scholarly journals Food safety knowledge levels of gastronomy/culinary arts students and food workers in Southern Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 203-215
Author(s):  
Mevhibe Terkuran
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Culinary Arts ◽  
Cross Sectional ◽  
Total Food ◽  
Education Status ◽  
Knowledge Levels ◽  
Hygiene Education ◽  
Safety Knowledge ◽  
Food Workers

This research was aimed to analyze the food safety knowledge levels between gastronomy and culinary arts students and food work-ers in the Çukurova Region of Turkey. A total of 155 participants (80 students, 75 food workers) have partici-pated in this cross-sectional study. The overall knowledge scores of food workers and the students were 89.33% and 78.89% respectively, and food workers have more scores in all sections (p<0.001). Hy-giene certification, occupa-tion, and working estab-lishments had a significant association with total food safety scores; however, gender, marital status, age, education level, frequency of hygiene education, work-ing experience, monthly in-come had no significant as-sociation with their scores (p>0.05). A positive correla-tion was found between gender, education status, hygiene certification, and frequency of receiving hy-giene education; but no cor-relation was found between working in any food busi-ness, graduated high schools, and age of the stu-dents (p>0.05). More knowledge gaps of both groups have been found about time-temperature con-trol, holding/storage tem-perature, and cross-contamination. Finally, it is important to measure the reflection of the hygiene training on practices and to make it regular in ensuring food safety.

scholarly journals A cross sectional study on food safety knowledge among adult consumers

Food Control ◽  
2019 ◽  
Vol 99 ◽  
pp. 98-105 ◽  
Author(s):  
Genevie Eleanor Ruby ◽  
Ungku Fatimah Ungku Zainal Abidin ◽  
Samuel Lihan ◽  
Nuzul Noorahya Jambari ◽  
Son Radu
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Knowledge

scholarly journals Food Safety Knowledge, Attitudes, and Hygienic Practices of Abattoir Workers in Ethiopia: A Cross-Sectional Study

2021 ◽  
Vol 41 (5) ◽  
pp. 501
Author(s):  
Andarge Zelalem ◽  
Kebede Abegaz ◽  
Ameha Kebede ◽  
Yitagele Terefe ◽  
Carla L. Schwan ◽  
...  
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Knowledge ◽  
Abattoir Workers

Self-reported food safety knowledge and practices of Lebanese food handlers in Lebanese households

2018 ◽  
Vol 120 (3) ◽  
pp. 518-530 ◽  
Author(s):  
Hussein F. Hassan ◽  
Hani Dimassi ◽  
Zeina Nakat Karam
Keyword(s):  
Food Safety ◽  
Marital Status ◽  
Cross Sectional Study ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Food Handling ◽  
Cross Sectional ◽  
Content Type ◽  
Significance Level ◽  
Safety Knowledge

Purpose The purpose of this paper is to assess level of food safety knowledge and self-reported practices among Lebanese food handlers in Lebanese households and to identify the association between knowledge/practices and socio-demographic characteristics. Design/methodology/approach A cross-sectional study was conducted among 1,500 participants from different gender, age, area of residence, income, marital status and education. They completed a questionnaire of six questions about demographics, and 26 questions related to knowledge and self-reported practices in terms of food handling, storage, usage of kitchen facilities and personal hygiene subgroups. SPSS v23 was used for statistical analyses. Student t-test and analysis of variance were conducted. Significance level of 0.05 was used. Findings On average, participants scored 55.6±16.3, 51.3±25.7, 67.4±19.3 and 89.1±16.3 on food handling, storage, usage of kitchen facilities and personal hygiene, respectively, whereas the passing (score above 50 percent) rates were 64.5, 69.9, 90.5 and 99.1, respectively, for the different subgroups. Gender had significant (p<0.05) effect on food handling and personal hygiene; age, marital status and education had significant (p<0.05) effect on handling, usage of kitchen facilities and personal hygiene; area of residence had significant (p<0.05) effect on storage, handling and usage of kitchen facilities; income had significant (p<0.05) effect on handling and usage of kitchen facilities. Overall mean food safety knowledge and self-reported practices score was 63.8±12.6; passing rate was 86.2; gender, age, area of residence, education, marital status and income had significant (p<0.05) effect. Food safety self-reported practices and knowledge scores were significantly (p<0.001) related to a weak to moderate correlation coefficient (R=0.34). Practical implications The results confirm the need for ongoing educational initiatives to improve the relatively low food safety knowledge and practices among the Lebanese food handlers in Lebanese households. Originality/value No study has determined the food safety knowledge and self-reported practices of Lebanese food handlers in Lebanese households before.

scholarly journals Factors Associated with the Current State of Food Safety Knowledge and Practices among the ‘Doi’ Workers in Bogura, Bangladesh: A Cross-sectional Study

2021 ◽  
Vol 3 (6) ◽  
pp. 8-14
Author(s):  
M. S. Kayshar ◽  
M. S. Arifin ◽  
M. M. Rana ◽  
S. S. Akter ◽  
M. N. Hossain ◽  
...  
Keyword(s):  
Food Safety ◽  
Dairy Product ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Training Experience ◽  
Cross Sectional ◽  
Substantial Impact ◽  
Vast Number ◽  
Current State ◽  
Safety Knowledge

