Food hygiene practices in different food establishments

Abstract

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.

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

“…Martins and Rocha (2014), also reported the existence of good operational flow rationalized in the evaluated feeding units. However, structural problems are quite common, especially in the layout of the installations (DKEKIC et al, 2014). According to Brasil (2002) a lack of sufficient space for the process flow handling/commercialization of food can directly reflect on the sanitary conditions of installations and the preparation, production, handling, packaging and product display, thereby affecting the quality and safety of food.…”

Relating Food Engineering to Cooking and Gastronomy

“…It is trendy in many restaurants to offer in their menus food which is “fresh,” “natural,” “locally sourced,” or “minimally processed.” Chefs should be aware of the risks involved in serving inappropriately processed food, with salmonella and norovirus contamination being the most reported causes in restaurants (Angulo, Jones, & Angulo, ). In this respect, food technologists and engineers may assist the food service sector in implementing good handling and preparation procedures by executing HACCP system practices in their premises, and assuring that safety standards are maintained when translating technologies from industry to the kitchen (Djekic et al., ). Another area where these professionals may make a difference for the restaurant business is in supporting their sustainability claims and those of the food procurement chains (McGinn, ).…”

Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions

“…When eating outside, consumers expect safe food prepared in an acceptable hygiene environment (Djekic et al . ). Foodservice establishments are recognized as sources of foodborne outbreaks.…”