scholarly journals A quasi‐experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID‐19 pandemic

2021 ◽  
Author(s):  
Fatemeh Mohammadi‐Nasrabadi ◽  
Yeganeh Salmani ◽  
Fatemeh Esfarjani
Keyword(s):  
Experimental Study ◽  
Food Safety ◽  
Safety Training ◽  
Training Intervention ◽  
Food Handlers ◽  
Food Safety Training ◽  
Quasi Experimental

scholarly journals Evaluation of a food safety training intervention in an asylum-seeking population in Rome

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
F Pattavina ◽  
A Barbara ◽  
I Cruciani ◽  
A C Calabrese ◽  
E Mazzetta ◽  
...  
Keyword(s):  
Food Safety ◽  
Social Integration ◽  
Asylum Seekers ◽  
Target Population ◽  
Safety Training ◽  
Training Intervention ◽  
Food Handlers ◽  
Attitudes And Behaviors ◽  
Food Safety Training ◽  
Post Test

Abstract The integration of asylum seekers is a public health issue in various contexts, including food, where they often work. According to European legislation, every food operator is obliged to follow training courses on food safety knowledge in order to prevent food-borne diseases. This study aims to evaluate a food safety training intervention in a population of asylum seekers in Rome through the use of a specific tool validated by the WHO, to introduce them in of catering. The 'Five Key Points for Safer Food' manual was used to deliver the course. An evaluation test for participants to assess the impact of the food safety training is included, divided into 4 categories: General Information, Knowledge (11 items), Attitudes (10) and Behavior (10). The involved food handlers received the same test before and after training. In order to evaluate the effectiveness of the training intervention, the difference in the average of correct pre and post-test answers, overall and by category, was analyzed. Overall, the 69 food handlers comprised 34 (49.3%) females and 35 (50.7%) males, from different continents (36.2% from Africa, 30.5% Central-South America and 33.3% Asia). The 57.3% has previously worked as cook or waiter. The average age was 36.6 (±12.5) with 11.4 (±3.9) years of education. Overall, the average of correct answers increases of 11.6% (from 76.4% to 88.0% correct answers pre and post-test; p < 0.0001). Knowledge pre test was 7.7 (±1.4), while post test was 8.9 (±1.7) (p < 0.0001). Attitude pre test was 8.3 (±2.2), post test was 9.6 (±0.9) (p < 0.0001). Behavior pre test was 7.7 (±2.2), post test 8.8 (±1.9) (p < 0.0001). Despite cultural and linguistic differences, our training intervention has been effective in improving knowledge, attitudes and behaviors on food safety in the target population. The food safety in these contexts cannot be understood only as the fulfilment of a regulatory obligation, but also as an opportunity for aggregation and social integration. Key messages Food cooking represents a social integration tool: asylum seekers from the most disadvantaged countries could prepare safe multi-ethnic dinners based on the typical courses of their country of origin. WHO training intervention on food safety was effective in improving knowledge, attitudes and behaviors in the target population.

scholarly journals Food safety knowledge, attitude, and hygiene practices of street-cooked food handlers in North Dayi District, Ghana

2021 ◽  
Vol 26 (1) ◽  
Author(s):  
Lawrence Sena Tuglo ◽  
Percival Delali Agordoh ◽  
David Tekpor ◽  
Zhongqin Pan ◽  
Gabriel Agbanyo ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Training ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Monthly Income ◽  
Training Course ◽  
Hygiene Practices ◽  
Food Safety Training ◽  
Average Monthly Income ◽  
Cooked Food

