Food handlers’ knowledge on food hygiene: The case of a catering company in Portugal

Martins, Ricardo Bessa; Hogg, Tim; Otero, Juan Gestal

doi:10.1016/j.foodcont.2011.07.008

Cited by 123 publications

(113 citation statements)

References 19 publications

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“…If we take a look at the overall result of the food safety questionnaire, it was found that the safety is generally bad, since on average, correct replies were given in 60.1 % of the cases by those with formal education and in 58.3 % by those with informal education. Similar findings were reported for Portuguese cases: 56.5 % reported by Martins, Hogg, & Otero (2012) and 62.9 % reported by GomesNeves, Araújo, Ramos, & Cardoso (2007).…”

Section: Discussionsupporting

confidence: 89%

“…In Slovenia, hazard analysis and critical control point (HACCP) and adequate procedures have been introduced in all phases of food handling (Seward, 2000;Worsfold, 2001;Raspor, 2002;Hulebak & Schlosser, 2002), yet many studies have found that the knowledge of food handlers tends to be unsuitable (Martins, Hogg & Otero, 2012;McIntyre, Vallaster, Wilcott, Henderson & Kosatsky, 2013;Seaman & Eves, 2010;Ansari-Lari, Soodbakhsh & Lakzadeh, 2010). Insufficient knowledge and unsuitable hygiene behaviour may result in food-borne disease (Jevšnik, Hlebec, & Raspor, 2008a).…”

Section: Introductionmentioning

confidence: 99%

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Seashell specialties and food handling in Slovene Istria restaurants

Vatovec

Jakus

Bizjak

2015

AAS

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Seashell specialties and food handling in Slovene Istria restaurantsThe purpose of the research was to evaluate the offer of seashell specialties in Slovene Istria restaurants, and to assess food safety knowledge (gained through formal and informal education) as well as to assess the behaviour of food handlers in preparing shell dishes. A self-administered questionnaire was designed that included four sections: a demographic section, a general section, a restaurant menu offer, and a food safety section related to preparation of seashell specialties. Seashell specialties were offered in 41 restaurants, of which the employed food handlers 24 attended formal education and 17 informal education. Seashells specialties and seashell menus are commonly part of the culinary and gastronomic specialties along the Slovene coast, with the most frequently offered main dish being "Blue Mussels alla Busara". Results the questionnaire indicated poor food safety knowledge and poor behaviour regardless of the (in)formal education of those who prepared the dishes. We propose that formal education for catering workers preparing shell dishes should be much more emphasized.Key words: food / seashells / seashell specialties / seashells handling / HACCP / restaurants / education / questionnaires / Slovenia Jedi iz školjk in njihovo rokovanje v prehranskih obratih v slovenski IstriNamen raziskave je bil ovrednotiti ponudbo jedi iz školjk v restavracijah slovenske Istre in oceniti znanje, pridobljeno s formalno ali neformalno izobrazbo ter navade rokovanja zaposlenih pri pripravi jedi iz školjk. Izdelali in uporabili smo vprašalnik, ki je zajemal štiri vsebinska področja: demografski del, splošni del, ponudbo jedi na jedilnem listu in vsebino o varni pripravi jedi iz školjk. V 41 restavracijah, kjer ponujajo jedi iz školjk, je zaposlenih 24 ljudi s formalno in 17 ljudi z neformalno izobrazbo. Na jedilnih listih in menijih so jedi iz školjk običajen del kulinarične ponudbe na slovenski obali. Kot glavna jed so najpogosteje ponujeni »pidoči na buzaro« ali klapavice na buzaro. Rezultati anket so pokazali slabo znanje in neprimerno rokovanje zaposlenih pri pripravi jedi iz školjk ne glede na (ne)formalno izobrazbo. Predlagamo, da izobraževalne ustanove dajo večji poudarek vsebinam in izvajanju vsebin, ki obravnavajo varno pripravo jedi iz školjk.Ključne besede: živila / školjke / jedi iz školjk / rokovanje s školjkami / HACCP / prehranski obrati / izobrazba / vprašal-niki / Slovenija

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Section: Discussionsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Seashell specialties and food handling in Slovene Istria restaurants

Vatovec

Jakus

Bizjak

2015

AAS

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“…Additionally, many reported cases of foodborne viral diseases have been attributed to infected food handlers involved in catering services [9]. The knowledge, attitudes and practices of food handlers have been reported in studies from different countries around world [10][11][12][13][14][15]. This is because a combination of the three factors: knowledge, attitude and practice of food handlers, play dominant role in food safety with regards to food service establishment [16].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Ali¹,

Immanuel²

2017

J Food Process Technol

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Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women's hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. Questionnaires regarding food safety knowledge, attitudes and practices were administered to all the 25 food handlers working at these two kitchens (18 (72%) from old and 7 (28%) from new women's hostel kitchens) through in-person interviews. A total of 72 cooked food samples (36 from each kitchen) were analyzed for evidence of contamination (total aerobic mesophilic bacteria, coliforms, and Escherichia coli). The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens.

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“…These mistakes have been pointed out in various studies in the literature (Baş, Ersun, & Kıvanc, 2006;Jianu & Chis, 2012;Martins, Hogg, & Otero, 2012;Walker et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Hygiene Knowledge of Food Staff in Catering Industry

et al. 2015

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This study, designed as a cross-sectional study, was carried out to determine the hygiene knowledge of the staff (N = 317) employed in kitchen and service departments of catering firms in Ankara. It was found that the mean scores of the staff with regard to personal hygiene, food hygiene, and kitchen and equipment hygiene were 10.7 ± 1.6, 19.8 ± 4.0, and 13.6 ± 2.0, respectively. Male staff achieved higher mean scores in personal hygiene knowledge test compared with female staff (p < .01). The staff receiving a hygiene training were determined to have higher mean scores in terms of hygiene knowledge tests compared with those who have not received, and the production staff had higher knowledge as to hygiene than the other groups (p < .01). The mean scores for hygiene knowledge tests were found to be increasing with age. Hygiene knowledge scores of the staff were quite lower than what must be taken. For that reason, periodical training programs should be organized to increase the awareness of the staff about hygiene.

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Food handlers’ knowledge on food hygiene: The case of a catering company in Portugal

Cited by 123 publications

References 19 publications

Seashell specialties and food handling in Slovene Istria restaurants

Seashell specialties and food handling in Slovene Istria restaurants

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Hygiene Knowledge of Food Staff in Catering Industry

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