Food safety and handling knowledge and practices of Lebanese university students

The aim of this study was to assess the level of food safety handling knowledge and practices among 1172 Lebanese university students (mean age 20.0 ± 1.6 SD) and to explore the association between their knowledge/practices and the socio-demographic and academic characteristics. Participants were undergraduate students enrolled in the Lebanese American University from different majors and years of study, from different areas of residence, living alone or with others, and having working or non-working mothers. They completed a questionnaire of 16 food handling practices and 14 food safety knowledge questions related to preparation, cross-contamination, storage and hygiene. On average, the students scored 53.6 ± 15.8% and 44.7 ± 14.3% on the knowledge and practices parts, respectively. Female students scored higher on both practices and knowledge questions than male students; however, the difference was significant (p < 0.001) for the practices part only. Health-related majors scored significantly (p ≤ 0.001) better on both practices and knowledge questions. Senior students scored highest on the knowledge questions, followed by juniors, sophomores and finally freshmen and the difference was borderline significant (p = 0.07). The area of residence had a significant (p = 0.006) effect on the food safety practices questions. Students living with parents scored higher in both knowledge and practices parts than those living alone or with roommates; howkver, the difference was significant (p = 0.009) in the knowledge part only. Students who cook all the time showed a significant (p = 0.001) lower difference in terms of their food safety knowledge compared to those who cook less frequently. Food handling practices and food safety knowledge scores were significantly (p < 0.001) related with a weak to moderate correlation coefficient (R = 0.231). Our results confirm the need for ongoing educational initiatives to improve the relatively low food awareness among the Lebanese young adults group.     

Food safety awareness,knowledge and practices among students in Slovenia

It is critical for children to understand food-related risks to preserve their health and the health of others, particularly because their food preparation responsibilities will increase in adulthood. The purpose of this study (n = 1272) was to explore the inclusion of 10- to 12-year-old students in food preparation activities and to determine their understanding of food-related risks, food safety knowledge and self-reported practices in their domestic environment prior to systematic involvement in these activities during regular schooling. This study highlighted their inclusion in food preparation activities with limited experiences. For food-related risks, a high level of perceived severity and a low level of perceived vulnerability were observed. Particular lack of knowledge was identified regarding the impact of temperature on microorganisms. Additionally, self-reported practices indicated risky behaviours for the prevention of cross-contamination, preservation of leftovers, re-heating of food in a potentially unsafe manner and food preparation activities with unprotected wounds on their hands. These results demonstrate that the systematic teaching of basic food safety principles as early as primary school remains necessary.     

Food safety knowledge and practices among college female students in north of Jordan

Young adults have inadequate knowledge about measures needed to prevent foodborne illnesses. The objectives of this study were to assess the level of food safety knowledge and to investigate the association between the level of food safety knowledge and the socio-demographic and academic variables among college female students staying at dorms in north of Jordan. Information concerning socio-demographic and academic characteristics and food safety knowledge were collected using self-administered questionnaire. Food safety questions included 5 major scales that covered key food safety concepts. A total of 867 female students participated in the study (mean age = 20.07 ± 1.81 years). The overall passing percentage of food safety knowledge was 33.9%. Students were most knowledgeable about prevention of cross contamination and disinfection procedures and had the most difficulties with items related to cooking responsibilities and with food sources of foodborne pathogens. Chi-square results revealed that students who were seniors and in majors related to health sciences, always prepared foods by themselves, reported that they had excellent or very good food safety knowledge, ate out 3 times or less from restaurants, and previously got food poisoning were more likely to pass food safety knowledge questions (P < 0.05). In conclusion, improving students’ knowledge about food safety is an issue that should be taken in consideration; therefore there is a need for developing food safety educational programs that cover key food safety concepts. The school and university setting would be an effective place to reach and teach the young with food safety concepts.     

Food safety knowledge and practices among Saudi women

The present cross sectional study was conducted on 811 Saudi women to evaluate their food safety knowledge and practices and explore factors affecting them. They reported better food safety practices than knowledge in overall food safety and all parameters except cooking. Personal hygiene was the parameter where they reported higher mean knowledge and practice (63.4% and 73.8%; respectively) with the lowest mean knowledge score in utensils and equipment (49.8%) whereas the lowest mean practice (60.2%) was in cooking. Saudi women with higher studies and those with 60 years and more showed higher mean knowledge and practice score in overall food safety and most parameters than those in other educational levels or age groups with significant variations (P < 0.05) among different educational levels except in practicing personal hygiene. Working women showed higher mean knowledge and practice than non working in all parameters with significant variation between their mean knowledge scores except in personal hygiene. Launching a food safety education program and repeating it at specific intervals is recommended.     

