Knowledge, attitudes, practices and training needs of food-handlers in large canteens in Southern Vietnam

Vo, Thuan Huu; Le, Ninh Hoang; Le, Anh Thi Ngoc; Minh, Nguyen Nhu Tran; Nuorti, J. Pekka

doi:10.1016/j.foodcont.2015.03.042

Cited by 47 publications

(33 citation statements)

References 15 publications

(25 reference statements)

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“…According to Vo et al (2015), training for food handlers is of extreme importance, although if the supervision is not continuous the work will not be conducted efficiently. This affirmation is proven in the study by Samapundo et al (2015), which found that 76% of the food handlers evaluated knew that handwashing is one of the practices that is sufficient for maintaining food quality, although without continuous supervision they wind up not conducting the correct procedures.…”

Section: Resultsmentioning

confidence: 99%

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

et al. 2016

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The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 handlers were collected for microbiological analysis. The intervention strategies applied during each year were: 2009, substitute the use of odorless liquid soap and an antiseptic product by one product; 2010, was increasing the staff of technical supervisors and conducting biannual training; 2011 was to move the lavatories for handwashing, and the use of 70% alcohol gel; 2012, was to increase the frequency of the training of food handlers; 2013, was new weekly monitoring, to evaluation of the use of bactericide soap; 2013 and 2014 was implemented an internal program to verify food production. The intervention introduced in 2011 the 2012 and 2013 the 2014 reduced the contamination of the hands of food handlers. The use of 70% alcohol gel, the moving of the location of the lavatories, weekly monitoring of the use of bactericide soap and implementation of the internal program, were the strategies that contributed the most to the reduction of the microbial.

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Section: Resultsmentioning

confidence: 99%

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

et al. 2016

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“…Previous studies indicated similar results where Baser et al (2017) and Ko (2013) revealed that food safety knowledge has a negative relationship with food safety behaviour. Vo, Le, Le, Minh and Nuorti (2015) reported that although there were positive effects of training on knowledge, however, knowledge alone was insufficient to change food safety practices. Studies of trained food handlers (Rahman, Arif, Bakar, & Tambi, 2012) and insufficiently trained food handlers (Garayoa, Vitas, Diez-Leturia, & Garcia-Jalon, 2011) found that knowledge was not translated into good practices.…”

Section: Insert Figure 2 Herementioning

confidence: 99%

Structural modelling of food allergen knowledge, attitude and practices among consumers in Malaysia

Soon

2018

Food Research International

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The aim of this study was to assess food allergen knowledge, attitude and self-reported practices among consumers in Malaysia. An online survey was conducted and data were analysed using descriptive statistics and exploratory factor analysis. A model linking food allergen knowledge and attitude and their direct effects on practices were confirmed using structural equation modelling (SEM). Consumers demonstrated moderate food allergen knowledge in this study but scored highly in their attitude towards food allergens. Although participants scored moderately in food allergen knowledge, this does not necessarily translate into practices. There is a possibility that an increase in food allergen knowledge can increase optimistic bias or a sense of over-confidence to manage allergen risks. Consumers' attitude towards food allergens has a positive and significant influence on practices. A positive attitude represents personal beliefs and reflects the level of motivation and care required to manage food allergens effectively. There was insignificant relationship between food allergen knowledge and attitude. This demonstrates a need to tailor targeted risk communication and learning strategies to influence consumers' practices.

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“…Although knowledge alone is not enough to change practices, food handlers with adequate knowledge can change their practices easier if they are closely supervised and supported by their onsite managers. In addition, guidance and supervision by their managers during work improve attitudes and practices [106].…”

Section: Food Storagementioning

confidence: 99%

Risk Factors Influencing Microbial Contamination in Food Service Centers

Valero¹,

Rodríguez²,

DenissePosada-Izquierdo³

et al. 2016

Significance, Prevention and Control of Food Related Diseases

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Abstract"n improvement of food service centers in recent years has been made based on the implementation of the principles of the Hazard "nalysis and Critical Control Points H"CCP system. Food safety preventive measures have been focused on training of handlers in hygiene practices and on improving the sanitary quality of meals. In Europe, an increasing trend in foodborne outbreaks has been attributed to catering businesses. This fact highlights that the impact of preventive measures in the past few years has not been sufficiently effective as expected. Special attention should be paid to food services destined to susceptible population, such as hospitals, long-term care facilities, or school canteens, because people could be more susceptible to become ill when exposed to foodborne agents. There are numerous relevant factors influencing microbial contamination of foods, according to the preparation method, hygienic sanitary conditions of catering facilities, or food handling, storage, and distribution. In the present chapter, a review of the most significant risk factors influencing microbial contamination of foods in food service centers are described with special focus on those establishments where susceptible population i.e., children, elderly, immunocompromised people is present. "esides, potential preventive measures to be considered in that establishments and correct implementation of food safety actions are given to provide useful recommendations to food handlers, food operators, and risk managers.

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Knowledge, attitudes, practices and training needs of food-handlers in large canteens in Southern Vietnam

Cited by 47 publications

References 15 publications

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Structural modelling of food allergen knowledge, attitude and practices among consumers in Malaysia

Risk Factors Influencing Microbial Contamination in Food Service Centers

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