scholarly journals Assessment of Hygiene Conditions in Sudanese Airlines Catering at Khartoum International Airport

2018 ◽  
Vol 7 (4) ◽  
pp. 149
Author(s):  
Rania Mohammed Osman Hamid ◽  
Sumia Mohammed Ahmed Khalil
Keyword(s):  
Food Safety ◽  
Bacterial Count ◽  
Plate Count ◽  
Food Hygiene ◽  
Food Handlers ◽  
International Airport ◽  
Hygiene Practices ◽  
Hygiene Measures ◽  
Significant Difference ◽  
Knowledge And Practice

Background: Food safety has been recognized as a matter of importance to the airlines industry and airports must have the capacity to ensure a safe environment for passengers using point of entry facilities, including flight catering and other potential risks. The risk of food getting contaminated depends largely on the knowledge and practice of proper food hygiene measures among food handlers. The study aimed to assess the hygiene conditions in airlines catering services units at Khartoum Airport; to evaluate the level of knowledge and practice of food handlers towards food hygiene in addition to identify the microbial load on food handler’s hands.Methodology: Four airlines catering services units at Khartoum International Airport were studied. The data were collected by using structured questionnaire to assess food handler's knowledge onfood hygiene and their practices including 100 samples (56 samples from catering 1, 22 catering 2, 12 catering 3 and 10 samples from catering 4). Observational check list was used to assess the physical characteristics and hygienic situation in airlines catering premises and food handlers. Microbiological examinations used for Total Plate Count (TPC), isolate and identification Staphylococcus aureus, Escherichia coli and salmonella. Data were analyzed using the Statistical Package for Social Sciences (version 16.0).Results: The study showed that 56% of food handlers have higher secondary school certificate, 83% of food handlers knew causative agent of food borne disease,72% knew when washed their work surfaces and 72% knew how to care with open lesions during food handling. Analysis showed significant difference (p=0.023) between respondents’ knowledge and their educational level. More than half (58%) of food handlers did not report during illness; only 42% received training in food hygiene. seventy five percent of the catering managers were not trained on food safety management system. There was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (P =0.038). Fifty percent of catering premises were in bad situation (ventilation, cleaning, lightening, pest control) and poor hand washing facilities; only 25% of these catering have quality control system. The highest bacterial count from the hands samples was 8.5x106 CFU /mland the lowest 1.2x106 CFU /ml; 54.5% of sample tested positive for E. coli; 72.7% for S. aureus and 36.6% for salmonella from food handler’s hands.Conclusion: This study revealed poor sanitary conditions in airlines catering, and poor food hygiene practices of some handlers indicating higher probability of food being contaminated before service. The occurrence of indicator microorganisms in most of the hand samples indicating a need for improvement in the environment hygiene and sanitary facilities. The study recommends hygiene education to improve the knowledge and practices of food handlers.

scholarly journals Knowledge and practices of food hygiene among food handlers in plantation sector, Sri Lanka

2016 ◽  
Vol 2 (12) ◽  
pp. 304 ◽  
Author(s):  
Lahiru S. Galgamuwa ◽  
Devika Iddawela ◽  
Samath D. Dharmaratne
Keyword(s):  
Food Safety ◽  
Sri Lanka ◽  
Cross Sectional Study ◽  
Food Hygiene ◽  
Food Handlers ◽  
Cross Sectional ◽  
Tea Plantations ◽  
Knowledge And Practice ◽  
Handling Practices ◽  
Knowledge And Attitude

<p class="abstract"><strong>Background:</strong> Diseases related with consumption of contaminated foods are a common problem in worldwide. Food handlers play a major role in ensuring food safety and hygiene. Information about food hygiene in plantation sector of Sri Lanka is insufficient. This study was designed to assess the knowledge and practice of food hygiene among food handlers in tea plantation sector of Kandy, Sri Lanka.</p><p class="abstract"><strong>Methods:</strong> <span lang="EN-IN">A community based cross sectional study was conducted among food handlers in tea plantations in three tea plantations from July to September 2013. Information regarding food handling practices, knowledge and attitude of food hygiene and safety and medical treatments was obtained from food handlers using a structured questionnaire. The data was analyzed using SPSS version 20 statistical software. </span><span lang="EN-IN"> </span></p><p class="abstract"><strong>Results:</strong> 375 food handlers from 18 to 63 years (mean 33.4 ± 7.2) were enrolled of which 88% of them were females. Out of total participants, 59.6% of the respondent had good knowledge of food practice and hygiene. Gender (p = 0.044), education level of food handlers (p = 0.019), and good medical practices (p &lt; 0.05) were statistically significant with practice of food safety and hygiene.</p><p class="abstract"><strong>Conclusions:</strong> <span lang="EN-IN">Community - health education programs, promoting food hygiene and safety training should be implemented to improve the level of knowledge and practice of food hygiene. </span></p>