Abstract Background Food safety and hygiene are currently a global health apprehension especially in unindustrialized countries as a result of increasing food-borne diseases (FBDs) and accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene practices (KAP) of food safety among street-cooked food handlers (SCFHs) in North Dayi District, Ghana. Methods This was a descriptive cross-sectional study conducted on 407 SCFHs in North Dayi District, Ghana. The World Health Organization’s Five Keys to Safer Food for food handlers and a pretested structured questionnaire were adapted for data collection among stationary SCFHs along principal streets. Significant parameters such as educational status, average monthly income, registered SCFHs, and food safety training course were used in bivariate and multivariate logistic regression models to calculate the power of the relationships observed. Results The majority 84.3% of SCFHs were female and 56.0% had not attended a food safety training course. This study showed that 67.3%, 58.2%, and 62.9% of SCFHs had good levels of KAP of food safety, respectively. About 87.2% showed a good attitude of separating uncooked and prepared meal before storage. Good knowledge of food safety was 2 times higher among registered SCFHs compared to unregistered [cOR=1.64, p=0.032]. SCFHs with secondary education were 4 times good at hygiene practices of food safety likened to no education [aOR=4.06, p=0.003]. Above GHc1500 average monthly income earners were 5 times good at hygiene practices of food safety compared to below GHc500 [aOR=4.89, p=0.006]. Registered SCFHs were 8 times good at hygiene practice of food safety compared to unregistered [aOR=7.50, p<0.001]. The odd for good hygiene practice of food safety was 6 times found among SCFHs who had training on food safety courses likened to those who had not [aOR=5.97, p<0.001]. Conclusions Over half of the SCFHs had good levels of KAP of food safety. Registering as SCFH was significantly associated with good knowledge and hygiene practices of food safety. Therefore, our results may present an imperative foundation for design to increase food safety and hygiene practice in the district, region, and beyond.

Food safety knowledge, attitudes, practices and training of fast-food restaurant food handlers: a moderation analysis

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Harold Van Andaya Aquino ◽  
Tyron Yap ◽  
Jean Paolo Gomez Lacap ◽  
Gertrude Tuazon ◽  
Maribel Flores
Keyword(s):  
Food Safety ◽  
Fast Food ◽  
Safety Training ◽  
Fast Food Restaurant ◽  
Food Handlers ◽  
Safety Practices ◽  
Content Type ◽  
Moderation Analysis ◽  
Food Safety Training ◽  
Safety Knowledge

PurposeThe study examines the interrelationships of food safety knowledge, attitudes and practices, and the moderating effect of food safety training on the said interrelationships.Design/methodology/approachPredictive-causal was the primary research design used and partial least squares – structural equation modelling (PLS-SEM) was the statistical technique applied.FindingsResults showed that food safety knowledge significantly and positively influences attitudes towards food safety. It was further revealed that attitudes toward food safety and food safety practices are also significantly and positively related. Moderation analysis indicated that food safety training moderates the significant and positive relationship between attitudes towards food safety and food safety practices.Research limitations/implicationsThe present study has limitations. First, the unit of analysis is focused on food handlers in fast-food restaurants in Angeles City, Philippines. Other researchers may come up with similar studies on a larger scale – provincial, regional or national. Second, only food safety training as a construct was used as a moderator on the hypothesized relationships of the structural model. Other studies may expand and explore other moderating variables and/or mediating constructs that may affect the said hypothesized relationships.Practical implicationsBased on the present study, food safety knowledge was found to have a huge significant and direct influence on attitudes of fast-food restaurant food handlers towards food safety, as evidenced by the computed effect size. In short, knowledge on food safety is an integral factor when it comes to enhancing food safety attitudes of fast-food restaurant food handlers. When fast-food restaurant food handlers are well-equipped with the right food safety knowledge, they become more aware of the different food safety protocols and other pertinent food safety guidelines and procedures which can lead to favorable food safety attitudes.Social implicationsThe present study highlighted the moderating effect of food safety training on the relationship between attitudes toward food safety and food safety practices. Therefore, regular attendance of food handlers to food safety training is crucial in developing acceptable attitudes toward food safety, which in turn, favorably affect their food safety practices in fast-food restaurants.Originality/valueThe current study utilized PLS-SEM, a second-generation statistical technique, to measure the hypothesized relationships as compared to correlation tests performed by prior studies on the interrelationships of food safety knowledge, attitudes toward food safety and food safety practices. PLS-SEM is suitable for this type of research design – predictive-causal – since this study involves model development and prediction. Furthermore, it employed moderation analysis to measure the moderating effects of food safety training on the identified hypothesized relationships of the structural model. Hence, methodologically, the present study employed new ways and insights in measuring the interrelationships of food safety knowledge, attitudes and practices.

