Study on the hygiene knowledge of food handlers working in small and medium-sized companies in western Romania

Jianu, Călin; Chiş, Codruţa

doi:10.1016/j.foodcont.2012.01.023

Cited by 69 publications

(55 citation statements)

References 21 publications

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“…Furthermore, our findings were consistent with other studies (Jianu & Chiş , 2012;Kitagwa, Bekker, & Onyango, 2012;Martins, Hogg, & Otero, 2012;Soares et al, 2012), regarding the positive effects of educational level on knowledge and practices (Table 2). Although knowledge alone is not enough to change practices, food-handlers with adequate knowledge can change their practices easier if they are closely supervised and supported by their on-site managers (Green et al, 2007;Rennie, 1994;Roberts et al, 2008).…”

Section: Discussionsupporting

confidence: 92%

“…Our logistic regression model for knowledge showed a similar effect of educational levels of food-handlers on their knowledge as previous studies (Jianu & Chiş , 2012;Martins et al, 2012;Soares et al, 2012). This suggests that higher educational level among those in schools may be associated with better knowledge compared with those in factories although the proportions of employees in schools and factories who had received food safety training were the same.…”

Section: Discussionsupporting

confidence: 81%

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Knowledge, attitudes, practices and training needs of food-handlers in large canteens in Southern Vietnam

Le²,

Le³

et al. 2015

Food Control

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 81%

Knowledge, attitudes, practices and training needs of food-handlers in large canteens in Southern Vietnam

Le²,

Le³

et al. 2015

Food Control

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“…With regard to the former, temperature control and temperature recording were deficient during the phases corresponding to the storage of raw materials, food processing, and preservation of the prepared foods, primarily because temperatures had not been recorded every day. This fact has also been pointed out by other authors (Bas, Ersun, & Kivanc, 2006;Jianu & Chiş, 2012;Taylor, 2008a) and highlights the lack of risk awareness with regard to a highly vulnerable issue. Compliance and monitoring of cleaning and disinfection programs was also found to be deficient.…”

Section: Audits: Prerequisites and Haccp Deviationssupporting

confidence: 67%

Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

et al. 2014

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Proper application of HACCP in catering services involves monitoring decisive critical points. The purpose of this study was to assess food temperatures and surface hygiene control in two catering services in Navarra (Spain) at two different time periods: the first one after implementation of the HACCP system and the second period, after the initial supervision through audits and a specific training session regarding temperatures of products and hygienic conditions of surfaces and equipment because the majority of 2 detected nonconformities were related to these parameters. The recorded temperatures of 650 cooked food products within the first period showed that only 65.1% of the hot dishes had a temperature higher than 65 ºC, in accordance with Spanish legislation, and 12.9% of them showed a risky holding temperature (<55 °C). However, the percentage of noncomplying dishes was reduced by a half after the training session (p<0.001).Since the significant differences observed in recorded temperatures were related to the type of meal (with or without sauces) and the type of cooking procedure, a lower safe criterion for the retention of hot dishes was suggested if the temperature is continuously maintained over 55ºC until serving. With regard to cleaning and disinfection, 18.3% of the 600 analyzed surfaces did not meet the established cleaning criterion (≤ 100 CFU/25 cm 2 ) in the first period, while in the second period this percentage was reduced to 13.6% in both catering businesses (p=0.021). The dirtiest surfaces were equipment such as cutting boards and meat slicing machines (>26%) compared to utensils for distribution (12.0%). As the impact of dirty surfaces on the hygienic quality of a finished product will depend on which step was being taken during dish elaboration when equipment or utensil was used, it is suggested that more restrictive limits be established regarding utensils and equipment that are in direct contact with the finished product (≤1 CFU/cm 2 ). Results of the study demonstrate that a specific training session on these items has improved the temperature control of prepared meals and the effectiveness of cleaning and disinfection, essentials for guaranteeing the hygienic quality of prepared foods.

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“…These factors are based mainly on low knowledge and inadequate hygiene practices among FH and demonstrate the risk factor represented by humans in the context of food safety [8] [9].…”

Section: Introductionmentioning

confidence: 99%

Knowledge Level and Self-Reported Attitudes of Food Handlers: Case Study of a University Campus

Soares¹,

Oliveira²,

Esteves³

et al. 2016

Health

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This study was performed conducting surveys to assess the Knowledge Level (KL) and Self-Reported Attitudes (SRA) of Food Handlers (FH) in order to evaluate their food safety perception. Food handlers working in 5 cafes and 6 canteens in a university campus responded to a questionnaire about food hygiene. The knowledge level about food hygiene was obtained by answering five question groups (G): Agents involved in food borne diseases (G1), Food handling hygiene (G2), Cross contamination (G3), Heat treatment/cooling techniques (G4), Reduced temperatures (G5). The SRA level was obtained through seven questions with multiple choice options on behaviors of health and safety applied to the work routine, which were considered as percentage of hits. The hygiene's knowledge average was 75%, ranging from 63.3% (G4) to 94.5% (G3). Significant associations between establishment type and G1 (p = 0.027), professional experience and G5 (p = 0.020), training and G5 (p = 0.037) were found. Food handlers knowledge did not have effect in FH attitude (p = 0.371). From 25 FH (46.0%) who had high KL, 17 had reported incorrect attitudes. The level of hits is, in general, more than 75%, except for matters relating to the use of different cutting tables (44.4%) and knives (51.9%). Significant differences of values and odds for handlers' knowledge were observed between cafes' and canteens' FH. No difference (p > 0.05) was observed in FH SRA scores according to the type of establishment. The results reveal a reduced application of knowledge acquired by food handlers, evidenced by the low level of attitudes considered correct. This clearly justifies the implementation of additional measures, including on job training as part of an effective strategy to control establishment's food safety.

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Study on the hygiene knowledge of food handlers working in small and medium-sized companies in western Romania

Cited by 69 publications

References 21 publications

Knowledge, attitudes, practices and training needs of food-handlers in large canteens in Southern Vietnam

Knowledge, attitudes, practices and training needs of food-handlers in large canteens in Southern Vietnam

Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

Knowledge Level and Self-Reported Attitudes of Food Handlers: Case Study of a University Campus

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