'Doi,' or yogurt, is a traditional dairy product in Bangladesh. Bogura's 'Doi' is the most popular of all 'Doi' items throughout the country. The state of food safety in the 'Doi' business is of great concern because this product is consumed by a vast number of people. The current study aims to evaluate the food safety knowledge and practice of the ‘Doi’ workers in Bogura as well as the associated factors. In this cross-sectional study, 150 people participated voluntarily and answered a structured questionnaire. The final result showed that the current state of their food safety knowledge (4.7±2.9; scale=15) and practices (21.5±6.2; scale=60) was not satisfactory. It was also observed that level of education, job hours, and training experience all had a substantial impact on knowledge and practices. Participants with a high level of food safety knowledge had 5.5 times more desired food safety practices than their peers. Therefore, the current findings emphasize the need of food safety trainings, certification, and employing educated personnel in the 'Doi' sectors.

scholarly journals FACTORS ASSOCIATED WITH FOOD SAFETY KNOWLEDGE AND PRACTICE AMONG STREET FOOD VENDORS IN TAUNGGYI TOWNSHIP, MYANMAR: A CROSS-SECTIONAL STUDY

2020 ◽  
Vol 20 (3) ◽  
pp. 180-188
Author(s):  
Tin Aung Soe Htway ◽  
Kraiwuth Kallawicha
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Safety Training ◽  
Health Concern ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Practices ◽  
Street Food ◽  
Food Safety Training ◽  
Safety Knowledge

Food safety is a growing public health concern worldwide. Street foods are an integral part of many cultures and offer at affordable prices. However, it is associated with food safety issues, especially in developing countries. Therefore, it is essential that street food vendors understand and implement food safety practices to prevent outbreaks of food-borne illnesses. This cross-sectional study investigated the food safety knowledge and practices as well as their associated factors among street food vendors in Taunggyi Township, Myanmar. Validated structured questionnaires were used to interview 158 street food vendors, and a set of observational checklists was used to inspect the sanitary conditions of vending sites and vendors’ food hygiene practices. The association between food safety knowledge and practices was assessed using a chi-squared test. Our results revealed that most vendors had a high level of food safety knowledge and that 58.9% scored equal to or lower than the median value in food safety practices, whereas 41.1% scored higher than the median value (median=15). Sex and education level were significantly associated with participants’ food safety knowledge (p < 0.001). Similarly, education, race and monthly income were significantly associated with their food safety practices (p < 0.001), whereas food safety training attendance had no association. Additionally, participants with better knowledge scores were more likely to have better practice scores. Food safety training given to vendors should be more detailed and comply with standard guidelines, especially with regard to street food safety practices.

scholarly journals Food safety knowledge, attitudes and practices of food handlers: A cross-sectional study in school kitchens in Espírito Santo, Brazil

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Alyne Gomes da Vitória ◽  
Jhenifer de Souza Couto Oliveira ◽  
Louise Caroline de Almeida Pereira ◽  
Carolina Perim de Faria ◽  
Jackline Freitas Brilhante de São José
Keyword(s):  
Food Safety ◽  
Linear Regression Analysis ◽  
Knowledge Score ◽  
Cross Sectional Study ◽  
Food Handlers ◽  
Cross Sectional ◽  
Training Time ◽  
Attitudes And Practices ◽  
Safety Knowledge ◽  
Knowledge Attitudes And Practices

Abstract Background The adoption and evaluation of good practices in food handling in food service are essential to minimizing foodborne diseases. The present study aimed to evaluate food safety knowledge, attitudes, and practices of food handlers in schools in Vitória, Brazil. Methods A cross-sectional study was carried out in the school food services of the municipal network of Vitória-ES. The sample of food handlers was obtained by convenience and comprised food handlers involved with preparation and other kitchen-related activities. The instrument consisted of a structured questionnaire with 36 six questions that included sociodemographic characteristics, knowledge, attitudes, and practices (KAP) related to good practices and food safety. The questionnaire was answered by 172 food handlers. Pearson correlation test, T-test, Tukey’s test and multiple linear regression analysis were conducted. Data entry and analysis were done using SPSS v.20 software. Results Most of the participants were female (96.5%, n = 166), were 40 to 49 years old (44.8%, n = 78), attended high school (57.9%, n = 99), had up to 5 years of experience in the role (39.5%, n = 68). Some of them had participated at least 4 times in training (74.4%, n = 128) of which the most recent session had occurred within 3 months (52.0%, n = 44). The lowest score was obtained for knowledge (7.1 ± 1.22). All the models presented significant results for the F-test. This result show good model fit and results ranging from 1.5 to 2.5 on the Durbin Watson test of residual autocorrelation. The linear regression analysis allowed us to identify that the knowledge score increased with experience, but it was significant only for those who had spent up to 10 years in the role. The knowledge score was associated with experience and training time. Attitudes were significantly related to the schooling and training time. The increase in the classification of practices is shown only through a classification of attitudes. Conclusions Although the food handlers’ knowledge level in general was considered as sufficient, it was inferior to their scores for attitudes and practices regarding certain food safety concepts. Food safety training is ongoing in these units and covers the main aspects that favour the transformation of knowledge into appropriate attitudes and practices.

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