Linking food safety training with whistle-blowing

2019 ◽  
Vol 31 (1) ◽  
pp. 141-160 ◽  
Author(s):  
Heyao Yu ◽  
Sujata A. Sirsat ◽  
Jack A. Neal
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Service Industry ◽  
Food Service ◽  
Safety Training ◽  
Food Handlers ◽  
Content Type ◽  
Whistle Blowing ◽  
Food Safety Training ◽  
And Gender

Purpose The purpose of this paper is to develop a validated food safety whistle-blowing scale and examine how training influences food handlers’ whistle-blowing, the mediating roles of job satisfaction and food safety self-efficacy and the moderating roles of organization type and gender. Design/methodology/approach A sample of 734 food handlers from the food service industry and 306 food handlers from the food processing industry were recruited. A two-step psychometric process was conducted to validate the scale, and a moderated mediation model was used to examine the mechanisms through which food safety training influences whistle-blowing. Findings The results showed that job satisfaction and self-efficacy fully mediated the relationship between training and whistle-blowing. Organization type moderated the first step of the two indirect paths and gender moderated the second step, thereby supporting the mediated-moderated model. Practical implications The results indicate the influence of food safety training programs on whistle-blowing behaviors and suggest other methods of enhancing employee whistle-blowing through human resource management. Originality/value A validated scale is lacking to measure whistle-blowing in the food safety context, and little research has examined the influence of human resource practices on whistle-blowing. This study provides meaningful insights for researchers by developing and validating food safety the whistle-blowing scale, connecting training with whistle-blowing, and provides useful information for practitioners by offering the methods of enhancing whistleblowing in both the food processing and food service industry.

Meta-Analysis of Food Safety Training on Hand Hygiene Knowledge and Attitudes among Food Handlers

2012 ◽  
Vol 75 (4) ◽  
pp. 793-804 ◽  
Author(s):  
JAN MEI SOON ◽  
RICHARD BAINES ◽  
PHILLIP SEAMAN
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Effect Size ◽  
Intervention Studies ◽  
Meta Analysis ◽  
Safety Training ◽  
Hand Washing ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Food Safety Training

Research has shown that traditional food safety training programs and strategies to promote hand hygiene increases knowledge of the subject. However, very few studies have been conducted to evaluate the impact of food safety training on food handlers' attitudes about good hand hygiene practices. The objective of this meta-analytical study was to assess the extent to which food safety training or intervention strategies increased knowledge of and attitudes about hand hygiene. A systematic review of food safety training articles was conducted. Additional studies were identified from abstracts from food safety conferences and food science education conferences. Search terms included combinations of “food safety,” “food hygiene,” “training,” “education,” “hand washing,” “hand hygiene,” “knowledge,” “attitudes,” “practices,” “behavior,” and “food handlers.” Only before- and after-training approaches and cohort studies with training (intervention group) and without training (control group) in hand hygiene knowledge and including attitudes in food handlers were evaluated. All pooled analyses were based on a random effects model. Meta-analysis values for nine food safety training and intervention studies on hand hygiene knowledge among food handlers were significantly higher than those of the control (without training), with an effect size (Hedges' g) of 1.284 (95% confidence interval [CI] = 0.830 to 1.738). Meta-analysis of five food safety training and intervention studies in which hand hygiene attitudes and self-reported practices were monitored produced a summary effect size of 0.683 (95% CI = 0.523 to 0.843). Food safety training increased knowledge and improved attitudes about hand hygiene practices. Refresher training and long-term reinforcement of good food handling behaviors may also be beneficial for sustaining good hand washing practices.

