant employees in Irbid city-Jordan; who provided primary data by completing a designated self-administered questionnaire. A model of nine hypotheses was developed and examined using independent-samples t-tests and one way ANOVA tests. Study's findings revealed a large number of variables influencing restaurant employees' food handling practices including socio-demographic measures (such as age & education), workrelated elements (such as restaurant size & HACCP implementation) and culture. This study explores a previously confined researched field -cultural influences on restaurant employees' food handling practices contributing to a wider understanding of safe food handling which in turn should enhance food safety levels. It fructifies many recommendations embodying its findings' implications to enhance food safety levels; these include advocating HACCP implementation and more control on non-Jordanian restaurant employees' food safety competences.

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Section: A Participantssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Habiballah¹,

Shakhsheer²,

Al-Ababneh³

2017

JTHM

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“…Corroborating with the information found in the present study, Osaili 36 evaluated food handlers with respect to knowledge concerning hygiene, and found that about 90.0% of the sample presented better results in relation to the subject "hand sanitization" when compared to "cross contamination" (72.9%), "making use of leftovers" and "cooking temperatures for foods" (52.6%). They also observed greater knowledge concerning health problems that affected food safety (60.4%) when compared to those related to the use of leftovers and the cooking temperatures of foods.…”

supporting

confidence: 82%

Risk perception by food handlers in the tourism sector

2016

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The objective of this study was to evaluate the perception of risk by food handlers in the food services of the tourism sector. One structured methodological instrument was used to analyze the risk perception of 108 food handlers from 19 establishments in a tourist region in the State of São Paulo, Brazil. The highest score was related to the subject "Integrated pest control" and the lowest level was related to "Eating soft-cooked eggs". Differences (p < 0.05) were observed among the levels of risk perception, making it possible to form three sub-groups concerning the questions. The central topic of the first sub-group was safety aspects in food production (I), the second related to sanitation operations (II) and the third to integrated pest control (III). Sub-groups II and III presented the greatest level of perceived risk. Differences (p < 0.05) between the level of risk perception and the socio-demographic variables were identified. Women showed greater risk perception compared to men. The results can provide important information for public and private programs, improving development of institutional strategies directed at food safety. KEYWORDS:

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“…The changing living conditions have brought about various changes in lifestyle and food consumption behaviors, and increased the food consumption outdoors (Osaili et al, 2013). Especially in the highly industrialized countries, about 70.0% of populations eat out once a day at least.…”

Section: Introductionmentioning

confidence: 99%

Hygiene Knowledge of Food Staff in Catering Industry

et al. 2015

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This study, designed as a cross-sectional study, was carried out to determine the hygiene knowledge of the staff (N = 317) employed in kitchen and service departments of catering firms in Ankara. It was found that the mean scores of the staff with regard to personal hygiene, food hygiene, and kitchen and equipment hygiene were 10.7 ± 1.6, 19.8 ± 4.0, and 13.6 ± 2.0, respectively. Male staff achieved higher mean scores in personal hygiene knowledge test compared with female staff (p < .01). The staff receiving a hygiene training were determined to have higher mean scores in terms of hygiene knowledge tests compared with those who have not received, and the production staff had higher knowledge as to hygiene than the other groups (p < .01). The mean scores for hygiene knowledge tests were found to be increasing with age. Hygiene knowledge scores of the staff were quite lower than what must be taken. For that reason, periodical training programs should be organized to increase the awareness of the staff about hygiene.

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Food safety knowledge among food workers in restaurants in Jordan

Cited by 92 publications

References 25 publications

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Risk perception by food handlers in the tourism sector

Hygiene Knowledge of Food Staff in Catering Industry

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