scholarly journals Consumer Protection and Food Safety in Greece: Sanctions imposed by Hellenic Food Authority, in the years 2005-2013

2018 ◽  
Vol 69 (2) ◽  
pp. 965
Author(s):  
G. GRINTZALI ◽  
E. PEXARA ◽  
V. CARAYANNI ◽  
G. BOSKOU
Keyword(s):  
Food Safety ◽  
Consumer Protection ◽  
Competent Authority ◽  
Food Hygiene ◽  
Food Handlers ◽  
Official Control ◽  
Pearson Coefficient ◽  
Significant Difference ◽  
Haccp System ◽  
Good Hygiene

The enforcement of food safety legislation consists of a number of procedures, that may lead in certaincases in imposing administrative penalties and fines, in an effort to alter the nonconformity status of certain food establishments, according to the predefined legislative standards. The aim of this study is to evaluate data upon nonconformity of food establishments in Greece, in order to define trends and frequencies in the general framework of food safety and consumer protection. Hellenic Food Authority (EFET), the competent authority for food safety in Greece, during the period 2005-2013, imposed fines to food establishments that mount to 17,513,900€ for food safety violations. Most of the fines were imposed at mass catering establishments (21.6%) followed by supermarkets (16.2%), food industry (15.1%) and food manufacture establishments (10.7%). Moreover Attica Prefecture is the region with the highest, in number, imposed fines (32.4%), followed in descending order by the Prefecture of Central Makedonia (31.5%) and of Crete (9.6%). Significant difference, in imposing fines (χ2 test, p≤0.05), was observed between mass catering establishments and violations concerning: i. Good Hygiene Practice (GHP) ii. infrastructure, iii. consumer misleading, iv. sale of unsuitable foods, v. preservation temperatures, vi. lack of food handlers training in food safety, vii. lack of food handlers booklet and viii. traceability systems. Moreover significant differences were observed between the level of the imposed fine and the type of violations (t-test, p≤0.05) concerning: i. only or and GHP, ii. only or and the sale of unsafe foods and iii. only or and issues of consumer misleading. According to Pearson coefficient there is a weak negative although significant (p≤0.001) correlation between years and the level of the imposed fines (r=- 0.079). In addition violations related to HACCP system, that resulted in imposing fines to food establishments by EFET in 2012, corresponded to 31.8% of the total delinquency concerning HACCP system ascertained by the Prefectural Directorates, that are in charge of official control in the field of food hygiene.

scholarly journals Pelatihan hygiene sanitasi dan poster berpengaruh terhadap pengetahuan, perilaku penjamah makanan, dan kelaiakan hygiene sanitasi di instalasi gizi RSUP Sanglah Denpasar

2010 ◽  
Vol 7 (2) ◽  
pp. 64
Author(s):  
Ni Wayan Rapiasih ◽  
Yeni Prawiningdyah ◽  
Lily Arsanti Lestari
Keyword(s):  
Food Safety ◽  
Nosocomial Infection ◽  
Food Service ◽  
Training Data ◽  
Plate Count ◽  
Food Hygiene ◽  
Food Handlers ◽  
Healthy Behavior ◽  
Before And After ◽  
And Behavior