Study on food safety concerns,knowledge and practices among university students in Saudi Arabia

Food Safety is important not only for the health of consumers but also the entire food industry and regulatory authorities. University students are an important target group as they are most likely to engage in risky eating behaviors and food handling practices making them susceptible to foodborne illness. The objectives of this study were to assess the level of food safety concerns, knowledge and practices among male and female university students of King Saud University, Saudi Arabia. Information concerning sociodemographic and academic characteristics and food safety knowledge were collected using self-administered questionnaire. Food safety questions were divided into four sections that covered key food safety concepts. A total of 808 students took questionnaires of which 66.08% responded (mean age 21.1 ± 2.9). Major food concerns for students were food taste, food temperature, food presentation, wellness of cooked food, cleanliness of serving area and appearance of food handlers. Students displayed good knowledge concerning food safety. Respondents were most knowledgeable about the cleanliness of kitchen surfaces and utensils, prevention of cross contamination and hand hygiene but demonstrated poor knowledge about heat treatment of food and temperature. Good knowledge of food safety was reflected in food safety practiced by the students except temperature control. Chi-square test results revealed that both male and female students demonstrated comparable food safety knowledge and practices. This is probably the first gender-based report on the food safety concerns, knowledge and practice among students of King Saud University, Saudi Arabia. The study highlights the need for educational programs that aim not only to provide knowledge but also encourage the students to practice the food safety measures strictly.     

Food safety knowledge,attitudes and practices of street food vendors and consumers in Port-au-Prince,Haiti

This study had the major objective of determining the food safety knowledge, attitudes and practices of vendors and consumers of street food in Port-au-Prince, Haiti. Haiti currently has no food safety legislation in place. 160 consumers and 80 vendors from four different communes (Tabarre, Delmas, Pétion-ville and downtown Port-au-Prince) volunteered to participate in the study. In general, consumers and vendors exhibited average food safety knowledge and attitude levels. Gender, training, level of education and location did not have a significant effect (p < 0.05) on the level of food safety knowledge of the consumers. Vendors were determined to have higher levels of food safety knowledge than consumers, whilst trained vendors had better food safety knowledge and attitudes compared to untrained vendors. The majority of vendors and consumers were aware of the importance of washing hands and proper cleaning with regards to the prevention of foodborne diseases. However, some other aspects were of concern. Consumers and vendors did not know that Hepatitis A, Salmonella spp. and Staphylococcus spp. are pathogens responsible of foodborne diseases. They also had difficulties in identifying the groups at risk of foodborne diseases and most were unaware of the importance of reheating food to fight against foodborne diseases. In the observational part of the study, it was found that in 60% of the cases, flies and animals were evident around the stall and 65% did not have access to potable water. The majority served food with bare hands and did not wash their hands after handling money. Additionally, 70% of the vendors did not chill pre-cooked food. The conditions in which street food vendors operate in Port-au-Prince are largely unacceptable from a food safety point of view and an effort should be made to provide them with adequate infrastructure including potable water, toilets and waste disposal facilities. The results of this study should be used to generate part of the impetus towards the development of enforcement of appropriate food safety legislation in Haiti.     

Food safety knowledge of foodservice workers at a university campus by education level,experience, and food safety training

Food safety knowledge of university foodservice workers was evaluated and the relationship between food safety knowledge and education level, length of employment, and food safety training was assessed using a 40-item food safety questionnaire. Each knowledge question was scored as “1” for a correct answer and as “0” for an incorrect answer. The relationships between the level of education and food safety knowledge scores and length of employment in the foodservice industry and food safety knowledge scores were determined using bivariate correlation analysis. A total of 63.5% of the respondents had limited knowledge, 79% were well-informed about hygiene practices, while 33.9% of persons knew of correct time-temperature control measures. Kendall's tau = 0.067; p = 0.294 revealed a lack of strength of the relationship between education level and food safety knowledge. The relationship between length of employment and food safety knowledge was Kendall's tau = −0.133; p = 0.121. No mean differences (p = 0.426) were observed for mean knowledge scores between groups of food safety trained and untrained persons. Neither education level, nor the length of employment in the foodservice industry had a significant impact on food safety knowledge. The authors recommend that in order to improve food safety knowledge, attention should be given to the planning, implementation, monitoring, and evaluating food safety education programs.     

