Food handling: Comparative analysis of general knowledge and practice in three relevant groups in Portugal

A self-administered questionnaire designed to assess “Knowledge” and “Practice” of public hygiene measures was tested in a group of food handlers (n = 79) and two groups of undergraduate students (n = 152). Students were poorly acquainted with practical aspects, relating specifically to temperature control and food storage requirements. A significant proportion of food handlers lacked basic knowledge and understanding of microbiological hazards, hygiene and safety rules. The mean food safety “Knowledge” score among food handlers was 55.0 ± 18 and the mean “Practice” score was 69.0 ± 17. The results point to the need to improve training and increasing awareness of the measures imposed by food safety laws in Europe.     

Evaluation of the effect of person-in-charge (PIC) program on knowledge and practice change of food handlers in Dubai

The effect of Person in Charge (PIC) intervention on knowledge and practice of food handlers in Dubai was evaluated. Data were collected from 48 food establishments located in 4 zones in the city. Each establishment was visited twice in the assessment. In each visit, the same set of 12-knowledge questionnaire was asked and 20 observable practices evaluated. Hand and cutting board swabbing were also conducted to evaluate the personal hygiene of food handlers. Results showed that all the groups gained additional knowledge on food safety during training except group 4. Irrespective of knowledge gained, some of the trained PICs were unable to change food safety and handling practices at place of work. In group 1, the performance got worsen by 12%. Group 2 and 3 showed 4.3% and 10.3% improvement in food safety practices respectively. While, group 4 remained almost same as before the PIC intervention. With regards to cutting board swabbing, results showed that group 1 dropped by 16.6% while the remaining groups improved by 41.6%. In the case of hand swabbing all establishments in group 1 showed satisfactory results after training. Group 2, group 3 and group 4 showed 41.7% improvement. Statistics revealed that there was a significant improvement in the performance of food handlers in hand swabbing after the intervention with mean values of 60.4% and 85.5% before and after respectively. In the case of cutting board swabbing, there was a considerable improvement but not statistically significant at (p < 0.05) with mean values of 41.6% and 62.5% before and after respectively.     

Food safety knowledge and training participation are associated with lower stress and anxiety levels of Brazilian food handlers

The objectives of this study were: 1) identify the state anxiety, trait anxiety levels and perceived stress levels of food handlers and; 2) Verify the association of these scores with food safety variables like: food safety knowledge, attitudes, practices and with job characteristics. This study involved 183 randomly selected food handlers from different food businesses in Santos city, Brazil, as follows: street food kiosks, beach kiosks, restaurants, hospitals and school meal services. To evaluate knowledge, attitudes and self-reported practices, a structured questionnaire was used. Observed practices were evaluated using a checklist. The State Trait Anxiety Inventory – STAI was applied to assess the levels of state and trait anxiety with a score range from 10 to 80. To evaluate stress the Perceived Stress Questionnaire – PSQ was used with a score range from zero to one. Food handlers presented 39.22; 10.1 (mean; standard deviation) of state anxiety score, 39.58; 9.6 of trait anxiety score and a perceived stress score of 0.36; 0.09. Observed practices presented a weak negative correlation with state anxiety (r = −0.26; p = 0.014) but not with trait anxiety (r = −0.18; p = 0.09) and stress (r = 0.03; p = 0.78). Using generalized linear models were observed that a higher stress level, trait anxiety and state anxiety were found in food handlers who do not participated in food safety training and with lower knowledge scores of food safety. These findings show that training can not only improve knowledge but possibly empower food handlers, increase their self-efficacy and reduce anxiety and stress levels.     

A survey on genetically modified maize in foods commercialised in Portugal

Maize, the second most important genetically modified (GM) crop, has the highest number of authorised GM events for food and feed in the EU. To provide consumer's information, labelling for food products containing more than 0.9% of GM material is demanded by the actual EU legislation. Analysis of foods is then essential to detect and quantify GM maize material and verify the compliance with labelling information. The aim of the present work was to assess the presence of GM maize in a range of processed foods commercialised in Portugal between 2007 and 2010. For this purpose, screening of GM material was carried out by qualitative PCR targeting the 35S promoter and the NOS terminator, followed by the specific detection of Bt11, MON810, Bt176, GA21, MON863, NK603, TC1507 (also known as DAS1507), DAS59122 and MIR604 events. The identified maize events were confirmed and quantified by real-time PCR with hydrolysis probes. The overall results of GMO screening were 30% for 35S promoter, 10% for NOS terminator and 25% for identified events. The most frequently detected events were MON810, TC1507 and NK603, with one sample containing GA21, while the other events were not detected in any of the analysed foods. The quantitative results suggest the need for a more severe control since 4% of the analysed foods contained more than the threshold for labelling and none of them declared the presence of GMO.     

