An Integrative Review of Hygiene Practice Studies in the Food Service Sector

Abstract

This article reviews the recent literature on studies relevant to hygiene practices of food service workers. A total of 32 articles were chosen for evaluation from a systematic search of the published literature from 2014 to 2019. For the assessment of hygiene practices, hand washing as a measurement item and observation as a method were most frequently used. Factors influencing hygiene practices were categorized as internal and external variables. Internal variables were knowledge; psychological factors such as attitude, risk perception, self-efficacy, and optimistic bias; and food handlers’ sociodemographic characteristics such as work experience and exposure to hygiene training. External variables were characteristics of food premises such as the size of the operation, number of people served, and organizational factors such as training. Regarding the recent training literature, attempts to bring in new methodologies and new technologies were found such as multimedia case studies, cognitive word association, behavior-focused training, wearable technology, and simulation games. Among the theories utilized, knowledge, attitude, and practices were applied most frequently to explain hygiene practices. In particular, this review highlights the important fact that internal and external factors that affect hygiene practices should be considered to maintain good hygiene practices.

Consumer Willingness to Pay for Food Defense and Food Hygiene in Japan: Cross-Sectional Study

“…Thorough measures to improve food safety in the food supply chain have become imperative recently [ 16 , 17 ]. As all factors at each stage of the food chain, from primary production to consumers, can affect food safety, necessary actions must be taken [ 18 , 19 ]. To mitigate the risk of food-related health hazards, both businesses involved in the food supply chain as well as consumers must adopt appropriate measures.…”

Irregularidades registradas durante inspeções sanitárias em restaurantes e similares

“…Essa dificuldade na implementação das BP também foi evidenciada em países como Estados Unidos, Finlândia, Arábia Saudita e República Tcheca [17][18][19] . Sendo que, os principais fatores que interferem na aplicação do programa, tanto no Brasil como em outros países, são a falta de recursos financeiros 13,17 ; desconhecimento dos manipuladores de alimentos e dos responsáveis pelos estabelecimentos sobre os riscos relacionados a segurança dos alimentos 7,20,21 ; a falta de experiência na área de alimentos 13,22 e de motivação dos indivíduos envolvidos na segurança sanitária dos alimentos 13,22 . Nesse sentido, seria importante a presença do Nutricionista nesses locais.…”

“…de verificação das necessidades de melhoria das instalações, equipamentos, mobiliários e utensílios; falta de compreensão sobre a importância da sua manutenção adequada, uma vez que podem causar contaminação cruzada; e falta de investimentos financeiros e tecnológicos, no qual muitas vezes as empresas não têm ou não priorizam o recurso para essa finalidade 13,20 .…”

A socio-technical approach to food safety incident analysis using the AcciMap model in the hospitality sector

“…Dansai et al (2021) states that effective communication between the decision maker, managers and front line staff is a key factor to improve the performance of food safety. Additionally, education and training is a valuable tool to ensure an effective food safety system management is in place to mitigate foodborne illness incidents in hotels (Gruenfeldova et al, 2019;Lee & Seo, 2020). Moreover, when organisations do not ensure sufficient awareness of appropriate training and assessment, employees tend to neglect food safety in the work environment, leading to weak control of food safety hazards and foodborne illness incidents to occur.…”