Food safety awareness, knowledge and practices among students in Slovenia

Ovca, Andrej; Jevšnik, Mojca; Raspor, Peter

doi:10.1016/j.foodcont.2014.01.036

Cited by 83 publications

(83 citation statements)

References 22 publications

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“…The results of the study approved the findings of the previous study by Ovca [17] regarding student preferences to prepare food at home. In food preparation or helping in preparation, female respondents have a higher percentage (89.27%) than the male respondents.…”

Section: Gender Association With Food Poisoning and Food Preparationsupporting

confidence: 87%

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An Empirical Study of Food Safety, Food Handling, and Food Poisoning Awareness Among Foreign Students in Penang, Malaysia

Mahmood¹,

Khalid²,

Kamilah³

et al. 2018

International Journal on Advanced Science, Engineering and Information Technology

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These foreign students are highly concerned with food safety and food handling knowledge as they are presumably involved in perilous eating behaviours, which exposes them to the risk of foodborne diseases. The present cross-sectional study aimed to evaluate the awareness and practices regarding food safety and food handling among the foreign students of Universiti Sains Malaysia (USM), Penang. A self-administered questionnaire was used to collect demographic information and to assess awareness of food safety and food handling among foreign students. Questionnaires were distributed into five sections that concealed key food safety apprehensions. A total of 328 students received the questionnaires, and 203 (61.89%) responded. Cleanliness of eating tables, food temperature, smoke-free environment and food handler appearance are the key food safety considerations for the respondents. The results showed that a high percentage of male respondents (57.98%) experienced food poisoning, and considered food from restaurants is the cause of foodborne diseases. Respondents have utmost awareness about the cleanliness of utensils and kitchen surfaces, hand hygiene, and preclusion of cross-contamination, however, described a poor knowledge concerning the temperature and heat treatment of the food. Good understanding regarding food poisoning symptoms was observed among the respondents, especially in a female group. The outcome revealed that foreign students, irrespective of gender, demonstrated comparable food safety and food handling knowledge. The study laid emphasis on education and training as an optimum way to foster awareness and encourage students' food safety knowledge and practices.

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Section: Gender Association With Food Poisoning and Food Preparationsupporting

confidence: 87%

“…A questionnaire was constructed according to the preventive measures set by World Health Organization and previous research studies [15], [16], [17]. The questionnaire was divided into six sections.…”

Section: B Questionnairementioning

confidence: 99%

An Empirical Study of Food Safety, Food Handling, and Food Poisoning Awareness Among Foreign Students in Penang, Malaysia

Mahmood¹,

Khalid²,

Kamilah³

et al. 2018

International Journal on Advanced Science, Engineering and Information Technology

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“…Minimizing the rate of foodborne illness breakout is by having a clear understanding of the relationship of overcoming the beliefs on knowledge and practices towards food safety (WHO, 2014). Despite the statistics on the increase rate in foodborne illness, consumers convinced that they do possess sufficient comprehension towards sanitary practices of food handling (Ovca et al, 2014). Food personnel were reported to be one of the most causes of foodborne disease due to lack of personal hygiene (Regan, et al, 2016).…”

Section: Knowledgementioning

confidence: 99%

Food safety knowledge, attitude and practices among management and science university students, Shah Alam

Sayuti¹,

Ahmad²,

Ariffin³

et al. 2020

10.5267/j.msl

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In industrialized countries, about 30% of the population may suffer from foodborne illnesses each year. Malaysia has proven to be a country that has very serious focus on food, but the people do not care much about their food safety. Food safety and hygiene is usually explained as the multiple conditions and ways to preserve food quality, so that foodborne diseases and contamination is prevented. University students face with high risk because of their unsafe behaviors in consuming food. There have been many studies accomplished on comprehension, behavior and implementation towards food safety among food handlers. The current research desires to determine the current knowledge, attitude and practice status among students in Management & Science University (MSU) on food safety. The study framework focuses on testing the relationship between knowledge, attitude and practices and whether or not attitude will be a mediating factor towards practices on food safety among university students in MSU. Using a quantitative and descriptive method, a structured questionnaire was distributed among 430 respondents. The result of the study was analyzed using regression test and indirect method. The result shows that the students had a good knowledge, attitude and practice status towards food safety and attitude was a partial mediating factor in the relationship between knowledge and practice.

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“…The implementation of training for food handlers has been discussed by several authors, bringing the need to explore issues such as personal hygiene, environmental hygiene and food hygiene (Läikkö-Roto & Nevas, 2014;Martins, Ferreira, Moreira, Hogg, & Gestal, 2014;Murphi, Dipietro, Kock, & Lee, 2011;Ovca, Jevšnik, & Raspor, 2014). RDC 216 , modified by RDC 52/201 (Brazil, 2014)also establishes that food handlers must attend training courses.…”

mentioning

confidence: 99%

The Efficacy of Food Handler Training: The Transtheoretical Model in Focus, Brazil, 2013

Garcia¹,

Akutsu²,

Savio³

et al. 2015

JSS

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Objective -to analyze the educational intervention strategies based on the transtheoretical model, in restaurants employees Methodology -This work is an intervention study, based on the Attitude Change Scale for Food Handlers (ACSFH); and the check-list based on the RDC 216/2004. Both instruments were applied before and after the educational intervention. The study was conducted with 263 food handlers, in 12 Community Restaurants (CR) of the Federal District (Brazil).Results and Discussion -The internal consistency (Cronbach's α = 0.90) showed that the instruments were adequate. Of the 263 food handlers, 74.5% (n = 196) were female, 49.8% (n = 131) had elementary education and 77.6% (n = 204) were kitchen helpers. The attitude stage obtained from ACSFH in both moments of the instrument application were respectively 3.77 -Action stage and 4.06 -Maintenance, showing significant difference between the two time periods (p = 0.000). The results obtained from the check-lists before and after the intervention were rated as satisfactory according to Soto et al. (2009). Although rated as satisfactory, there was a statistic difference between them (p = 0.000). The results showed that after the education campaign there was a change for the best in the conception of good manufacturing practices (GMP). They also showed that the adoption of active methodologies associated with the diagnostic of propensity to change, based on the transtheoretical model, are efficient for practically all attitudes. These results can contribute to the adoption, in restaurants, of custom-made training strategies based on the results obtained from applying the transtheoretical model.

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Food safety awareness, knowledge and practices among students in Slovenia

Cited by 83 publications

References 22 publications

An Empirical Study of Food Safety, Food Handling, and Food Poisoning Awareness Among Foreign Students in Penang, Malaysia

An Empirical Study of Food Safety, Food Handling, and Food Poisoning Awareness Among Foreign Students in Penang, Malaysia

Food safety knowledge, attitude and practices among management and science university students, Shah Alam

The Efficacy of Food Handler Training: The Transtheoretical Model in Focus, Brazil, 2013

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