Knowledge,attitude and practices of food safety amongst food handlers in the coastal resort of Guangdong,China |
| |
| Affiliation: | 1. The Field Epidemiology Training Program of Guangdong & China, PR China;2. Huizhou Centre for Disease Control and Prevention, 10 Fuming Road, Jiangbei District, Huizhou, 516003, PR China;3. Guangdong Provincial Centre for Disease Control and Prevention, 160 Qun Xian Road, Da Shi Street, Guangzhou, 511430, PR China;1. School of Management, Jilin University, 5988 Renmin Street, Changchun 130022, PR China;2. Chinese Academy of Agricultural Engineering, Beijing 100125, PR China;3. Key Laboratory of Bionic Engineering, Ministry of Education, Jilin University, 5988 Renmin Street, Changchun 130022, PR China;1. Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460 Riyadh 11451, Saudi Arabia;2. Department of Food and Dairy Science and Technology, Faculty of Environmental Agricultural Sciences, Suez Canal University, AlArish, Egypt;1. School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland;2. School of Business, University College of Dublin, Belfield, Dublin 4, Ireland |
| |
| Abstract: | In order to identify risk factors contributing to foodborne disease outbreaks in Guangdong province, China, the present study evaluated the knowledge, attitude, and practices (KAP) of food safety among food handlers in a coastal resort area that has a high incidence of foodborne disease outbreaks from Vibrio parahaemolyticus. The KAP of 171 food handlers from 22 food establishments—including seven food establishments in which outbreaks had occurred and 15 in which outbreaks had not occurred—were evaluated.A self-administered questionnaire designed to access the KAP of food safety was completed by the food handlers. The majority of respondents didn't know the maximum stored time at room temperature and the most common agent of foodborne disease in seafood. Most of the respondents' attitudes about food safety and training were positive. When asked about the practices undertaken, about one-fifth of the respondents admitted they had mixed food (raw and cooked) containers in varying degrees. There was significant variance among different food establishments, different ages, and different times of training. Training programs may achieve good results, but training should be more selective, educate the trainees to realize food safety is more important than fresh seafood, target how to cook seafood and lower the risk of microbiology in food, and conduct particularly focused training among managers and newcomers. |
| |
| Keywords: | Knowledge Attitude Practice Food safety Food handlers Coastal resort |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