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 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 safety knowledge,attitudes and practices of street food vendors and consumers in Ho Chi Minh city,Vietnam

This study had the major objective of evaluating the food safety knowledge, attitudes and practices of consumers and vendors of street foods in Ho Chi Minh City (MCMC), Vietnam. There were three main surveys performed in this study. A total of 120 consumers and 40 street food vendors from four districts [Binh Thanh (BT), Thu Duc (TD), district 3 (D3) and district 8 (D8)] in HCMC contributed to the study on a voluntary basis. The surveyed consumers had adequate levels of food safety knowledge and attitudes. No significant difference (p > 0.05) occurred between the food safety knowledge levels of the consumers on the basis of gender. However, significant differences (p < 0.05) occurred on the basis of age, education level, food safety training status and location. In contrast, the street vendors had poor food safety knowledge and attitude levels. No significant differences (p > 0.05) were observed in the food safety knowledge levels of the vendors on the basis of gender and age. However, significant differences (p < 0.05) were found on the basis of food safety training status and education level. It was also noted that the vast majority (95%) of the vendors had not received any food safety training. With regards to the practices, it was determined that 52.5% of the vending sites were open air stands without any protection from the sun, wind and dust. 52.5% the vending stalls had no direct access to potable water, while 47.5% did not have adequate hand washing facilities and a further 30% lacked proper waste water and food disposal facilities. In addition, 52.5% of the vendors did not separate raw, partially cooked food and cooked food products. These findings highlighted that street food vendors in HCMC generally have poor food handling practices and most are operating under unhygienic conditions. These results should provide the Vietnamese government with even more reasons to increase their current efforts to improve the safety of street foods and food safety awareness of the consumers.     

Consumer food safety knowledge and practices in the home in Turkey

The aim of the present study was to examine the knowledge and behaviours related to food safety among consumers who had the primary responsibility for food preparation in the home. Home interviews of 458 randomly selected householders representing three districts in Konya, Turkey, were conducted. The study found significant difference among education levels concerning attitude towards food safety and knowledge. No significant effect of demographic profile on food handling practices was found. These findings increase concerns about consumer safety knowledge and practices. It is advised that a national surveys should be conducted, followed by a properly designed food safety public health campaign, to enhance household food safety awareness.     

Home food safety knowledge,risk perception,and practices among Mexican-Americans

Little is known about the home food safety practices of Mexican-Americans living in the U.S. The current study examined the knowledge, perception of food safety risk and factors associated with home food safety practices among the Mexican-Americans who cook regularly for their families. Ten focus group interviews in New York and Texas identified a number of issues. Most participants did not defrost properly (i.e., placed frozen meat in the sink or countertop) and did not handle leftovers safely (i.e., cooled down more than 2 h at room temperature). Although participants reported good hygienic practices in the use of utensils when cooking, there seemed to be limited awareness of the dangers of cross-contamination when handling raw meats and produce; unsafe thawing of raw meats by leaving the raw meat in the sink or counter, and handling of cooked meats. Many incorrectly believed that the appearance of cooked meats was an indicator of safety, and that a food thermometer was unnecessary. These focus group findings informed a probability–based web panel survey (N = 468) of Mexican-Americans who cook for their families in the United States. The survey study reports two major findings: (1) Mexican-Americans' perception and awareness about food safety risk were closely related to their reported food preparation practices (except for eating raw eggs) and (2) Mexican-Americans born in the U.S. and those of Mexican origin living in the U.S. differed in their level of risk awareness and in their compliance with some associated food safety practices. Practical implications are discussed for designing targeted communication campaigns to increase compliance with safe home food preparation practices.     

Food safety control practices in in-house and outsourced foodservices and fresh vegetable suppliers

The volume of meals produced by foodservices has been increasing. However, there have been cases of food poisoning associated with these establishments, and they are sometimes caused by the consumption of vegetables. The objective of this study was to verify if in-house and outsourced foodservices implement food safety control practices and supplier development strategies. Companies in Campinas and its four districts were studied because of the large foodservice market. A total of 39 foodservices were investigated (22 outsourced and 17 in-house; of these, 12 were hospital foodservices). Good Manufacturing Practice was used by 53.8% of the sample and of these, 15.4% also used Hazard Analysis and Critical Control Points. Companies that produce more than 600 meals per day are more likely to use prerequisite programs and Hazard Analysis and Critical Control Points. Of the companies that use some food safety control practice, only 8 (26.7%) carried out vegetable supplier development. Strategies are needed to promote the use of food safety control practice and suppliers development.     

Microwave oven safety: A food safety consumer survey in Malaysia

Microwave oven is an indispensable tool in every household. However, the proper usage of the microwave ovens was neglected and thus, causing food safety concerns, especially microbiological hazard in microwaved heated food. Therefore, a survey was initiated to gauge the consumer’s knowledge of microwave oven safety concerning the food safety of reheated food. A total of 29 survey questions was designed that covered 5 demographic questions and 24 others on the knowledge and practice of microwave oven safety and food safety attitude. The survey was blasted out to 329 respondents via email. Overall, 189 (57.4%) returned respondents demonstrated low level of knowledge of the microwave oven safety, which indicated improper education of the microwave oven despite knowing the norms on the microwave oven usage. In addition, consumers demonstrated low levels of practicing microwave oven safety. The outcome of the survey also showed consumer’s neutral attitude towards food safety. There was no statistically significant association between the variables and demographic. The minimum knowledge of microwave oven and food safety shown by the consumers requires the attention to improve the food safety educational programs by including the knowledge on microwave oven safety for the betterment of the public health.     