Knowledge of food safety and handling in households: A survey of food handlers in Mainland China

The objective of the study was to provide a picture of knowledge of food safety and handling in households and identify a demographic profile of “high-risk” groups with the poorest knowledge. A national survey of food handlers in Mainland China (n = 482) was conducted using previously validated closed questionnaires. The questionnaire consisted of 26 knowledge questions, which included 5 scales that covered key concepts of food safety and handling in households, and 7 demographic questions. The respondents demonstrated a very low level of knowledge and the mean score awarded to them was 7.95 (knowledge scores from 0 to 26). The data were further analyzed to determine differences in knowledge between populations of different demographics. Differences were found between male and female respondents (p < 0.01), urban and rural respondents (p < 0.01) and respondents with different income levels (p = 0.04). Two “high-risk” groups with the lowest level of knowledge are 1) male food handlers with a per capita annual income of less than 30,000 CNY (4773 USD) and 2) female food handlers who live in rural areas and have a per capita annual income below 30,000 CNY (4773 USD) and deserve special attention. This is the first national survey in Mainland China and the results suggested that developing educational programs related to food safety and handling in households of Mainland China are urgently needed.     

The role of theoretical food safety training on Brazilian food handlers' knowledge,attitude and practice

The objectives of this study were 1. to identify the relationship of theoretical training with knowledge, attitudes, self-reported practices and observed practices and 2. to identify variables that influence observed practices. This study was cross-sectional and involved 183 randomly selected food handlers from different food businesses in Santos City, Brazil, as follows: street food kiosks, beach kiosks, restaurants, hospitals and school meal services. To evaluate knowledge, attitudes and self-reported practices, a structured questionnaire was used. Observed practices were evaluated using a checklist. A researcher observed and followed each food handler throughout the process of food handling/preparation during a workday. The majority of participants (68.3%) had participated in at least one food safety training session. The average percentage of correct answers on the knowledge questionnaire was 64%. Food handlers who had undergone training presented higher knowledge scores but did not differ from those who had not regarding attitudes, self-reported practices and observed practices. A regression model was used to study the variables associated with observed practices (p < 0.001). The variables related to observed practices were the knowledge score (β = 0.27, p < 0.01), experience (in years as a food handler) (β = 0.19, p = 0.01), the relationship between the number of meals and the number of food handlers (β = −0.19, p = 0.01), buildings and facilities adequacy (β = 0.20, p = 0.01) and the presence of a nutritionist (β = 0.42, p < 0.001). This study showed that training based on theoretical aspects is not related to the attitudes, self-reported practices and observed practices of Brazilian food handlers from different food services. However, training seems to be an effective tool for improving knowledge. The current wording of Brazilian legislation motivates food handlers to undergo training only for certification. Food safety laws should not only require certification but also enable the establishment of policies to monitor and ensure the adequacy of food services.     

Evaluation of basic knowledge on food safety and food handling practices amongst migrant food handlers in Peninsular Malaysia

This study was aimed to measure the basic knowledge on food safety and food handling practices among migrant food handlers as these information is scarce in Malaysia. A cross-sectional study was conducted face-to-face amongst 383 migrant food handlers from three major cities in Peninsular Malaysia through questionnaire. Socio-demographic information of all respondents was collected. Questions on food safety knowledge (i.e. food cleanliness and hygiene, symptom of foodborne illnesses and foodborne pathogens) and food handling practices were assessed. The compiled data were analyzed by using the Statistical Packages for Social Science (SPSS) 16.0. Overall, migrant food handlers had poor level of knowledge on food safety with an average food handling practice. Significant effects were observed between respondents’ food safety knowledge and socio-demography (country of origin and educational level) and two factors namely; respondents’ nationality and attendance at food training programs showed significant associations with their food handling practices. Multiple logistic regression analyses revealed that attendance at food training programs was a significant and independent predictor of the respondent’s food handling practice. The study’s findings highlighted issues with regards to the extent of knowledge acquisition on food safety and hygiene by migrant food handlers. Therefore, this warrants improvements not only in the better delivery methods of training modules but also tight enforcement of attendance at the programs by the respective authorities.     

Food handlers’ knowledge on food hygiene: The case of a catering company in Portugal

The aim of this study was to assess the food hygiene knowledge of professional food handlers from an institutional catering company which manufactures and distributes meals to the canteens of schools, kindergartens and nursing homes in Portugal. A total of 101 food handlers from 18 geographically distributed business units were assessed. Data collection employed a previously used, multiple-choice questionnaire, aimed at exploring the food safety knowledge and practices of individual respondents. The average score of questions answered correctly was 13 out of 23 (56.5%) with a standard deviation (SD) of 3.22. However, the percentage of correct answers varies with the issues questioned, being significantly lower on issues such as temperature control (p < 0.001) and sources of contamination/high-risk foods (p < 0.001). The level of knowledge was influenced by the level of formal education (p = 0.025) of respondents. The results reinforce the importance of conducting a preliminary assessment of training needs and evaluating the effectiveness of training.     

