Knowledge, attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia

Sani, Norrakiah Abdullah; Siow, Oi Nee

doi:10.1016/j.foodcont.2013.09.036

Cited by 175 publications

(95 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similar results were reported by Campos et al (2009), Aluko et al (2014) and Sani and Siow (2014). Furthermore, Malhotra et al (2007) reported that the managers of these establishments did not receive any training involving food.…”

Section: Resultssupporting

confidence: 82%

“…Only 32% of the handlers used their adornments, i.e., jewelry (rings, bracelets, earrings) during manipulation of food (P<0.05) ( Table 1). Nonconformance to the adornments use was reported by some authors (CAMPOS et al, 2009;HENRIQUES et al, 2014;OLIVEIRA et al, 2014;SANI AND SIOW, 2014). In another study, it was observed that a vast majority of the handlers knew the risk of food contamination due to the use of adornments.…”

Section: Resultsmentioning

confidence: 95%

“…In another study, 10 out of 17 food handlers would like to see the implementation of documented procedures (e.g., SOP) to ensure effective cleaning of walls, floors, ceilings and equipment (LE et al, 2014). (SACCOL et al, 2013;ABD-ELALEEM et al, 2014;CAMPOS et al, 2014;HENRIQUES et al, 2014;SANI AND SIOW, 2014). The purpose of the overall protective clothing is to protect both the food product and the meat handler from cross contamination (ABD-ELALEEM et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…Similar results were reported by Abdelaleem et al (2014). In a study by Sani and Siow (2014), 63.4% of the employees did not wear protective gloves to avoid cross-contamination. The use of the glove is fundamental to reduce or prevent bacterial contamination.…”

Section: Resultsmentioning

confidence: 99%

“…In a study conducted by Sani and Siow (2014) 98.2% of the employees reported knowing the need to wash hands when handling food. In a study with butchers, 80% reported that they wash their hands daily at the beginning of work (ABD-ELALEEM et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

See 4 more Smart Citations

Verification of good practices in food establishments in Petrolina, semi-arid region of Pernambuco, Brazil

Júnior¹,

Souza²,

Freire³

et al. 2017

Biosci. J.

View full text Add to dashboard Cite

ABSTRACT:This study was conducted jointly with the Municipal Sanitary Surveillance Agency of Petrolina, in the period of August-October 2013, to evaluate the hygienic-sanitary conditions of food producing and commercializing establishments in the municipality of Petrolina. A total of 300 food manufacturer/trader establishments were evaluated based on a Good Manufacturing Practices (GMP) checklist. The evaluation was based on 25 items. The data were computed as 0 for nonconformity and 1 for conformity to the GMP checklist. Data from all districts were analyzed by Principal Component Analysis (PCA). Items such as presence of lamp protectors, clean windows and screens, presence of SOP and training programs for handlers, use of aprons, caps, gloves and disposable towels, and performing periodic examinations of the establishments were evaluated. Fourteen evaluation items showed significant differences (P<0.05) for frequency of conforming and 9 for nonconforming. The PCA identified five city districts (Centro Norte, Areia Branca, Santa Luzia, Rio Corrente and São Gonçalo) in the municipality that used GMP in their establishments. These results highlight the need to redouble efforts in establishments to ensure the safety of products offered.

show abstract

Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Verification of good practices in food establishments in Petrolina, semi-arid region of Pernambuco, Brazil

Júnior¹,

Souza²,

Freire³

et al. 2017

Biosci. J.

View full text Add to dashboard Cite

show abstract

Food safety knowledge, attitudes and practices of restaurant food handlers in a lower‐middle‐income country

Kanda

Chijokwe

Mabaya

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

Global research attention appears to be focused predominantly on self‐reported than observed food safety practices. The purpose of this study was to determine the food safety knowledge, attitudes, and self‐reported and observed practices of food handlers in 22 urban restaurants in Zimbabwe. A piloted questionnaire was used to gather qualitative data regarding socio‐demographic variables, food safety knowledge (FSK), attitudes, and self‐reported food handling practices (SRFHPs). A predesigned checklist was used to observe the food handling practices. FSK scores were significantly higher in food handlers who received basic food safety training compared to those who did not (p < .05). No differences in food safety knowledge and attitudes were noted based on the socio‐demographic characteristics of the food handlers (p > .05). A significant positive correlation was observed between FSK and attitudes (rs = 0.371, p < .05), FSK and SRFHPs (rs = 0.242, p < 0.05), FSK and observed food handling practices (OFHPs) (rs = 0.254, p < .05), attitudes and SRFPs (rs = 0.229, p < .05), and attitudes and OFHPs (rs = 0.263, p < .05). About half of the food handlers washed their hands in sinks meant for washing cutlery, 57% did not use approved hand drying methods, and 19.8% did not adequately thaw frozen foods. Food was commonly defrosted either under room temperature or using hot water (>45°C). Results suggest a need for mandatory basic and advanced training to improve the food safety knowledge, attitudes, and practices.

show abstract

The knowledge, attitude, and practices of food handlers in central South African hospices

Nkhebenyane

Lues

2020

Food Science & Nutrition

View full text Add to dashboard Cite

The escalating number of foodborne diseases and food poisoning outbreaks demand a better call for improved food‐handling practices. Hospices are typically described as nongovernmental organizations that offer palliative care to terminally ill patients. The majority of hospice food handlers are not trained in food safety aspects, and services are offered on a voluntary basis. In this study, a descriptive survey design comprising of semistructured questionnaire was utilized to assess the knowledge, attitudes, and practices of the hospice food handlers (n = 100) in hospices around Central South Africa. More than half of the participants (68%) had not taken basic food safety training. The average percentage of the correct answers on the knowledge questionnaire was 66.8%. The participants had a mean age of 35 years (SD = 9.27). Attendance of food safety course had a significant effect on both the practices of using gloves to touch or distribute unwrapped foods (χ2 = 8.411, p‐value = .012), and washing hands after using gloves (χ2 = 12.560, p‐value = .001). The overall KAP mean score was 78.38. A statistically significant difference was found between the trained and untrained food handlers regarding food safety knowledge (p < .001). There was substantial lack of knowledge regarding the correct temperature for a refrigerator including hot ready‐to‐eat food.

show abstract

Knowledge, attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia

Cited by 175 publications

References 39 publications

Verification of good practices in food establishments in Petrolina, semi-arid region of Pernambuco, Brazil

Verification of good practices in food establishments in Petrolina, semi-arid region of Pernambuco, Brazil

Food safety knowledge, attitudes and practices of restaurant food handlers in a lower‐middle‐income country

The knowledge, attitude, and practices of food handlers in central South African hospices

Contact Info

Product

Resources

About