Evaluation of food safety training on hygienic conditions in food establishments

Soares, Kamila; García‐Díez, Juan; Esteves, Alexandra; Oliveira, Irene; Saraiva, Cristina

doi:10.1016/j.foodcont.2013.06.006

Cited by 46 publications

(39 citation statements)

References 21 publications

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“…Finally managing HACCP showed on one side problems in documentation/record keeping, and on the other inadequate control (both incoming and external). These results indicate poor performance influenced by personnel, highlighting the importance of adequate food handlers' training in order to ensure the safety of the foodstuff, as outlined by (Soares, García-Díez, Esteves, Oliveira, & Saraiva, 2013). Similar results obtained by a different methodology emphasized hygiene requirements such as inadequate hygiene habits, lack of protective clothing and bad hand washing in restaurants in Brasil, (Saccol et al, 2013).…”

Section: Food Hygiene Rating In Food Establishmentssupporting

confidence: 58%

Food hygiene practices in different food establishments

et al. 2014

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a b s t r a c tThe aim of this study was to investigate three dimensions of food hygiene in three European citiesBelgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food direct to consumers. A total of 91 food businesses were included in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. In parallel with scoring the premises, the second dimension of the study was to examine the opinion of managers of these food establishments regarding food hygiene rating. Finally, in order to justify the importance of food hygiene, the research covered consumers' perception regarding food safety and hygiene practices in the three European cities. A total of 600 respondents were interviewed in the survey, 200 respondents per city.This study confirmed that HACCP as a concept is important and major differences in the level of food hygiene in food establishments are based on HACCP status rather than type and size of food establishment. The analysis revealed hygiene and food preparation as the predominant in low ranking of food hygiene and safety procedures, followed by inadequate layout as predominant factor in evaluating structural requirements. Also, the obtained results indicated greater level of hygiene in food establishments in Thessaloniki and Porto, than in Belgrade. Managers' opinion confirms their belief that a transparent food hygiene rating of all food establishments could lead to improved business. Finally, respondents in all cities confirmed their awareness of the importance of food hygiene and indicated kitchen related statements as the most influential.

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Section: Food Hygiene Rating In Food Establishmentssupporting

confidence: 58%

Food hygiene practices in different food establishments

et al. 2014

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“…Furthermore, Malhotra et al (2007) reported that the managers of these establishments did not receive any training involving food. Soares et al (2013) affirmed that the success in the improvement (enhancement) of the establishment's hygiene is associated to the food handlers' food safety training.…”

Section: Resultsmentioning

confidence: 97%

“…In addition, the author highlighted the emergence of resistance in Salmonella and Shigella species. Thus, in accordance to Soares et al (2013) and Kir et al (2006), as food handlers are one of the main vehicles for contamination of foodstuffs and may also be asymptomatic carriers of microorganisms that can cause food-borne infections, they should be subjected to detailed examinations by physicians and laboratory investigations prior to commencing services regarding food works.…”

Section: Resultsmentioning

confidence: 99%

Verification of good practices in food establishments in Petrolina, semi-arid region of Pernambuco, Brazil

Júnior¹,

Souza²,

Freire³

et al. 2017

Biosci. J.

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ABSTRACT:This study was conducted jointly with the Municipal Sanitary Surveillance Agency of Petrolina, in the period of August-October 2013, to evaluate the hygienic-sanitary conditions of food producing and commercializing establishments in the municipality of Petrolina. A total of 300 food manufacturer/trader establishments were evaluated based on a Good Manufacturing Practices (GMP) checklist. The evaluation was based on 25 items. The data were computed as 0 for nonconformity and 1 for conformity to the GMP checklist. Data from all districts were analyzed by Principal Component Analysis (PCA). Items such as presence of lamp protectors, clean windows and screens, presence of SOP and training programs for handlers, use of aprons, caps, gloves and disposable towels, and performing periodic examinations of the establishments were evaluated. Fourteen evaluation items showed significant differences (P<0.05) for frequency of conforming and 9 for nonconforming. The PCA identified five city districts (Centro Norte, Areia Branca, Santa Luzia, Rio Corrente and São Gonçalo) in the municipality that used GMP in their establishments. These results highlight the need to redouble efforts in establishments to ensure the safety of products offered.

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“…Therefore, it is important to present training alternatives that are not only theoretical knowledge training, but with great practical and participative sessions, such as On Job training [26]. This kind of training program allows a greater interaction between participants and the trainer in their workplace and can better assess behaviors and successively carry out the corrections of unjustified actions for food safety and also for the security of the food handler itself.…”

Section: Discussionmentioning

confidence: 99%

Knowledge Level and Self-Reported Attitudes of Food Handlers: Case Study of a University Campus

Soares¹,

Oliveira²,

Esteves³

et al. 2016

Health

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This study was performed conducting surveys to assess the Knowledge Level (KL) and Self-Reported Attitudes (SRA) of Food Handlers (FH) in order to evaluate their food safety perception. Food handlers working in 5 cafes and 6 canteens in a university campus responded to a questionnaire about food hygiene. The knowledge level about food hygiene was obtained by answering five question groups (G): Agents involved in food borne diseases (G1), Food handling hygiene (G2), Cross contamination (G3), Heat treatment/cooling techniques (G4), Reduced temperatures (G5). The SRA level was obtained through seven questions with multiple choice options on behaviors of health and safety applied to the work routine, which were considered as percentage of hits. The hygiene's knowledge average was 75%, ranging from 63.3% (G4) to 94.5% (G3). Significant associations between establishment type and G1 (p = 0.027), professional experience and G5 (p = 0.020), training and G5 (p = 0.037) were found. Food handlers knowledge did not have effect in FH attitude (p = 0.371). From 25 FH (46.0%) who had high KL, 17 had reported incorrect attitudes. The level of hits is, in general, more than 75%, except for matters relating to the use of different cutting tables (44.4%) and knives (51.9%). Significant differences of values and odds for handlers' knowledge were observed between cafes' and canteens' FH. No difference (p > 0.05) was observed in FH SRA scores according to the type of establishment. The results reveal a reduced application of knowledge acquired by food handlers, evidenced by the low level of attitudes considered correct. This clearly justifies the implementation of additional measures, including on job training as part of an effective strategy to control establishment's food safety.

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Evaluation of food safety training on hygienic conditions in food establishments

Cited by 46 publications

References 21 publications

Food hygiene practices in different food establishments

Food hygiene practices in different food establishments

Verification of good practices in food establishments in Petrolina, semi-arid region of Pernambuco, Brazil

Knowledge Level and Self-Reported Attitudes of Food Handlers: Case Study of a University Campus

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