Profile of food handlers working in food service establishments located within the premises of a medical college in Delhi, India

Malhotra, Rahul; Lal, Panna; Prakash, S Krishna; Mk, Daga; Kishore, Jugal

doi:10.1016/j.puhe.2006.08.002

Cited by 13 publications

(17 citation statements)

References 8 publications

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“…Females were working mostly on compassionate ground where husband died. Similar observations were made in a study carried out in Delhi where only 2.6% of the study subjects were females [7].…”

Section: Discussionsupporting

confidence: 87%

An Evaluation of Health Education Intervention on Hygienic Status of Food Handlers in Aligarh - A Three Year Experience

Ansari¹,

Khan²

2012

J Community Med Health Edu

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Section: Discussionsupporting

confidence: 87%

An Evaluation of Health Education Intervention on Hygienic Status of Food Handlers in Aligarh - A Three Year Experience

Ansari¹,

Khan²

2012

J Community Med Health Edu

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“…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. Soares et al (2013) affirmed that the success in the improvement (enhancement) of the establishment's hygiene is associated to the food handlers' food safety training.…”

Section: Resultssupporting

confidence: 83%

“…Training is one of the most effective interventions to ensure quality and food safety (MALHOTRA et al, 2007). Such training should be conducted every six months, with a tolerance of one year .…”

Section: Resultsmentioning

confidence: 99%

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

Júnior¹,

Souza²,

Freire³

et al. 2017

Biosci. J.

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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.

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“…19 Licensing status was also found to be higher than the past. 19 The disposal of solid waste by Municipal Refuse Collection on a daily basis was the method of waste disposal similar to the findings of a study conducted in Mekelle town of Ethiopia during [2004][2005]. 20 The number of customer served per day were also found similar to Malhotra et al study ranging from 40 to 750 (median = 258).…”

Section: Discussionmentioning

confidence: 83%

Physical Environment and Hygiene status at food service establishments in a tertiary care medical college campus in Delhi: A Cross-sectional study

et al. 2014

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Introduction: Food can be a potential source of infection and disease, right from the point of preparation to the point of consumption. It is more likely in the food service establishments where mass food is prepared.Objectives: To study the physical environment and hygiene status at food service establishments in a tertiary care teaching hospital in central Delhi. Materials and Methods: An observational cross sectional study was conducted from June-August, 2014 in medical college and associated hospital in Delhi using questionnaire to assess sanitation and environmental hygiene status. The checklist contained 12 categories with a maximum possible score of 139 for the vegetarian and 140 for the non-vegetarian food establishments. The classification of the establishments on the basis of score obtained is as follows: Grade 1 = 0-25%, Grade 2= 26-50%, Grade 3= 51-75%, Grade 4 = 76-100% Data analysis: The data was analyzed using SPSS version 20.Results: A total 13 food service establishments were included of which most (92.3 %) were operated on contractual basis. Majority (84.6 %) provided non-vegetarian food. None of the food handlers were given uniform to wear during their working hours. Few (15.2%) were using caps but those were not covering the entire hair.Conclusion: The conditions of the food establishments in the medical college campus are not of prescribed standard and needs improvement. DOI: http://dx.doi.org/10.3126/ajms.v6i4.11533 Asian Journal of Medical Sciences Vol.6(4) 2015 76-79

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Profile of food handlers working in food service establishments located within the premises of a medical college in Delhi, India

Cited by 13 publications

References 8 publications

An Evaluation of Health Education Intervention on Hygienic Status of Food Handlers in Aligarh - A Three Year Experience

An Evaluation of Health Education Intervention on Hygienic Status of Food Handlers in Aligarh - A Three Year Experience

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

Physical Environment and Hygiene status at food service establishments in a tertiary care medical college campus in Delhi: A Cross-sectional study

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