Small and micro enterprises – aspects of knowledge, attitudes and practices of managers’ and food handlers’ knowledge of food safety in the proximity of Tygerberg Academic Hospital, Western Cape

Marais, Maritha; Conradie, Nelene; Labadarios, Demetre

doi:10.1080/16070658.2007.11734124

Cited by 17 publications

(5 citation statements)

References 25 publications

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“…This result indicated that food handlers working in hotels' kitchen had average knowledge about food safety. The total knowledge score reported in this study was found better than 43.4% as reported in Turkey (Baş et al 2006) and 46% as reported in small and micro enterprises in South Africa (Cape et al, 2007) for food handlers. Nevertheless, our results on total knowledge of food safety was found quite lower than the studies of Pichler et al 2014 2012and which had been found that score as 76%, 69.4%, 67.1%, 65%, 62.9%, 56%, respectively.…”

Section: Total Food Safety Knowledge Scorecontrasting

confidence: 71%

Food safety knowledge of food handlers working in hotel kitchens in Turkey

Tuncer¹,

Akoğlu²

2020

Food Health

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This study was aimed to examine the food safety knowledge of food handlers in hotels' kitchen, to determine existing knowledge gaps in food safety, and to examine relationship between food safety knowledge and some sample characteristics such as gender, age, education level, professional experience, and past attendance to food safety training course. A total of 378 food handlers working in hotel kitchens, located at six different cities in Turkey, participated in the cross-sectional study. The food safety knowledge score of participants was average with 53.70%. Knowledge scores related the different food safety aspects including personal hygiene (53.60%), food hygiene (53.91%), cross contamination (61.13%), health problems that would affect food safety (52.14%), symptoms of foodborne illnesses (52.00%), HACCP (51.00%) and food allergy (50.89%) were found average level. The most striking result of this study is that although the number of employees receiving food safety training is considerably high (82.3%), the food safety knowledge score was found less than expected. When viewed from this aspect, this work is remarkable about examining into content and adequacy of food safety training in Turkey.

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Section: Total Food Safety Knowledge Scorecontrasting

confidence: 71%

Food safety knowledge of food handlers working in hotel kitchens in Turkey

Tuncer¹,

Akoğlu²

2020

Food Health

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“…But sometimes when the child starts crying, nobody can wait for the above features." In support of our findings, most participants in various studies did not know the critical temperatures and time requirement in the control of microorganisms (Baş et al, 2006;Buccheri et al, 2007;Cape et al, 2007;Walker et al, 2003;Webb & Morancie, 2015). In agreement with our findings, Brannon et al (2009) found that a lack of adherence to food safety guidelines could be due to time constraints and limited resources, whereas Anon (2003) emphasizes that improper time and temperature control is one of the causes of foodborne diseases.…”

Section: Perceived Barrierssupporting

confidence: 85%

Status of food safety knowledge, attitude, and practices of caregivers of children in northern Uganda

Achiro

Okidi

Echodu

et al. 2023

Food Science & Nutrition

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The safety of homemade weaning foods in low‐ and middle‐income countries is of great concern as rural households have limited access to standardized commercial weaning foods. In the Acholi subregion of Uganda, complementary foods are locally produced. However, there is limited information on the Food safety knowledge (FSK), food safety attitude (FSA), and food hygiene practices (FHP) of the caregivers. This study examined food safety knowledge, attitude, and practices of the caregivers of children 6–23 months of age in Amuru and Nwoya districts, Northern Uganda, between March 2019 and June 2019. A cross‐sectional study was conducted involving 180 caregivers. Data were collected using semi‐structured questionnaires and focus group discussions and analyzed using descriptive statistics, multivariate binary logistic regression, and thematic content analysis. Caregivers had sufficient FSK (74.1%) and positive FSA (68.1%). However, only 17.6% of them adhered to FHP. Frequency of food safety training (p = .041) and households with children who suffered from foodborne illness (p = .001) significantly predicted FSK. Conversely, both FSK and FSA were significantly predicted by gender roles in decision‐making on household income (p = .006) and households with older children (p = .041). A significant positive correlation was observed between FSK and FSA (r = .406, p = .000). However, major barriers to adherence to FHP were inadequate sanitation facilities and caregiver's workload. The overall nontranslation of sufficient FSK and positive FSA into proper FHP calls for future intervention to harness the sociodemographic factors that influence FSK and FSA and address the barriers to FHP among caregivers.

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“…The attitude of individuals handling food plays a crucial role in the implementation of healthy, safe, and germ-free food practices, which can significantly reduce the incidence of food-related illnesses. Thus, the perspective and approach of food handlers are vital in determining the safety and hygiene of food Marais et al, 8 . Several factors reflect the attitude of food handlers towards food safety and hygiene, including: a)Personal Cleanliness of Food Handlers-Maintaining high standards of personal hygiene to prevent the introduction of pathogens during food preparation; b)Prevention of Cross-Contamination-Implementing practices to avoid the transfer of harmful microorganisms from one food item or surface to another; c)Sourcing Food from Safe and Reliable Sources-Ensuring that food is obtained from suppliers that adhere to strict safety standards; d)Proper Cooking and Heating of Food-Cooking food to the recommended temperatures to kill harmful bacteria; and e)Storing Food at Recommended Temperatures-Keeping food at safe temperatures to prevent the growth of pathogens 2 .…”

Section: Attitudementioning

confidence: 99%

“…Health Outcomes: By following safe food handling practices, knowledgeable consumers are less likely to suffer from foodborne illnesses, leading to better health outcomes. Also, consistent application of food safety knowledge contributes to long-term health benefits by preventing exposure to harmful pathogens 8 .…”

Section: Effects Of Food Safety Knowledge and Hygiene On The Consumer...mentioning

confidence: 99%

Knowledge, Attitude and Practice (Kap) Study of Food Safety and Hygiene Practices of Household Consumers

Afia Saadat,

Muhammad Siddique,

Malik Muhammad Hashim

2024

HSJ

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Background: The developed states of the world make huge investments in food safety and hygiene to prevent food-related illnesses, enhancing public health and reducing healthcare costs. However, the developing and poorer states often lack the resources to match these efforts. Studies have shown that food borne illnesses can have severe impacts on a country’s economy, trade, and tourism, and can even result in litigation. Most efforts in food safety focus on the macro level, encompassing raw materials, industrial production, distribution, and retail. However, there is a gap in research and action at the micro level, particularly regarding consumer practices. Domestic food handlers often lack sufficient knowledge about food safety, handle food poorly, and store it inefficiently, leading to vulnerability to food borne illnesses. These practices, posing significant health risks. handlers often rely on trial-and-error methods and traditional Material and Methods: This study specifically examines the consumers’ Knowledge, Attitude and Practices of food safety and Hygiene, particularly at household level. This focus is crucial as it addresses the need for improving food safety knowledge and practices at the consumer level to prevent health threats. By exploring the Knowledge, Attitude, and Practices of Food Safety and Hygiene, the study aims to identify gaps and suggest targeted interventions that can enhance food safety at the domestic level.

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Small and micro enterprises – aspects of knowledge, attitudes and practices of managers’ and food handlers’ knowledge of food safety in the proximity of Tygerberg Academic Hospital, Western Cape

Cited by 17 publications

References 25 publications

Food safety knowledge of food handlers working in hotel kitchens in Turkey

Food safety knowledge of food handlers working in hotel kitchens in Turkey

Status of food safety knowledge, attitude, and practices of caregivers of children in northern Uganda

Knowledge, Attitude and Practice (Kap) Study of Food Safety and Hygiene Practices of Household Consumers

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