Food safety education makes the difference: food safety perceptions, knowledge, attitudes and practices among Turkish university students

This study evaluated the influence of food safety education on the food safety perceptions, knowledge, attitudes, and practices among Turkish university students. Structured questionnaires were applied to 275 students majoring in “health or food” and 570 students majoring in “non-health or non-food” on a face-to-face basis. Food has positive connotations since associated primarily with taste and hunger in both groups. Freshness of the food product was the most important factor for the “health or food major” group, which was stated as quality for the “non-health or non-food major” group, when shopping for food (p < 0.05). Food poisoning was the main risk associated with foods in the “health or food major” group whereas fats was the most popular choice for the same question in the other group (p < 0.05). Positive influence of food safety education was clear from the results since a significant difference existed between the mean scores of knowledge, attitudes, and practices according to major discipline (p < 0.05). However, persistent food safety attitudes and practices showed little improvement with education. Although a significant difference existed between the disciplines, students in both groups did not have knowledge on the risk of raw white cheese consumption (p < 0.0001). High number of students shared their bowls with other people, consumed raw eggs and raw meat, and ate cooked foods left at room temperature more than 6 h if covered. Scientists and doctors were more trusted sources of information about serious food risks (p < 0.05). Trust in governmental agencies was significantly less in both groups.     

Consumer attitudes,knowledge and behaviour: a review of food safety issues

Consumers' attitudes have been shown to influence and predict behaviour. This review highlights the diverse consumer attitudes towards the safety of food. The diversity among consumers is based on a variety of factors, including demographics and socio-economic status. The relationship between consumer attitudes, knowledge and behaviour regarding food safety is also examined in this paper. It indicates that different attitudes do not necessarily lead to behaviours that increase the safety of the food consumed. It can be concluded that there exists the need for professional assistance for consumers regarding food safety issues.     

餐饮从业人员食品安全知识、态度、行为调查分析

目的掌握餐饮从业人员食品安全相关知识及危险因素现状,为采取有效的干预措施提供依据。方法随机抽取餐饮从业人员720名,进行食品安全相关知识、态度、行为问卷调查。结果餐饮从业人员食品安全相关知识知晓率为60.8%,不同单位、不同工作岗位人群知晓率无差异,不同文化程度、不同专业、不同工作年限、不同培训次数人群知晓率有差异;98.8%的餐饮从业人员充分认识到食品安全的重要性;89.7%的调查对象已经总体养成良好的食品安全行为习惯。结论要保障广大人民群众的食品安全,应加强从业人员食品安全知识的培训,提高其食品安全的知识水平,培养其良好的食品安全习惯,规范其职业行为。     

Factors related to food worker hand hygiene practices

To identify factors related to food worker hand hygiene practices, we collected (i) observational data on food worker (n = 321) hand hygiene practices (hand washing and glove use) and (ii) observational and interview data on factors related to hygiene behavior, such as worker activity, restaurant characteristics, worker food safety training, and the physical and social environment. Results indicated that hand washing and glove use were more likely to occur in conjunction with food preparation than with other activities (e.g., handling dirty equipment) and when workers were not busy. Hand washing was more likely to occur in restaurants whose food workers received food safety training, with more than one hand sink, and with a hand sink in the observed worker's sight. Glove use was more likely to occur in chain restaurants and in restaurants with glove supplies in food preparation areas. Hand washing and glove use were also related to each other--hand washing was less likely to occur with activities in which gloves were worn. These findings indicate that a number of factors are related to hand hygiene practices and support suggestions that food worker hand hygiene improvement requires more than food safety education. Instead, improvement programs must be multidimensional and address factors such as those examined in this study.     

