Evaluation of food safety training on hygienic conditions in food establishments

Food handlers' training is fundamental in order to ensure the safety of the foodstuff. However, the success of training programs that provide only information is unclear and changes in improper food practices are not usually achieved. Food training programs based on theoretical as well as practical activities have been revealed as an important tool in which food handlers can put information into practice. Thus, the objective of this study was to assess the influence of food safety training, based on both theoretical and practical approaches, on the microbiological counts of food contact surfaces, food tools, food equipment surfaces and hand washing in canteens and cafes of one university campus. After food safety training, total plate counts decreased about 60% in the case of canteens and almost 45% in cafes while moulds and yeasts decreased approximately 65% in canteens and 55% in cafes. In terms of location, the microbiological reductions observed were higher for food equipment in canteens and for food tools in cafes. The microbiological counts of food handlers' hands decreased after both food safety training and disinfection. Food safety training influenced the reduction of overall microbiological parameters. Parametric t-tests (after vs before training) indicated that reductions were statistically significant before and after disinfection for total plate counts. The decrease observed for total coliforms and Enterobacteriaceae, were statistically significant only before disinfection. The food safety programs cannot be based entirely on a theoretical approach but also on adequate training which includes a practical approach. The success of the microbiological reductions in the study was associated to the practical lessons which let the handler put into practice the knowledge acquired in the theoretical part.     

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.     

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.     

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.     

Improvement of food safety in school meal service during a long-term intervention period: a strategy based on the knowledge,attitude and practice triad

The objective of the present study was to evaluate the development of food safety scores in school meal services during the application of a systematic intervention based on the knowledge, attitude and practice triad. A total of 68 public schools were included in the study. School meal services were assessed every three months with a checklist, which resulted in eight evaluations over two years. A program was developed and implemented in all the schools during this period that was comprised of three steps: 1) theoretical training, 2) implementation of action plans in situ and 3) weekly visits to motivate food handlers and monitor good practices. These steps were designed to promote changes in the attitudes and practices of food handlers. An ascending linear function was observed for the school meal services' general adequacy percentage over time. Positive developments were also observed regarding buildings and facilities, processes and procedures, distribution of meals, integrated pest management, water control, controls and records, health and safety of employees and equipment and utensils. Our results suggest that the proposed intervention strategy performs well in making school meal services conform to good practices and that strategies in this context should be permanent and continuous.     

Knowledge on food hygiene of food service staff working in nursing homes and kindergartens in Porto region – Portugal

In this study the food-hygiene knowledge of food handlers working in nursing homes and kindergartens was evaluated. From a global population of 1392 food handlers, a sample was selected of 335 participants from 155 institutions (kindergartens and nursing homes), in the region of Porto, Portugal. Data was collected through a self-administrated, multiple-choice questionnaire that was filled-in individually, in the presence of the researchers. The average score of correctly answered questions was 13.9 (±3.65SD), corresponding to 60.7% of the questions. The level of knowledge shown was heterogeneous, varying according to the topics covered and the socio-demographic characteristics of the participants, although some pattern could be discerned as to areas of strength and weakness. Knowledge relating to temperature control (44.2% of correct answers) and to risk associated to foods (50.2% of correct answers) was significantly lower (p < 0.001) than the overall knowledge (60.7% of correct answers). Education and training (over the previous 12 months) were positively correlated to higher knowledge on food hygiene (p < 0.001). The same could not be verified in relation to hazard analysis and critical control points (HACCP) implementation (p = 0.454). The results underline the importance of assessing training needs and consider such needs when designing training programs.     

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.     

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.     

Prevalence of Salmonella typhi and intestinal parasites among food handlers in Mekelle University student cafeteria,Mekelle, Ethiopia

Food borne diseases are one among the most significant factors affecting public health related issues globally. The related problems are high in the developing countries, due to the difficulties in adopting optimal hygienic practices during food handling. The aim of this study was to evaluate the prevalence of Salmonella typhi and intestinal parasites in the stool samples of food handlers in Mekelle University student cafeteria, in the city of Mekelle, Ethiopia. Food handlers, infected or carriers plays a role in the transmission of infections to the public especially in the society, community and to the patients in hospitals. A cross sectional study was conducted during the period of December 2012 to August 2013. Stool samples were collected from 307 food handlers in the student's cafeteria. Microscopic examination and culturing of the samples were performed for the isolation of intestinal parasites and Salmonella species, respectively. Out of the 307 food handlers enrolled in the study, one hundred sixty one (52.4%) stool specimens were positive for different intestinal parasites. Entamoeba histolytica/dispar was the most prevalent parasite (32.3%), followed by Giardia lamblia (4.9%) and Schistosoma mansoni (2.6%). In which four (1.3%) stool specimens were positive for mixed parasites. Only three (1%) S. typhi were isolated from the food handlers and evaluated for antibacterial sensitivity pattern against the commonly used antibiotics. Statistically significant analysis was seen between the intestinal parasite and sex (X² = 6.603, df = 1, P = .007), year of service (X² = 21.2, df = 6, P = .002) and level of education (X² = 11.779, df = 4, P = .019). Our investigation reveals that there is high prevalence of enteric pathogens among food handlers which indicates the improper hygienic practices and no standard protocols among the food-handlers who are working in the student's cafeteria. Hence, proper educations, protocols, training programs on the hygienic practices and regular medical checkup among food-handlers will help to control the prevalence of intestinal pathogens and parasites at certain limits.     