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.     

Food safety knowledge and food-handling practices of Greek university students: A questionnaire-based survey

A survey was conducted to assess the self-reported food safety knowledge and food-handling practices of Greek young adults (mean age 22.4 ± 3.2 standard deviation, SD) and to explore the relationships between their food safety awareness and population characteristics. Participants were senior undergraduate students recruited from health-related and non-health-related faculties of the Aristotle University of Thessaloniki in Northern Greece. They completed a questionnaire containing sixteen food safety knowledge and sixteen food-handling questions grouped into four subsections: food microbiology/cross-contamination, food preparation (cooking), food storage (chilling), and cleaning/hygiene. Students correctly answered only 38% of food handling (mean number of correct responses = 6.0, SD = 2.4) and 37% of food safety knowledge questions (mean number of correct responses = 5.9, SD = 2.9). In general, students seemed to adhere to best practices as regards hand washing and prevention of cross-contamination but very few reported the use of food thermometers during cooking. Participants were, usually, knowledgeable about the impact of freezing on bacteria but not about common food vehicles of foodborne pathogens. Students from faculties delivering health-related programs significantly outperformed those from humanity-sciences programs, on both food safety knowledge and practice outcomes. Females obtained considerably better food-handling scores than males even though the overall food safety knowledge score was similar for males and females. An educational background relevant to food safety was a significant predictor of responding accurately to a wide range of study questions. These results substantiate the need for educational initiatives tailored to develop the food safety knowledge and food-handling practices of young Greek consumers.     

Educational needs assessment and practices of grocery store food handlers through survey and observational data collection

Grocery store associates in deli/bakery departments prepare and serve an increasing number of ready-to-eat (RTE) foods and full meals. The shift to more convenience foods and take-home meals highlights the need for effective food safety training programs in retail grocery establishments to prevent foodborne illness. Through qualitative and quantitative methods, food safety knowledge, training preferences, needs, and current practices of grocery stores deli/bakery food handlers in Southwest and Southern Virginia were explored. Deli employees (n = 78) completed a 34 question survey eliciting information on demographics, food safety training needs, preferences and knowledge. In an additional phase of this project, a subset of those originally surveyed (n = 15) were observed for food handling practices (6 h per person). Observational data collection focused on cross-contamination, glove use and hand washing. Most grocery store deli/bakery food handlers reported wanting frequent hands-on, interactive one-on-one training lasting less than 2 h. The target audience's largest knowledge gaps included correct temperatures for cooking, reheating and cooling foods. Observed behaviors did not correlate with food safety knowledge. For example, greater than 95% of participants reported using correct hand washing techniques; however, observational behavior data showed less than 50% of hand washing events observed were correct. Additionally, food handlers were observed not washing hands prior to putting gloves on as well as practicing bare hand contact with RTE foods. The creation of short, hands-on or interactive trainings for retail grocery food handlers that focuses on changing food handling and preparation behaviors may enhance the food handler's safe food handling practices.     

低渗透油田开发实践及认识

通过对沙埝低渗透油藏储层、流体特征及开发特征的分析,指出了其开发中存在的主要问题是:井网密度总体偏低、开发层系划分过粗、注采井数比偏低等.利用油藏工程方法、室内实验及矿场数据研究了相应的开发政策,实施调整后取得明显效果,老井两项递减率明显下降,含水上升平缓,绝大多数主力单元产量平稳,压力水平总体上稳中有升.     

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.     

Food safety knowledge and practices of food handlers,head chefs and managers in hotels' restaurants of Salvador,Brazil

This study aimed to assess the knowledge level, attitudes and practices of food handlers, and knowledge and practices of head chefs and managers in hotels' restaurants of Salvador, Brazil. Data collection was done through the application of interviews with 265 food handlers and with 32 head chefs and managers. In addition, the influence of the presence of nutritionist in restaurants was evaluated. The results showed that 88.0%, 96.6% and 76.0% of handlers had knowledge, attitudes and practices appropriate for personal hygiene, respectively. However, some errors were observed such as the non-use of disposable gloves when handling or distributing food (39.6%), tasting food with their hands (28.7%), and usually talking while handling food (52.5%). Statistical analysis did not indicate a significant association between the knowledge, attitudes and self-reported practices by handlers. However, it was found association between handlers that presented good satisfaction with the job and handlers that introduced appropriate practices. Regarding to chefs and managers, the results indicate that the knowledge was unsatisfactory, even 75% of respondents have training certificate in food safety. A significant percentage of respondents were unaware of the legislation adopted in restaurants (37.5%), and only 43.8% of them knew the recommended cooling temperature for food preservation. However, adequate practices to reduce cross-contamination was observed. Still, the presence of the nutritionist in restaurants influenced positively on the adoption of the current legislation in hotels' restaurants, as well as in the participation of the handlers in training, showing in this way the creation of a positive culture among the handlers.     

