Promoting a culture of food safety to improve hygiene in small restaurants in Madagascar

Sarter, Gilles; Sarter, Samira

doi:10.1016/j.foodcont.2011.10.023

Cited by 33 publications

(21 citation statements)

References 24 publications

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“…These difficulties in the implementation of good handling practices in foodservices are not exclusive from Brazil (Jianu & Golet, ; Sani & Siow, ; Sarter & Sarter, ). However, if the lack of conformity in relation to hygienic and sanitary conditions in the foodservices persists even with current legislations, the efficacy and uniformity of good handling practices will be reduced, possibly resulting in foodborne disease outbreaks.…”

Section: Resultsmentioning

confidence: 99%

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Serafim

Stangarlin‐Fiori

Hecktheuer

2018

Journal of Food Safety

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The study evaluated to implement good handling practices in the food and beverage areas of hotels under guidance of an outsourced professional and to evaluate the investments needed for their implementation and maintenance. A checklist for good handling practices was applied and a plan of action was developed to correct the nonconformities found. After 22 months, the checklist was applied again and a survey was conducted of the initial financial investments, and the investments for maintenance of the program and of the number of guests served during the implementation. After the financial investments and the accompaniment by an outsourced professional were made, the hotels had significant improvements (p = .0051) in the hygienic‐sanitary conditions. In relation to costs, the requirement that had the highest initial investment was for buildings, installations, equipment, furniture, and utensils ($ 166.71 to $ 34,002.57). There was significant improvement between the first and second evaluations, which demonstrates the importance of skilled outsourced professionals to assist in the changes and investments made in the implementation of good handling practices. Practical applications This study is important because it evaluates to implement good handling practices in the food and beverage areas of hotels under guidance of an outsourced professional and the investments needed for their implementation and maintenance, to assist in the development of tools and strategies to improve hygienic‐sanitary conditions and to make the owners and other professionals involved in the segment aware of the importance of investing in order to reduce the risk of foodborne disease.

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Section: Resultsmentioning

confidence: 99%

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Serafim

Stangarlin‐Fiori

Hecktheuer

2018

Journal of Food Safety

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“…In addition, Zhang et al (2015) found their respondents failed to answer food safety questions correctly, which suggested there was lack of training and sufficient food safety documents, this result supports the outcome of the present study. However, several studies claim that training programs can increase the food safety knowledge of stakeholders, generating a positive culture of food safety and should take place periodically in order to incorporate food safety knowledge, production of safe food and to reduce the risk of disease transmission (Soares et al, 2012;Sarter and Sarter, 2012;McIntyre et al, 2013).…”

Section: Food Safety Knowledge Of Respondentsmentioning

confidence: 99%

Assessment of food safety knowledge, attitudes and practices of fish farmers and restaurants food handlers in Bangladesh

Hashanuzzaman

Bhowmik

Rahman

et al. 2020

Heliyon

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“…In this study, many irregularities were observed in foodservices (70.1%), and nonconformities such as inadequate storage; products with expired shelf life; lack of temperature control and failure to use thermometers that indicate the prevalence of inadequate hygienic and sanitary conditions at these establishments, which can contribute to food deterioration and microbial growth, favoring the risk of FBD (Cassini, Colzani, Kramarz, Kretzschmar, & Takkinen, 2016;Losito et al, 2011;Oliveira et al, 2014). These irregularities related to the final product were also observed in a study conducted by It is known that the higher the number and type of irregularities identified in foodservices, without proper adjustments, the worse will be the hygienic and sanitary conditions of the food produced at these establishments, leading us to believe that consumers can be more exposed to FBD risks, regardless of the foodservice segment (Cassini et al, 2016;Djevic et al, 2016;Isara et al, 2010;Sarter & Sarter, 2012).…”

Section: Irregularidades Em Serviços De Alimentaçãomentioning

confidence: 79%

“…It is known that the higher the number and type of irregularities identified in foodservices, without proper adjustments, the worse will be the hygienic and sanitary conditions of the food produced at these establishments, leading us to believe that consumers can be more exposed to FBD risks, regardless of the foodservice segment (Cassini et al, ; Djevic et al, ; Isara et al, ; Medeiros et al, ; Sarter & Sarter, ).…”

Section: Discussionmentioning

confidence: 99%

“…In Brazil, implementation of Good Handling Practices in foodservices has become compulsory since September 2004, when a 180-day deadline was established for companies to comply with the new law (Brazil, 2004). Although more than 10 years has passed since promulgation of the law and the existence of an agency responsible for its supervision, studies show that foodservices in Brazil (Cortese, Veiros, Feldman, & Cavalli, 2016;Da Cunha, Stedefeldt, & Rosso, 2014;Rodrigues & Salay, 2012) and other countries (Alsallaiy et al, 2016;Jianu & Golet, 2014;Knight, Worosz, & Todd, 2007;Lee et al, 2014;Sarter & Sarter, 2012;Sani & Siow, 2014) have difficulty in complying with Good Handling Practices. This reinforces the importance of care for food handling at these establishments.…”

Section: Implementation Of Good Handling Practices In Foodservices Ismentioning

confidence: 99%

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A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments

Olmedo¹,

Stangarlin‐Fiori

Medeiros

et al. 2017

Journal of Food Safety

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The purpose of this study was to evaluate the profile of foodservices' in Curitiba, in southern Brazil and the results of health inspections performed at these establishments, with the goal of contributing to improvements in sanitary inspection processes and to the sanitary conditions in foodservices. The study was based on data from sanitary inspections conducted at foodservice establishments from January 2005 to July 2015 found in the Municipal Sanitary Inspection and Environmental Information System. Most of the establishments inspected were restaurants and similar establishments: snack bars, cafes; as well as grocery store, supermarkets and hypermarkets, and most irregularities were found in these sectors. Health inspections in the city are carried out in emergency criteria, and most performed at the request of foodservices that are quest a license or because of a customer complaint. Inspections led to more educational than punitive measures. Even 10 years after passage of a national law governing food handling procedures, when 70% of the foodservices presented improper sanitary conditions. The main irregularities found were related to work procedures and processes, sanitary conditions, and physical structure. These result reinforces the importance that legislators and inspection teams reevaluate their goals, strategies and work processes to prioritize food safety. Practical applications This study is important because it offers a diagnosis and a discussion of foodservices and evaluates actions of Sanitary Inspection Agency, to assist in the development of tools and strategies to strengthen the work of sanitary inspectors so that they can be recognized as agents of transformation in public health.

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Promoting a culture of food safety to improve hygiene in small restaurants in Madagascar

Cited by 33 publications

References 24 publications

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Assessment of food safety knowledge, attitudes and practices of fish farmers and restaurants food handlers in Bangladesh

A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments

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