Knowledge,attitude and practices of food safety amongst food handlers in the coastal resort of Guangdong,China

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.     

Protecting child health by preventing school-related foodborne illnesses: Microbiological risk assessment of hygiene practices,drinking water and ready-to-eat foods in Italian kindergartens and schools

The purpose of this study was to evaluate hygiene and microbial safety in 26 Italian school catering establishments. This involved monitoring the microbiological quality and safety of ready-to-eat foods (n = 395), drinking water (n = 43), food contact surfaces (n = 139), and food handlers (n = 249). Food samples analyses revealed an adequate level of microbiological quality and safety. Of particular concern was the isolation of Salmonella spp. and Listeria monocytogenes in 5.8% and 1.9% of raw vegetable samples, respectively. Escherichia coli counts exceeded the microbial reference standards in 8.6% of soft cheeses samples and in 27.3% of multi-ingredients preparations. Staphylococcus aureus counts exceeded the reference limits only in 5.7% of soft cheeses samples. The hygienic level of food contact surfaces was very high, since only 1.4% of samples showed unacceptable contamination. Concerning the food workers' hands, the results showed that the total bacterial count, coagulase positive staphylococci and Enterobacteriaceae levels exceeded the reference standards in 18.1%, 10.4%, and 11.2% of cases, respectively. The results of the water analyses indicated that 47.8% of the tap water and 10.0% of drinking water samples examined were found to be non-conforming to law limits. In conclusion, since children have a relatively lower immunity than adults, additional safety measures are needed to protect them from foodborne pathogens and high microbial contamination in school lunches. Consequently, our results suggest that various changes in the timing of food preparation and holding temperatures are needed, and good manufacturing practices and HACCP principles need to be applied more rigorously.     

Hygienic food handling intention. An application of the Theory of Planned Behavior in the Chinese cultural context

In China, more than half of all reported cases of food poisoning accidents and deaths cases occur in the household, and it is estimated that 30–40% of these are a result of improper food handling behaviors. In the current study, an extended model of the Theory of Planned Behavior (TPB) and a modified model of the extended TPB for the Chinese cultural context were proposed and proved applicable to predict hygienic food handling intention based on the data from 901 questionnaires from Mainland China. The explanatory power of the two extended TPB models was strong and almost the same, and the eight variables of attitude, habit, past behavior, subjective norm, face consciousness, conformity consciousness, perceived behavior control, and perceived ease were found to be significant predictors of hygienic food handling intention. Furthermore, intention was found to be particularly dependent on perceived behavior control and perceived ease, explaining the phenomenon that consumers have positive attitudes but are less likely to generate intentions. The study examined the adaptability of TPB in different cultures by comparing it with a modified model for the Chinese cultural context. The research results suggest interventions aimed at improving safe food handling intentions should focus on the impacts of attitude, perceived behavior control, perception of ease, normative influences, and habits; in addition, interventions can also take advantage of Chinese consumers' conformity consciousness.     

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.     

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.     

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.     

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.     

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.     

A comparison of hygiene standards of serving and cooking kitchens in schools in Hungary

IntroductionFor the appropriate and efficient operation of school kitchens it is indispensable to have a thorough knowledge of their condition, identification of weaknesses and strengths. Our aim is to establish a methodology for food safety survey which provides possibility for maintainers to understand the condition of their kitchen in accordance with the good hygiene practice (GHP) directives. Based on this assessment points of interventions should be identified for the better adaptation of GHP.MethodsSixty-eight school catering units were surveyed in Hungary examining them at 233 points. Nineteen of the evaluated food service units are operated as cooking kitchens and 49 were serving ones. The checklist based survey focused on the following topics: Physical establishment and environment; Kitchen personnel; Equipment and utensils; Food delivery and storage; Food preparation, serving and cleaning; Quality assurance; and Conditions of the dining hall.Results and conclusionsPerformance of the kitchens was between 44 and 91%, however, serving kitchens were scored lower. Our analysis showed that the food safety level of a unit will be primarily determined by adequacy of food handling. According to our observations kitchens can be levelled up by development of knowledge and awareness of kitchen workers. This knowledge will be the precondition and motivating factor for changes in behaviour and development of good handling practices. Within the scope of this development special attention should be paid to serving kitchens.     

Evaluation of food safety related behaviors of retail and food service employees while handling fresh and fresh-cut leafy greens

Foodborne illness outbreaks are often associated with fresh and fresh-cut produce (specifically leafy greens); however, effective training and methods of prevention have not been readily available for the retail and food service industry. The objective of this study was to assess and evaluate the current state of compliance and employee handling practices for fresh and fresh-cut produce, and to identify factors influencing employees' fresh and fresh-cut handling practices using an observational survey tool. A total of sixteen restaurants and fifteen grocery stores in Texas and Ohio were observed. The results revealed low compliance of employees' leafy green handling practices such as improper use of thermometers, lack of documentation, and poor employee hygiene. Statistical analysis results suggested that employees' food safety behaviors vary based on several factors such as operation size, cuisine, and operation type. The results of the study will provide practical guidelines for training employees handling leafy green produce at fresh and fresh-cut packing facilities, produce distribution centers, grocery stores, and restaurants.