Will capacity building training interventions given to street food vendors give us safer food?: A cross-sectional study from India

Choudhury, Manisha; Mahanta, Lipi B.; Goswami, Jayashree; Mazumder, Meenakshi Dutta

doi:10.1016/j.foodcont.2011.01.023

Cited by 62 publications

(50 citation statements)

References 16 publications

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“…Besides, in various researches made in some countries, insufficiencies were found out relating with application of hygiene and sanitation, preparation of food, food safety rules and knowledge of street food sellers. Poor hygiene, difficulty in obtaining drinking water, not removing wastes and similar environmental problems and the fact that street food are exempt from legal legislations, all these factors increase risks in ensuring food safety (Rheinlander et al, 2008;Omemu and Aderoju, 2008;Abdalla et al, 2009;WHO, 2010;FAO, 2011;Choudhury et al, 2011;Rane, 2011;Kealesitse and Kabama, 2012). Food origined pathogens are seen as a health threat during preparation and protection stages depending on the type of food.…”

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

confidence: 99%

“…Muyanja et al (2011) found out that among 225 street sellers in Uganda, 87.6% were made up of women with low education, that they were using non-recyclable plates and glasses during food sale, and that soap and cold water were widely used in cleaning of kitchen materials. In the research conducted in India, Choudhury et al (2011) found out that majority of street food sellers (54%) were food processers servicing at small restaurants and that their daily incomes were low. Besides, it was seen that 30-37% of them were informed about hygienic applications during food processing and that only 8-11% of them were informed about food contamination.…”

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

confidence: 99%

“…Besides, they observed that food processors were mixing all of the products (raw and cooked) in the same containers. Choudhury et al (2011) found that after 80 street food sellers in India were given education, average knowledge level increased from 24.4% to 66.2% and that adapting to hygiene applications increased from 37.5% to 50.8%.…”

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

confidence: 99%

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

confidence: 99%

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

confidence: 99%

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

confidence: 99%

See 1 more Smart Citation

Street food consumption in terms of the food safety and health

Sezgin

Şanlıer

2016

HumanSciences

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“…Stoiska, bary, samochody (food trucks), gastronomia mobilna (wózki) i inne tego typu punkty gastronomiczne często nie są zaopatrzone w czystą wodę, brakuje w nich miejsca do przechowywania żywności, cechuje je nieumiejętne postępowanie z odpadami, a personel nie spełnia podstawowych wymagań higienicznych. Stwarza to zagrożenia bezpieczeństwa zdrowotnego konsumentów, na co wskazują badania przeprowadzone głównie w Indiach i w krajach Afryki oraz nieliczne: w Chinach, Brazylii, Bangladeszu, Turcji i USA [1,3,5,6,19,23,33,42]. W Europie, w tym również w Polsce, gastronomia uliczna staje się coraz bardziej popularna [22,25,31].…”

Section: Wprowadzenieunclassified

Hygiene in Catering Establishments Where Food Is Produced in Front of Consumer

Trafiałek

Czarniecka-Skubina

Kołożyn-Krajewska

et al. 2015

zntj

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“…Utilization of educational methods can be effective and successful for increasing the knowledge about food safety and preventing food borne illness throughout the world (Medeiros et al, 2001;Choudhury et al, 2011;Powell et al, 2011). Providing safe food is a necessary prerequisite for ensuring society health, which is one of the important indices of development.…”

Section: Introductionmentioning

confidence: 99%

Compare the Effects of two Educational Methods on the Health Principles Knowledge of Employees in Food Preparation

Farzianpour¹,

Khaniki²,

Batebi³

et al. 2012

American Journal of Applied Sciences

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Problem statement: Conducting educational programs to enhance the knowledge of food preparation and distribution commerce is important in achieving health and food safety. This study aimed to compare the effects of two educational methods (book let and trade school) on the health principles knowledge of employees in food preparation and supply centers. Approach: In this crosssectional study, 420 employees who were working at food supply centers in Semnan were entered. They were divided into three groups. Two groups received educational programs regarding health principles and food safety practice; one group was trained at a trade school (135 cases) and one group using booklet as a distant learning method (145 cases). 140 employees received no educational intervention and were considered as the control group. Knowledge of these groups in terms of health principles and food safety practice was assessed and compared before and after educational intervention. Results: Analysis of Variance (ANOVA) results after the educational intervention showed a significant difference between each of the two educated groups (either by trade school or booklet) in comparison to the control group (p< 0.001). No significant difference was seen between the two educated groups (p = 0.593). Difference in the rate of the knowledge of each of the trained groups before and after intervention was significant, with minimal difference. Conclusion: It was concluded that the important thing according to observed findings is comparison of mean scores in both educated groups after intervention did not show considerable increase. There is a requirement to develop training methods that they could change knowledge as well as behavior.

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Will capacity building training interventions given to street food vendors give us safer food?: A cross-sectional study from India

Cited by 62 publications

References 16 publications

Street food consumption in terms of the food safety and health

Street food consumption in terms of the food safety and health

Hygiene in Catering Establishments Where Food Is Produced in Front of Consumer

Compare the Effects of two Educational Methods on the Health Principles Knowledge of Employees in Food Preparation

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