The impact of training on knowledge and standards of food hygiene Eth a pilot study

Powell, Susan; Attwell, Richard W.; Massey, Sydney

doi:10.1080/09603129773788

Cited by 46 publications

(41 citation statements)

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“…The necessary link of positive behavior, attitudes, and continued education of food handlers towards the sustainability of safe food handling practices has been highlighted [12]. The studies [13] have demonstrated that although training may increase food safety knowledge, a positive change does not always subsequently occur in terms of food handling behavior.…”

Section: Discussionmentioning

confidence: 99%

“…Attitude was the mediating variable between knowledge and behavior. A number of studies [12,13] have indicated that although training may bring about an increased knowledge of food safety, this does not always result in a positive change in food handling behavior. It has been suggested that this disparity between knowledge and practice occurs because of much of the existing training.…”

Section: Introductionmentioning

confidence: 99%

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Food Sanitation Knowledge, Attitude, and Behavior for the University Restaurants Employees

2011

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Food Sanitation Knowledge, Attitude, and Behavior for the University Restaurants Employees

2011

FNS

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“…Good sanitation practices in restaurants are important not only to reduce direct and cross-contamination of food but also to increase the morale and efficiency of workers and to satisfy the customers from an aesthetic point of view [2].…”

Section: Introductionmentioning

confidence: 99%

Food sanitation practices in restaurants of Ramallah and Al-Bireh district of Palestine

Al‐Khatib¹,

Al-Mitwalli²

2009

East Mediterr Health J

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Safe handling of food in restaurants is a basic element in the reduction of foodborne illness. We investigated knowledge and practices about food safety by food-handlers in restaurants in Ramallah and Al-Bireh district of Palestine. A high proportion of workers in the restaurants had no previous experience in other restaurants and 63.4% had received no training on food sanitation and safety. Most of the restaurants in the refugee camps, villages and towns had only 1 worker. Restaurants lacked basic conditions for food sanitation and safety, such as hot water in most and cleaning materials in some. Many workers had poor personal hygiene practices. Training is needed for restaurant owners and staff to improve food handling practices and standards.Pratiques en matière d'hygiène alimentaire dans les restaurants du district de Ramallah-AlBireh (Palestine) RÉSUMÉ L'application de principes de sécurité à la manipulation des aliments dans les restaurants est un élément déterminant aux fins de la réduction des maladies d'origine alimentaire. Nous avons étudié les connaissances et les pratiques en matière de sécurité sanitaire des aliments chez les personnes qui manipulent la nourriture dans des restaurants du district de Ramallah-Al-Bireh (Palestine). Une forte proportion des employés de ces restaurants n'avait jamais travaillé dans un restaurant auparavant et 63,4 % n'avaient reçu aucune formation à l'hygiène alimentaire et à la sécurité sanitaire des aliments. Dans la plupart des restaurants situés dans les camps de réfugiés, dans les villages et les villes, les effectifs se résumaient à une personne. Les conditions élémentaires d'hygiène et de sécurité sanitaire étaient inexistantes ; dans la plupart de ces restaurants, il n'y avait pas d'eau chaude et dans certains, pas de matériel de nettoyage. De nombreux employés n'observaient pas de bonnes pratiques d'hygiène personnelle. Il est nécessaire de former les propriétaires et le personnel des restaurants afin d'améliorer les pratiques et les normes de manipulation des aliments.

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“…Thus, the UK Food Safety Act 1990 requires mandatory food hygiene education or training for all food handlers. Studies (Howes et al, 1996;Powell et al, 1997), however, have indicated that increased knowledge may not result in desired changes in food handling behaviour. Worsfold (1996) found that the standards of food handling practices in day nurseries were high, despite some kitchen and nursery assistants having no formal food hygiene training.…”

Section: Introductionmentioning

confidence: 99%

Food hygiene training in small to medium-sized care settings

Phillip

Eves

2008

International Journal of Environmental Health Research

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Adoption of safe food handling practices is essential to effectively manage food safety. This study explores the impact of basic or foundation level food hygiene training on the attitudes and intentions of food handlers (n=135) in small/medium sized care settings, using questionnaires based on The Theory of Planned Behaviour.Interviews were also conducted with food handlers (n=20) and their managers (n=10) to ascertain beliefs about the efficacy of, perceived barriers to and relevance of training.Most food handlers had undertaken formal food hygiene training; however, many whohad not yet received training were preparing food, including high risk foods.Appropriate pre-training support and on-going supervision appeared to be lacking, thus limiting the effectiveness of training. Findings showed Subjective Norm to be the most significant influence on food handlers' intention to perform safe food handling practices, irrespective of training status, emphasising the importance of others in determining desirable behaviours. Keywords Food Handler Hygiene Training Care settings IntroductionThere is significant literature on food hygiene training / education in the hospitality industry (e.g. Sprenger, 1999; MacAuslan, 2001;Worsfold and Griffith, 2003;Seaman and Eves, 2006), but very few articles (e.g. Worsfold, 1996) specifically relate to food hygiene training / education of care setting workers. 'Care setting' represents premises such as children's nurseries, day-care settings, pre-schools, respite units, and residential homes. Those most vulnerable or 'at risk' groups of contracting food-borne illness are the young, elderly, sick and the immunocompromised (Käferstein et al., 1997), many of which are fed and cared for in care settings. It is notable that 28% of all outbreaks of infectious intestinal disease (which includes food-borne illness) reported between 1992 and 2000, originated in residential establishments (Meakins, et al, 2003).Strategies for reducing the incidence of food poisoning or food-borne illness have been debated for some time (Charles, 1982;Gilbert, 1983), with a dual approach based upon legislation and education advocated (Charles, 1982;Todd, 1989). Thus, the UK Food Safety Act 1990 requires mandatory food hygiene education or training for all food handlers. Studies (Howes et al., 1996;Powell et al., 1997), however, have indicated that increased knowledge may not result in desired changes in food handling behaviour. Worsfold (1996) found that the standards of food handling practices in day nurseries were high, despite some kitchen and nursery assistants having no formal food hygiene training. However, there is a lack of literature discussing the provision of food hygiene training to food handlers in care settings.Several authors provide support for the use of the Theory of Reasoned Action (TRA) and Theory of Planned Behaviour (TPB) in the prediction of a wide range of behaviours, including food handling (Clayton et al., 2002), and hand hygiene, (Jenner et al., 2002). The TRA assumes that be...

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The impact of training on knowledge and standards of food hygiene Eth a pilot study

Cited by 46 publications

References 1 publication

Food Sanitation Knowledge, Attitude, and Behavior for the University Restaurants Employees

Food Sanitation Knowledge, Attitude, and Behavior for the University Restaurants Employees

Food sanitation practices in restaurants of Ramallah and Al-Bireh district of Palestine

Food hygiene training in small to medium-sized care settings

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