Food safety knowledge and practices of food handlers, head chefs and managers in hotels' restaurants of Salvador, Brazil

Rebouças, Larissa Tannus; Santiago, Lidiane Barbosa; Martins, Larissa Silva; Menezes, Ana Cláudia Rios; Araújo, Maria da Purificação Nazaré; Almeida, Rogéria Comastri de Castro

doi:10.1016/j.foodcont.2016.08.026

Cited by 102 publications

(112 citation statements)

References 25 publications

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“…Therefore, improved hand hygiene should be promoted to reduce the risk of transmission of bacterial food‐borne diseases. On the other hand, our findings are consistent with previous food safety studies that showed that food handlers’ self‐reports with respect to the use of desirable hand hygiene practices were largely not supported by findings from observation checklists (Dharod et al, ; Reboucas et al, ). Self‐reporting has been described as a cognitive measurement and as prone to egocentrism, cognitive bias, and other empowering factors (da Cunha et al, ).…”

Section: Resultssupporting

confidence: 89%

“…respect to the use of desirable hand hygiene practices were largely not supported by findings from observation checklists (Dharod et al, 2007;Reboucas et al, 2016). Self-reporting has been described as a cognitive measurement and as prone to egocentrism, Field observations showed that 19.8% of food handlers did not adequately thaw frozen food.…”

Section: Ta B L E 3 Food Handlers' Food Safety Attitudesmentioning

confidence: 95%

“…A structured questionnaire was developed based on the HACCP principles, elements assessed in similar past studies (Sharif, and AI‐Malki, ; McIntyre et al, ; Rebouças et al, ), and the requirements of Zimbabwe's food safety legislation (Ministry of Health and Child Care , ). The questionnaire was designed to assess the knowledge, attitudes, and self‐reported work practices of food handlers on food safety.…”

Section: Methodsmentioning

confidence: 99%

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Food safety knowledge, attitudes and practices of restaurant food handlers in a lower‐middle‐income country

Kanda

Chijokwe

Mabaya

et al. 2020

Food Science & Nutrition

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Global research attention appears to be focused predominantly on self‐reported than observed food safety practices. The purpose of this study was to determine the food safety knowledge, attitudes, and self‐reported and observed practices of food handlers in 22 urban restaurants in Zimbabwe. A piloted questionnaire was used to gather qualitative data regarding socio‐demographic variables, food safety knowledge (FSK), attitudes, and self‐reported food handling practices (SRFHPs). A predesigned checklist was used to observe the food handling practices. FSK scores were significantly higher in food handlers who received basic food safety training compared to those who did not (p < .05). No differences in food safety knowledge and attitudes were noted based on the socio‐demographic characteristics of the food handlers (p > .05). A significant positive correlation was observed between FSK and attitudes (rs = 0.371, p < .05), FSK and SRFHPs (rs = 0.242, p < 0.05), FSK and observed food handling practices (OFHPs) (rs = 0.254, p < .05), attitudes and SRFPs (rs = 0.229, p < .05), and attitudes and OFHPs (rs = 0.263, p < .05). About half of the food handlers washed their hands in sinks meant for washing cutlery, 57% did not use approved hand drying methods, and 19.8% did not adequately thaw frozen foods. Food was commonly defrosted either under room temperature or using hot water (>45°C). Results suggest a need for mandatory basic and advanced training to improve the food safety knowledge, attitudes, and practices.

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Section: Resultssupporting

confidence: 89%

Section: Ta B L E 3 Food Handlers' Food Safety Attitudesmentioning

confidence: 95%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Food safety knowledge, attitudes and practices of restaurant food handlers in a lower‐middle‐income country

Kanda

Chijokwe

Mabaya

et al. 2020

Food Science & Nutrition

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“…It can be concluded that work experience, individual characters including creativity and passion, and competition experience are much more meaningful than the linearity of educational background. As found by [22], 32 chefs working in hotels in Salvador, Brazil stated that their knowledge of food processing and food sanitation were influenced by training and development experiences. In Thailand, most chefs master cooking skills through television, culinary magazines, and guidebooks [12], meaning that they learn on their own initiative and learning motivation comes from within.…”

Section: And 2)mentioning

confidence: 94%

Competence Profile of Indonesian Food Chefs in Malang Based on Educational Background

Mariana¹,

Nurjanah²,

Dardiri³

2018

Proceedings of the International Conference on Indonesian Technical Vocational Education and Association (APTEKINDO 2018)

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This study aimed to identify the professional competence of chefs in traditional Indonesian restaurants in Malang city. The study was conducted in two stages involving 12 selected restaurants. The first stage was identifying the profile of chefs, while the second stage consisted of in-depth interviews and FGD with some Indonesian restaurant owners, head chefs, and the administrators of Indonesian Chef Association (ICA) in Malang. Results showed that only 36.7% chefs (65 out of 177) have some background in culinary education (culinary vocational high school graduates). The rests, 63.3%, were chefs without any background in culinary education (nonlinear), comprising graduates of junior high schools, senior high schools, and vocational high schools majoring in computer, mechanical engineering, commerce, and others. Interviews and FGDs with the research participants suggest that chefs' characters (creativity, responsibility, passion, and determination) and work experience are considered more important than educational background. The findings are somewhat different from some theories related to the importance of formal and non-formal education in the development of the culinary sector.

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“…Despite its benefits, the implementation of good hygiene practices in foodservices may be hindered by the following factors: (a) lack of technical training; (b) poor commitment by food handlers (de Jesus, Serafim, Medeiros, Peixoto, & Stangarlin-Fiori, 2016;Olmedo et al, 2018;Rebouças et al, 2017); (c) low financial resources (Rebouças et al, 2017); (d) insufficient time for the program implementation; and (e) inappropriate habits of staff in relation to daily procedures (de Jesus et al, 2016;Stangarlin-Fiori et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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

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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.

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Food safety knowledge and practices of food handlers, head chefs and managers in hotels' restaurants of Salvador, Brazil

Cited by 102 publications

References 25 publications

Food safety knowledge, attitudes and practices of restaurant food handlers in a lower‐middle‐income country

Food safety knowledge, attitudes and practices of restaurant food handlers in a lower‐middle‐income country

Competence Profile of Indonesian Food Chefs in Malang Based on Educational Background

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

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