Food safety performance and risk of food services from different natures and the role of nutritionist as food safety leader

Cunha, Diogo Thimóteo da; Rosso, Veridiana Vera de; Stedefeldt, Elke

doi:10.1590/1413-812320182312.21042016

Cited by 18 publications

(18 citation statements)

References 29 publications

(32 reference statements)

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“…It is noteworthy that a high level of training was reported among individuals working in canteens (60% had completed level 3 training, with only 1% reporting to 'never' having received any training); which was underpinned by this cohort achieving highest KS score (81%) in this study. This is consistent with previous findings (Da Cunha et al, 2012;Da Cunha et al, 2018;Rossi et al, 2017;) and highlights (and models) a strong food safety culture that should be investigated more thoroughly; to understand the intrinsic factors involved.…”

Section: Resultssupporting

confidence: 92%

A study of food safety knowledge, practice and training among food handlers in Ireland

2019

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Food safety knowledge, practice and training were examined among 689 food workers in Ireland. Parameters such as role, years worked, level of food safety training acquired, and establishment were all found to have a significant effect (p-values <0.01) on knowledge score. It is notable that 28% of all respondents claimed 'never' to have received food safety training, suggesting insufficient compliance with this legislative requirement. Notably, absence of training only accounted for 1% (n=1) of all canteen workers surveyed. In addition, individuals working in canteens were found to have the highest knowledge score (81%) and the highest percentage of level 3 training (60%). Respondents were asked a series of questions relating to operational prerequisite hygiene requirements such as working while unwell, critical limits, food allergens and hand hygiene. This study highlights the value of food safety training and elucidates potential areas for improvement. 1. Introduction Globalisation, coupled with the demand for increased product shelf-life, has led to longer and intrinsically more complex supply chains than ever before (Copenhagen, 2015; Walsh & Leva, 2018). This creates many challenges for the food sector in delivering safe food produce to customers; particularly in light of the current consumer demand for minimally processed food (De Corato, 2019). The global burden of foodborne disease has been reported to be comparable to major infectious diseases, HIV/AIDS, malaria and tuberculosis; with 1 in 10 individuals falling ill and 420,000 associated fatalities annually (Havelaar et al., 2015; WHO, 2015). In regional terms, European figures suggest that 23 million individuals became ill from foodborne disease, with an estimated 5,000 fatalities, reported in the EU every year (WHO, 2015). Interestingly, 61% of all foodborne outbreaks (including waterborne cases), reported in Europe (EFSA, 2018) and 78% in the USA (CDC, 2018), have been attributed to food from the food service sector. Similarly, approximately 50% of foodborne illness (Bolton, Meally, Blair, McDowell, & Cowan, 2008), has been previously reported to be associated with catering establishments and restaurants in Ireland, respectively. These figures combined with several recent studies documenting insufficient levels of knowledge, negative attitudes and optimistic bias among food handlers (

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Section: Resultssupporting

confidence: 92%

A study of food safety knowledge, practice and training among food handlers in Ireland

2019

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“…Many rural schools are small, mainly due to the low demand of students. In smaller food services, compliance with food safety regulations is more complex, especially regarding adequacy of the physical structure [2]. We observed a weak correlation between the production area and the buildings and facilities block in food safety evaluation (r=0.16, p=0.02).…”

Section: R E S U L T S a N D Discussionmentioning

confidence: 66%

“…The collective food service area is an area of activity for nutritionists that covers the nutritional care of occasional or defined groups of healthy or ill people [1]. The nutritionist in collective food services should plan and provide nutritionally balanced foods and be able to coordinate the production of safe food and meals [2].…”

Section: Introductionmentioning

confidence: 99%

“…An inadequate physical area and layout can lead to problems that are difficult to correct, such as decreased productivity, increased work accidents, more failures to properly execute procedures, more food safety violations, and increased work-related illnesses [4]. It has been observed that an adequate physical structure is an important determinant of food safety practices in restaurants [2].…”

Section: Introductionmentioning

confidence: 99%

“…Food safety is an important indicator of quality in food services, and thus may be a benchmark in new equations. Food safety is also sensitive to other important indicators, such as the number of employees and physical area of food services [2].…”

Section: Introductionmentioning

confidence: 99%

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Dimensioning of the physical area and required number of food handlers for school food services

et al. 2019

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Objective We aimed to establish equations for dimensioning of the physical area and determining the required number of food handlers in food services of schools and to compare them with reference equations. Methods It was visited 44 municipalities located in the states of São Paulo (n=36) and Rio de Janeiro (n=8) between 2013 and 2014. The physical area for school food services was evaluated using a measuring tape. For all food services, we calculated the Maximum Attendance Capacity, which is the sum of small and large meals served during the busiest shift. A validated checklist was used to evaluate food safety practices. Linear regression models were developed to establish the proposed equations. Results In total, we evaluated 205 school units. Based on the data, the following equations were established: Equation A: area of production=15.22+(maximum attendance capacity×0.02), which estimates the minimum area needed for a school food service; and Equation B: the number of food handlers=2.17+(maximum attendance capacity×0.002), to determine the minimum number of food handlers needed. These equations were established based on school food services that presented adequate food safety practices (i.e., low health risk). Conclusion It was established new equations for calculating the size of the physical area for school food services and the required number of food handlers. These new equations can be used as a starting point in management planning of a school food service.

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Food safety knowledge, attitudes, and practices of food vendors participating in Nigeria’s school feeding program

Barnabas,

Bavorova,

Madaki

et al. 2024

J Consum Prot Food Saf

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This study aimed to measure the food safety knowledge, attitude, and practices among food vendors engaged in Nigeria’s ongoing Home-grown School Feeding Program. A cross-sectional survey was conducted in face-to-face interviews with 240 food vendors from 3 states in northeast Nigeria involved in the school feeding program using a structured questionnaire. Multiple linear regression results revealed that increased education and access to information through radio, television, and food inspection institutions increased food safety knowledge. Food safety attitudes score increased with more years of vending experience and accessing food safety information via radio, food inspection institutions, and the Internet. An increase in household size and food safety information from friends and colleagues negatively affected food safety attitude scores. As a result, we emphasize the need for dissemination of improved food safety information via radio, television and food safety inspection institutes. Food vendors in the SFP should be selected after passing a food safety training and gaining food handling experience. Higher education should be a priority criterion in the hiring process.

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Food safety performance and risk of food services from different natures and the role of nutritionist as food safety leader

Cited by 18 publications

References 29 publications

A study of food safety knowledge, practice and training among food handlers in Ireland

A study of food safety knowledge, practice and training among food handlers in Ireland

Dimensioning of the physical area and required number of food handlers for school food services

Food safety knowledge, attitudes, and practices of food vendors participating in Nigeria’s school feeding program

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