Restaurant Employees' Perceptions of Barriers to Three Food Safety Practices

Howells, Amber D.; Roberts, Kevin R.; Shanklin, Carol W.; Pilling, Valerie K.; Brannon, Laura A.; Barrett, Betsy B.

doi:10.1016/j.jada.2008.05.010

Cited by 66 publications

(45 citation statements)

References 4 publications

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“…The third group of studies explored the role of food safety knowledge in improving food handlers' practices. Examples of these studies are: Walker et al (2003), Bas et al (2006), Pragle et al (2007), Howells et al (2008), Sanlier and Konaklioglu (2012), Soares et al (2012), Sharif et al (2013), Kubde et al (2016) and Akabanda et al (2017); the majority in this group employed the Knowledge Attitudes Practice (KAP) model. It suggests that increasing of individuals' knowledge, will change their attitudes toward certain behaviour and so ultimately generates a behavioural alteration (Rennie, 1995).…”

Section: Introductionmentioning

confidence: 99%

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Habiballah¹,

Shakhsheer²,

Al-Ababneh³

2017

JTHM

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It has been established that food handlers working in foodservices are the main source of food borne outbreaks. The current study objective is to assess restaurant employees' food handling practices by exploring driving forces behind these practices. The study was accomplished quantitatively covering 245 restaurant employees in Irbid city-Jordan; who provided primary data by completing a designated self-administered questionnaire. A model of nine hypotheses was developed and examined using independent-samples t-tests and one way ANOVA tests. Study's findings revealed a large number of variables influencing restaurant employees' food handling practices including socio-demographic measures (such as age & education), workrelated elements (such as restaurant size & HACCP implementation) and culture. This study explores a previously confined researched field -cultural influences on restaurant employees' food handling practices contributing to a wider understanding of safe food handling which in turn should enhance food safety levels. It fructifies many recommendations embodying its findings' implications to enhance food safety levels; these include advocating HACCP implementation and more control on non-Jordanian restaurant employees' food safety competences.

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Section: Introductionmentioning

confidence: 99%

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Habiballah¹,

Shakhsheer²,

Al-Ababneh³

2017

JTHM

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“…It should be emphasized that various factors can contribute to the absence of suitable handwashing at food establishments, among which stand out the absence of commitment of administrators and food handlers, lack of time, insufficient education and lack of suitable investments (Howells et al, 2008).…”

Section: Introductionmentioning

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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“…To identify these factors, a limited number of studies have engaged workers. [16][17][18][19][20] In addition to training, these studies identify worker characteristics as factors associated with proper health and hygiene practice. Barriers include workers' allergies and dry skin (related to glove use and hand washing), dedication to the job, and fear of negative consequences, such as leaving coworkers short-staffed and losing one's job or shifts.…”

Section: Introductionmentioning

confidence: 99%

“…Barriers include workers' allergies and dry skin (related to glove use and hand washing), dedication to the job, and fear of negative consequences, such as leaving coworkers short-staffed and losing one's job or shifts. 17,20 Conversely, worker characteristics identified to facilitate proper practice include preferences for clean hands, motivation, pride in work, experience, age, expectations of reciprocal treatment, and concerns about consequences for the restaurant, customer and personal health, and sanitary appearance. 16,18 Beyond food workers' characteristics, these studies also account for the influence of the food work environment on workers' proper practice.…”

Section: Introductionmentioning

confidence: 99%

Listening to food workers: Factors that impact proper health and hygiene practice in food service

Clayton

Smith

Neff

et al. 2015

International Journal of Occupational and Environmental Health

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Background: Foodborne disease is a significant problem worldwide. Research exploring sources of outbreaks indicates a pronounced role for food workers' improper health and hygiene practice. Objective: To investigate food workers' perceptions of factors that impact proper food safety practice. Method: Interviews with food service workers in Baltimore, MD, USA discussing food safety practices and factors that impact implementation in the workplace. A social ecological model organizes multiple levels of influence on health and hygiene behavior. Results: Issues raised by interviewees include factors across the five levels of the social ecological model, and confirm findings from previous work. Interviews also reveal many factors not highlighted in prior work, including issues with food service policies and procedures, working conditions (e.g., pay and benefits), community resources, and state and federal policies. Conclusion: Food safety interventions should adopt an ecological orientation that accounts for factors at multiple levels, including workers' social and structural context, that impact food safety practice.Keywords: Food workers, Food safety, Health and hygiene practice, Social ecological model, Qualitative methods IntroductionFoodborne disease is a significant and preventable public health problem in the United States and globally. Each year, an estimated one in six Americans (48 million people) become ill, 128 000 are hospitalized, and 3,000 die from contaminated food or beverages.1 The majority of foodborne disease outbreaks reported to the Centers for Disease Control and Prevention (CDC) originate in food service facilities, such as restaurants and delis. 2,3 Research exploring sources of these outbreaks indicates a pronounced role for food workers, particularly through worker health and hygiene. [2][3][4][5][6] Interventions to prevent foodborne disease in food service establishments are determined at local, state, and tribal government levels. To support this process and achieve consistency with federal food safety policy, the Food and Drug Administration (FDA) publishes and encourages local adoption of the Food Code, a reference document updated every 4 years that provides science-based guidance regarding local food safety rules. 7 This document describes effective management of workers' health and hygiene through a number of practices, including hand washing procedures to reduce and remove foodborne pathogens; requirements for the use and maintenance of gloves and clean outer garments to reduce the transfer of pathogens from workers to food and other objects; and procedures for the identification and restriction of sick workers. 8,9 To ensure that workers follow these practices, restaurants rely predominantly on food safety training. 10,11 While worker training may increase knowledge of proper food safety practices -an important part of food safety control -a number of studies show that food safety training does not ensure that workers actually perform food safety behaviors. [12][13][14][15] These ...

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Restaurant Employees' Perceptions of Barriers to Three Food Safety Practices

Cited by 66 publications

References 4 publications

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

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

Listening to food workers: Factors that impact proper health and hygiene practice in food service

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