Evaluating food safety and hygiene knowledge and practices among foodservice staff of feeding scheme in the primary schools in Soweto,South Africa

The study was to evaluate the food safety knowledge and hygiene practices among food handlers. A total of 42 food handlers in 13 basic schools under the School Feeding Scheme, Soweto, South Africa were recruited for the study using purposive and convenience sampling methods for the respondents and institutions, respectively. A piloted self-administered questionnaire was used. All the respondents were female (100%) with the majority being between the ages of 31 and 40 (40%) and had secondary education (63%). About (90.5%) of the respondents indicated that food safety is very important. Frequent hand washing (95.2%); cleaning and sanitizing knives/cutting boards (95.3%); checking best before date (92.8); keeping kitchen surfaces clean (80.9%) among others were indicated as very important food safety and hygiene practices. However, they failed to agree that frozen foods, particularly meat are to be thawed using room temperature (4.8%) and also in the lower shelf in the refrigerators (26.2) as the best practices. Spearman's correlation coefficient revealed that no correlation exists between food safety knowledge and hygiene practices (p < .05), but strong correlations among educational levels, knowledge, and practices (p < .05). Hence, training and workshops particularly in hazard analysis critical control point (HACCP) is needed to cover-up the lapses.     

法律对食品卫生的强制保护

<正> 食品是人们日常生活的重要商品之一,国家为了提高人们的物质生活水平,向食品行业投入了巨大的精力,使我国的食品行业有着前所未有的发展前程。 国家对食品卫生的重视 目前,食品行业已成为我国国民经济的支柱产业之一,但是,食品行业在发展的过程中,也有不尽人意的地方。例如,有的不法生产经营者,利用消费     

高铁餐车食品从业人员食品安全问卷调查

了解铁路高铁餐车食品从业人员对食品安全的知识、态度、行为现状,为在从业人员中开展食品安全教育培训提供科学依据。方法 用自制KAP调查问卷,对某铁路局542名高铁餐车服务员进行问卷调查。用SPSS 13.0统计软件进行数据处理和分析。结果 该食品从业人员食品安全知识总体得分为5.79±1.67分(满分10分),合格率为44.0%,良好率为13.7%。416名(96.7%)被调查者表示希望获得与行业相关的食品安全知识。食品安全行为总体形成率为78.6%。被访者文化程度愈高,其食品安全知识得分就愈高,各组别相比差异有统计学意义(P＜0.01)。20岁以下年龄组别被访者食品安全知识得分和安全行为形成率均较其他年龄组别被访者低(P＜0.01)。岗龄1年以下的被访者食品安全知识得分和安全行为形成率均较其他岗龄组别被访者得分低(P＜0.01)。结论 高铁餐车食品从业人员具有一定食品安全认知,但仍存在不足。他们获取相关知识的态度较为积极,在食品安全知识和行为习惯方面,需要对他们宣教干预,尤其是对文化程度较低、年龄较小、上岗时间不长的人员。     

Food handlers and foodborne diseases: knowledge, attitudes, and reported behavior in Italy

The purpose of this study was to evaluate knowledge, attitudes, and behavior concerning foodborne diseases and food safety issues among food handlers in Italy. Face-to-face interviews were conducted within a random sample using a structured questionnaire. Of the 411 food handlers responding, 48.7% knew the main foodborne pathogens (Salmonella spp., Staphylococcus aureus, Vibrio cholerae or other Vibrio spp., Clostridium botulinum, hepatitis A virus), and this knowledge was significantly greater among those with a higher education level, in practice from a longer period of time, and who had attended education courses (P < 0.05). A vast majority (90.4%) correctly indicated those foods classified as common vehicles for foodborne diseases, and only 7.1% of food handlers were able to name five different food vehicles, each of which transmit one of the five pathogens. The proportion of those who were able to specify a food vehicle that transmitted hepatitis A virus was significantly higher for those with a higher educational level and with a longer food-handling activity. A positive attitude toward foodborne diseases control and preventive measures was reported by the great majority of food handlers, and it was more likely achieved by those who had attended education courses. This attitude was not supported by some of the self-reported safe practices observed for hygienic principles, because only 20.8% used gloves when touching unwrapped raw food, and predictors of their use were educational level and attending education courses. Results strongly emphasize the need for educational programs for improving knowledge and control foodborne diseases.     

