Food safety knowledge of foodservice workers at a university campus by education level, experience, and food safety training

Webb, Marquitta; Morancie, Abbigail

doi:10.1016/j.foodcont.2014.09.002

Cited by 103 publications

(85 citation statements)

References 23 publications

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“…In this study, respondents had insufficient knowledge on time-temperature controls. This result is supported by others [14, 29] whose report show that knowledge of critical temperatures were insufficient amongst food-handlers. Similar findings on the lack of adequate knowledge on temperature controls by food-handlers have also been reported from different countries [36–38].…”

Section: Resultssupporting

confidence: 80%

“…Approximately 14.5% of the participants in this study did not have any formal education. However, a previous study demonstrated that irrespective of educational level, employees performance in food safety knowledge was not satisfactory and thus a cause for public concern [29]. A greater number of participants (76.2%) had >5 years of experience working in the foodservice industry with an average length of 11 ± 7.8 years.…”

Section: Resultsmentioning

confidence: 99%

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Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana

2017

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BackgroundIn large scale cooking, food is handled by many individuals, thereby increasing the chances of food contamination due to improper handling. Deliberate or accidental contamination of food during large scale production might endanger the health of consumers, and have very expensive repercussions on a country. The purpose of this study was to evaluate the food safety knowledge, attitudes, and practices among institutional food- handlers in Ghana.MethodsThe study was conducted using a descriptive, cross-sectional survey of 29 institutions by conducting face to face interview and administration of questionnaire to two hundred and thirty-five (235) institutional food-handlers. The questionnaire was peer-reviewed and pilot tested in three institutions in the Upper East Region of Ghana, before the final version was distributed to food-handlers. The questionnaire was structured into five distinctive parts to collect information on (i) demographic characteristics, (ii) employees’ work satisfaction, (iii) knowledge on food safety, (iv) attitudes towards food safety and (v) food hygiene practices.ResultsMajority of the food-handlers were between 41–50 years (39.1%). Female respondents were (76.6%). In our study, the food-handlers were knowledgeable about hygienic practices, cleaning and sanitation procedures. Almost all of the food-handlers were aware of the critical role of general sanitary practices in the work place, such as hand washing (98.7% correct answers), using gloves (77.9%), proper cleaning of the instruments/utensils (86.4%) and detergent use (72.8%). On disease transmission, the results indicates that 76.2% of the food- handlers did not know that Salmonella is a food borne pathogens and 70.6% did not know that hepatitis A is a food borne pathogen. However, 81.7% handlers agreed that typhoid fever is transmitted by food and 87.7% agreed that bloody diarrhea is transmitted by food. Logistic regression analysis testing four models showed statistically significant differences (p < 0.05), for models in which the explanatory variable was the level of education.ConclusionsIn generally, the institutional food-handlers have satisfactory knowledge in food safety but this does not translate into strict hygienic practices during processing and handling food products.

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Section: Resultssupporting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana

2017

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“…In this study food handlers had no knowledge of timetemperature controls. This result is supported by others Bas et al and Webb and Morancie [11,53] whose report show that knowledge of critical temperatures was insufficient amongst food handlers. Similar finding on the lack of adequate knowledge on temperature controls by food handlers have also been reported from different countries [54][55][56].…”

Section: Food Safety Knowledge Of Food Handlerssupporting

confidence: 76%

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Ali¹,

Immanuel²

2017

J Food Process Technol

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Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women's hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. Questionnaires regarding food safety knowledge, attitudes and practices were administered to all the 25 food handlers working at these two kitchens (18 (72%) from old and 7 (28%) from new women's hostel kitchens) through in-person interviews. A total of 72 cooked food samples (36 from each kitchen) were analyzed for evidence of contamination (total aerobic mesophilic bacteria, coliforms, and Escherichia coli). The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens.

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“…There is also a lack of basic sanitary facilities in areas where street food vendors operate [5]. As a result, food-borne sicknesses outbreak can occur as a consequence of consumers ingesting meat products contaminated with pathogens [9]. High bacterial or microbial counts of Salmonella spp., B. cereus and Staphylococcus are normally detected in street-vended foods [10,11] Contaminated vended foods can subsequently expose consumers to the risks of foodborne illnesses such as diarrhea, salmonellosis, listeriosis, and cholera [12,13].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Aerobic Plate Counts, Staphylococcus aureus, Escherichia coli and Salmonella in Meat Sold by Street Vendors in the Eastern Cape Province, South Africa

Mazizi¹,

Muchenje²,

Makepe³

et al. 2017

JFNR

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The study was carried out to determine the aerobic plate counts (APC), Staphylococcus aureus, Escherichia coli and Salmonella contamination levels in cooked (n=24) and raw (n=24) beef, pork and mutton samples, surface contact plates (n=48) and water samples (n= 40) from street vendors. A total of 8 street vendors who were willing to participate in the study were randomly selected. After biochemical tests, no significant differences were found in the microbial counts of meat sold by street vendors in Alice and King Williams town. Furthermore, no significant differences were found in the mean scores of raw beef, mutton and pork where APC (4.8, 3.7 and 2.8 Log CFU/g), Staphylococcus aureus (3.3, 3.7 and 2.8 Log CFU/g) and E. coli (1.0, 0.6 and 0.3 Log CFU/g) respectively. Salmonella tested negative in all the samples tested in the study. The results in the study were associated with cross-contamination during processing and storage. However, the levels of contamination in cooked meat were lower when compared to the standards set by Commission Regulation for determining the microbiological quality of ready-to-eat foods. Overall, poor hygiene of the street vendor, utensils, and holding area were major sources of contamination. It was therefore concluded that there were no differences in the microbial counts of meat sold in the informal markets of Nkonkobe and Buffalo City Municipalities in the Eastern Cape Province, South Africa. Improved sanitation facilities, hygiene tools, and training will promote the production of safer food by the street vendors.

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Food safety knowledge of foodservice workers at a university campus by education level, experience, and food safety training

Cited by 103 publications

References 23 publications

Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana

Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Assessment of Aerobic Plate Counts, <i>Staphylococcus aureus</i>, <i>Escherichia coli</i> and <i>Salmonella</i> in Meat Sold by Street Vendors in the Eastern Cape Province, South Africa

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