The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry

Aarnisalo, Kaarina; Tallavaara, Kaija; Wirtanen, Gun; Maijala, Riitta; Raaska, Laura

doi:10.1016/j.foodcont.2005.07.006

Cited by 58 publications

(52 citation statements)

References 30 publications

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“…Many of the previous studies also confirmed that it is essential to use self-hygiene, particularly hand hygiene because a hand is a major agent that transmit microorganisms and intestinal parasites to food [31]. 94% of the respondents did not agree that boxes, containers or boxes that carry dry food items can be set immediately on the base.…”

Section: Fig 2: Percentages Of Respondent's Compliance To An Attitudmentioning

confidence: 97%

Knowledge, Attitudes and Practices (Kap) on Good Manufacturing Practices (Gmp) Among Food Handlers in Terengganu Hospitals

Norhaslinda

Norhayati

Khalili³

2016

Int J Pharm Pharm Sci

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Objective: This study was conducted to study the level of knowledge, attitudes and practices (KAP) on good manufacturing practices (GMP) among food handlers in Terengganu hospitals. Methods:A cross-sectional study was done with four hospitals involved. Then, sampling method used was purposive convenience sampling. The data had been collected using a method of a questionnaire and being analyzed by using Statistical Package for Social Science (SPSS) 20.0 version. Results:The findings from this study indicate that food handlers in four Terengganu hospitals have a good level of knowledge (83.0±1.51), attitudes (87.2±3.42) and practices (90.7±1.76) regarding GMP. Results show that the association between socio-demographic data factors and variables of level KAP on GMP had significant value. The socio-demographic data involves were gender, ages, working experiences and attendance of training courses. In the other hand, a positive correlation was pointed out for three levels each, between knowledge and attitudes (r=0.13), knowledge and practices (r=0.24), and between attitudes and practices (r=0.42). However, only level practices and attitudes show significant correlation with p<0.05. Conclusion:As the conclusion, effective and compulsory food safety training on a regular and ongoing basis should be highlighted and conducted for all food service employees in order to minimize the prevalence of foodborne hazards.

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Section: Fig 2: Percentages Of Respondent's Compliance To An Attitudmentioning

confidence: 97%

Knowledge, Attitudes and Practices (Kap) on Good Manufacturing Practices (Gmp) Among Food Handlers in Terengganu Hospitals

Norhaslinda

Norhayati

Khalili³

2016

Int J Pharm Pharm Sci

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“…Legislation covering the hygienic design of foodprocessing equipment is vague [34]. In the EU, some legislation mentions the importance of the hygienic design such as the regulation of hygiene of foodstuffs [35].…”

Section: Safety Of Food Processed With Nonthermal Technologiesmentioning

confidence: 99%

“…Legislation on hygienic design of food-processing equipment is rather vague [34]. Considering that there are a large number of different types of standards and regulations related to hygienic design and due to the redundancy of many requirements, a compact tool for evaluating novel technologies is more than needed [33].…”

Section: Future Challenges Of Novel Nonthermal Technologies and Conclmentioning

confidence: 99%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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“…Fresh produce safety is dependent on adequate hygiene and sanitation during processing (21). E. coli and Staphylococcus aureus were selected as indicators of personnel hygiene (1). Only personnel handling the final product or working in the packaging area were swabbed.…”

Section: Selection Of Cslsmentioning

confidence: 99%

Microbial Performance of Food Safety Control and Assurance Activities in a Fresh Produce Processing Sector Measured Using a Microbial Assessment Scheme and Statistical Modeling

Njage

Sawe

Onyango

et al. 2017

Journal of Food Protection

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Current approaches such as inspections, audits, and end product testing cannot detect the distribution and dynamics of microbial contamination. Despite the implementation of current food safety management systems, foodborne outbreaks linked to fresh produce continue to be reported. A microbial assessment scheme and statistical modeling were used to systematically assess the microbial performance of core control and assurance activities in five Kenyan fresh produce processing and export companies. Generalized linear mixed models and correlated random-effects joint models for multivariate clustered data followed by empirical Bayes estimates enabled the analysis of the probability of contamination across critical sampling locations (CSLs) and factories as a random effect. Salmonella spp. and Listeria monocytogenes were not detected in the final products. However, none of the processors attained the maximum safety level for environmental samples. Escherichia coli was detected in five of the six CSLs, including the final product. Among the processing-environment samples, the hand or glove swabs of personnel revealed a higher level of predicted contamination with E. coli, and 80% of the factories were E. coli positive at this CSL. End products showed higher predicted probabilities of having the lowest level of food safety compared with raw materials. The final products were E. coli positive despite the raw materials being E. coli negative for 60% of the processors. There was a higher probability of contamination with coliforms in water at the inlet than in the final rinse water. Four (80%) of the five assessed processors had poor to unacceptable counts of Enterobacteriaceae on processing surfaces. Personnel-, equipment-, and product-related hygiene measures to improve the performance of preventive and intervention measures are recommended.

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The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry

Cited by 58 publications

References 30 publications

Knowledge, Attitudes and Practices (Kap) on Good Manufacturing Practices (Gmp) Among Food Handlers in Terengganu Hospitals

Knowledge, Attitudes and Practices (Kap) on Good Manufacturing Practices (Gmp) Among Food Handlers in Terengganu Hospitals

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Microbial Performance of Food Safety Control and Assurance Activities in a Fresh Produce Processing Sector Measured Using a Microbial Assessment Scheme and Statistical Modeling

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