Food Safety Knowledge among Food Workers in Restaurants of Salalah Municipality in Sultanate of Oman (original) (raw)
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Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman
International Journal of Food Science
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 ...
Food safety knowledge among food workers in restaurants in Jordan
Food Control, 2013
Food handlers working at restaurants play a major role in transmission of foodborne diseases. This study aimed to measure food safety knowledge of food handlers working at fast food restaurants in Jordan. A total of 1084 food handlers in 297 fast food restaurants were participated in this question survey study. The overall knowledge of food handlers on food safety concepts is fair. The overall score of correct answers for the food safety tested aspects was 46.47 out of 67 points (69.4%). Correspondents had poor knowledge regarding foodborne pathogens and safe storage, thawing, cooking and reheating of the foods but had good knowledge on personal hygiene and symptoms of foodborne illnesses. Food workers who enrolled in food safety training course had significantly (P < 0.05) higher total food safety knowledge score compared with the score of those who did not enroll in a training course. There was no association between the experience of food workers and total food safety knowledge score. Also, there were no association between the other characteristics of food workers and the total food safety knowledge score. This study suggests adopting proper food safety education training courses to food handlers, periodic evaluation of food handlers' knowledge and food safety training course materials and better pay for food handlers would improve the food safety status in foodservice institutions.
Food Control
The present cross sectional study was conducted on 87 food handlers employed in the King Saud University, Riyadh, KSA to evaluate their food safety knowledge, attitude and practices. Present data highlights that most of the workers belonging to different nationalities have good knowledge regarding personal hygiene, food borne diseases and cross contamination related to food safety. The results show that the food handlers had excellent practices towards food and personal hygiene. Attitude is also a crucial factor that influences food safety, food handlers attitudes were favorable with total of mean scores being 80.76±18.02 and total mean score of 2.69. A significant positive correlation was observed between knowledge with attitudes (rs = 0.371, p < 0.05), knowledge with training (rs = 0.107, p < 0.05), knowledge with personal hygiene (rs = 0.303, p < 0.05), training with personal hygiene (rs = 0.174, p < 0.05) and attitudes with personal hygiene (rs = 0.173, p < 0.05)....
Food and Health, 2018
Lack of hygiene knowledge and perception of food handlers, play a big role in outbreaks. The purpose of this study was to evaluate knowledge and awareness of food handlers with regard to food safety in Istanbul. The survey was conducted involving 400 kitchen employees working in 22 kitchens in Istanbul. The findings have been analysed with respect to gender, educational level and work experience variables in the SPSS program. According to results; 90.8% of participants know that, food hygiene means to remove the illness-causing factors in food. It was determined that the level of knowledge of food handlers did not differ according to gender. According to the hypothesis that we obtained that there is a difference according to education levels. Also, knowledge of the food handlers was significantly different according to the job position and to the duration of the food handler in a food establishment.
Food safety knowledge among food handlers in food service establishments in United Arab Emirates
Food Control, 2019
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Background: Foodborne diseases and threats to food safety constitute a growing public health problem. WHO estimates that foodborne and waterborne diarrheal diseases taken together kill about 2.2 million people annually, 1.9 million of them children and about 70% from developing countries. Aim of this study: Was to improve quality of life of hospitalized patients. Methods: This cross sectional study was conducted on 132 workers in food catering services in Ismailia city hospitals to assess their knowledge, attitude and practice about food safety. Data were collected by using a predesigned questionnaire adapted from WHO including two components: the first one is a self administered questionnaire to assess the baseline level of knowledge and attitude while the other one is an observational checklist to evaluate their practices about food safety and food hygiene. Results: The majority of the study participants 82.6% of them didn't know the correct answer regarding the duration they should rub their hands during hand washing and only 33.3% of them were aware of the importance of washing hands after handling raw meat. Moreover, 59.1% of them were ignore why raw foods have to be kept separate from cooked foods and 64.4% also were un aware of the proper temperature of cooking chicken. Regarding their practices only 40.9% of them were always washing their hands before handling food and only 25.8% of them were always Storing separately raw & cooked foods. Moreover 46.2% of them were most of the time thawing food as much as needed and 47% were most of the time using separately equipment & supplies for raw & RTE food. Conclusion: This study showed that there is an identified gap in knowledge and correct practices among food handlers and that there is a need for raising awareness about food safety by education programs regarding food safety and safe food handling practices.
