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Sousa MS, de Lira CRN, Nakano EY, Botelho RBA, de Cássia Coelho de Almeida Akutsu R. Evaluation of Community Restaurants Linked to Government Food and Nutrition Safety Programs: A Scope Review. Foods 2023; 12:4009. [PMID: 37959128 PMCID: PMC10649335 DOI: 10.3390/foods12214009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 10/23/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
Community restaurants linked to government food and nutritional security programs are establishments created to offer meals to the population in socially vulnerable situations. The objective was to identify the methods, approaches, criteria, and indicators used to evaluate restaurants linked to government food and nutrition security programs. A scoping review based on the Joanna Briggs Institute's methodology and the international guide's recommendations of preferred reporting items for systematic reviews and meta-analyses extension for scoping reviews was conducted. Medline databases via PubMed, Lilacs, Scopus, Cochrane, Web of Science, and ScienceDirect were used. Primary observational studies, systematic reviews and meta-analyses, ethnographies, documentary studies, and case studies were included, with a quantitative, qualitative, and/or mixed approach. A total of 2498 studies were identified. After taking out 180 duplicated articles, another 2202 articles were excluded by the title. Among the 71 studies selected for complete reading, 10 did not correlate with the research objective, and 12 were included after analyzing the references, totaling 73 included studies. In this review, evaluative approaches were mapped and systematized on the menu, food consumption, food health, food security and/or insecurity, nutritional education, and human right to adequate food; users' profile and health, implantation, history, perceptions, senses, and meanings; handlers/workers; hygienic-sanitary quality; evaluation and monitoring; physical-functional planning, and rest-intake. The presented data provide elements that can be adapted in future evaluations and describe the panorama of academic production in this area.
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Affiliation(s)
- Mateus Santana Sousa
- Nutrition School, Federal University of Bahia, Salvador 40110-909, Brazil; (C.R.N.d.L.); (R.d.C.C.d.A.A.)
| | | | | | - Raquel Braz Assunção Botelho
- Department of Nutrition, Faculty of Health Sciences, Campus Universitario Darcy Ribeiro, University of Brasília, Brasilia 70910-900, Brazil;
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Vidaček Filipec S, Ratković P, Bittsánszky A, Tóth AJ, Lima JPM, Rocha A. Food safety knowledge and climate in the university canteens of three European countries. Ital J Food Saf 2023; 12:10580. [PMID: 37680318 PMCID: PMC10480926 DOI: 10.4081/ijfs.2023.10580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Accepted: 05/24/2023] [Indexed: 09/09/2023] Open
Abstract
The association of food safety knowledge and climate with gender, education level, length of employment, food safety training, and professional role was measured using a 15-item food safety climate survey and a 20-item food safety questionnaire on a sample of 263 employees from 19 small and medium-sized university canteens in Croatia, Hungary, and Portugal. The relationship between knowledge and climate and the demographic determinants of both variables were examined. Food safety knowledge was inadequate (45.5% of correct responses), while perceptions of food safety, as measured by the food safety climate survey, were positive (2.69 out of a maximum of 3.00). The perception of resources in canteens was the least favorable across all countries. Leaders did not exhibit better food safety knowledge or perceptions. Food safety climate and knowledge were significantly positively correlated and influenced by training. Perceptions of food safety compared to employee knowledge levels indicated that some employees were overly optimistic about food safety risks. Therefore, food safety knowledge and food safety climate should be assessed in parallel, and both could be improved through ongoing training of employees, especially leaders.
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Affiliation(s)
| | - Petra Ratković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
| | - András Bittsánszky
- Indere Institute for Food System Research and Innovation Ltd, Budapest, Hungary
- Digital Food Chain Education Research Development and Innovation Institute, University of Veterinary Medicine, Budapest, Hungary
| | - András József Tóth
- Indere Institute for Food System Research and Innovation Ltd, Budapest, Hungary
- Digital Food Chain Education Research Development and Innovation Institute, University of Veterinary Medicine, Budapest, Hungary
| | - João PM Lima
- GreenUPorto - Sustainable Agrifood Production Research Center, ciTechCare - Center for Innovative Care and Health Technology, Pedagogical and Scientific Unit of Dietetics and Nutrition, Coimbra Health School - Polytechnic Institute of Coimbra, Portugal
| | - Ada Rocha
- GreenUPorto - Sustainable Agrifood Production Research Center, Faculty of Nutrition and Food Sciences, University of Porto, Portugal
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Bulto TW, Juta GY, Demissie BB, Woldemichael SJ, Werku BC, Berkessa YW. Knowledge of Food Safety and Handling Practices Among Food Handlers of Student Cafeteria at Kotebe Metropolitan University, Addis Ababa, Ethiopia. ENVIRONMENTAL HEALTH INSIGHTS 2022; 16:11786302221133951. [PMID: 36353216 PMCID: PMC9638690 DOI: 10.1177/11786302221133951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Accepted: 10/03/2022] [Indexed: 06/16/2023]
Abstract