Food allergens: Knowledge and practices of food handlers in restaurants

This survey evaluated the knowledge of managers and food handlers, who work in restaurants functioning in two large supermarket chains in the metropolitan region of the city of São Paulo (Brazil), concerning food allergies. Twelve restaurants were evaluated, representing a total of 74 people (12 managers and 62 food handlers). Results have shown that even though the survey showed that food handlers had some knowledge on food allergies, allergic people must stay on the alert, questioning the place where they are going to have their meals in terms of the ingredients used, verifying whether the food is really free of allergens, and always observing the labels of food products. This is needed since there is no real concern by these establishments in preparing safe meals in terms of food allergies.     

Evaluating levels of knowledge on food safety among food handlers from restaurants and various catering businesses in Vienna,Austria 2011/2012

The aim of this study was to detect the most important gaps in knowledge on food safety among food handlers in Vienna, Austria and to identify possible differences in levels of knowledge between food handlers from restaurants and catering companies. The survey was conducted from May 2011 to January 2012 in Vienna and 234 food handlers participated. The average knowledge score for all food handlers was 76%. We revealed no significant difference between the two sample groups; food handlers from catering businesses scored similar (75%) to those from restaurants (76%). Persons with a training at their current workplace (internal and external) scored significantly higher (82%) then persons without an on the job training (71%). Food handlers passing the mandatorily required yearly food safety training had a higher knowledge than persons without this on-the-job training (p ≤ 0.001); 23% of the food handlers didn't participate in any training during the last year. The study identified substantial knowledge gaps concerning correct temperatures for cooking, holding and storing foods. Data from this project underline the value of harmonized action in the field of food safety, but also indicate considerable potential for further improvement in Austria.     

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.     

西非深水钻井实践与认识

JDZ B-1井是中石化作为作业者完成的第一口海洋深水探井,该井位于西非几内亚湾尼日利亚—圣多美和普林西比联合开发区内,作业水深1 655 m。井区地质情况较为复杂,地层破裂压力低,钻井作业压力窗口窄,井眼稳定性差。特别是该井目的层距海底泥线浅(只有778 m)以及目的层段长等,给钻井工程设计带来了诸多挑战。针对钻井施工中面临的挑战与深水钻井的特点,从井身结构设计到施工中均采取了合适的钻井技术和措施,有效地解决了问题,取全取准了各项资料,高效、优质地完成了该井的施工任务。该井的成功完钻,为中石化海洋深水钻井积累了经验,可供该区域及国内海洋深水钻井借鉴。     

高新技术培训方法探讨——南海油田对外合作开发人才培训实践总结

借鉴外国石油公司人才资源开发经验,基于南海油田对外合作开发人才培训实践,探讨了对外合作开发模式下,围绕海上油田开发生产搞好高新技术培训的方法。狠抓技术转让培训,注重岗前、岗位、接替培训,参与研究,承包服务,建立学习型组织,因材施教,滚动培训等培训方法,是海洋石油对外合作开发模式下实施高新技术培训的有效方法。     

Vending machines: Food safety and quality assessment focused on food handlers and the variables involved in the industry

The purpose of this paper was to analyse the quality and safety parameters of food products sold in vending machines. A hygienic-sanitary assessment was conducted on 338 vending machines located on the island of Gran Canaria. Hygiene Assessment System (HAS) surveys, food handler examinations and microbiological (processed food and water) and physicochemical (water) controls were applied, permitting evaluation through the identification of the main risks and/or hazards of the hygienic-sanitary quality of the products sold in vending machines.Despite the positive results obtained from the HAS surveys applied to all the vending machines, achieving a total mean score of 87.6 ± 7.5 out of 100, the microbiological analysis showed that 5.7% of the 105 food samples were contaminated with Listeria monocytogenes, while Salmonella spp., Escherichia coli and Staphylococcus aureus were below the legally permitted limits. The lack of vehicles able to transport perishable food at correct temperatures (<8 °C) and the fact that some refrigerated vending machines were not at an ideal cooling temperature may have contributed to these values.The assessment tools used in this study revealed hygienic deficiencies in the transportation and microbiological quality of the products, despite the favourable results obtained in the HAS surveys and food handler examinations, indicating that this relationship should be the subject of further study to improve its usefulness in the field of Hazard Analysis and Critical Control Points.