Food safety knowledge and awareness of food handlers in school feeding programmes in Mpumalanga, South Africa

Sibanyoni, July Johannes; Tshabalala, Papiso A.; Tabit, Frederick Tawi

doi:10.1016/j.foodcont.2016.11.001

Cited by 39 publications

(49 citation statements)

References 53 publications

(26 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A total of 42 food handlers in 13 primary schools which were under the School Feeding Scheme in Soweto (Jabavu/White city and Rockville) of Kwazulu‐Natal Province, South Africa were recruited to participate in the study. Hundred percent of the responded were female (Figure ) confirming the results of Sibanyoni et al () and Ackah et al () which showed that females were in the majority of cooking staff of school feeding programs because they have acquired enough experience from cooking at home. Majority (40%) of the respondents were between the ages of 31 and 40 with below 20 years been the least (5%).…”

Section: Resultssupporting

confidence: 84%

Evaluating food safety and hygiene knowledge and practices among foodservice staff of feeding scheme in the primary schools in Soweto, South Africa

Mgqibandaba

Madilo

Du‐Preez

et al. 2020

Journal of Food Safety

View full text Add to dashboard Cite

The study was to evaluate the food safety knowledge and hygiene practices among food handlers. A total of 42 food handlers in 13 basic schools under the School Feeding Scheme, Soweto, South Africa were recruited for the study using purposive and convenience sampling methods for the respondents and institutions, respectively. A piloted self‐administered questionnaire was used. All the respondents were female (100%) with the majority being between the ages of 31 and 40 (40%) and had secondary education (63%). About (90.5%) of the respondents indicated that food safety is very important. Frequent hand washing (95.2%); cleaning and sanitizing knives/cutting boards (95.3%); checking best before date (92.8); keeping kitchen surfaces clean (80.9%) among others were indicated as very important food safety and hygiene practices. However, they failed to agree that frozen foods, particularly meat are to be thawed using room temperature (4.8%) and also in the lower shelf in the refrigerators (26.2) as the best practices. Spearman's correlation coefficient revealed that no correlation exists between food safety knowledge and hygiene practices (p < .05), but strong correlations among educational levels, knowledge, and practices (p < .05). Hence, training and workshops particularly in hazard analysis critical control point (HACCP) is needed to cover‐up the lapses.

show abstract

Section: Resultssupporting

confidence: 84%

Evaluating food safety and hygiene knowledge and practices among foodservice staff of feeding scheme in the primary schools in Soweto, South Africa

Mgqibandaba

Madilo

Du‐Preez

et al. 2020

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…The results indicate a significant positive correlation between education and food safety knowledge and food safety practices as well as between length of service and food safety knowledge. The results are consistent with studies that found a significant positive relationship between participant education level and food safety knowledge [35][36][37] and food safety practices [45]. Positive relationship was also reported by [40] between the food safety knowledge of food handlers and levels of experience.…”

Section: Association Between the Demographic Characteristics Of Partisupporting

confidence: 91%

“…48.5% of the participants with a university degree had a higher level of knowledge of food safety. This is consistent with multiple research outcomes, that the higher the level of education of food handlers, the more their food safety knowledge and vice versa [35,36]. Moreover, studies found that, there was a significant association between food safety knowledge and participant education level [37].…”

Section: Association Between the Demographic Characteristics Of Partisupporting

confidence: 88%

Evaluating Food Safety Knowledge and Practices among Foodservice Staff in Al Madinah Hospitals, Saudi Arabia

Alqurashi

Priyadarshini

Jaiswal

2019

Safety

View full text Add to dashboard Cite

This study examines food safety knowledge and practices of food service staff in Al Madinah hospitals, Saudi Arabia. A total of 163 food service staff participated voluntarily from 10 hospitals across the city of Al Madinah. The participants completed a questionnaire composed of three parts: General characteristics, food safety knowledge, and food safety practices. Results showed that respondents generally had good food safety knowledge with the highest pass rate of 77.9% for knowledge of cross contamination followed by 52.8% for knowledge of food poisoning, and 49.7% of knowledge of food storage. Food safety practices were also strongly observed in the hospitals with a pass rate of 92.6%. Food safety knowledge among the hospital food service staff varied with the level of education, age, and having received food hygiene/safety practices, training while food safety practices had a significant association with the level of education and food hygiene/safety practices training of the staff. Spearman rho coefficient results showed that there was a significant linear relationship between food safety practice and food safety knowledge, and that food safety knowledge significantly predicts food safety practices. This research revealed the importance of education and consistent training of food service staff in improving knowledge and thereby better and safe food handling practices, which could contribute to apply food safety in the hospitals.

show abstract

“…The fact that only a minority of hospital food handlers knew that pathogens in food will grow rapidly when food is subjected to temperatures of 37°C is a concern regarding the correct handling of TCS food in hospitals and the prevention of microbial growth [51,53]. The possession of inadequate knowledge of microbial hazards and critical temperature ranges by food handlers has been reported in many studies [54,55]. This is further supported by the fact that food handlers within different subgroups under the level of education, job position and food safety training course attendance, significantly (p ≤ 0.05) differed on how they correctly indicated the main foodborne bacteria associated with poultry although they correctly stated that pathogens in food will multiply if the temperature of the food reaches 37°C.…”

Section: Safe Food Handling Attitudesmentioning

confidence: 99%

An assessment of the food safety knowledge and attitudes of food handlers in hospitals

Teffo

Tabit

2020

BMC Public Health

Self Cite

View full text Add to dashboard Cite

Background: The possession of inadequate food safety knowledge (FSK) by food handlers poses a serious threat to food safety in service establishments. The aim of this research was to investigate factors that influenced the FSK and food safety attitudes (FSA) of employees involved in the preparation and/or the serving of food from nine hospitals in the Capricorn District Municipality (CDM) in Limpopo Province, South Africa. Method: Up to 210 individuals (18-65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions. Results: Only 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not knowledgeable on the correct temperature for handling foods, and on the correct minimum internal cooking temperature for poultry, seafood and egg. Only the minority of food handlers knew that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products (47.1%) and that food borne bacteria will grow quickly in food at a temperature of 37°C (38.1%). Hospital food handlers with higher academic qualifications do not possess more FSK than those with lower academic qualifications. 51% of the hospital food handlers possessed a Satisfactory FSK while 10% possessed a Good FSK and 39% possessed an Inadequate FSK. Conclusion: More than 60% of the hospital food handlers possesses either Good FSK or Satisfactory FSK. Higher levels of education, experience in food handling and job position did not lead to better FSK outcome. All the hospital food handlers possess at least a Satisfactory FSA. There was a weak positive but significant correlation between the FSK and FSA of hospital food handlers. It is recommended all employees involved in food handlers be subjected to food safety training programmes on a regular basis irrespective of their academic, employment and training details.

show abstract

Food safety knowledge and awareness of food handlers in school feeding programmes in Mpumalanga, South Africa

Cited by 39 publications

References 53 publications

Evaluating food safety and hygiene knowledge and practices among foodservice staff of feeding scheme in the primary schools in Soweto, South Africa

Evaluating food safety and hygiene knowledge and practices among foodservice staff of feeding scheme in the primary schools in Soweto, South Africa

Evaluating Food Safety Knowledge and Practices among Foodservice Staff in Al Madinah Hospitals, Saudi Arabia

An assessment of the food safety knowledge and attitudes of food handlers in hospitals

Contact Info

Product

Resources

About