Food handling: Comparative analysis of general knowledge and practice in three relevant groups in Portugal

Gomes-Neves, Eduarda; Araújo, Ana Cristina Tomáz; Ramos, Elisabete; Cardoso, Carla

doi:10.1016/j.foodcont.2006.03.005

Cited by 63 publications

(40 citation statements)

References 20 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%

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%

Seashell specialties and food handling in Slovene Istria restaurants

Vatovec

Jakus

Bizjak

2015

AAS

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“…This in spite of the study by Gomes-Neves et al (2007). which indicates that 73% of surveyed Portuguese food handlers recognize the need of washing or changing knives when manipulating raw food from different origins.…”

Section: Equipment and Materials (Em)mentioning

confidence: 84%

“…The existence of sufficient and adequate equipment does not in itself ensure that foods will be stored correctly and taking into account the delivery time. The study by Gomes-Neves et al (2007), on the level of knowledge of Portuguese food handlers about food storage, indicated that only 37% knew how to store cooked and raw food correctly in the different shelves of a refrigerator.…”

Section: Reception and Storagementioning

confidence: 99%

Food safety practices in a Portuguese canteen

et al. 2009

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“…A set of bi language questionnaire (Bahasa Malaysia and English) was prepared based on the modified questions from previous studies [16][17][18]. The questionnaire was pre-tested on 10…”

Section: Assessment Toolsmentioning

confidence: 99%

Effect of poster and video intervention on the knowledge, attitude and practice (KAP) level of personal hygiene among food handlers in 24 hours Mamak restaurants in Sungai Petani, Kedah

Mamot

Amalina

Saudi

et al. 2018

J. Fundam and Appl Sci.

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This study assesses the knowledge, attitude and practice on personal hygiene among food handlers at 24 hours Mamak operation resta intervention. A survey and observation checklist was conducted among 100 food handlers selected from Mamak restaurants. 77% of respondents were aware on personal hygiene during the pre-intervention and the percentage has slightly escalated to 100% after intervention.Similarly, the percentage of good personal hygiene practice was increase af (42% to 73% respectively). It was observed that there was no significant correlation between knowledge and practice (r= -0.082, p=0.415 The finding adds to the growing body of evidence on the effectiveness of poster and video intervention.

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Food handling: Comparative analysis of general knowledge and practice in three relevant groups in Portugal

Cited by 63 publications

References 20 publications

Seashell specialties and food handling in Slovene Istria restaurants

Seashell specialties and food handling in Slovene Istria restaurants

Food safety practices in a Portuguese canteen

Effect of poster and video intervention on the knowledge, attitude and practice (KAP) level of personal hygiene among food handlers in 24 hours Mamak restaurants in Sungai Petani, Kedah

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