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Khalid MKA, Nik Husain NR, Wan Mohammad WMZ, Idris N, Abu Bakar N. Development and Validation of the Observation Checklist Assessing the Hygiene and Sanitation of the Food Preparation Areas in Kota Bharu Kelantan Preschool. Cureus 2023; 15:e44488. [PMID: 37791203 PMCID: PMC10544437 DOI: 10.7759/cureus.44488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/31/2023] [Indexed: 10/05/2023] Open
Abstract
INTRODUCTION The current inspection checklist for the assessment of food preparation areas in preschools in Malaysia has not been revised since 2012. The checklist's content needs to be improved to ensure relevant parameters are covered during preschool inspections. OBJECTIVE The objective of this study was to develop and validate an observation checklist for assessing the hygiene and sanitation of food preparation areas in preschools. METHODOLOGY The study was conducted in Kota Bharu Kelantan from March 2021 to February 2022. The development of the observation checklist was conducted in four stages: (1) the construction of domains and items from the existing literature, (2) content validation by six experts (using the item-level content validity index (I-CVI) and the scale-level content validity index (S-CVI), (3) face validation by 10 experts (using the item-level face validity index (I-FVI) and the scale-level face validity index (S-FVI)), and (4) reliability analysis (using the intercorrelation coefficient (ICC)). Four assessors performed the reliability analysis at two preschools. RESULTS The initial draft of the checklist contained three domains and 57 items: building and facility (10 subdomains and 38 items), process control (four subdomains and 12 items), and food handlers (one subdomain and seven items). The I-CVI scores for building and facility, process control, and food handlers were 0.97, 1.00, and 1.00, respectively, indicating good relevancy of items. The S-CVI value was 1.0 for all domains, showing good relevance of the items. The I-FVI above 0.8 and S-FVI values above 0.9 for all domains imply that the participants easily understood the checklist. The ICC for each domain was 0.847 (95% CI 0.716-0.902) for the building facility and 1.0 for process control and food handler, and the ICC for the three domains combined was 0.848 (95% CI 0.772-0.904). The final validated checklist consists of three domains with 57 items. CONCLUSION The newly developed observation checklist is a valid and reliable tool for assessing the hygiene and sanitation of preschool food preparation areas.
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Affiliation(s)
| | | | | | - Norazlin Idris
- Community Medicine, Universiti Sains Malaysia School of Medical Sciences, Kota Bharu, MYS
| | - Natrah Abu Bakar
- Food Safety and Quality Unit, Kelantan State Health Department, Kota Bharu, MYS
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Hounkpe EC, Sessou P, Farougou S, Dotche I, Daube G, Delcenserie V, Azokpota P, Korsak N. Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional study. Heliyon 2023; 9:e17135. [PMID: 37408897 PMCID: PMC10319192 DOI: 10.1016/j.heliyon.2023.e17135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 06/03/2023] [Accepted: 06/08/2023] [Indexed: 07/07/2023] Open
Abstract
Food of animal origin is an important source of proteins for human beings. However, they are subject to microbial contamination. It is essential to ensure the safety of food products intended for school children regarding their vulnerability to food poisoning. Good sanitary quality of these products requires the respect of good practices during their processing and distribution. This study aims to evaluate the conditions of processing and sale of food of animal origin to school children in public schools, with or without canteens, in the Department of Mono in southern Benin. In the Department of Mono in the Republic of Benin, 137 operators were interviewed in public schools, with one operator per school, using a questionnaire created on the Epicollect5 platform. The interview showed that the operators involved in the processing and sale of food to school children were women. Most of these operators had primary education and did not undergo a medical examination. They transported food of animal origin mixed with other types of food. Frying and cooking were used to prepare or process the food. Direct observation revealed that food is produced in an unhealthy environment. The operators did not wear gloves during food processing but some wore aprons. All the operators washed their hands with soap and water (tap or well water) after using the toilet. There was not an adequate handwashing facility. The majority of operators used wooden cutting boards. Overall, food operators especially in schools without a canteen do not follow good hygiene and manufacturing practices in the kitchen. To guarantee food safety for school children, training should be organized to make operators aware of good hygiene and manufacturing practices in kitchens.
