Food hygiene practices in different food establishments

The aim of this study was to investigate three dimensions of food hygiene in three European cities - Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food direct to consumers. A total of 91 food businesses were included in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. In parallel with scoring the premises, the second dimension of the study was to examine the opinion of managers of these food establishments regarding food hygiene rating. Finally, in order to justify the importance of food hygiene, the research covered consumers' perception regarding food safety and hygiene practices in the three European cities. A total of 600 respondents were interviewed in the survey, 200 respondents per city.This study confirmed that HACCP as a concept is important and major differences in the level of food hygiene in food establishments are based on HACCP status rather than type and size of food establishment. The analysis revealed hygiene and food preparation as the predominant in low ranking of food hygiene and safety procedures, followed by inadequate layout as predominant factor in evaluating structural requirements. Also, the obtained results indicated greater level of hygiene in food establishments in Thessaloniki and Porto, than in Belgrade. Managers' opinion confirms their belief that a transparent food hygiene rating of all food establishments could lead to improved business. Finally, respondents in all cities confirmed their awareness of the importance of food hygiene and indicated kitchen related statements as the most influential.     

Knowledge, attitudes and practices of workers on food hygienic practices in meat processing plants in Fars, Iran

This cross-sectional study was conducted to evaluate the knowledge, attitudes and practices of food workers in four meat processing plants in the Fars province, southern Iran. A self-administered, structured questionnaire was designed and completed by 97 food workers during November 2006–January 2007. Results indicated that the respondents had acceptable level of knowledge, excellent attitudes and poor practices toward food hygiene measures. Almost all of the food workers (97.9%) were aware of the critical role of general sanitary measures in the work place while there was lack of knowledge about microbial food hazards in the majority (67–78%) of them. A significant negative correlation was observed between knowledge and practices (r_s = −0.20, P = 0.04), and attitudes and practices (r_s = −0.27, P = 0.009), revealing that increased knowledge and even attitudes toward food safety does not always result in positive change in food handling behaviors.     

Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland

Food safety concerns have existed for a long time, as millions of people across the globe suffer from food borne disease every year. Contamination of food owing to limited knowledge of food safety practices primarily increases the risk of food borne illnesses. In the present study, quantitative research was carried out to gauge the level of food safety knowledge amongst people living in Ireland. A total of 1069 participants from all over the Republic of Ireland contributed to the survey (of which 821 were included in this research). Results showed that the residents of Ireland overall had an average level on knowledge of food safety practices (67.0% passing rate). They had an average level of knowledge in food storage (52.8% passing rate), usage and maintenance of the kitchen facilities (59.0% passing rate), and personal hygiene (61.0% passing rate). Conversely, they had a critically low level of knowledge in food handling (10.8% passing rate) and food poisoning (20.1% passing rate). The results of the present study also showed that, the level of knowledge of food safety practices varies amongst the residents based upon their gender, age, place of residence, education level, and marital status, while no significant difference in the knowledge level was observed based upon their per capita income. The study thus, highlights that there is scope for improvement for the residents to advance their knowledge of food safety practices. Therefore, it can be recommended that researchers, educators, food safety communicators, and the media can engage in educating the population, to help the residents advance their food safety knowledge to safer food practices.     

Evaluation of food safety and sanitary practices among food vendors at car parks in Ile Ife,southwestern Nigeria

Globally, the street food business has expanded rapidly and provides access to a diversity of inexpensive, ready-to-eat variety of food for customers. Street Food vendors (SFVs) operate where numerous customers exist and their operations are poorly regulated in Nigeria. Globally, SFVs were implicated in several outbreaks of foodborne diseases. This study therefore evaluates the behavioural characteristics and hygiene practices of SFVs in car parks in Ile Ife, southwestern Nigeria.The study was cross sectional in design and utilized interviewer-administered questionnaire on 160 randomly selected SFVs, targeting demography, food and personal hygiene practices and knowledge of foodborne diseases.Most respondents were <40 years (134, 83.7%); females (147, 91.9%); married (125, 78.1%); had at least secondary education (144, 90%); and vend whole meals (151, 94.3%), respectively. In addition, only 27 (16.9%) ‘always’ wash hands after using the toilet; 100 (62.5%) ‘rarely’ keep finger nails short while only 6 (3.8%) SFVs ‘always’ refrigerate leftover cooked food, though experiences power outages that compromise refrigeration temperatures. About ⅔ (61.9%) of the SFVs had no formal training and their medical status is unknown. Hence, inception and refreshers trainings should be mandatory and enforced by appropriate authorities. In addition, supportive monitoring, supervision, among others are necessary to promote compliance.     

