Food Safety Behaviours among Food Handlers in Different Food Service Establishments in Montenegro

Abstract

Foodborne diseases in food facilities are a major public health problem, due mostly to the limited surveillance and educational level of food-handling workers. This study was conducted in 220 food service locations in Montenegro. Participants’ behaviour was assessed by a survey using the specifically designed structured questionnaire, administered before and after the training. To determine the effect of the training on the performance of food handlers, a microbiological analysis of food contact surfaces and food handlers’ hands was also performed. The behaviour of food handlers, viewed as a whole, is unacceptable. There was a statistically significant difference (<0.05) among participants who completed catering school compared with those who did not, regarding hand washing. The type of facility in which participants worked (restaurant, bakery, or pastry shop) revealed statistically significant differences (<0.05) in relation to hand washing, that is, restaurant employees had better habits than those from bakeries and pastry shops. Before the training, participants showed acceptable behaviour regarding hand hygiene, but it was much better after the training. Results of microbiological analyses of food contact surfaces and food handlers’ hands indicated better results after the education, especially with regard to hand swabs. The results of this study indicate the importance of education to improve food handling practices among food handlers, which might also decrease the possibilities for contamination of food.

Evaluating Hygiene and Sanitation Practices in Pastry Equipment

“…Even after cleaning, there is always a lingering concern about allergens from the previous use." In this case, Labović et al (2023) suggested that education significantly contributes to improving how individuals who handle food manage it, consequently decreasing the chances of food contamination. Pastry equipment is used for various ingredients and products, increasing the risk of cross-contamination if not cleaned properly between uses.…”

“…When it comes to food processing, the repercussions of deviating from established procedures reverberate across various facets of public health and safety. A significant concern arising from non-compliance is the heightened risk of food contamination, as highlighted by Labović et al (2023). This contamination can stem from various sources, including improper handling, inadequate storage, or faulty equipment, potentially leading to detrimental consequences for consumers.…”

Persepsi Pengendali Makanan Perkhidmatan Katering Terhadap Amalan Kebersihan Dan Keselamatan Makanan

“…Berdasarkan kajian yang dijalankan oleh Jevšnik et al (2021), punca utama pengendali perkhidmatan makanan untuk mengamalkan kebersihan dalam penyediaan makanan adalah kekurangan pengetahuan dan kekurangan kemahiran kebersihan makanan. Selain itu, hasil kajian Labović et al (2023) mendapati bahawa tingkah laku pengendali makanan terhadap kebersihan diri dan pengendalian makanan adalah tidak memuaskan. Hal ini sangat membimbangkan kerana ianya boleh menjadi punca penyebaran wabak penyakit bawaan makanan.…”

The Present and Future of a Digital Montenegro: Analysis of C-ITS, Agriculture, and Healthcare

“…The technological trends of Montenegrin manufacturing are reviewed by Vujanović [50], and Boban et al [51] studied the competitiveness of homemade consumables. Labović et al [52] studied food safety in Montenegrin restaurants and other food service establishments, Rajović and Bulatović [53] investigated plant-and animal-based food production, and Martinovic and Mirecki [54] analyzed their connection to health in the country. Tourism is addressed by the works of Jaksic-Stojanovic et al [55], Moric et al [56,57], and Bigović [58], highlighting sports, cultural and rural tourism, and its seasonality.…”