Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti

Samapundo, Simbarashe; Climat, Ruth; Xhaferi, Ramize; Devlieghere, Frank

doi:10.1016/j.foodcont.2014.09.010

Cited by 133 publications

(164 citation statements)

References 35 publications

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“…This affirmation is proven in the study by Samapundo et al (2015), which found that 76% of the food handlers evaluated knew that handwashing is one of the practices that is sufficient for maintaining food quality, although without continuous supervision they wind up not conducting the correct procedures. Therefore, even if the handwashing procedures are proper, it is suggested that the food handlers be supervised during the routine activities, to guarantee their efficiency.…”

Section: Resultsmentioning

confidence: 88%

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

et al. 2016

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The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 handlers were collected for microbiological analysis. The intervention strategies applied during each year were: 2009, substitute the use of odorless liquid soap and an antiseptic product by one product; 2010, was increasing the staff of technical supervisors and conducting biannual training; 2011 was to move the lavatories for handwashing, and the use of 70% alcohol gel; 2012, was to increase the frequency of the training of food handlers; 2013, was new weekly monitoring, to evaluation of the use of bactericide soap; 2013 and 2014 was implemented an internal program to verify food production. The intervention introduced in 2011 the 2012 and 2013 the 2014 reduced the contamination of the hands of food handlers. The use of 70% alcohol gel, the moving of the location of the lavatories, weekly monitoring of the use of bactericide soap and implementation of the internal program, were the strategies that contributed the most to the reduction of the microbial.

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Section: Resultsmentioning

confidence: 88%

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

et al. 2016

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“…Trata-se de alimentos variados e atraentes para os turistas, uma vez que estão presentes as Loriato, H.N. ; Pelissari, A.S. Atributos determinantes na decisão de compra e satisfação dos clientes: um estudo em estabelecimentos que comercializam comida de rua principais comidas regionais locais, apreciadas pelo seu sabor (WHO, 1996;Rane, 2011;Newman & Burnet, 2013;Pigatto & Nishimura, 2012;Samapundo et al, 2015). É ainda uma importante fonte de renda, pois proporciona subsistência para um grande número de trabalhadores, em especial nos países em desenvolvimento (Santos, 2011).…”

Section: Comida De Rua: Uma Alternativa Deunclassified

Atributos determinantes na decisão de compra e satisfação dos clientes: um estudo em estabelecimentos que comercializam comida de rua

Loriato

Pelissari

2017

RBTUR

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Atributos determinantes na decisão de compra e satisfação dos clientes: um estudo em estabelecimentos que comercializam comida de ruaDeterminants attributes in purchase decision: a study in establishments commercialize street foodAtributos determinantes de decisiones em la compra y la satisfacción del cliente: un estudio en los establecimientos que comercializam alimento en la calle Resumo: Os atributos de um produto podem variar substancialmente na importância que eles têm para diferentes consumidores, assim a partir da concepção de que há diferentes graus de importância em relação aos atributos e que essa importância influência na decisão de compra. Este artigo tem como objetivo identificar quais atributos são determinantes para os consumidores na tomada de decisão de compra em estabelecimentos que comercializam comida de rua. Trata-se de um estudo de natureza qualitativa e quantitativa. Na fase qualitativa foi realizada uma entrevista semiestruturada com 16 clientes e analisada por meio da análise de conteúdo. Para o levantamento dos dados na fase quantitativa foi realizado um survey, com a aplicação de 200 questionários. A análise desta fase quantitativa foi realizada com a utilização do Excel e do SPSS, com emprego de técnicas de estatística multivariada. Os resultados indicaram que o serviço oferecido é o constructo considerado determinante para a decisão de compra dos clientes. Esta pesquisa propicia a ampliação desse escopo de pesquisas no país, bem como contribui para os empreendedores no setor de street food que buscam estratégias para se manterem firmes no mercado.

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“…In order to reduce especially the risk of cross contamination, education should be given to food processors about washing hands correctly, effective cleaning, and sanitation procedures should be applied (Sneed et al, 2004). Samapundo et al (2015) reported in their study made in Haiti that 60% of foodborne diseases were caused by flies and other animals and that 65% arose from lack of drinking water. They also reported that food were served with bare hands, and that sellers did not wash their hands after touching money, and that 70% of sellers did not freeze the cooked food.…”

Section: Evaluation Of Street Food As Regards To Hygiene Quality Anmentioning

confidence: 99%

Street food consumption in terms of the food safety and health

Sezgin

Şanlıer

2016

HumanSciences

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Foods and beverages which are prepared and sold by the sellers on places like streets, festival areas and consumed by the consumers on the run are known as street food. These foods are alternatives to homemade food and are more affordable when compared with the food supplied at the restaurants. The areas where the street food are mostly critised and seen as a threat for health are that the places where they are produced and sold are open to dirt and contamination and that hygiene, attitude, and applications adopted by the sellers during the preparation and storage of the food are insufficient. As a descriptive research, this study aims to provide information on street food consumption with general specifications of street food, the reasons why they are preferred, and general conditions like hygiene, quality, and safety.

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Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti

Cited by 133 publications

References 35 publications

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Atributos determinantes na decisão de compra e satisfação dos clientes: um estudo em estabelecimentos que comercializam comida de rua

Street food consumption in terms of the food safety and health

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