Hand hygiene knowledge,attitudes and practices among food handlers at primary schools in Hulu Langat district,Selangor (Malaysia)

The purpose of this study was to investigate the hand hygiene knowledge, attitudes and practices of food handlers from 38 primary schools in Hulu Langat district, Selangor State in Malaysia. Hand hygiene knowledge, principally regarding ready-to-eat foods, the existence of bacteria and correct hand-washing methods were lacking among the food handlers. From the observations reported herein, the use of masks and hand-washing with proper technique were neglected by most food handlers. In the demographic profile analysed, there were significant differences (p ≤ 0.05) in the following areas: hand-washing practices between genders (p = 0.039), hand hygiene attitudes and glove use between nationalities (p = 0.002 and p = 0.029, respectively); and personal hygiene knowledge between groups with different levels of education (p = 0.048). This study revealed a slightly positive relationship between hand hygiene knowledge and self-reported practices of food handlers (r = 0.249, p = 0.022). The results showed that further continuous effort should be invested in hand hygiene education and enforcement for food handlers from primary schools in the Hulu Langat district. This study provided data about the current knowledge, attitudes and practices of food handlers from institutional foodservice operations in Malaysia regarding hand hygiene.     

Assessment of personal hygiene knowledge, and practices in Al Ain, United Arab Emirates

There is little information available about incidences and causes of foodborne illnesses that can help the government develop policies, which prevent them in the UAE. This study includes a group of multinational subjects (males and females), residing in Al Ain, UAE, and of an age ranging between 15 and 55 years. A questionnaire designed to assess “Knowledge” and “Practice” of public hygiene measures was piloted in a group of subjects from the public (n = 600). Data shows that 100% of highly educated subjects with postgraduate degrees (Master and PhD) have the proper information about food safety. However, only 70% of them always wash their hands before and after eating, while 80% always wash their hands after using toilets and frequently using warm water and soap. 29% of the total participants were inflicted with foodborne illness, and 85% read articles about food safety and personal hygiene. Most of the subjects in this study are Muslims, and they mainly depended on their daily attitude, which affects their personal hygiene because they must wash before praying. Data generally referred that awareness programs or training are needed, even for the highly educated members of the public. Further research is needed to explain the differences between reports of actual and usual behaviors.     

The evaluation of food hygiene knowledge,attitudes, and practices of food handlers’ in food businesses in Turkey

The purpose of this study was to evaluate knowledge, attitudes, and practices concerning food safety issues among food handlers in Turkey, conducting face to face interview and administrating questionnaire. Of the 764 food handlers who responded, 9.6% were involved in touching or distributing unwrapped foods routinely and use protective gloves during their working activity. A majority of participants (47.8%) had not taken a basic food safety training. The mean food safety knowledge scores was 43.4 ± 16.3. The study demonstrated that food handlers in Turkish food businesses often have lack of knowledge regarding the basic food hygiene (critical temperatures of hot or cold ready-to-eat foods, acceptable refrigerator temperature ranges, and cross-contamination etc.). There is a immediate need for education and increasing awareness among food handlers regarding safe food handling practices.     

A survey of automation practices in the food industry

Over the last few years, the food manufacturing industry has experienced unprecedented growth and became one of the major forces in the US economy. Some recently published surveys [N.A. Aly, A survey on the use of computer-integrated manufacturing in food processing companies, Food Technol. 43 (3) (1989) pp. 82–87; R.H. Caro, W.E. Morgan, Trends in process control and instrumentation, Food Technol. 43 (7) (1991) 62–66] indicate that the food industry has been rather slow to adopt new automation technologies, yet considering utilizing such technologies in the near future. A nationwide scientific survey of US food manufacturers was conducted to better determine the current state of automation in the food industry. The survey also included system integrators and equipment suppliers that sell goods and services to US food manufacturers. It has been determined that although there has been a significant increase in food process automation over the last decade, the current level of automation is extremely variable. Larger manufacturing plants are generally better automated and have less desire for future technological evolution. Equipment suppliers and system integrators are more advanced in the field of food process automation, but this advancement is seldom used due to food industry's low demand for advanced technologies.     