The knowledge and practice of food safety and hygiene of cookery students in Turkey

The aim of this study was to assess the knowledge and practice of food safety and hygiene among students in university cookery programs in Turkey. A questionnaire was given to 82 cookery students in two vocational schools from two different universities. The results showed that although the students regarded the issues of food safety and personal hygiene as important, they had inadequate knowledge in these areas.     

The relationship among food safety knowledge,attitudes and self-reported HACCP practices in restaurant employees

This study investigates relationships among food safety knowledge, attitudes and hazard analysis critical control point (HACCP) practices in restaurant employees in Taiwan. The authors administered a baseline questionnaire to 542 restaurant employees to assess their food safety knowledge, attitude and HACCP practices. A total of 421 valid questionnaires were returned and used in analysis. Mean scores for each survey item were calculated and used in a structural equation model (SEM) designed to assess interrelationships between the three. Participants scored an average 84.7% correct in food safety knowledge, with highest and lowest correct scores in, respectively, the food poisoning and good hygienic practices (GHP) constructs. The highest score in the attitude section was “concern for food safety” followed by “self-improvement.” With the exception of the food poisoning construct, this study found correlations among knowledge, attitude, and HACCP practices, with attitude mediating the relationship between knowledge and HACCP practices. The implications of these findings are discussed.     

Types of traditional Greek foods and their safety

Greek traditional foods have been evolved over centuries in the country according to local culture and artisanal practices in small scale family-owned installations and constitute a major part of the so-called Mediterranean diet. Consumer concern for food safety and high demand for traditional food products is becoming an important challenge for the food industry. To this end, safety issues about the hygienic condition and the prevalence of foodborne pathogens for a diversity of popular traditional Greek foods including fermented meat products, cheese, table olives, and emulsion-type appetizers is being reported. Until recently, the production of these food commodities presented heterogeneity from area to area and practice to practice resulting in a final product with diverse microbiological, physicochemical and sensory characteristics. The condition has drastically changed over the last years where the production has shifted from artisanal practice to industrial level under strict processing and hygienic conditions. Nowadays, it can be considered that Greek traditional foods have a good safety record.     

Meat handlers training in Portugal: A survey on knowledge and practice

Professional training for meat handlers is an European Community food law requirement in order to apply HACCP principles and achieve food safety goals. A self-administered questionnaire designed to assess “Knowledge” and “Practice” of public hygiene measures was completed by meat handlers (MH) (n = 159) in slaughterhouses in Portugal. A significant proportion of the group (72.7%) has had professional training in two different areas: Good Practice in Food Industry (12.03%) and Work Safety and Hygiene (22.8%); 37.9% of the respondents have had training in both areas. However 24.5% of the subjects have never had training. Meat handlers with professional training in Good Practice in Food Industry (GPFI) and in both areas (BT) have had the highest proportions of correct answers in Knowledge (66.92 ± 16.36 and 67.26 ± 21.05, respectively) and Practice questions (70.53 ± 17.47 and 68.67 ± 22.58, respectively).The results of this study point to the need to improve training, particularly in Good Practice in Food Industry, thus enabling meat handlers to achieve more correct answers in Knowledge and Practice. The development of evaluation criteria for the effectiveness of professional training is crucial to protect Public Health.     

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.     

Food safety knowledge and attitudes: culture and environment impact on hawkers in Malaysia.: Knowledge and attitudes are key attributes of concern in hawker foodhandling practices and outbreaks of food poisoning and their prevention

This study determined the impact of culture and environment on knowledge and attitudes of hawkers towards food safety, foodborne illnesses and their prevention. One hundred hawkers in Kuala Lumpur (KL) were interviewed, using a structured interview schedule. Environment did not effect hawkers’ knowledge and attitudes. Education influenced knowledge and attitudes scores of the interviewees. Differences in knowledge of the ethnic groups were in cross-contamination, equipment, utensils and premises, personal hygiene, hazard analysis critical control point (HACCP) and food regulations and control. Malay and Indian hawkers had better educational background, hence better knowledge and attitude scores than Chinese. The findings highlight the importance of education to bridge cultural gaps in food safety knowledge and attitudes. A strong relationship exists between the knowledge and attitudes of hawkers.