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Affiliation(s)
- Eustache C. Hounkpe
- Communicable Diseases Research Unit, Applied Biology Research Laboratory, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 P.O Box 2009 Cotonou, Benin
- Department of Food Science, Faculty of Veterinary Medicine, FARAH-Veterinary Public Health, University of Liege, Quartier Vallée 2, 10 Avenue of Cureghem, Sart-Tilman, B-4000 Liege, Belgium
| | - Philippe Sessou
- Communicable Diseases Research Unit, Applied Biology Research Laboratory, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 P.O Box 2009 Cotonou, Benin
| | - Souaïbou Farougou
- Communicable Diseases Research Unit, Applied Biology Research Laboratory, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 P.O Box 2009 Cotonou, Benin
| | - Ignace Dotche
- Laboratory of Animal Biotechnology and Meat Technology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 P.O Box 2009 Cotonou, Benin
| | - Georges Daube
- Department of Food Science, Faculty of Veterinary Medicine, FARAH-Veterinary Public Health, University of Liege, Quartier Vallée 2, 10 Avenue of Cureghem, Sart-Tilman, B-4000 Liege, Belgium
| | - Véronique Delcenserie
- Department of Food Science, Faculty of Veterinary Medicine, FARAH-Veterinary Public Health, University of Liege, Quartier Vallée 2, 10 Avenue of Cureghem, Sart-Tilman, B-4000 Liege, Belgium
| | - Paulin Azokpota
- School of Nutrition, Food Sciences, And Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 P.O Box 2819, Cotonou, Benin
| | - Nicolas Korsak
- Department of Food Science, Faculty of Veterinary Medicine, FARAH-Veterinary Public Health, University of Liege, Quartier Vallée 2, 10 Avenue of Cureghem, Sart-Tilman, B-4000 Liege, Belgium
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Serrem K, Illés CB, Serrem C, Atubukha B, Dunay A. Food safety and sanitation challenges of public university students in a developing country. Food Sci Nutr 2021; 9:4287-4297. [PMID: 34401079 PMCID: PMC8358354 DOI: 10.1002/fsn3.2399] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 12/18/2022] Open
Abstract
Inadequate catering facilities in Kenyan public universities compel students to handle and prepare their own food, in environments not designated for food preparation such as rooms in hostels. This study investigated the level of food safety and sanitation knowledge, attitude, and practice, among students in an effort to prevent food-borne diseases. A cross-sectional study was conducted among 535 students from two public universities in Kenya. Data were obtained through a piloted, structured questionnaire in line with Food and Agriculture Organization (FAO) guidelines, administered to students from seven different departments. Eighty percent of the students had adequate levels of food safety and hygiene knowledge, while 70% had a positive attitude toward food safety and sanitation. An average of 74% engaged in inadequate food safety and hygiene practices, with majority citing lack of equipment as a major contributor. ANOVA results revealed significant correlation between the gender and knowledge and practice of food safety and sanitation (F = 30.328, ρ = 0.000) and (F = 18.177,ρ = 0.000), respectively. Binary logistic regression showed that knowledge (β = 3.677, p < .000) fostered the practice of food safety and sanitation more in comparison with attitude (β = 2.244, p < .000). Kenyan universities should consider introducing food safety courses that emphasize Food Safety Management System (FSMS) and Hazard Analysis Critical Control Point (HACCP) practices and procedures especially to non-science-based courses, in addition to providing students with proper cooking and food handling facilities.