International Journal of Advanced Research, 2021
The incidence of wrong food handling is growing exponentially and to combat it proper knowledge, attitude and practices should be followed in different restaurants. Food Handlers have an important role in transmitting pathogens from raw materials to cooked ones.This study was conducted to determine the knowledge, attitude and practice (KAP) of 86 food handlers on a pretested, predesigned schedule where the information was collected regarding their Knowledge and Attitude and also a checklist was prepared to assess the practice by observation. The main focus of the analysis was put on the practices of all the subjected food handlers which was observed face to face by visiting different restaurants. The schedule included questions about baseline information identification, knowledge based questions, and Attitude based questions, also interviewing practices. The data were collected through face to face interview, using a schedule form. In conclusion, the result of the present study high...
Food safety knowledge among restaurant workers in Chennai
International journal of home science, 2018
The present study was planned to assess the knowledge of food safety among food service personnel working in restaurants in Chennai city. 100 food service personnel working as food handlers in restaurants in Chennai city, were selected as participants for the study. Questions on the knowledge of food safety were regarding the temperature of foods, cross contamination, presence of germs and hand hygiene. It was found that the percentage of male participants who had good food safety knowledge was higher than their female counterparts. It was also found that for certain aspects of food safety, those who had undergone food safety training had a better knowledge of food safety in comparison to those who did not receive any training. Therefore, food handlers need to be educated on the knowledge of food safety to prevent the spread of food borne diseases.
Assessing safe food handling knowledge and practices of food service managers in Doha, Qatar
Food Science and Technology International, 2019
The aim of this cross-sectional study was to assess safe food handling practices, food safety knowledge, and adherence to implementation of Hazard Analysis and Critical Control Point among 53 food safety managers working in randomly selected food service establishments in Qatar. Face-to-face interviews with the managers at each participating food service establishment were conducted using a survey consisting of 40 questions in October-December 2015. In addition to the survey questionnaire, a checklist was used to determine the implementation of Hazard Analysis and Critical Control Point by observing actual practices applied at each food service establishment. About 66 and 68% of managers had college degree and were trained on Hazard Analysis and Critical Control Point, respectively. Results also showed that casual sit-in and fine dine-in restaurants were the only food service establishments that consistently kept records on safe food handling practices (100%), followed by fast-food food service establishments (36%). Managers' training and education level were highly correlated with the probability of their employees receiving food safety training. This first assessment on food safety knowledge and practices in Qatar demonstrated that training and education are important factors that directly impact the food safety culture in food service establishments. These findings may help government agencies establish guidelines for compulsory on-site training of food handlers for effective food safety practices in food service establishments in Qatar where the fast growing demography has led to a rapid growth in food service establishment in different cuisines leading to heterogeneity in food safety practices.
Journal of Fundamental and Applied Sciences
This study was conducted to assess food safety knowledge, attitudes and practices among restaurant food handlers in North Lebanon and to determine what impact the food safety intervention had on the performance of workers. A structured questionnaire of 35 questions has been used to collect information on socio-demographic characteristics, knowledge, attitudes and practices for 110 food handlers randomly working in 38 food service establishments via face-to-face questioning interviews during three months. The intervention was made to a subgroup of 13 participants followed by a reassessment. The average percentage scores of all food handlers for knowledge, attitudes, and practices were 63.78%, 83.63% and 81%, respectively. For the 13 participants who received the intervention, a significant improvement was observed in their performance after the training (p ˂ 0.001).