Knowledge,attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia

This study was conducted to determine the level of knowledge, attitudes and practices of food handlers in food service operation at the main campus of Universiti Kebangsaan Malaysia (UKM) regarding food safety. Data were collected from 112 food handlers through questionnaires which consisted of questions about knowledge, attitudes and practices. The results showed that there was significantly positive correlation among the three levels and respondents possess good scores for knowledge (19.68 ± 3.87) about personal hygiene, foodborne diseases and temperature control of food; for attitudes (89.26 ± 8.66) on safe food handling, and for practices (90.02 ± 8.23), specifically for appropriate hand washing, use of gloves in food preparation and prevention of food hazards. About 73.2% of respondents never attend any training related to food safety and majority show poor knowledge of pathogens associated with disease-causing agents as well as critical temperatures for storage of ready-to-eat foods. Therefore, effective and ongoing training on food safety and hygiene must be given to all food service employees to ensure the safety of food provided.     

Street vendors in Patna,India: Understanding the socio-economic profile,livelihood and hygiene practices

Street food vending is fundamental to daily life in many low and middle income countries where much of the urban population rely on food provided by street vendors. While street vendors are known to be important providers of food; limited research has investigated vendor’s hygiene practices and their socioeconomic circumstances in India. The aims of this study were to investigate the hygienic practices of food vendors and the context of their socioeconomic and living circumstances. Structured interviews were conducted with 31 street food vendors in Patna, India. The interviews explored issues around vending, hygiene practices, planning, and financial stability. Findings from this study indicate that food vendors are aware of good basic hygiene practices despite having low levels of literacy, low incomes, and limited job security.     

Effects of HACCP on process hygiene in different types of Serbian food establishments

This paper presents results from a research that analyzed effects of implementing HACCP on process hygiene in food establishments in Serbia. Process hygiene indicators were microbial profiles of 73,428 samples from food contact surfaces, hands of food handlers and cooling facilities collected from 1707 food establishments during a period of seven years. The study covered two periods during the observed period, 41 months before and 43 months after the implementation of the new Food Safety Law in Serbia requiring HACCP. Overall results presented in this paper confirm post-HACCP process hygiene improvement expressed as reduction of at least 0.7 log₁₀ CFU/cm² for food contact surfaces to over 1 log₁₀ CFU/cm² for cooling facilities. Our research confirms that after requiring HACCP, the main differences in process hygiene in respect to food contact surfaces were observed between takeaways (as food establishment with poorest hygiene) and other categories of food establishments. Institutional food services were the best scored establishments. Regarding food handlers' hygiene, results show similar level of hygiene improvements in all types of establishments.     

A new methodology for the identification of best practices in the oil and gas industry, using intelligent systems

In this paper the theory and methodology of “Intelligent Best Practices Analysis” is presented. The methodology is then applied to a database of stimulation practices in the Golden Trend fields of Oklahoma to demonstrate its use and benefits.In the Golden Trend fields of Oklahoma, like many other oil fields, the outcome of stimulation jobs have not been the same for all wells. The effectiveness of the stimulation is a function of several factors including reservoir quality, completion and stimulation practices. Completion and stimulation practices can be further itemized as completion type such as open hole versus cased hole with perforations and the type and amount of fluids and proppants that is used during the stimulation and the rate at which they are pumped into the formation.Detail stimulation data from more than 230 wells in the Golden Trend operated by three independent operators were collected and analyzed using this methodology. The study was performed both for gas and oil bearing formations. The Best Practices Analysis pointed out that in the carbonate formations of the Golden Trend that are primarily gas producing, acid fracs are much more effective than acid jobs (where no proppant is pumped into the formation). For the clastic formations in the Golden Trend, from which both oil and gas are produced, the Best Practices Analysis showed that most effective fluids were those with a diesel oil base. Furthermore the analysis concluded that the formations in the Golden Trend respond best to frac jobs with proppant concentration of 1 lb/mgal/ft or higher that are injected at rates up to 1 gal/min/ft.     

A survey of control system validation practices in the food industry

Over the last decade, there has been a significant increase in use of digital control systems in the food manufacturing industry. The additional tasks with which digital controllers are burdened make their function much more complex than the electro-pneumatic-mechanical systems they replace. Potential control system failures can affect operator and process safety. Proper control system validation measures can prevent such potentially tragic failures. To our knowledge, there does not exist any published information regarding the validation practices within the food manufacturing industry. A nationwide scientific survey of US food manufacturers was conducted to determine such information. This survey also included system integrators and equipment suppliers that sell goods and services to the US food manufacturers. It has been determined that the majority of food manufacturers delegate the responsibility for control system validation to a third-party, such as equipment supplier, system integrator or a consulting firm, with little understanding of the validation process and its importance. Only a few food manufacturing companies utilize validation resources available from equipment suppliers and system integrators. Equipment suppliers and system integrators should combine their efforts to provide the food industry with formal and comprehensive training and maintenance programs for the equipment as well as the system that controls it.     