scholarly journals An Assessment Of The Food Safety Knowledge And Attitudes Of Food Handlers In Hospitals 

2020 ◽  
Author(s):  
Frederick Tawi Tabit ◽  
Lesiba A Teffo
Keyword(s):  
Food Safety ◽  
Safety Training ◽  
Food Handlers ◽  
Poultry Products ◽  
Education Experience ◽  
Food Borne ◽  
Food Safety Training ◽  
Academic Employment ◽  
Training Programmes ◽  
Academic Qualifications

Abstract Method: Up to 210 individuals (18-65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions. Results: Only 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not knowledgeable on the correct temperature for handling foods, and on the correct minimum internal cooking temperature for poultry, seafood and egg. Only the minority of food handlers knew that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products (47.1%) and that food borne bacteria will grow quickly in food at a temperature of 37 ˚C (38.1%). Hospital food handlers with higher academic qualifications do not possess more FSK than those with lower academic qualifications. 51% of the hospital food handlers possessed a Satisfactory FSK while 10% possessed a Good FSK and 39% possessed an Inadequate FSK. Conclusion: More than 60% of the hospital food handlers possesses either Good FSK or Satisfactory FSK. Higher levels of education, experience in food handling and job position did not lead to better FSK outcome. All the hospital food handlers possess at least a Satisfactory FSA. There was a weak positive but significant correlation between the FSK and FSA of hospital food handlers. It is recommended all employees involved in food handlers be subjected to food safety training programmes on a regular basis irrespective of their academic, employment and training details.

scholarly journals An Assessment Of The Food Safety Knowledge and Attitudes Of Food Handlers In Hospitals 

2020 ◽  
Author(s):  
Frederick Tawi Tabit ◽  
Lesiba A Teffo
Keyword(s):  
Food Safety ◽  
Safety Training ◽  
Limpopo Province ◽  
Food Handlers ◽  
Safety Attitudes ◽  
Poultry Products ◽  
Food Safety Training ◽  
Training Programmes ◽  
Safety Knowledge ◽  
Academic Qualifications

Abstract Background: The possession of inadequate food safety knowledge (FSK) by food handlers poses a serious threat to food safety in service establishments. The aim of this research was to investigate factors that influenced the FSK and food safety attitudes (FSA) of employees involved in the preparation and/or the serving of food from nine hospitals in the Capricorn District Municipality (CDM) in Limpopo Province, South Africa.Method: Up to 210 individuals (18-65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions.Results: Only 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not knowledgeable on the correct temperature for handling foods, and on the correct minimum internal cooking temperature for poultry, seafood and egg. Only the minority of food handlers knew that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products (47.1%) and that food borne bacteria will grow quickly in food at a temperature of 37 ˚C (38.1%). Hospital food handlers with higher academic qualifications do not possess more FSK than those with lower academic qualifications. 51% of the hospital food handlers possessed a Satisfactory FSK while 10% possessed a Good FSK and 39% possessed an Inadequate FSK.Conclusion: More than 60% of the hospital food handlers possesses either Good FSK or Satisfactory FSK. Higher levels of education, experience in food handling and job position did not lead to better FSK outcome. All the hospital food handlers possess at least a Satisfactory FSA. There was a weak positive but significant correlation between the FSK and FSA of hospital food handlers. It is recommended all employees involved in food handlers be subjected to food safety training programmes on a regular basis irrespective of their academic, employment and training details.

scholarly journals Determinants of Hand Hygiene Practice at Critical Times among Food Handlers in Educational Institutions of the Sagnarigu Municipality of Ghana: A Cross-Sectional Study

2020 ◽  
Vol 14 ◽  
pp. 117863022096041
Author(s):  
Kingsley E Amegah ◽  
Henry O Addo ◽  
Mary E Ashinyo ◽  
Loveland Fiagbe ◽  
Serene Akpanya ◽  
...  
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Safety Training ◽  
Educational Institutions ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Food Safety Training ◽  
Critical Times

