Food Safety in Fast Food Restaurants

Dundes, Lauren; Swann, Tamiko

doi:10.1080/15332840802156881

Cited by 10 publications

(8 citation statements)

References 2 publications

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“…Foods, water and supplies must be obtained from sources with proven safety records. Greater manager accountability for employee noncompliance and an increased emphasis on employee education could help restaurants minimize threats to public health and strengthen the restaurant industry [23]. …”

Section: Discussionmentioning

confidence: 99%

An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria

Onyeneho

Hedberg

2013

IJERPH

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One hundred and forty five head chefs and catering managers of restaurants in Owerri, Nigeria were surveyed to establish their knowledge of food safety hazards and control measures. Face-to-face interviews were conducted and data collected on their knowledge of risk perception, food handling practices, temperature control, foodborne pathogens, and personal hygiene. Ninety-two percent reported that they clean and sanitize food equipment and contact surfaces while 37% engaged in cross-contamination practices. Forty-nine percent reported that they would allow a sick person to handle food. Only 70% reported that they always washed their hands while 6% said that they continued cooking after cracking raw eggs. All respondents said that they washed their hands after handling raw meat, chicken or fish. About 35% lacked knowledge of ideal refrigeration temperature while 6% could not adjust refrigerator temperature. Only 40%, 28%, and 21% had knowledge of Salmonella, E. coli, and Hepatitis A, respectively while 8% and 3% had knowledge of Listeria and Vibrio respectively, as pathogens. Open markets and private bore holes supplied most of their foods and water, respectively. Pearson’s Correlation Coefficient analysis revealed almost perfect linear relationship between education and knowledge of pathogens (r = 0.999), cooking school attendance and food safety knowledge (r = 0.992), and class of restaurant and food safety knowledge (r = 0.878). The lack of current knowledge of food safety among restaurant staff highlights increased risk associated with fast foods and restaurants in Owerri.

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Section: Discussionmentioning

confidence: 99%

An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria

Onyeneho

Hedberg

2013

IJERPH

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“…Hence, if the storage and means of preparations are inadequate, the foodstuffs or drinks may be subjected to spoilage, contamination or chemical degradation and fermentation that would render them prone to cause food poisoning. This observation is equally true for restaurants and other food-serving venues [69][70][71].…”

Section: Risk Factors For Food Poisoningmentioning

confidence: 97%

“…Sadly, in African settings, even controlled chemicals such as pesticides and pharmaceuticals can be found and brought from the streets in most cities. And as discussed further, foods vended in the streets are one of the major risk factors for food poisoning [66][67][68][69].…”

Section: Risk Factors For Food Poisoningmentioning

confidence: 99%

Risk Factors and Outcomes of Food Poisoning in Africa

Malangu¹

2016

Significance, Prevention and Control of Food Related Diseases

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Food poisoning is one of the common health problems in most "frican countries. This review was conducted to describe the situation in "frica with regard to specific risk factors and outcomes of food poisoning in the "frican setting based on published literature.It is noted that food poisoning in "frica involves the staple foods used throughout the continent, but due to lack of surveillance systems, the actual burden of food poisoning is unknown. While the general mechanisms of food poisoning apply to the "frican settings, inherent issues specific to the "frican context include macro-environmental issues such as infrastructural problems, inadequate policy environment and lack of regulatory food control systems, leading to unsafe foods being sold in the streets. In addition, individual sociodemographic factors, including the age, gender, health status and lack of food safety knowledge among the population and food handlers and preparers, as well as the country s contextual factors such as unsafe harvesting practices, are all associated with the occurrence of food poisoning in "frica."lso due to a lack of surveillance systems and population-based studies, the outcomes of food poisoning are not adequately documented. It is clear that food poisoning is responsible for a significant number of health facility visits and hospitalisations as well as deaths. Moreover, several long-term effects such as cancers and other conditions affecting children, pregnant women and the elderly have been also reported.To conclude, food poisoning is one of the major causes of morbidity in "frica. Several risk factors influence its occurrence. It is recommended that the control systems that are lacking should be instituted and that public education should be conducted so that hygienic and safe food handling practices can be implemented. Moreover, the preservation of the sources of food, namely the fauna and flora ecosystems, as well as environmental media, namely air, soil and water, should be considered not only as a necessity but as a shared responsibility that each human being should accept every day in the way he or she lives, make decisions and eat.

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“…This is consistent with Pandey (2007) who commented that these six factors are crucial in the supply chain management in the service industry. • Management factor: This factor is associated with five items: 1) food safety policy, 2) commitment to food safety development, 3) food safety team, 4) supplying in necessary resources, and 5) consultation (Thai Industrial Standard, 2005;Aronson, Reilly and Lynn, 2006;Dundes and Swann, 2008;Khrais et al, 2013). • Environment factor: This factor is associated with five items, namely 1) pest control, 2) light control, 3) temperature control, 4) ventilation control, and 5) dust control (Bonne et al, 2005;Dundes and Swann, 2008;Rider, Aken, Sman, Mason and Chen, 2009;Berry, McNeely, Beauregard and Geddie, 2012).…”

Section: Cause and Effect Diagram Of Food Safety Standardmentioning

confidence: 99%

Structural Equation Modeling of Food Safety Standard in the Cassava Industry in Thailand

Chinda

Suanmali

2022

SUT J SOC SCI

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Food safety is becoming more important in Thailand, especially when the country officially joins the ASEAN Economic Community (AEC) in the year 2015. In this study, key food safety factors and their associated items were mainly extracted from the two international food safety standards: the HACCP and the GMP standards. The questionnaire survey was used to collect data from cassava manufacturers for the exploratory factor analysis and the structural equation modelling. The analysis results revealed seven key factors in enhancing food safety standards: 1) Management, 2) Man, 3) Environment, 4) Material-Related, 5) Method, 6) Machine, and 7) Raw Material. The structural equation modelling results revealed causal relationships among the seven key factors. It was found that the Management factor is the most important factor in enhancing food safety standard in Thailand as it influences all other factors, both directly and indirectly. Management should, hence, set up realistic food safety policies, assign appropriate safety responsibility to the lower levels, and provide adequate necessary resources to improve food safety in the cassava industry.

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Food Safety in Fast Food Restaurants

Cited by 10 publications

References 2 publications

An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria

An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria

Risk Factors and Outcomes of Food Poisoning in Africa

Structural Equation Modeling of Food Safety Standard in the Cassava Industry in Thailand

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