Microbiological contamination of the hands of food handlers as indicator of hand washing efficacy in some convenience food industries in South Africa

Aa, Lambrechts; Human, Izanne Susan; Doughari, James Hamuel; Jfr, Lues

doi:10.12669/pjms.304.4400

Cited by 39 publications

(11 citation statements)

References 8 publications

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“…Waste (e.g., food waste and expired products) treatment and removal methods", and (7) "SS2.Time and temperature control during food storage". This finding indicates that food handlers should have sufficient food-handling skills, always maintain high food and environmental hygiene standards, and handle food hygienically during food preparation and supply to ensure that food is safe when it reaches consumers [49]. At the same time, food safety is a complex system involving multiple links, such as raw materials, food production, processing, transportation, and storage technology.…”

Section: Discussionmentioning

confidence: 99%

Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety

2022

Sustainability

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This study aimed to create a catering quality scale for university canteens in China. It is based on a questionnaire survey, with a total of 1302 distributed and 844 valid retrieved questionnaires, yielding a 64.8% recovery rate. Catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere, and corporate social responsibility are the six topics primarily covered. In the first step of the scale, the dimensions were developed through EFA. Catering safety management includes kitchen safety, storage safety, and food safety. Employee hygiene management has two dimensions: Employee hygiene knowledge and employee management. Catering service includes service consciousness and a focus on consumers. Environmental atmosphere includes place management and place design. Further, corporate social responsibility encompasses social responsibility and taking care of employees. The second step of the scale involved conducting a CFA, which found a good overall fit of the scale. The results indicated good discriminant validity, convergent validity, and reliability. Moreover, the model comparison showed that the two-level, six-factor model was significantly better than other models.

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Section: Discussionmentioning

confidence: 99%

Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety

2022

Sustainability

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“…Kejadian di atas menunjukkan keracunan makanan bisa terjadi dimana saja, oleh karena itu pentingnya menjalankan prinsip higiene sanitasi makanan terutama pada penjamah makanan karena keracunan makanan dikaitkan dengan adanya praktik penjamah makanan yang tidak tepat pada saat menyajikan makanan, hal ini dikarenakan sumber utama kontaminasi silang adalah dari tangan, mulut, rambut, dan kulit penjamah makanan (Sylvia et al, 2015). Hal ini sejalan dengan penelitian Lambrechts et al, (2014) bahwa tangan penjamah makanan terbukti menjadi perantara terjadinya kontaminasi.…”

Section: Pendahuluanunclassified

Perbedaan pengetahuan, sikap, higiene personal dan cemaran mikroba di pondok pesantren kota dan desa

Febriyani¹,

Ronitawati²,

Melani³

et al. 2022

DNJ

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Penyediaan makanan yang sehat dan bersih merupakan prinsip dasar penyelenggaraan makanan institusi. Dalam praktik penyelenggaraan makanan massal seperti di pondok pesantren, risiko keracunan makanan pada siswa dapat disebabkan berbagai faktor. Diantaranya kurang pengetahuan dan penerapan higiene sanitasi khususnya pada penjamah makanan. Tujuan: Mengetahui perbedaan pengetahuan, sikap, personal higiene penjamah makanan dan cemaran mikroba di pondok pesantren kota dan desa. Metode: Rancangan cross sectional, dengan 13 responden di pondok pesantren kota dan 18 responden di pondok pesantren desa. Instrumen pengumpulan data meliputi kuesioner pengetahuan, sikap, personal higiene, dan formulir skor keamanan pangan (SKP). Angka kuman diuji dengan metode total plate count (TPC) dan most probable number (MPN). Analisis data menggunakan uji T-Test Independent. Hasil: Pengetahuan, sikap, dan higiene personal responden di pondok pesantren desa lebih tinggi dibandingkan dengan pondok pesantren kota. Analisis bivariat menunjukkan tidak terdapat perbedaan yang signifikan pada pengetahuan (p= 0,417) dan sikap (p=0,089) di kedua kelompok pesantren. Terdapat perbedaan signifikan pada higiene personal di kedua kelompok pesantren (p=0,002). Simpulan: Penjamah makanan belum sepenuhnya menerapkan prinsip personal hygiene. Perlu dilakukan pelatihan dan penyuluhan bagi penjamah makanan di pondok pesantren untuk meningkatkan kualitas makanan yang dihasilkan untuk para santri. Kata kunci : higiene personal, keracunan makanan, pengetahuan, pondok pesantren, sikap.

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“…O limite aceitável para coliformes totais e termotolerantes foi estabelecido como menor que 0,3x10 0 UFC/mão para mãos de manipuladores de alimentos e menor que 0,3x10 0 UFC/cm 2 para superfícies de apoio. Na contagem de microrganismos aeróbios mesófilos, o limite de 5,0x10 1 UFC/cm 2 foi considerado aceitável para superfícies em contato com o alimento 5 e 1,0x10 2 UFC/mão dos manipuladores de alimentos 12 .…”

Section: Lista De Verificação E Análise Microbiológicaunclassified

Condições higienicossanitárias em serviços de nutrição hospitalar durante período de intervenção

Stangarlin-Fiori,

Medeiros,

Serafim

et al. 2017

Rev Inst Adolfo Lutz

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O objetivo do estudo foi avaliar as condições higienicossanitárias de serviços de nutrição hospitalar, durante período de intervenção sistemática, baseado nos requisitos de higiene pessoal e ambiental. Foram avaliadas 15 unidades, por meio de lista de verificação e realizou-se análise microbiológica das mãos dos manipuladores e superfícies de apoio, antes e após intervenção. A intervenção foi elaborada e implementada nos serviços de nutrição hospitalar, durante um ano, por profissional terceirizado, sendo composto por três etapas: 1) aplicação da lista de verificação e plano de ação; 2) capacitações; 3) visitas mensais para motivação dos manipuladores e responsáveis técnicos, auxílio e acompanhamento na implementação dos requisitos de higiene pessoal e ambiental. Foram avaliados os microrganismos aeróbios mesófilos, Staphylococcus aureus, coliformes totais e termotolerantes. Constatou-se que os serviços de nutrição hospitalar melhoraram as condições de higiene pessoal e ambiental e diminuíram a contaminação nas mãos e superfícies, após intervenção. Conclui-se que a intervenção sistemática por profissional externo auxiliou na adequação das condições higienicossanitárias nos serviços de nutrição hospitalar e proporcionou mudanças positivas no comportamento dos manipuladores.

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Microbiological contamination of the hands of food handlers as indicator of hand washing efficacy in some convenience food industries in South Africa

Cited by 39 publications

References 8 publications

Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety

Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety

Perbedaan pengetahuan, sikap, higiene personal dan cemaran mikroba di pondok pesantren kota dan desa

Condições higienicossanitárias em serviços de nutrição hospitalar durante período de intervenção

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