Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia (original) (raw)
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Food Safety Knowledge among Food Workers in Restaurants of Salalah Municipality in Sultanate of Oman
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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 food handlers in food service establishments in United Arab Emirates
Food Control, 2019
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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 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 ...
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.
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.
Sains Malaysiana, 2011
residential colleges and canteen in the main campus of Universiti Kebangsaan Malaysia regarding the aspect of food hygiene and safety. Sixty five food handlers from two residential colleges’ cafeterias and one Faculty of Science and Technology’s canteen were involved in the study. The data were collected from the food handlers through the methods of questionnaire and analyzed using the SPSS version 12.0. In general, the respondents’ knowledge was moderate with mean point of 57.8%. However, they have good knowledge on personal hygiene and definition of foodborne diseases with mean point of 93.85% and 73.85%, respectively. On the contrary, their knowledge on food storage and preparation temperatures was poor with only 28%. Respondents showed positive attitudes towards two categories of questions in the aspect of food safety and hygiene (76.9%); foodborne prevention and control (70.8%). Majority of the respondents have an average practices in all parts of the questions. Analysis tests ...
Pakistan Journal of Medical and Health Sciences, 2022
Objective: To assess the knowledge, attitude and practice of food handlers regarding food safety and personnel hygiene practices among the local food handlers of District Kohat Khyber Pakhtunkhwa Pakistan. Methodology: The Department of Community Medicine at the KMU-Institute of Medical Sciences (KIMS), Kohat, conducted a cross-sectional study between December 2021 and May 2022. A cross-sectional study with a sample of n=265 adults was conducted, with a 95% confidence interval and a 5% margin of error. The respondents' food safety knowledge, attitudes, and behaviours were evaluated using a well-designed questionnaire. Data were entered and analysed using SPSS version 26.0. Final results were tabulated and presented. Results: Out of those surveyed, 39.25% were found to have a basic understanding of the written word; 82.648% earned less than 30,000 PKR per month; 58.87% had worked for at least four years; and 67.74% were in the service industry (mostly as cooks and wait staff). In addition, 32.83 percent of those who handled the food had adequate expertise, 90.94 percent had an upbeat mentality, and 47.92 percent followed adequate procedures to ensure the safety and cleanliness of the food they handled. Conclusions: It was concluded that knowledge of food handlers was not up to the standards of food safety and personnel hygiene practices. Moreover, the attitude of food handlers was satisfactory whereas the practice was below the average satisfactory level and thus needs strategies to enhance knowledge, and to improve practices of food handlers regarding food safety to reduce food borne diseases.
A study to assess the assess the food safety knowledge and hygienic practices among food handlers
International Journal Of Community Medicine And Public Health
Background: Improper food production, handling, and preparation techniques have direct influence on health. A food borne disease is a disease usually either infectious or toxic in nature, caused by agents that enter the body through ingestion of food. The objective of the present study was to assess the food safety knowledge and hygienic practices among food handlers and to assess the improvement in knowledge and hygienic practices after educational intervention.Methods: This was a longitudinal educational interventional study, carried out during October to December 2017 among 50 randomly selected food handlers in and around Gandhi Medical College campus, where the study subjects were interviewed by using a questionnaire in local language regarding their knowledge and practices of food handling, and were then later educated on proper food handling practices by lecture and demonstration method followed by a post intervention interview after a gap of 2 weeks.Results: Out of 50 food ha...