Factors associated with food safety practices among food handlers: facility-based cross-sectional study

Azanaw, Jember; Gebrehiwot, Mulat; Dagne, Henok

doi:10.1186/s13104-019-4702-5

Cited by 71 publications

(107 citation statements)

References 25 publications

(38 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Studies have revealed that, the probability of having good food safety practice was higher among food handlers supervised by health professionals [16,21]. However, fi ndings of this study…”

Section: Discussioncontrasting

confidence: 75%

“…Therefore, to reduce foodborne illnesses, it is crucial to explore the sanitary and hygienic conditions of food providing services [15]. Ensuring safe food service has been one of the major challenges and concerns for producers, consumers and public health offi cials [16]. In Eritrea, even though there is no published data available about food safety, it is assumed that every year many people suffer and even die to the intake of contaminated food and water.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Assessment of sanitary status of food and drinks catering establishments: A descriptive observational study in south East Asmara, Eritrea, 2019

Idris¹,

Wolday²,

Ghebremariam³

et al. 2020

Arch Community Med Public Health

View full text Add to dashboard Cite

“…Studies have revealed that, the probability of having good food safety practice was higher among food handlers supervised by health professionals [16,21]. However, fi ndings of this study…”

Section: Discussioncontrasting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Assessment of sanitary status of food and drinks catering establishments: A descriptive observational study in south East Asmara, Eritrea, 2019

Idris¹,

Wolday²,

Ghebremariam³

et al. 2020

Arch Community Med Public Health

View full text Add to dashboard Cite

“…An outbreak of foodborne disease outbreaks in hospitals can lead to service disruption, life threatening diseases and even death for anyone who is infected, especially the already vulnerable patients [14]. Inadequate food handling practice among food handlers have been found to be associated with low levels of food safety knowledge [15]. The food service facilities in hospitals in the Capricorn District Municipality procure raw food materials and prepare meals for hospitalised people.…”

Section: Introductionmentioning

confidence: 99%

An assessment of the food safety knowledge and attitudes of food handlers in hospitals

Teffo

Tabit

2020

BMC Public Health

View full text Add to dashboard Cite

Background: The possession of inadequate food safety knowledge (FSK) by food handlers poses a serious threat to food safety in service establishments. The aim of this research was to investigate factors that influenced the FSK and food safety attitudes (FSA) of employees involved in the preparation and/or the serving of food from nine hospitals in the Capricorn District Municipality (CDM) in Limpopo Province, South Africa. Method: Up to 210 individuals (18-65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions. Results: Only 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not knowledgeable on the correct temperature for handling foods, and on the correct minimum internal cooking temperature for poultry, seafood and egg. Only the minority of food handlers knew that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products (47.1%) and that food borne bacteria will grow quickly in food at a temperature of 37°C (38.1%). Hospital food handlers with higher academic qualifications do not possess more FSK than those with lower academic qualifications. 51% of the hospital food handlers possessed a Satisfactory FSK while 10% possessed a Good FSK and 39% possessed an Inadequate FSK. Conclusion: More than 60% of the hospital food handlers possesses either Good FSK or Satisfactory FSK. Higher levels of education, experience in food handling and job position did not lead to better FSK outcome. All the hospital food handlers possess at least a Satisfactory FSA. There was a weak positive but significant correlation between the FSK and FSA of hospital food handlers. It is recommended all employees involved in food handlers be subjected to food safety training programmes on a regular basis irrespective of their academic, employment and training details.

show abstract

“…An outbreak of foodborne disease outbreaks in hospitals can lead to service disruption, life threatening diseases and even death for anyone who is infected, especially the already vulnerable patients [15]. Inadequate food handling practice among food handlers have been found to be associated with low levels of food safety knowledge (16). The food service facilities in hospitals in the Capricorn District Municipality procure raw food materials and prepare meals for hospitalised people.…”

Section: Introductionmentioning

confidence: 99%

An Assessment Of The Food Safety Knowledge And Attitudes Of Food Handlers In Hospitals

Tabit

Teffo

2020

Preprint

View full text Add to dashboard Cite

Method: Up to 210 individuals (18-65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions. Results: Only 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not knowledgeable on the correct temperature for handling foods, and on the correct minimum internal cooking temperature for poultry, seafood and egg. Only the minority of food handlers knew that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products (47.1%) and that food borne bacteria will grow quickly in food at a temperature of 37 ˚C (38.1%). Hospital food handlers with higher academic qualifications do not possess more FSK than those with lower academic qualifications. 51% of the hospital food handlers possessed a Satisfactory FSK while 10% possessed a Good FSK and 39% possessed an Inadequate FSK. Conclusion: More than 60% of the hospital food handlers possesses either Good FSK or Satisfactory FSK. Higher levels of education, experience in food handling and job position did not lead to better FSK outcome. All the hospital food handlers possess at least a Satisfactory FSA. There was a weak positive but significant correlation between the FSK and FSA of hospital food handlers. It is recommended all employees involved in food handlers be subjected to food safety training programmes on a regular basis irrespective of their academic, employment and training details.

show abstract

Factors associated with food safety practices among food handlers: facility-based cross-sectional study

Cited by 71 publications

References 25 publications

Assessment of sanitary status of food and drinks catering establishments: A descriptive observational study in south East Asmara, Eritrea, 2019

Assessment of sanitary status of food and drinks catering establishments: A descriptive observational study in south East Asmara, Eritrea, 2019

An assessment of the food safety knowledge and attitudes of food handlers in hospitals

An Assessment Of The Food Safety Knowledge And Attitudes Of Food Handlers In Hospitals

Contact Info

Product

Resources

About