Implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert

Lima, Danyele Precibicien De; Medeiros, Caroline Opolski; Dardin, Francine Dolberth; Stangarlin‐Fiori, Lize

doi:10.1111/jfs.12637

Cited by 11 publications

(15 citation statements)

References 23 publications

(63 reference statements)

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“…A study by Lima et al (2019), in an analysis of the hygienic conditions of food trucks in the city of Curitiba, observed a medium adequacy in good hygiene practices. This improved after a period of intervention by professionals in the area of food and nutrition.…”

Section: Discussionmentioning

confidence: 99%

Profile of food truck consumers and their opinion about food safety

Valente

Stangarlin‐Fiori

Seiscentos

et al. 2019

NFS

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Purpose This paper aims to evaluate the profile of food truck consumers at gourmet events, identifying their food preferences and opinions about the provision of safe food by this segment. Design/methodology/approach A total of 750 food truck customers in the city of Curitiba, Brazil, participated in the study. The survey investigated the socio-economic profile of the consumers, the frequency of their food consumption, the criteria for their choice of food trucks, their mean spending value, the method of payment used and the opinion of consumers about food cost and food truck hygiene conditions. Findings Most consumers were female (62.7 per cent), students (31.3 per cent) and with an average age of 29 ± 10 years. Many customers preferred the consumption of salty foods (84.0 per cent), mainly burgers and kabobs. The consumers reported spending between $6.32 and $9.03 during the events, and men spent more money than women (p = 0.000). Both thought that good conditions of hygiene (81.9 per cent), food presentation (46.9 per cent) and service (48.0 per cent) were more important than the product price (19.3 per cent). Consumers thought that the food trucks had an adequate structure (73.5 per cent) and the food handlers (74.4 per cent) had good conditions of hygiene, ensuring the safety of the food sold. Research limitations/implications On account of the convenience sampling in an urban environment, the data cannot be generalized to the entire population of the municipality and to other regions. Originality/value There are few studies with food trucks consumers in Brazil, to this writing the largest sample ever used for this type of research in this country. The results were designed to be used by professionals working in the area.

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Section: Discussionmentioning

confidence: 99%

Profile of food truck consumers and their opinion about food safety

Valente

Stangarlin‐Fiori

Seiscentos

et al. 2019

NFS

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“…To establish regulated control GMP (with HACCP) system via checklist on salad production in school kitchens so as to improve food safety De Lima, Medeiros, Dardin and Stangarlin-Fiori [103] GHP Food truck used for food distribution…”

Section: Food Production Plants Within Some Provinces In Polandmentioning

confidence: 99%

“…[166] GHP alone or combined with GCP, GSP, HACCP, etc. investigated food handlers, [108,110,114,115] specifics like meat handlers, [105,107,112] different food (service) establishments, [111] like retail (meat) shops, [109] food truck, [103] food vendors, [106] urban street food sellers [113] and foodservice facilities [104] with variable outcomes . Ifeadike et al [110] assessed the food hygiene practice of food handlers in the FCT Nigeria, and found that majority washed their hands after using the toilets and underwent regular medical checkups, with much less (food handlers) either using disinfectants and sanitizers or checked the food temperature with a thermometer at the workplace.…”

Section: Good Hygiene Practice (Ghp)mentioning

confidence: 99%

“…In another study, Cortese et al [113] reported the usefulness of specific local and national food laws in protecting consumers and ensuring continuous training of food vendors so as to address the inadequacies of food quality and safety. Investigating GHP implementation in food trucks used for food distribution, De Lima et al [103] reported that increases in food safety awareness would help food truck owners and staff to value investing in food safety, which would ensure an effective reduction of contamination risks.…”

Section: Good Hygiene Practice (Ghp)mentioning

confidence: 99%

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Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

Okpala

Korzeniowska

2021

Food Reviews International

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The continuous improvement in good practices and implementation of hazard analysis and critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily thrive in the agro-food product industry sector. To improve the agro-food product quality, the dependency of quality management (QM) on such key facets as quality assurance (QA), control, improvement, and planning appears to be on the rise. Herein, how food hygiene quality safety standards and their associated processes have been assured is described. To understand the relevance of QM in the (abovementioned) processes, we discuss some ethical quality considerations, food quality safety standards, HACCP fundamentals/implementation, QA control systems, other quality standards associated with agro-food industry, together with supplementary essentials associated with quality. Through the combined efforts of HACCP and QA control points (QACP) such as improved food hygiene, both quality, and safety levels can be further enhanced and sustained. Establishing the QM system within a given agrofood product enterprise is not the real deal, what matters most is how to maintain and sustain it. Some challenges encountered during the auditing/ implementation processes of food safety management systems, as well as directions for future studies, involving QM, QA, and food hygiene quality safety, are presented.

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“…Street food is also an important attraction for tourists (Henderson et al, 2012). Unfortunately, in developing countries, street food is mainly prepared and sold on streets without taking proper hygienic measures (Teffo, 2017), and consumers are at risk of bacterial contamination which can lead to gastroenteritis and other foodborne illnesses (Ahmed et al, 2017;Alimi, 2016;Atter et al, 2015;De Lima et al, 2019;Oscar, 2020). The main sources of bacterial contamination are dirty utensils, impure and substandard cooking oil, and unhygienic practices by vendors (Asiegbu et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Contamination of ready-to-eat street food in Pakistan with Salmonella spp.: Implications for consumers and food safety

Raza

Asmat

Mustafa

et al. 2021

International Journal of Infectious Diseases

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Ready-to-eat (RTE) food sold in Quetta, Pakistan was assessed for microbial contamination. Methods: Equal numbers of samples were collected from four categories of RTE foodburgers, shawarma, pizza and sandwichesfrom January 2018 to December 2018. Microbial contamination of individual food samples was assessed by quantifying the total aerobic count obtained from plating samples on bacterial growth medium. Salmonella spp. serovars were identified using polymerase chain reaction. Results: Approximately 38% (121/320) of RTE food samples were not fit for human consumption. The most contaminated type of RTE food was shawarma (49%). Microbial contamination of food samples was higher in summer compared with the other seasons. Approximately 40% (49/121) of food samples that were not fit for human consumption were contamined with Salmonella spp. Salmonella enteritidis (69%) and Salmonella typhimurium (31%) were the only serovars among the samples testing positive for Salmonella spp. Of the 49 samples with high microbial counts, S. enteritidis was present in 34 samples and S. typhimurium was present in 15 samples. The antibiotic sensitivity results demonstrated that both S. enteritidis and S. typhimurium were resistant to amoxicillin. In addition, S. enteritidis was resistant to chloramphenicol and erythromycin, and S. typhimurium presented high resistance to erythromycin. Both S. typhimurium and S. enteritidis were highly sensitive to kanamycin. Conclusion: RTE food sold by street vendors in Quetta was found to be contaminated with Salmonella spp. and poses a great health risk to consumers. As such, consumption should be avoided, and the health authorities should take stringent action to ensure the quality of street food in order to reduce the healthcare burden.

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Implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert

Cited by 11 publications

References 23 publications

Profile of food truck consumers and their opinion about food safety

Profile of food truck consumers and their opinion about food safety

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

Contamination of ready-to-eat street food in Pakistan with Salmonella spp.: Implications for consumers and food safety

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