Introduction: Food handlers’ hands serve as a vehicle for potential foodborne pathogenic contamination which constitutes a public health risk. In Ghana, there are always constant reports of outbreaks of foodborne diseases in schools. However, determinants of hand hygiene practice among educational institutions food handlers are little known. The study, therefore, aimed to assess the determinants of hand hygiene practice at critical times among educational institutions’ food handlers in the Sagnarigu Municipality of Ghana. Methods: This was a cross-sectional survey among educational institutions food handlers in the Sagnarigu Municipality. Two hundred and six food handlers were selected through convenience sampling in the educational institutions. At the same time, structured questions that were developed from previous studies were used to assess food handlers’ hand hygiene practice at critical times. Data were analyzed using descriptive statistics, bivariate and multivariate logistic regression models. All variables with their respective confidence intervals (95%) and adjusted odds ratios were declared significant at P-values less than .05. Results: Hand hygiene practice at critical times among the food handlers were relatively good at a rating of 66.0% (95% CI: 59.1, 72.5%). Good hand hygiene practice at critical times was less likely among food handlers with no food safety training (AOR 0.04; 95% CI: 0.00, 0.41) and food handlers who had insufficient knowledge of hand hygiene (AOR 0.06; 95% CI 0.01, 0.25). Good hygiene practice at critical times was 99% lower in food handlers with a negative attitude as compared to food handlers with positive attitudes towards hand hygiene at critical times (AOR 0.01; 95% CI 0.00, 0.07). Only 17.0% of the food handlers demonstrated proper handwashing techniques, whereas a good number (85.4%) of the food handlers did not wash their hands after touching money. Conclusion: Good hand hygiene practice at critical times was relatively good. Food safety training, knowledge of hand hygiene and attitudes towards hand hygiene were independent predictors of hand hygiene practice at critical times. Concerned stakeholders and organizations should focus on WASH interventions that seek to improve educational institutions food handlers’ knowledge and attitudes towards hand hygiene, coupled with training on food safety.

scholarly journals A New Approach to Food Safety Training: A Review of a Six-Step Knowledge Sharing Model

2021 ◽  
Author(s):  
Thomas A. Yeargin ◽  
Kristen E. Gibson ◽  
Angela Fraser
Keyword(s):  
Food Safety ◽  
Knowledge Sharing ◽  
Training Programs ◽  
Safety Training ◽  
Food Handler ◽  
Food Handlers ◽  
Underlying Assumption ◽  
Knowledge Implementation ◽  
Adoption And Implementation ◽  
Food Safety Training

Significant resources including both human and financial capital have been dedicated to developing and delivering food handler training programs to meet government and organizational mandates. Even with the plethora of food safety-oriented training programs, there is scant empirical evidence documenting their effectiveness suggesting the need to rethink the design and delivery of food safety training for food handlers. One underlying assumption of most training programs is that food handlers engage in unsafe practices because of lack of knowledge. As a result, many training curricula are designed to improve knowledge assuming behavior will change as knowledge increases. However, food handlers often return to their work environment and try to implement their new knowledge with minimal success. One explanation for this is that the training context and the implementation context often differ making it difficult for the food handler to transfer what they learned into practice. Understanding the connection between knowledge, the organization, and its environment is critical to knowledge implementation. The focus of this review is to describe a six-step knowledge sharing model. Here, knowledge sharing is broadly defined as the process of creating then using knowledge in order to change a practice or behavior. Our proposed knowledge sharing model is comprised of six steps: generation, adaptation, dissemination, reception, adoption, and implementation. We have organized this model into two dyads: (1) transfer between researcher (i.e., knowledge generators) and educator and (2) transfer between educator and food handler (i.e., knowledge implementers). In order to put into practice this proposed model for developing and delivering effective food safety training for food handlers, suggested actions that can be performed within each step of the knowledge sharing process have been provided.

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