Food service workers’ self-reported food preparation practices: an EHS-Net study

Green, Laura; Selman, Carol; Banerjee, Anyana; Marcus, Ruthanne; Medus, Carlota; Angulo, Frederick J.; Radke, Vince; Buchanan, Sharunda

doi:10.1016/j.ijheh.2005.01.005

Cited by 94 publications

(64 citation statements)

References 11 publications

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“…This result corroborates with a study where majority (92%) of respondents reported correctly separating raw meat from other foods during storage [19]. A total of 23.8% of the forty two respondents from this study reported that, they would place the salad next to the meat, while 4.8% were not certain where to place the salad.…”

Section: Knowledge and Practice Of Food Hygienesupporting

confidence: 90%

“…Positive hand washing among respondents was also reported in this study. Microbiological counts obtained in Table 2, and observational studies carried out suggest that, knowledge is not always put into practice [19]. This suggestion can be made because, thorough hand washing, if had been practiced by food handlers would have produced low microbial counts, especially of coliforms (E.coli which is indicative of faecal contamination) and Staphylococcus aureus.…”

Section: Microbiological Counts In Foods Sold By Food Handlersmentioning

confidence: 99%

“…The count obtained for this microorganism for food sampled from HOTA, HOET, FAHT and MHOT hotels ranged between 9.0 × 10 4 CFU/g -2.0 × 10 6 CFU/g. The number of cells required to secrete enough toxins to produce a Stapylococcal disease, is estimated to be about 5.0 × 10 6 /g of the food ingested or higher [19]. Furthermore, an estimate of 30% -50% of the human populations is nasal and throat carriers of Staphylococcus aureus.…”

Section: Microbiological Counts In Foods Sold By Food Handlersmentioning

confidence: 99%

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Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana

Annor

Baiden²

2011

FNS

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Section: Knowledge and Practice Of Food Hygienesupporting

confidence: 90%

Section: Microbiological Counts In Foods Sold By Food Handlersmentioning

confidence: 99%

Section: Microbiological Counts In Foods Sold By Food Handlersmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana

Annor

Baiden²

2011

FNS

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“…Routine surveillance underestimates the incidence of food borne gastrointestinal illness related to food consumption in restaurants by approximately 20-38 times (Evan MR, 2006;Jones TF, 2006). Food contamination may occur at any point during its journey through production, processing, distribution, and preparation (Green L, 2005;Hennessy TW, 2004). The risk of food getting contaminated depends largely on the health status of the food handlers, their personal hygiene, knowledge and practice of food hygiene (Mead PS, 1999).…”

Section: Introductionmentioning

confidence: 99%

Health Status and Personal Hygiene among Food Handlers Working at Food Establishment around a Rural Teaching Hospital in Wardha District of Maharashtra, India

Mudey¹,

Kesharwani²,

Mudey³

et al. 2010

GJHS

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Introduction: The chances of food contamination largely depend on the health status of food handlers & their hygiene behaviors and practices. Often these food handlers are appointed without proper health examination. The present study was conducted to assess health status of food handlers working in food establishment nearby a medical institute. Material & methods: A cross-sectional study was conducted on randomly selected 160 food handlers of both sexes. Stool examination and nail culture was also done. Result: There was no registration of these food establishments. Most of the food handlers were young in age, mostly cooks (35.62 %) and literate (63.13 %). Point prevalence of morbidity was 54 (33.75%) and period prevalence 26.25 %. 21.87 % were anemic. www.ccsenet.org/gjhs

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“…A telephone sur vey revealed that risky food preparation practices were commonly reported by respondents who worked in restau rants (11). Sixty percent of respondents did not always wear gloves while touching ready-to-eat food, 23% did not al ways wash their hands between handling raw meat and han dling ready-to-eat food, 33% did not change their gloves between handling raw meat and handling ready-to-eat food, 53% did not use a thermometer to check food temperatures, and 5% had worked while ill with vomiting or diarrhea.…”

mentioning

confidence: 99%

Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?

Cates

Muth

Karns

et al. 2009

Journal of Food Protection

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Restaurants are associated with a significant number of foodborne illness outbreaks in the United States. Certification of kitchen managers through an accredited training and testing program may help improve food safety practices and thus prevent foodborne illness. In this study, relationships between the results of routine restaurant inspections and the presence of a certified kitchen manager (CKM) were examined. We analyzed data for 4,461 restaurants in Iowa that were inspected during 2005 and 2006 (8,338 total inspections). Using logistic regression analysis, we modeled the outcome variable (0 = no critical violations [CVs]; 1 = one or more CVs) as a function of presence or absence of a CKM and other explanatory variables. We estimated separate models for seven inspection categories. Restaurants with a CKM present during inspection were less likely to have a CV for personnel (P < 0.01), food source or handling (P < 0.01), facility or equipment requirements (P < 0.05), warewashing (P < 0.10), and other operations (P < 0.10). However, restaurants with a CKM present during inspection were equally likely to have a CV for temperature or time control and plumbing, water, or sewage as were restaurants without a CKM present. Analyses by type of violation within the temperature and time control category revealed that restaurants with a CKM present during inspection were less likely to have a CV for hot holding (P < 0.05), but the presence of a CKM did not affect other types of temperature and time control violations. Our analyses suggest that the presence of a CKM is protective for most types of CVs, and we identify areas for improving training of CKMs.Food prepared outside of the home is a significant source of foodborne illness in the United States (15). Of the 9,040 foodborne disease outbreaks reported to the Cen ters for Disease Control and Prevention (CDC) from 1998 to 2004, 52% were associated with food service establish ments, including restaurants, delicatessens, cafeterias, and hotels (15). Case-control studies conducted by the CDC Foodborne Diseases Active Surveillance Network (FoodNet) and other researchers have revealed significant associations between eating food prepared outside the home and an increased risk of foodborne illness. For example, in a study of persons infected with Escherichia coli O157:H7, eating at a table-service restaurant was a risk factor for infection (17), in a study of people infected with Salmo nella Enteritidis, consumption of eggs prepared outside of the home was a risk factor for infection (18), and in a study of people infected with Campylobacter, consumption of chicken prepared at a restaurant was a risk factor for infec tion (24).Many Americans consume meals prepared outside the home. spent on food in the United States (27). On average, one of five meals consumed by Americans (4.2 meals per week) is prepared outside the home (9). Two previous studies revealed that unsafe food han dling practices are common in restaurants. A telephone sur vey revealed that risky food...

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Food service workers’ self-reported food preparation practices: an EHS-Net study

Cited by 94 publications

References 11 publications

Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana

Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana

Health Status and Personal Hygiene among Food Handlers Working at Food Establishment around a Rural Teaching Hospital in Wardha District of Maharashtra, India

Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes?

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