Food safety training and evaluation of handwashing intention among fresh produce farm workers

Soon, Jan Mei; Baines, R.N.

doi:10.1016/j.foodcont.2011.08.012

Cited by 70 publications

(63 citation statements)

References 46 publications

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“…1) have been found useful for fresh produce, in line with studies discussing the variability of sanitary behavior among fresh produce workers (Michaels & Todd, 2005;Sagoo, Little, & Mitchell, 2003;Soon & Baines, 2012). Typical for the advanced level is procedures that are available at location, and are easy to understand, accurate, and specific to the workers who will follow them.…”

Section: Actual Operation Of Control Activitiesmentioning

confidence: 63%

Assessment of Food Safety Management Systems in the global fresh produce chain

Kirezieva

Jacxsens

Uyttendaele

et al. 2013

Food Research International

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Foodborne outbreaks appear to increase with more incidences linked to fresh produce and derived food products. This indicates inadequacies in Food Safety Management Systems (FSMSs), which are currently implemented in companies along the fresh produce chain. However, the information related to these inadequacies is restricted and little is known about the status of the FSMS. This paper describes the development of a tool for assessment of FSMS implemented in the fresh produce chain. The tool consists of indicators and grids to assess activities that are important for fresh produce, and the system output in terms of microbiological and chemical food safety (that is, pesticide residues and emerging mycotoxins). Three sets of indicators, one for each stage of the production chain (primary production, processing and trade), have been validated by experts and tested in companies. The tool enables an integral and comprehensive assessment of FSMS across the entire supply chain. Users of the tool can identify improvement opportunities and learn how to develop towards more advanced levels of activities. For research purposes differences in FSMS can be identified and linked to type of commodity, production system, country, etc.

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Section: Actual Operation Of Control Activitiesmentioning

confidence: 63%

Assessment of Food Safety Management Systems in the global fresh produce chain

Kirezieva

Jacxsens

Uyttendaele

et al. 2013

Food Research International

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show abstract

“…Soon and Baines (2012) also reported that the significant differences in participants' level of knowledge were observed in examined people (Soon and Baines, 2012). They found an increase in immediate knowledge gain after training and they suggested that the educational and training program was successful in improving food safety knowledge of participants (Soon and Baines, 2012). Also, Friel and Kelleher (1999) found a significant increase in the knowledge and practice of a group of Irish primary school students after providing a face-toface educational program (Friel and Kelleher, 1999).…”

Section: Discussionmentioning

confidence: 94%

“…In a research showed the significant effects of health education in knowledge of foodservice personnel (Rennie, 1995). Soon and Baines (2012) also reported that the significant differences in participants' level of knowledge were observed in examined people (Soon and Baines, 2012). They found an increase in immediate knowledge gain after training and they suggested that the educational and training program was successful in improving food safety knowledge of participants (Soon and Baines, 2012).…”

Section: Discussionmentioning

confidence: 96%

Compare the Effects of two Educational Methods on the Health Principles Knowledge of Employees in Food Preparation

Farzianpour¹,

Khaniki²,

Batebi³

et al. 2012

American Journal of Applied Sciences

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Problem statement: Conducting educational programs to enhance the knowledge of food preparation and distribution commerce is important in achieving health and food safety. This study aimed to compare the effects of two educational methods (book let and trade school) on the health principles knowledge of employees in food preparation and supply centers. Approach: In this crosssectional study, 420 employees who were working at food supply centers in Semnan were entered. They were divided into three groups. Two groups received educational programs regarding health principles and food safety practice; one group was trained at a trade school (135 cases) and one group using booklet as a distant learning method (145 cases). 140 employees received no educational intervention and were considered as the control group. Knowledge of these groups in terms of health principles and food safety practice was assessed and compared before and after educational intervention. Results: Analysis of Variance (ANOVA) results after the educational intervention showed a significant difference between each of the two educated groups (either by trade school or booklet) in comparison to the control group (p< 0.001). No significant difference was seen between the two educated groups (p = 0.593). Difference in the rate of the knowledge of each of the trained groups before and after intervention was significant, with minimal difference. Conclusion: It was concluded that the important thing according to observed findings is comparison of mean scores in both educated groups after intervention did not show considerable increase. There is a requirement to develop training methods that they could change knowledge as well as behavior.

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“…All three interventions would be classed as partial based on evidence in the scientific literature and observed in the field. Training improves knowledge of food safety requirements for field workers, but compliance still requires motivation from supervisors (33). Provision of adequate toilet and hand washing facilities will enable correct hygiene procedures to be followed by field workers, but facilities can become dirty through use (as observed in the field in this scenario) and door handles and latches of field toilets also become sources of contamination (27).…”

Section: Scenariosmentioning

confidence: 99%