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

2.

Consumers often engage in unsafe food handling practices at home, and various psychosocial and health-status constructs have been investigated to attempt to explain the underlying reasons affecting consumers' use of such practices. We conducted a systematic review of these studies to synthesize the associations between psychosocial and health-status constructs and consumer safe food handling behaviours to inform future research and interventions. The review followed standard systematic review procedures including: comprehensive search strategy; relevance screening of references; characterization of articles; data extraction; and risk-of-bias assessment. Meta-analysis was conducted on odds ratio (OR) and Pearson's r measures of association within unique data subgroups that were stratified by eight categories of behavioural determinants, five behavioural constructs, and two outcome types. A total of 66 relevant studies were identified. Knowledge was the most commonly investigated behavioural-determinant category (70%), but was only associated with one of the individual behavioural constructs: prevention of cross-contamination and practicing personal hygiene (adjusted OR = 1.56; 95% CI = 1.17, 2.06; I² = 40%; n = 4 studies). In contrast, attitudes and risk perceptions, the second most commonly investigated category (61%), was significantly associated with all constructs (adjusted ORs ranging from 1.84 to 3.63) except for avoiding the consumption of risky foods. Habits, subjective norm, and measures of self-confidence and control were consistently and strongly associated with various outcomes. Behavioural intentions had inconsistent associations with behaviours, while cues to action and the high-risk health status of consumers and their families were not associated with any outcomes. Most studies (77%) only reported measures of association that were unadjusted for confounding variables, resulting in high risk-of-bias ratings for most outcomes. Stratified analyses indicated that adjusted ORs differed from unadjusted measures. The review findings highlight key psychosocial constructs that could be targeted in future research and interventions to improve consumers' safe food handling behaviours. 相似文献

3.

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. 相似文献

4.

Limited studies have explored employees' perceptions of food safety culture in onsite foodservices, despite the growing recognition of the impact of improving food safety practices. A cross-sectional paper-based survey was conducted with nonsupervisory employees (n = 582) from health care and school foodservice operations (n = 51) in three Midwest states to assess food safety culture using an instrument developed and validated in this specific context. This study aimed to investigate the extent to which employees' perceptions of food safety culture differ based on demographic variables and operation characteristics (management system, size, and type of operation). Employees' perceptions of food safety culture were evaluated on factors of management and coworkers support, communication, self-commitment, environment support, work pressure, and risk judgment. Areas of strength and potential improvement were identified; significant differences found in employees' perceptions can guide development of interventions that support safe food handling practices in onsite foodservices. 相似文献

5.

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. 相似文献

6.

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. 相似文献

7.

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

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. 相似文献

8.

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. 相似文献

9.

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. 相似文献

10.

A telephone survey was carried out on 13,486 randomly selected households located in the Abruzzo region (central Italy). Three questionnaires were specifically designed in relation to three different groups of foods (Meat and meat products, Fishery products, Fruit and vegetables). Questions were mainly focused on the amount and number of purchases, type of retailer, and home food handling practices with respect to the week prior to the interview. Data were classified according to a multilingual thesaurus system (LanguaL). Results allowed to estimate domestic purchases (in kg) per capita for different food categories. The category “Red meat/Cattle” accounted for a large part of purchases in the “meat and meat products” group (10.9 kg per capita/year; 32.2% of purchases in the group) while the category “Fish or related organism/Fish” was the most purchased in the “fishery products” group (6.9 kg per capita/year; 63.3%). The aggregation of more detailed characteristics enabled the identification of popular categories of foods, such as “Red meat/Cattle/Divided into pieces” (25% of the “meat and meat products” group). Significant differences (p < 0.05) were found between the four different provinces (L'Aquila, Chieti, Pescara and Teramo) with respect to “Poultry/Chicken” and “Red meat/Cattle” categories. Householders were also asked about post-purchase food handling practices that might be hazardous to food safety. More than 20% of those surveyed stated that they thawed frozen meat at room temperature. The degree of doneness after cooking of different food categories was generally high: over 90% of products purchased in the majority of meat and fish categories were properly cooked. However a noticeable proportion of householders (about 15%) reported medium or rare cooking of “Red meat/Cattle” and “Red meat/Swine”. Differences (p < 0.05) were also found between consumers of different ages, with people over 65 years old being more prone to freeze meat and cook it thoroughly.The survey was carried out in a specific geographic area and on a statistically significant sample of households, thus allowing a collection of data on domestic habits relating to food purchases and home food handling practices. This information should be included in the framework of quantitative microbial risk assessment (QMRA) models as a measure of the actual exposure of consumers to pathogenic microorganism. The LanguaL system also proved to be a practical language-independent method useful not only to identify and describe food items but also to classify them according to specific food safety characteristics. 相似文献

11.

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. 相似文献

12.