Background: The problem of food hygiene sanitation in hospital is closely related to the incidence of nosocomial infection which is estimated to be high considering that the condition of hospitals and health in general is still relatively not very good. A way to transmit nosocomial infection is through food. Staff hygiene is a factor requiring attention in order that the product of nutrition installation is of quality and safe to consume.Objective: To identify the effect of training and posting of food hygiene sanitation to knowledge, healthy behavior of food handlers in efforts to improve food safety and sanitation hygiene appropriateness.Method: This was a time series  quasi experiment with one group pre test and post test design. Samples consisted of 44 people of senior level education in charge of food service to patient in class I, II, and III. Every subject was given training using lecture, discussion and demonstration method for one day. Poster was posted a month after training. Data obtained consisted of sex, age, marital status, duration of occupation, place of work, knowledge, behavior, food safety in food serving utensil for inpatients and sanitation hygiene appropriateness. Assessment was made before, one month and two months after training. Data analysis used paired Sample t-test and chi-square.Results: There was signifcant improvement in knowledge and healthy behavior before and  after training plus poster showed with p<0.001. There was signifcant difference in sex and behavior before training with p=0.045 and a month after training with p<0.001. There was signifcant association between place of work and behavior a month after training with p=0.021. There was signifcant difference in total plate count one month and two months after training with p=0.049. In addition, there was an increased quality of sanitation hygiene appropriateness before and  after training plus poster showed.Conclusion: There was an increasing of knowledge, behavior of food handlers, sanitation hygiene appropriateness, before and after training plus poster. There  was an  improvement in quality food safety one and two months after training.

scholarly journals Food safety control at school cafeterias in Thanh Tri district, Hanoi, 2015 - 2016

2019 ◽  
Vol 2 (1) ◽  
pp. 15-23
Author(s):  
Nga Le Quynh ◽  
To Quynh Cung Thi ◽  
◽  
Keyword(s):  
High School ◽  
Food Safety ◽  
Food Hygiene ◽  
Food Handlers ◽  
Safety Control ◽  
Level Of Knowledge ◽  
Lower Education ◽  
Knowledge And Practice ◽  
School Cafeterias ◽  
Insufficient Knowledge

The situation of food hygiene and safety in several school cafeterias and the level of knowledge and practice of the staff were evaluated. The study was conducted on 407 staff and 49 corresponding kitchens in Thanh Tri district, Hanoi. The results showed that 69.4% of the kitchens met the&nbsp;requirements of food safety conditions. In addition, the percentage of food handlers who have satisfactory knowledge about food safety is 72.2 % while that of the ones who translate into correct&nbsp;practice is 65.1 %. Food handlers at the ages of more than 25 were 1.80 times more likely to possess higher levels of practice than those who were under the age of 25 (95% CI: 1.05-5.95, p&lt;0.05).&nbsp;Staff who were trained for food safety have 4.32 times higher levels of practice than those who did not (95% CI: 1.26-14.77, p&lt;0.05). Staff who finished high school had 2.08 times higher levels&nbsp;of practice than those with lower education (95% CI: 1.13-4.05; p&lt;0.05). Food handlers who have proper knowledge about food safety possess 3.01 times higher levels of practice than those with&nbsp;insufficient knowledge (95% CI: 1.29-9.27; p&lt;0.05).

Factors hindering compliance with food safety among food handlers in Benin city markets, Edo state, Nigeria

2021 ◽  
Author(s):  
Hossanna Chimdi Enunwaonye ◽  
Adekunle Cyril Olugbade
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Food Level ◽  
Food Hygiene ◽  
Food Handlers ◽  
Cross Sectional ◽  
Benin City ◽  
Hygiene Practices ◽  
Food Borne ◽  
The Impact

Outbreaks of food-borne diseases globally still exist and continue to generate public health concerns. This raises possible concerns that the extent of food safety regulation is not taken seriously among the regulation authorities, food handlers and even the consumers of food in markets and streets. Evidence of the impact of these food-borne illnesses exists and they pose not only health but also economic challenges on global health and national growth. This study aimed to examine the compliance with safe food hygiene practices and factors hindering compliance with food safety practices among food handlers in Benin-City, Nigeria. A descriptive cross-sectional study design was adopted in conducting this study. Total of 269 participants were recruited after ethical clearance from health authority in Benin-city. Data collection was with use of structured questionnaire and observational checklist. Retrieved data were coded and recorded in secured system, analysed using SPSS Ver.21. More than half (57.7%) of the respondents had poor compliance with (21.9%) having good compliance, while the rest (20.4%) had fair compliance. Also, majority of the respondents identified lack of potable water in cooking areas, lack of financial support and training as factors hindering their food safety compliance. Lack of compliance with food safety exist among food vendors in the markets. The relationship between the years of handling food, level of education of food handlers and compliance with food hygiene practices was statistically significant. Non-compliance with food safety exist among food vendors in the markets despite self-reported positive practices.

