Knowledge, attitudes and self-reported practices of food service staff regarding food hygiene in Edirne, Turkey

Tokuç, Burcu; Ekuklu, Galip; Berberoğlu, Ufuk; Bilge, Esra; Dedeler, Hasan

doi:10.1016/j.foodcont.2008.08.013

Cited by 87 publications

(80 citation statements)

References 13 publications

(26 reference statements)

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“…Knowledge about the correct temperatures was significantly more frequent in personnel with a higher school education level and having attended training courses on food hygiene. A similar lack of knowledge about critical temperatures of hot and cold ready to eat foods have been previously reported among food service staff in hospitals in Italy (Buccheri et al, 2007), Iran (Askarian et al, 2004) and in Turkey (Tokuç, Ekuklu, Berberoglu, Bilge, & Dedeler, 2009). Foods are often contaminated with pathogens and cross-contamination and/or inadequate temperature controls are frequent contributing factors to foodborne diseases.…”

Section: Discussionsupporting

confidence: 54%

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

Buccheri

Mammina²,

Giammanco

et al. 2010

Food Control

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a b s t r a c tThe aim of this study was to investigate knowledge, attitudes and practices of food service staff in nursing homes and long-term care facilities for the elderly in Sicily, Italy. Association with some demographic and work-related variables was also investigated. This survey provides information and outlines many complex questions concerning the basics of food hygiene. Education level, length of service in the employment and attending courses on food hygiene influenced the knowledge, attitudes and practices of food service staff. This study has evidenced the need for continuous training among food service staff regarding food safety in LTCF and nursing homes.

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Section: Discussionsupporting

confidence: 54%

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

Buccheri

Mammina²,

Giammanco

et al. 2010

Food Control

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“…As it has been pointed out by several authors, responses related to knowledge are often based on "what should be or become" rather than "what really makes", so they propose to conduct observational studies (Tokuç, Ekuklu, Berberoglu, Bilge, & Dedeler, 2009;Fischer et al, 2007;Gilbert et al, 2007). In this sense, our questionnaire showed that 98% of the staff knows how to perform the correct disinfection of raw vegetables, while our observation of hygiene practices revealed systematic incorrect procedures in 60% of the kitchens.…”

Section: Discussionmentioning

confidence: 69%

Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

et al. 2011

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The evaluation of implementing the HACCP system in contract catering companies and assessment of the knowledge, attitudes and practices of the food handlers were the main objectives of this study. It was conducted in 20 companies throughout Spain, with visual inspection of facilities and food handler activities, as well as the distribution of a self-administrable questionnaire among the 105 participant catering workers. In addition, samples of surfaces and finished dishes were taken from each kitchen for microbiological evaluation. The results obtained from the questionnaires reflect extensive knowledge and correct behaviors among respondents with a middle-or highschool educational level, stability in the same workplace and positions of greater responsibility. However, the observation of hygiene practices revealed systematic incorrect procedures in 60% of the kitchens. Most observed deviations were related to the lack of HACCP training and information, the temperature of finished dishes, the storage areas and proper cleaning and disinfection. In summary, this study confirms the difficulties inherent in catering companies to effectively implement the HACCP system, such as the lack of well-trained personnel, lack of motivation or adhesion to said system on the part of the workers, and the lack of financial and economic resources to address the deficiencies in the facilities. Specific educational programs and grants are need for an adequate implementation of HACCP in this sector.

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“…Questions were focused on two central themes that related to good standard hygiene practice and food poisoning issues. The third and forth parts of the questionnaires focused on food sanitation attitudes and behaviors in reference to the studies conducted by Lee et al [18] and Tokuc et al [9]. There were 15 questions in each part using a 5-point Likert Scale.…”

Section: Questionnaire Developmentmentioning

confidence: 99%

“…Proper personal and food handling practices are the basis for preventing the transmission of pathogens from food handling personnel to the consumer [7]. The retail food service industry has intensified efforts to improve retail food safety through the training of restaurant employees [8,9]. The food poisoning outbreaks reveal that small and medium established sized businesses are often important locations in the transmission of food borne illnesses [10].…”

Section: Introductionmentioning

confidence: 99%

Food Sanitation Knowledge, Attitude, and Behavior for the University Restaurants Employees

2011

FNS

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Knowledge, attitudes and self-reported practices of food service staff regarding food hygiene in Edirne, Turkey

Cited by 87 publications

References 13 publications

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

Food Sanitation Knowledge, Attitude, and Behavior for the University Restaurants Employees

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