Knowledge,attitudes and self-reported practices of food service staff regarding food hygiene in Edirne,Turkey

The purpose of this study was to evaluate the knowledge, attitudes and practices among food service staff with regards to food hygiene in hospitals in Edirne, Turkey, and to provide baseline data for implementing HACCP in hospital food services by carrying out a questionnaire by a face-to-face interview. The current study shows that food service staff in Edirne hospitals have insufficient knowledge regarding the basics of food hygiene. And also revealed a discrepancy between attitudes and practices towards food hygiene. There is an immediate need for continuous training among food handlers regarding safe food handling practices.     

The association between factors which affect the food safety practices of seafood distributors within the southern domestic distribution chains in Vietnam

In order to improve the safety of seafood in domestic distribution chains in Vietnam, a better understanding of factors affecting the practices of seafood distributors is necessary. The objective of this research was to identify the factors affecting the food safety practices among distributors in three major sites. A mixed methods design including qualitative and quantitative methods was used. Questionnaires were completed by 180 workers at various points of the seafood distribution chain. The survey revealed poor knowledge of food safety and hygiene amongst distributors and ineffective use of food safety management practices throughout the domestic seafood distribution chains. There was generally a low level of compliance with food safety regulations. One potentially positive outcome is that seafood distributors are concerned about critical feedbacks and complaints from consumers. Therefore, improving consumer knowledge may have a positive impact on food safety practices in the domestic seafood distribution chains.     

Food safety knowledge,attitudes and self-reported practices of food handlers in institutional foodservice in Accra,Ghana

The aim of this study was to evaluate the food safety knowledge, attitude and practices (KAP) of food handlers from institutional food service establishments that serve hospitals, boarding senior high schools and prisons in Accra, Ghana. A total of 278 food handlers (56.8% of hospital, 30.9% of schools and 12.3% of prison food service) participated in the cross-sectional study. Data was collected by face-to-face interviews, and responses were scored to determine the level of food safety KAP. Respondents who scored ≥70% of the maximum possible score were adjudged to have sufficient knowledge and practices and positive attitudes. Results showed that respondents generally had insufficient food safety knowledge and practices with means scores of 20.99 ± 7.64 (46%) and 9.35 ± 5.62 (52%) respectively. Attitudes towards food safety were generally negative but with a comparatively higher mean score of 12.64 ± 3.06 (63%). Areas of most concern were 1) Lack of knowledge of sources of contamination/cross-contamination and appropriate holding temperatures for food. 2) Poor practices included multiple freeze-thaw cycles for frozen food and 3) Infrequent hand washing during food preparation after coughing or sneezing. There is the need for continuous risk based training to educate and effect behavioral changes among food handlers. This process will encourage positive attitudes towards food safety and consequently promote good food safety practices.     

Assessment of personal hygiene and practices of food handlers in municipal public schools of Natal,Brazil

The aim of this study was to assess the hygiene practices of food handlers in municipal schools of Natal, Brazil, where 27 public schools were evaluated, using a checklist and microbiological analysis of hands. It was found that 74.1% of the handlers did not receive periodic training, 51.9% did not undergo annual health examinations and 100% did not practice proper hand hygiene, a situation that reflected significantly (p < 0.05) in hand contamination, in which fecal coliforms were detected on 55.6% of the hands analyzed. It was concluded that the schools studied did not have appropriate hygienic conditions, suggesting the need for interventions that ensure the quality of school food served to the children.     

Commercial and institutional caterings food hygiene practice and the 1992 Food and Drugs Act of Ghana,Sections 1, 6 and 7

The compliance of a cross section of commercial and institutional caterings in Ghana to the PNDC Law 305B Sections 1, 6 and 7 was studied with the use of purposively sampled food workers in the two set ups. Both commercial and institutional caterings had considerable number of hygiene trained personnel in supervisory position in compliance with section 6 of the Food Law. Sections 1 and 7 on the sale of unwholesome food through lack of available control measures on handling non conforming raw materials and the preparation of food under unsanitary conditions respectively needed much improvement in both set ups. It was recommended that an introduction to the Food Law in Ghana should be added to enforced food hygiene training for food handlers that commensurate with their activities.