Effectiveness of two training methods to improve the quality of foodservice in small facilities for adult care

Food Handling Practices and Associated Factors among Food Handlers in Arba Minch Town Public Food Establishments in Gamo Gofa Zone, Southern Ethiopia

“…Food hander who work in food and drinking facilities who have supervisor 13.095 (1.71, 100.49) more likely have good food handling practice as compared to their counter parts, this finding is supported with study conducted [10,11]. Infect the presence of supportive supervisors improve the food handlers food handling practice by giving day to day practical support and feedback on food handling.…”

“…Since the study design is cross sectional analytic study the sample size is determined for prevalence based on the following assumption was taken into consideration desired precision (d)=5%, 95% confidence level and proportion of 71.4% prevalence of good practice food handling practice towards food sanitation [9,10].…”

A review of food safety and food hygiene training studies in the commercial sector

“…(v) Randomised controlled experimental: Evaluator compares one group that receives an intervention with another group that does not, but that is in all other possible respects the same. Five (Ehiri et al, 1997b;Reicks et al, 1994;SoneV, McGeachy, Davison, McCargar, & Therien, 1994;Waddell & Rinke, 1985;Wright & Feun, 1986) studies fell into this category (Table 5). …”

“…Of the 21 studies where a training intervention was included, four (Cotterchio, Gunn, CoYll, Tormey, & Barry, 1998;Kirby & Gardiner, 1997;Palmer, Hatlen, & Jackson, 1975;SoneV et al, 1994) did not use any knowledge tests to evaluate the training.…”

Desenvolvimento de habilidades e técnicas de manejo sanitário aplicadas a ordenhadores de leite de cabra através de projeto educativo participativo

“…Embora vários autores tenham afirmado que ainda não foi provada a eficácia da capacitação em segurança alimentar para manipuladores (COLEMAN et al, 2000;EHIRI et al, 1997a, MATHIAS et al, 1994, SONEFF et al, 1994), e Vergara et al (2000) tenham mostrado não se saber qual o processo educativo mais eficaz para a formação de manipuladores de alimentos, acredita-se na importância de se executar trabalhos educativos para a prevenção ou a diminuição da ocorrência de surtos de doenças transmitidas por alimentos. Segundo Sinell (1995), pode-se controlar e prevenir as doenças transmitidas por alimentos em três níveis: por ações executadas na produção / coleta; no processamento / comercialização e pela educação em todos os níveis da cadeia de produção.…”