我国食品微生物检验专业技术人员的食品安全知识、态度、行为调查及影响因素分析

目的 了解我国从事食品微生物检验工作的专业技术人员食品安全知识、态度、行为（KAP）现状,探讨其影响因素,为相关人员在食品安全领域的综合素质提升和能力建设开展方向提供参考。方法 对我国15个省的省级、市级、区（县）级政府行政部门下属食品微生物实验室及第三方机构、企业等非政府机构食品微生物实验室的专业技术人员进行食品安全KAP问卷调查,并对调查结果进行统计分析。结果 本调查共回收问卷1 505份,有效问卷1 386份,平均得分为0.63±0.14。除性别和最近一次接受培训时间外,不同年龄、学历、行业就职年限、专业背景、机构类型、实验室类型、所在区域和通常接受培训形式的食品微生物检验专业技术人员的食品安全KAP得分均存在显著差异,知识与态度得分、知识与行为得分、态度与行为得分存在正相关关系。结论 尽管存在满分问卷,但全国食品微生物检验人员KAP平均得分仅略高于及格水平。统计分析结果提示部分人群,如新入职及学历较低专业技术人员应注意食品安全知识水平的提升和检验工作经验积累,不断提升专业技术水平。应进一步加强市级、区（县）级等基层实验室人员的能力建设,建议采用专家现场讲座等形式开展专业技术培训...     

Efficacy of simple hand-washing in reduction of microbial hand contamination of Iranian food handlers

Foods are likely to be faecally contaminated during preparation or dissemination by the Iranian Muslim food handler that their religion enjoins the mechanical cleaning of themselves after defecation. The current study was designed to determine the actual rate of hand contamination of Iranian food handlers with pathogenic flora of faeces or nose and to evaluate the efficacy of simple hand-washing instruction in reduction of hand contamination.A before–after study was conducted on 150 randomly selected food handlers in an Iranian city, Shahrekord. At the first stage, the hands of 72.7% of food handlers were found to be contaminated. A comparison of the before-and-after data, revealed a significant decline in hand contamination of the food handler from 72.7% to 32% (P < 0.0001).Our study showed that the poor hygienic practice by the food handler is such a serious problem facing the health sector that it merits a further consideration by Iranian authorities.     

Pork producers' attitudes, knowledge, and production practices that relate to on-farm food safety.

A survey was distributed by mail to a random selection of Illinois pig farmers marketing 1,000 or more pigs in 1998 to assess their knowledge, attitude and behavior regarding on-farm food safety. Valid responses were received from 353 of the 946 surveys mailed (37.3%). Pork production accounted for more than 50% of gross agricultural revenues among 65.0% of respondents, and 91.2% were classified as "owner-operators." Knowledge of food-borne pathogens was mixed, with correct responses to questions as follows: Trichina, 80.4%; Salmonella, 58.5%; Toxoplasma, 19.9%; and Campylobacter, 12.8%. Producers strongly agreed that food safety was a shared responsibility at every level of the food chain, including the farm level, with an average score for all steps in the pork chain of 4.5 on a scale from 1 (not important) to 5 (very important). When asked whether third party verification of on-farm practices was important, 51.2% agreed and 48.8% either disagreed or neither agreed nor disagreed. Associations between demographic categories and knowledge of and attitudes toward food safety were detected for herd size, proportion of agricultural receipts from pig production, grower versus birth-to-market production, age categories, and whether the respondent owned the pigs or facilities. Many (53.4%) were willing to apply a suggested food safety practice, even if there was no net profit for the practice. Findings suggest that Illinois pork producers accept an important role in pork food safety and express a willingness to participate but have knowledge gaps that should be filled.     

2016年昆明市学校周边食品及婴幼儿食品卫生安全调查

目的 了解2016年昆明市学校周边食品及婴幼儿食品的卫生状况。方法 采集昆明市区的学校午餐、学校周边流动食品、学校周边即食儿童食品、婴幼儿配方食品及鲜乳共203份样品, 按照国家食品污染和有害因素风险监测工作手册的方法进行检测。结果 203份样品中, 共检出19株蜡样芽胞杆菌, 致病菌检出率为9.4%。其中, 学校周边食品的蜡样芽胞杆菌检出率为18.2%, 婴幼儿食品的蜡样芽胞杆菌检出率为4.0%。结论 昆明市学校周边食品及婴幼儿食品中存在蜡样芽胞杆菌污染, 有一定的安全隐患, 相关监管部门应加强监督, 预防食源性疾病的发生。     