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Affiliation(s)
- Kevin Serrem
- Szent Istvan CampusHungarian University of Agriculture and Life SciencesGödöllőHungary
| | - Csaba Bálint Illés
- Szent Istvan CampusHungarian University of Agriculture and Life SciencesGödöllőHungary
| | - Charlotte Serrem
- Department of Consumer SciencesSchool of Agriculture and BiotechnologyUniversity of EldoretEldoretKenya
| | - Bridget Atubukha
- Faculty of Bioscience EngineeringKatholieke Universitiet LeuvenLeuvenBelgium
| | - Anna Dunay
- Szent Istvan CampusHungarian University of Agriculture and Life SciencesGödöllőHungary
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Illés CB, Dunay A, Serrem C, Atubukha B, Serrem K. Food Safety and Sanitation Implementation Impasse on Adolescents in Kenyan High Schools. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:1304. [PMID: 33535597 PMCID: PMC7908598 DOI: 10.3390/ijerph18031304] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 01/25/2021] [Accepted: 01/27/2021] [Indexed: 12/12/2022]
Abstract
The ability to combat food-borne illnesses in food facilities and institutional catering units require sufficient knowledge on food safety and sanitation standards by food producers and consumers. The aim of the study was to investigate the food safety and sanitation knowledge of food handlers in Kenyan high schools. A cross-sectional study was carried out among 204 food handlers in 50 schools. Questions about knowledge and practice toward food safety and sanitation were asked. Respondents were the most knowledgeable on food contamination (93%), while participants were the least knowledgeable on the importance of protective attire when distributing foods to learners (50%). One-way ANOVA revealed a significant difference between gender and food handlers' behavior and practice (F = 19.886, ρ = 0.00 < 0.05) as well as between job tenure and practice of food safety and sanitation (F = 17.874, ρ = 0.00 < 0.05). Multiple regression analysis established that knowledge contributed to 44.1% of the behavior and practice of the food handlers. It is concluded that food handlers have a fair knowledge despite lack of training, motivation, and facilities to maintain quality standards. It is recommended that the Kenyan Government develop and implement guidelines through school feeding policy that would ensure that food safety and sanitation practices are implemented and utilized by Kenyan high schools.
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Affiliation(s)
- Csaba Bálint Illés
- Institute of Business Economics, Leadership and Management, Szent István University, 2100 Gödöllő, Hungary; (C.B.I.); (K.S.)
| | - Anna Dunay
- Institute of Business Economics, Leadership and Management, Szent István University, 2100 Gödöllő, Hungary; (C.B.I.); (K.S.)
| | - Charlotte Serrem
- Department of Consumer Sciences, School of Agriculture and Biotechnology, University of Eldoret, Eldoret 1125-30100, Kenya;
| | - Bridget Atubukha
- Faculty of Bioscience Engineering, Katholieke Universitiet Leuven, 3001 Leuven, Belgium;
| | - Kevin Serrem
- Institute of Business Economics, Leadership and Management, Szent István University, 2100 Gödöllő, Hungary; (C.B.I.); (K.S.)
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Duthoo E, Krings S, Daube G, Leroy F, Taminiau B, Heyndrickx M, DE Reu K. Monitoring of Hygiene in Institutional Kitchens in Belgium. J Food Prot 2020; 83:305-314. [PMID: 31961228 DOI: 10.4315/0362-028x.jfp-19-202] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Accepted: 11/04/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Microbiological contamination of food during preparation and storage is a risk factor in institutional kitchens. In this Belgian study, hygiene practices in 40 institutional kitchens from four public sectors (10 hospitals, 10 schools, 10 retirement homes, and 10 child care centers) were evaluated to determine whether differences in these practices exist between these sectors. Contamination levels were also analyzed at several critical contact points. A data collection instrument and microbiological analysis of hand contact surfaces, food contact surfaces, and kitchen utensils were used. Hand washing resulted in only a slight reduction in total aerobic bacteria counts (TACs), and all microorganisms evaluated except E. coli were still present at countable levels. Enterobacteriaceae were found on one-third of the cleaned cutting boards. Cleaned work surfaces had the highest average TAC of all cleaned surfaces. Only slight improvements in TACs and Enterobacteriaceae and B. cereus counts were observed between used and cleaned work surfaces. The results from the data collection instrument revealed that child care centers had the lowest hygiene scores, whereas the other three sectors were fairly similar, with hospitals scoring highest. The low hygiene score for the child care centers was verified by comparing the results for cleaned surfaces among the sectors. The average TAC on surfaces was highest for child care centers and lowest for hospitals. Child care centers also had the second highest total mean counts and the highest number of total surface samples positive for Enterobacteriaceae. The highest number of surface samples positive for Staphylococcus aureus was also found in child care centers. This study highlights some areas of concern for hygiene improvement in institutional kitchens, differences between public sectors, and similarities in conclusions about hygiene based on the scores from the survey instrument and the results of the microbiological analyses. HIGHLIGHTS
