Food safety knowledge and food-handling practices of Greek university students: A questionnaire-based survey

Lazou, Thomai; Georgiadis, Marios; Pentieva, Kristina; McKevitt, Aideen; Iossifidou, Eleni

doi:10.1016/j.foodcont.2012.05.027

Cited by 119 publications

(151 citation statements)

References 30 publications

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“…The study showed that the Greek university students included in the study have, in general, poor food safety knowledge and frequently engage in unsafe food-handling practices (Lazou et al, 2012). After all, Brooks et al's (1995) study supported the findings of Taylor (1988) by providing evidence that internship experience related to the beneficial changes in the student's self-concept.…”

Section: Food Safety and Hygiene Practice Awarenessmentioning

confidence: 87%

“…Giritlioglu et al (2011) report students had poor knowledge in several regards, and that, on the other hand, they rightly considered the practices of personal hygiene to be important in food production. The study showed that the Greek university students included in the study have, in general, poor food safety knowledge and frequently engage in unsafe food-handling practices (Lazou et al, 2012). After all, Brooks et al's (1995) study supported the findings of Taylor (1988) by providing evidence that internship experience related to the beneficial changes in the student's self-concept.…”

Section: Culinary Internmentioning

confidence: 87%

“…The need for educational initiatives aiming to improve the current food safety awareness of this segment of young consumers is essential, especially given their future roles as caregivers for family members at increased risk (Lazou et al, 2012). Any of food handlers involves with handling food including event catering, and other food services must comply with the high standard of food safety and hygiene practice procedure.…”

mentioning

confidence: 99%

“…This specific discipline performs by food handler must be carefully coordinate and implement. Limited research about young adults enrolled in higher education establishments has been published concerning their risk of foodborne illness (Lazou et al, 2012). The need for educational initiatives aiming to improve the current food safety awareness especially for that young culinarian.…”

mentioning

confidence: 99%

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Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach

Jeinie¹,

Sharif²,

Saad³

et al. 2016

E-BPJ

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This study examines the effectiveness of food safety and hygiene practice (FSHP) among restaurants in a selected Malaysian hotel and impact of FSHP toward culinary intern. It is essential to examine effectiveness FSHP among the hotel restaurants and its impact on culinary intern towards producing competent food handler. Using qualitative method, five (5) of culinary intern were interviewed. The data were then transcribing and analyzed using Atlas.ti software. Finding of a current study confirming the effectiveness FSHP in a hotel restaurant in Malaysia depends on the type of hotel, star rating, and location.

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Section: Food Safety and Hygiene Practice Awarenessmentioning

confidence: 87%

Section: Culinary Internmentioning

confidence: 87%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach

Jeinie¹,

Sharif²,

Saad³

et al. 2016

E-BPJ

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“…Although efforts are being made to improve food safety and quality the number of related risks remains very high, resulting in considerable costs to individuals, industries, communities and economies [1][2][3]. The latter applies even to countries that possess advanced food safety systems and strict food legislation [2,4]. On the other hand, people in developing countries are exposed to higher food safety risks due to uncontrolled environmental pollution and circulation of "suspect" foodstuffs, in addition to lack of knowledge on food safety issues [5].…”

Section: Introductionmentioning

confidence: 99%

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

2016

J Nutr Health

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Chronic diseases such as cancer, neurodegenerative disorders, cardiovascular and autoimmune diseases have been related with food chemical hazards intake. Therefore, great concern of food manufacturers and authorities is to ensure food safety and quality and minimize exposure to relevant risks. Nevertheless, the latter cannot be totally eliminated, when by employing erroneous treatments extra risks are added. Public awareness and relevant knowledge among food professionals and food handlers is lacking, even on countries that possess advanced food safety systems and strict food legislation. Besides, financial difficulty reinforces people to utilize low quality food and houseware increasing the health related hazards. Regarding the severity for global health and damage costs, the need for information on precautionary practices that will reduce chemical hazards dietary intake is imperative. In the present review certain practices such as thermal processing, washing or appropriate handling of the raw material are listed to educate anyone related with the food sector how to minimize heavy metals, acrylamide, pesticides residues, heterocyclic aromatic amines and polycyclic aromatic hydrocarbons intake and promote health. The introduced simple practices can be applied except for home kitchens, also in quality systems of professional kitchens, warehouses and food industries.

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Food Safety

Wilcock

Ball

2014

Practical Food Safety

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Food safety knowledge and food-handling practices of Greek university students: A questionnaire-based survey

Cited by 119 publications

References 30 publications

Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach

Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

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