我国食品理化实验室专业技术人员的食品安全知信行调查及影响因素分析

目的 了解我国食品理化实验室专业技术人员食品安全知识、态度、行为现状,探讨其影响因素。方法 对我国15个省的省级、市级、区（县）级部门下属食品理化实验室及第三方机构、企业等非政府机构食品理化实验室的专业技术人员开展食品安全知识、态度、行为问卷调查,并对调查结果进行统计分析。结果 共回收有效问卷1339份。除性别对态度得分无显著影响,文化程度、就职年限等对行为无显著影响外,年龄、实验室类型、所在区域和最近一次接受培训时间等均是影响食品理化检验人员食品安全知识、态度、行为得分的因素,且知识、态度和行为得分存在正相关关系。结论 尽管存在满分问卷,但食品理化实验室专业技术人员KAP平均得分仅略高于及格水平。需要关注重点人群,如年龄25岁以下、就职年限2年以下或大专及以下学历的专业技术人员等食品安全知识水平的提升、态度的端正和行为的规范。     

思想政治工作在食品卫生安全中的应用

近年来, 我国食品安全问题频发, 引发各界广泛关注的同时, 也不禁令人思考食品安全问题频发的原因。其中, 思想政治工作的缺失作为其中重要的因素, 需要加强其在食品卫生安全的中的应用。从政治的高度来抓安全, 在食品安全方面更能够增强企业、政府、消费者等多方的安全意识。本文结合食品卫生安全管理问题对食品卫生安全领域思想政治工作展开了分析, 并对食品卫生安全思想政治工作开展情况进行了探究, 提出了全面、系统开展食品卫生安全管理思想政治教育工作的路径。通过各种途径实现思想政治工作的加强, 在全社会营造和谐、健康、安全的食品卫生环境, 有利于和谐社会的构建。     

Food safety knowledge, attitudes, and behaviors among Puerto Rican caretakers living in Hartford, Connecticut

Household food safety education is needed to minimize the risk of exposure to foodborne pathogens. The Latino population in the United States is growing at a fast rate and has become the largest minority group in this country. However, little research has been done to identify the food safety behavioral risks faced by Puerto Ricans. Ten in-depth household observations and a quantitative survey on food safety knowledge, attitudes, and behaviors (n = 100) were conducted to understand food-handling techniques among Puerto Rican caretakers of young children. This was followed by two focus groups (n = 12) to further characterize food safety knowledge, attitudes, and behaviors and the proper media channels for the delivery of food safety education. Even though 97% of survey participants reported washing their hands with soap and water before preparing foods, only 1 of the 10 participants in the household observations actually did it. About 60% of the household participants washed the cutting boards with soap and water compared with 89% of survey participants who claimed to do it. In the survey, 5% reported to know the meaning of cross-contamination, and 71% (n = 80) to use the same cutting board for meats and vegetables. Overall, 96% of survey participants did not use a thermometer to check if meats were cooked properly and only 10% defrosted their meats in the refrigerator. Statistically significant relationships (P < 0.05) were found between speaking English and knowing the meaning of cross-contamination and how to use a meat thermometer. Employed individuals and those with higher education were also more likely to be familiar with the term pasteurization. These results fully justify the delivery of culturally appropriate food safety education in this community.     

动物性食品卫生检验学在食品质量与安全中的地位和作用

通过剖析动物性食品卫生、安全特点及动物性食品卫生检验学内容，阐述了食品质量与安全的必要性和重要意义，动物性食品的卫生检验和安全控制，具有知识的广泛性，检验(测)手段的综合性和复杂性，了解“动物性食品卫生检验学”有关方面的内容具有十分重要的意义。     

食品接触材料的安全卫生问题及检验标准 现状分析

食品接触材料导致的食品安全问题逐渐引起了社会各界的广泛关注。本文以聚合物型食品接触材料为例,简述了该领域在理化检验、不规范使用方面的安全卫生问题,尤其对现行的检测标准的适用性、操作性存在的问题进行了分析。建议企业应加强生产工艺管理,关注行业标准变化调整生产;相关机构加快标准的修订,对于某些较为模糊的条款应结合实际进一步细化,检测标准的更新应充分考虑产品实际的用途,特定物质的限量标准应满足行业发展的需求和人民群众健康安全的基本要求。