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.

scholarly journals Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Maryam Al-Ghazali ◽  
Ismail Al-Bulushi ◽  
Lyutha Al-Subhi ◽  
Mohammad Shafiur Rahman ◽  
Amani Al-Rawahi
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Inverse Association ◽  
Human Beings ◽  
Food Handlers ◽  
Group Iii ◽  
Hygiene Practices ◽  
Group I ◽  
Group Ii ◽  
Safety Knowledge

Food safety is vital to human beings as well as to the food industry. Therefore, knowledge and hygiene practice of food safety among food handlers are particularly important. Evaluation of food safety knowledge and hygienic practices among 18 restaurants in three different regions (i.e., districts) in the Governorate of Muscat was performed. In order to determine the quality level of restaurants, grouping (i.e., Region 1, Region 2, and Region 3; e.g., Group I, Group II, and Group III) was adopted from the regulations and assigned by the municipality based on the number of complaints against the restaurants. A questionnaire was designed to assess the knowledge of hygiene, food poisoning, food handling, cooking, and local regulations/rules of the food handlers in selected restaurants. The food handlers in the Region 1 restaurants showed significantly higher ( p < 0.05 ) overall knowledge (58.6%) in food safety as compared to Region 2 (52.1%) and Region 3 (53.2%). Overall knowledge of food handlers in Group I restaurants was significantly higher ( p < 0.05 ) (64.4%) as compared to Group II (53.1%) and Group III (48.1%). The hygiene practices in Group I restaurants were significantly higher ( p < 0.05 ) than those in Groups II and III. A small but significant inverse association ( r 2 = − 0.38 ) between total knowledge scores and hygiene practices was found. In conclusion, higher knowledge in the field is associated with better hygiene practices, and these are more likely to prevent food poisoning originating from restaurants. We recommend implementing specialized education courses and workshops for the food handlers as a requirement before embarking on service to decrease the risks of foodborne diseases.

An Investigation of Factors that Influence Hygiene Practices at a Small Day Care Center

2017 ◽  
Vol 81 (1) ◽  
pp. 158-164 ◽  
Author(s):  
Jee Hye Lee
Keyword(s):  
Day Care ◽  
Care Center ◽  
Food Service ◽  
Classification And Regression Tree ◽  
Food Hygiene ◽  
Food Handlers ◽  
Certification Authority ◽  
Related Factors ◽  
Day Care Centers ◽  
Hygiene Practices

ABSTRACT The aim of this study was to explore factors that influence hygiene practices at small day care centers. It examines the effect of food hygiene training on hygiene practices and investigates the correlations between the hygienic status of food handlers' hands and that of kitchen utensils. Furthermore, it determines the influences of demographic and facility-related factors on hygiene practices in small day care centers. A total of 56 food handlers at 49 day care centers in the Gyeongnam area of South Korea participated in hygiene training. The results of the study showed that after two training sessions, the ATP bioluminescence levels of knives (P &lt; 0.01), cutting boards (P &lt; 0.01), food handlers' hands (P &lt; 0.001), and UV disinfection cabinets (P &lt; 0.01) decreased. After training, the total scores on the inspection checklist were significantly improved (P &lt; 0.05). Strong associations between the microbial quality of hands and kitchen utensils were seen. Classification and regression tree analysis identified important factors that influence hygiene practices at small food service kitchens, such as status of registration with the government certification authority, length of food handlers' working experience and their age, and maximum number of people served. This study helps to broaden our knowledge of food hygiene issues in small day care centers.

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.

Impact of STP on Food Hygiene in Terms of Knowledge and Practice among Food Handlers

2015 ◽  
Vol 6 (3) ◽  
pp. 249 ◽  
Author(s):  
Geeta Parwanda ◽  
Namita Batra ◽  
Vidushi Yadav ◽  
Chayya Yadav ◽  
Priya Sharma ◽  
...  
Keyword(s):  
Food Hygiene ◽  
Food Handlers ◽  
Knowledge And Practice
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