The aim of this study was to evaluate and classify the sanitation and hygiene conditions in Porto Alegre/Rio Grande do Sul (RS) public schools using an analysis of surfaces that come in contact with food and a food safety checklist validated for the school environment. The following mesophilic heterotrophic bacteria count medians were observed on each piece of equipment or utensil studied: countertops, 27.3 Colony-Forming Units (CFU)/cm²; cutting boards, 15 CFU/cm²; blenders, 14.5 CFU/cm²; dishes, 2 CFU/cm²; and refrigerators, 1 CFU/cm². The median of the surface measurements analyzed by adenosine triphosphate (ATP) bioluminescence was less than 40 Relative Light Units (RLU)/100 cm² for all equipment and utensils, except for the countertop surface, which had a median of 52.5 RLU/100 cm². The data from 120 schools showed that 33, 64 and 3% were classified as high, regular and low health risk, respectively. The results showed that most schools were exposed to cross-contamination with failures especially with regard to environmental hygiene and procedures. Failures related to both factors potentially raise the risk of outbreaks in this environment. The scores used enabled the classification of school meal services and the identification of the points that need more attention. Intervention strategies that target different aspects of food handling, not only knowledge, may be promising in this scenario, which may address problems that mainly involve the food handler and promote changes in food handling practices. 相似文献

13.

Few education programs target audiences at high-risk for foodborne illness, especially people with diabetes and pregnant women. The objective of this study is to develop a food safety education program for each using a positive deviance approach. The positive deviance focus group is a novel educational intervention that allows participants to discuss their food handling behaviors and decide to try recommended positive practices modeled by people like themselves. To fit within the educational programs offered by the collaborating institutions, three sessions were given, discussing safe handling topics: ‘Cook and Chill,’ ‘Clean and Separate,’ and ‘Choose Safe Food.’ People with diabetes (32) and pregnant women (29) participated in the study. Focus groups were audiotaped and transcribed. Participants became involved and inspired by vivid discussions and were inspired to change their behaviors to the recommended food handling practices modeled by their peers. Safe food handling practices were reinforced by take-home tasks focused on using refrigerator and cooking thermometers and using separate cutting boards. Participants were unaware of details associated with safe handling recommendations, such as the recommended temperature for cooking specific items or the temperature of the refrigerator. Results of this study indicate that positive deviance discussion module could be a promising alternative to traditional methods of food safety education. 相似文献

14.

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. 相似文献

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16.

The aim of this study was to assess the routine food safety procedures carried out in catering services so as to provide a useful monitoring program for managers based on the relevant deviations detected in the observational survey and activities carried out in 15 catering services located in Navarra (region of northern Spain). The main hygiene standards, food handler practices and compliance with the HACCP system were evaluated by means of visual inspections (checklist), monitoring of critical control points (food storage and food processing temperatures, total polar compounds) and microbiological analysis of food-contact and hand-contact surfaces. While general high scores were obtained in the observational survey (73.3% above 36 points), none of the evaluated services had obtained the maximum rate of 48 points. The mayor deficiencies were related to the presence of dirty uniforms, improper hand washing or use of gloves, incorrect disinfection of vegetables and the missing records of stated critical points (temperatures and polar compounds in oil). The performed monitoring activities confirmed the safety of frying oil in all the kitchens, despite the fact that only 33% of them applied scientific methods to measure polar compounds. By contrast, holding temperatures were unsatisfactory in 77% of cold dishes and in 19% of hot meals. Despite the fact that 77% of food contact surfaces were considered acceptable (<4 CFU/cm²), high levels of total mesophilic microorganisms and Enterobacteriaceae were detected in hand-contact surfaces such as aprons and handles. The periodic visual supervision focusing on hygienic practices and the microbiological surveillance of surfaces of high risk for cross-contamination should provide valuable information for improving the knowledge, attitudes and practices of food handlers regarding food safety. 相似文献

17.

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. 相似文献

18.

Street foods often reflect traditional local cultures and offer a unique cultural experience to tourists and even to ordinary consumers. With the increasing pace of globalization and tourism, the safety of street foods has become one of the major concerns of public health. There is an urgent need, in China, to establish a national program to raise the food safety awareness and knowledge of street food vendors. The safety and hygiene status of street foods in Shijiazhuang city was investigated. Data on the street food vendors' food safety knowledge and practices, inspectors' regulatory capacity and consumers' purchasing habits were collected. Potential hazards in the preparation and sale of street foods were analyzed and strategies for ensuring the safety of street foods were recommended. The study showed that the street food safety risks are primarily due to the use of unqualified raw materials encouraged by ineffective inspections, poor infrastructure at the street food vending sites and lack of sanitation knowledge among street food vendors. In order to prevent street foods from being contaminated, more stringent and effective routine supervision and food safety practices should be adopted and the environmental conditions and facilities should be improved. Regular training in food processing technology, food safety knowledge and practical food safety evaluation methods should also be strengthened among street food vendors and food safety inspectors. 相似文献

19.

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. 相似文献

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