Food safety knowledge and training participation are associated with lower stress and anxiety levels of Brazilian food handlers

Cunha, Diogo Thimóteo da; Cipullo, Marcos Alberto Taddeo; Stedefeldt, Elke; Rosso, Veridiana Vera de

doi:10.1016/j.foodcont.2014.10.012

Cited by 23 publications

(6 citation statements)

References 38 publications

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“…A recent report from EFSA [13] says that the mean exposure to 3-monochloro-1,2-propanediol (3-MCPD) was <1 mg/kg b.w. per day in most population groups (EFSA, 2011) [20] . 3-MCPD can have other origins, it can be formed during the acid hydrolysis of wheat, soybean and other vegetable protein products (Johansson & J_agerstad, 1993) [28] and it can also migrate from epichlorohydrin resins used for humidity protection in paper and cellulose materials often employed for sausages casings.…”

Section: Contamination Due To Heating Stepsmentioning

confidence: 99%

Food safety and hygiene: A review

Kamboj¹,

Gupta²,

Bandral³

et al. 2020

Int. J. Chem. Stud.

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Food hygiene are the conditions and measures necessary to certify the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. WHO (1984) has defined food hygiene as all conditions and measures that are required during production, processing, storage, distribution and preparation of food to ensure that it is safe, wholesome and fit for human consumption. Lack of requisite food hygiene can lead to foodborne diseases and death of the consumer. Foodborne illness has been associated with improper storage or reheating (50%), food stored inappropriately (45%) and crosscontamination (39%). The increased numbers of people eating out have caused the emergence of food borne illness due to unhygienic preparation and lack of knowledge of personal hygiene. These contributory factors are due to a lack of food hygiene awareness or implementation. Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Food hygiene training is therefore crucial in food safety and is an essential part of the hazard analysis critical control point (HACCP) concept. Food hygiene and safety usually refer to contamination with 'microorganisms' or 'microbes'. All over the world people are seriously affected every day by diseases that are caused by consuming unhygienic and unsafe food. Good hygienic practices (GHP) to prevent and control foodborne diseases. Foodborne diseases result from eating foods that contain infectious or toxic substances. The term 'food hygiene' refers particularly to the practices that prevent microbial contamination of food at all points along the chain from farm to table. Food safety is a closely related but broader concept that means food is free from all possible contaminants and hazards. In practice both terms may be used interchangeably. HACCP implementation in a food business requires the recognition of hazards and their control. Therefore, a major challenge in the food industry is to motivate food handlers to apply what they have learnt regarding food hygiene.

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Section: Contamination Due To Heating Stepsmentioning

confidence: 99%

Food safety and hygiene: A review

Kamboj¹,

Gupta²,

Bandral³

et al. 2020

Int. J. Chem. Stud.

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show abstract

“…The ANOVA analysis showed that hospital food handlers with higher educational levels were not necessarily more knowledgeable in identifying the correct temperature for receiving TCS foods and correct FIFO procedures [37]. Hence, all food handlers in hospitals requires food safety training not only improve their FSK but also increase their self-efficacy in safe food handling practices and reduce their anxiety and stress levels [38] A study conducted in institutional catering facilities in Ghana also found low food safety knowledge of food handler on the storage of food in the danger zone and multiple freeze thaw cycles, and thawing of frozen food at room temperature [39].…”

Section: Knowledge On Food Handling Temperaturesmentioning

confidence: 99%

An assessment of the food safety knowledge and attitudes of food handlers in hospitals

Teffo

Tabit

2020

BMC Public Health

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Background: The possession of inadequate food safety knowledge (FSK) by food handlers poses a serious threat to food safety in service establishments. The aim of this research was to investigate factors that influenced the FSK and food safety attitudes (FSA) of employees involved in the preparation and/or the serving of food from nine hospitals in the Capricorn District Municipality (CDM) in Limpopo Province, South Africa. Method: Up to 210 individuals (18-65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions. Results: Only 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not knowledgeable on the correct temperature for handling foods, and on the correct minimum internal cooking temperature for poultry, seafood and egg. Only the minority of food handlers knew that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products (47.1%) and that food borne bacteria will grow quickly in food at a temperature of 37°C (38.1%). Hospital food handlers with higher academic qualifications do not possess more FSK than those with lower academic qualifications. 51% of the hospital food handlers possessed a Satisfactory FSK while 10% possessed a Good FSK and 39% possessed an Inadequate FSK. Conclusion: More than 60% of the hospital food handlers possesses either Good FSK or Satisfactory FSK. Higher levels of education, experience in food handling and job position did not lead to better FSK outcome. All the hospital food handlers possess at least a Satisfactory FSA. There was a weak positive but significant correlation between the FSK and FSA of hospital food handlers. It is recommended all employees involved in food handlers be subjected to food safety training programmes on a regular basis irrespective of their academic, employment and training details.

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“…Overall, the average knowledge on several of the topics covered during the workshop increased by 28%. Recent studies have demonstrated a similar effect when training has improved the food handlers' food safety knowledge (3,8). The increase in knowledge significantly affected the posttest given afterwards.…”

Section: Evaluation Of Knowledge and Skills Before And After The Training Programmentioning

confidence: 78%

A Food Safety Laboratory Curriculum Significantly Improves Knowledge, Behaviors, Attitudes, and Handwashing Skills of Laboratory Personnel in East and South Africa

Oruc

Pokharel

Hirneisen

et al. 2021

FPT

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In 2017, a needs assessment conducted in Africa reported that personnel in food safety testing laboratories have deficiencies in lab safety, quality assurance, validation of test methods, metrics, sampling protocols, management, accreditation, methodologies, data analyses, and interpretation. The purpose of this study was to develop and deliver a curriculum on the basis of the identified needs for laboratory personnel in East Africa (Ethiopia, Uganda) and South Africa (Mozambique) and gauge the impact of the training on several attributes.Prior to and immediately after the workshop, laboratory personnel were evaluated for knowledge, behavior, attitudes, and handwashing skills. A significant increase was found in participants` knowledge, on the basis of the results of the pre-and posttests on the topics delivered by the curriculum (P ≤ 0.05). Additionally, behaviors of laboratory personnel positively changed concerning good laboratory practices and quality management systems and participants' attitudes toward general laboratory practices, regulations, and understanding of continuous training improved significantly. Moreover, handwashing skills were significantly improved after the workshop. This curriculum and results may be used to develop continuous education programs for personnel of food testing laboratories to enhance the safety of a global food supply.

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Food safety knowledge and training participation are associated with lower stress and anxiety levels of Brazilian food handlers

Cited by 23 publications

References 38 publications

Food safety and hygiene: A review

Food safety and hygiene: A review

An assessment of the food safety knowledge and attitudes of food handlers in hospitals

A Food Safety Laboratory Curriculum Significantly Improves Knowledge, Behaviors, Attitudes, and Handwashing Skills of Laboratory Personnel in East and South Africa

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