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Affiliation(s)
- E Duthoo
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), 9090 Melle, Belgium
| | - S Krings
- Department of Food Science-Microbiology, FARAH Center, University of Liège, Quartier Vallée 2 (B43b), Avenue de Cureghem 10, B-4000 Liège, Belgium
| | - G Daube
- Department of Food Science-Microbiology, FARAH Center, University of Liège, Quartier Vallée 2 (B43b), Avenue de Cureghem 10, B-4000 Liège, Belgium
| | - F Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Brussels, Belgium
| | - B Taminiau
- Department of Food Science-Microbiology, FARAH Center, University of Liège, Quartier Vallée 2 (B43b), Avenue de Cureghem 10, B-4000 Liège, Belgium
| | - M Heyndrickx
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), 9090 Melle, Belgium.,Department of Pathology, Bacteriology and Avian Diseases, Ghent University, B-9820 Merelbeke, Belgium
| | - K DE Reu
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), 9090 Melle, Belgium
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Illés CB, Tóth AJ, Dunay A, Lehota J, Bittsánszky A. Evaluation of food safety knowledge and microbial status of food contact surfaces in schools. J Food Saf 2018. [DOI: 10.1111/jfs.12480] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Csaba Bálint Illés
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
| | - András J. Tóth
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
- InDeRe Institute for Food System Research and Innovation Nonprofit Ltd, Budapest; Hungary
| | - Anna Dunay
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
| | - József Lehota
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
| | - András Bittsánszky
- InDeRe Institute for Food System Research and Innovation Nonprofit Ltd, Budapest; Hungary
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Tóth AJ, Koller Z, Illés CB, Bittsánszky A. Development of conscious food handling in Hungarian school cafeterias. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Brown KM, Diplock KJ, Majowicz SE. The environment in which behaviours are learned: a pilot assessment of high school teaching kitchens as food safety learning environments in Ontario. ACTA ACUST UNITED AC 2016. [DOI: 10.5864/d2016-018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Youth represent a unique audience for consumer food safety education and incorporating such education into existing curricula could facilitate delivery. However, successful delivery may depend, in part, on the facilities in which said training occurs. Since little is known about school teaching kitchen set-ups as related to food safety education, we conducted a pilot assessment of the physical learning environment of four Ontario high school teaching kitchen classrooms. We visited each classroom three times and assessed its characteristics using a modified version of the provincial food premises inspection report. Kitchen layout varied by school, and it was the built classroom characteristic with the greatest potential impact. Several characteristics unique to school teaching kitchens were noted, including whether the classroom teaching area and food preparation area were separated. Despite the variation between classrooms, all had physical characteristics sufficient to meet the minimum requirements for food service premises in Ontario. Nevertheless, this pilot assessment highlights nuanced factors unique to high school teaching kitchen classrooms that may impact the delivery of food safety education and the development of safe food handing behaviours. Findings can support conversations between public health, food safety authorities, and school stakeholders to enhance food safety learning environments in schools.
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Affiliation(s)
- Kristin M. Brown
- School of Public Health and Health Systems, University of Waterloo, Waterloo, Ontario, N2L 3G1, Canada
| | - Kenneth J. Diplock
- School of Public Health and Health Systems, University of Waterloo, Waterloo, Ontario, N2L 3G1, Canada
- School of Health and Life Sciences and Community Services, Conestoga College Institute of Technology and Advanced Learning, Kitchener, Ontario, N2G 4M4, Canada
| | - Shannon E. Majowicz
- School of Public Health and Health Systems, University of Waterloo, Waterloo, Ontario, N2L 3G1, Canada
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