scholarly journals Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1784 ◽  
Author(s):  
Lígia Isoni Auad ◽  
Verônica Cortez Ginani ◽  
Elke Stedefeldt ◽  
Eduardo Yoshio Nakano ◽  
Aline Costa Santos Nunes ◽  
...  
Keyword(s):  
Food Safety ◽  
Water Samples ◽  
Microbiological Quality ◽  
Food Contamination ◽  
Food Handler ◽  
Foodborne Diseases ◽  
Food Handlers ◽  
Food And Water Samples ◽  
Attitudes And Practices ◽  
Safety Knowledge

This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist for the assessment of handlers’ practices and the collection of food and water samples for determination of microbiological quality. FTs that are likely to exhibit food contamination and are at a high risk of foodborne diseases if at least one of the following situations occur: (1) if a food handler scores ≤6 in the knowledge section; (2) if a food handler scores ≤5 in the attitudes section; or (3) if a food handler scores ≤6 in the self-reported practices section. On the other hand, FTs in which handlers score higher than the cutoff points in all the sections are unlikely to exhibit food contamination and are at a low risk of foodborne diseases. The findings of this study are the first step to understand food handlers’ point of view and the initial diagnosis to guide educational strategies in the FT sector.

scholarly journals Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area, North Jakarta, Indonesia 2018

2021 ◽  
Vol 10 (4) ◽  
Author(s):  
Muharnis Supriyani Putri ◽  
Dewi Susanna
Keyword(s):  
Food Safety ◽  
Significant Relationship ◽  
Food Contamination ◽  
Food Handlers ◽  
Food Handling ◽  
Attitudes And Practices ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices ◽  
Knowledge Attitudes And Practices

Improper food handling can be a major cause of food contamination. To prevent food contamination, the food handler should have good knowledge, display a positive attitude, and practice proper food handling practices. This study aimed to evaluate the food safety and personal hygiene knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area in North Jakarta, Indonesia. This study uses a cross-sectional design. The research was conducted in April 2018 and May 2018. Data were collected from 72 food handlers from kitchens located in the Port ‘X’ area in North Jakarta. Data collection was performed through interviews and observations, using questionnaires and checklists as research instruments. The results show a significant correlation between the level of knowledge about food safety and the attitude of food handlers (p=0.01), and attitude scores were significantly higher among food handlers who reported attending a previous food safety training course (p=0.002) with (r=0.302) it means a weak uphill (positive) linear relationship attitude scores and training that food handlers attended. This study found a significant relationship between the knowledge and attitude of food handlers, but there was no significant relationship between knowledge or attitude and food handling practices. Thus, it is recommended that training activities for food handlers be held regularly, as the food safety knowledge obtained from training or courses can translate into the improvement of attitudes and food handling practices.

scholarly journals Street food handlers' food safety knowledge, attitudes and self-reported practices and consumers' perceptions about street food vending in Maseru, Lesotho

2021 ◽  
Vol 123 (13) ◽  
pp. 302-316
Author(s):  
Ponts'o Letuka ◽  
Jane Nkhebenyane ◽  
Oriel Thekisoe
Keyword(s):  
Food Safety ◽  
The Body ◽  
Food Handler ◽  
Food Handlers ◽  
Street Food ◽  
Content Type ◽  
Attitudes And Practices ◽  
Positive Attitudes ◽  
Significant Difference ◽  
Safety Knowledge

PurposeFood safety knowledge and hygienic practices by food handlers play an important role in the prevention of contamination of food prepared.Design/methodology/approachThis descriptive survey was conducted in Maseru around the taxi ranks amongst 48 food handlers and 93 consumers using a semi-structured questionnaire for assessing food handler knowledge, attitudes and practices, open-ended questionnaire for obtaining consumer perceptions and observation checklist.FindingsMajority of the food handlers were females (60%) and males constituted only (40%). The mean age was 35.5 ± 10.3 and 28.2 ± 9.9 respectively for street vendors and consumers. There was a statistically significant difference in knowledge among the trained and untrained vendors (p = 0040). On average the vendor population that participated in this study was considered to have poor knowledge (scores < 50%) of food safety since they scored 49% ± 11, while 84% of the respondents were considered to have positive attitudes towards food safety. Only 6% of the consumers reported that they never buy street vended foods mainly due to the hygiene issues. The observation checklist showed that the vendors operated under unhygienic conditions and that there was scarcity of clean water supply and hand washing facilities.Originality/valueThis study provides knowledge that was previously unknown about food vending in Lesotho. It has significantly added to the body of knowledge on food safety in Lesotho which can be used to modify policies and structure food safety training for people involved in the informal trade.

scholarly journals Assessment of food safety knowledge, attitudes and practices of fish farmers and restaurants food handlers in Bangladesh

Heliyon ◽  
2020 ◽  
Vol 6 (11) ◽  
pp. e05485
Author(s):  
Mohammad Hashanuzzaman ◽  
Shuva Bhowmik ◽  
Md. Shafiqur Rahman ◽  
M.U.M. Abu Zakaria ◽  
Liton Chandra Voumik ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Handlers ◽  
Attitudes And Practices ◽  
Safety Knowledge ◽  
Knowledge Attitudes And 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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