INTRODUCTION Food-borne disease is a major health problem especially in low-income countries like Ethiopia. This study aimed to assess the knowledge and practice of food handlers at student cafeteria of Kotebe Metropolitan University. METHODS A cross-sectional study design was conducted among 68 food handlers in student cafeteria of Kotebe Metropolitan University from May 30, 2018 to October 30, 2019. A structured questionnaire was used via face-to-face interviews to assess food handler's knowledge of food safety and practices food safety. Data were analyzed using Statistical Package for the Social Sciences window version 20 and presented in the form of frequency tables, percentages, and graphs. The association was tested using Pearson's chi-square, where P-value (<.05) was considered statistically significant. RESULTS The result showed that food handlers had good knowledge of food safety and good practice of food safety measured by the passing score of 40 (57.94%) and 48 (70.6%), respectively. Almost all food handlers were aware of the crucial role of knowledge of food safety and food safety practices in the student cafeteria. Accordingly, results of this work revealed that 67 (98.5%), 60 (88.2%), 65 (95.6%), and 56 (82.4%) of the subjects had food safety knowledge, always wash vegetables and fruits, had hand washing facilities with a supply of hot water, soap, and hand drying towel, had a hair mask or cloth during food preparation, and wore safety cloth during food preparation, respectively. CONCLUSION The findings revealed significant relationship between food safety practices of food handlers and level of education, specifically regarding access to hand washing facilities, hand washing after a break and in the toilet, changing gloves between raw and ready-to-eat food, and drying and cleaning hands before handling food (P < .05). Additionally, Kotebe Metropolitan University should design food handling and safety guidelines and offer specific training for food handling workers.
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Affiliation(s)
- Tadesse Weyuma Bulto
- Department of Environmental Management,
Faculty of Urban Development Studies, Kotebe Metropolitan University, Addis Ababa,
Ethiopia
| | - Getachew Yigezu Juta
- Department of Environmental Management,
Faculty of Urban Development Studies, Kotebe Metropolitan University, Addis Ababa,
Ethiopia
| | - Betelhem Beleyneh Demissie
- Department of Environmental Management,
Faculty of Urban Development Studies, Kotebe Metropolitan University, Addis Ababa,
Ethiopia
| | - Setusaga Jote Woldemichael
- Department Nursing, College of Menelik
II Medical and Health Science, Kotebe Metropolitan University, Addis Ababa,
Ethiopia
| | - Birhanu Chalchisa Werku
- Department of Rural Development and
Agricultural Extension, Faculty Resource Management and Economics, Shambu Campus,
Wollega University, Nekemte, Oromia, Ethiopia
| | - Yifru Waktole Berkessa
- Department of Environmental Management,
Faculty of Urban Development Studies, Kotebe Metropolitan University, Addis Ababa,
Ethiopia
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DANG HD, DAM AHT. Determinants of hygienic handling of food by consumers in the COVID-19 pandemic context: A cross-sectional study in Vietnam. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.30221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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de Souza CVS, de Azevedo PRM, Seabra LMJ. Food safety in Brazilian popular public restaurants: Food handlers' knowledge and practices. J Food Saf 2018; 38:e12512. [PMID: 30449912 PMCID: PMC6221067 DOI: 10.1111/jfs.12512] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 05/23/2018] [Accepted: 06/12/2018] [Indexed: 11/29/2022]
Abstract
This study aims to assess food safety knowledge and practices of food handlers in popular public restaurants in Brazil. A questionnaire has been applied with 70 food handlers in different municipalities, with questions related to food safety knowledge and food safety self-reported practices, and observed practices. To check hygienic-sanitary conditions of restaurants, a checklist has been applied. Regarding food safety knowledge, an average of 72.64% of correct answers has been observed. Food safety self-reported practices presented 80.71% of adequacy, while observed practices were 75.40%. A positive correlation has been observed between food safety knowledge and self-reported practices of handlers. The observed food safety practice of handlers presented no correlation with food safety knowledge and self-reported practices. The average adequacy of hygienic-sanitary conditions was 68.08%, classifying the units as "regular." Despite satisfactory results related to the handlers' food safety knowledge and practices, the hygienic-sanitary conditions of the restaurants are of concern. PRACTICAL APPLICATIONS The Popular Restaurant Program in Brazil aims to provide proper food from a nutritional and hygienic-sanitary aspect at affordable prices. The assessment of food handlers' food safety knowledge and practices and the assessment of hygienic-sanitary conditions of these units are key in supporting actions aimed at improving the quality of the meals served, as food handlers are the essential agents in the production of meals and can become a source for food contamination if necessary care is not taken. Therefore, conducting this assessment can be an important tool for quality management in these units and can provide improvements in the process of food handling, in addition to ensuring compliance with the objectives proposed by the Popular Restaurant Program.
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Thaivalappil A, Waddell L, Greig J, Meldrum R, Young I. A systematic review and thematic synthesis of qualitative research studies on factors affecting safe food handling at retail and food service. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.028] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Osaili TM, Al-Nabulsi AA, Allah Krasneh HD. Food safety knowledge among foodservice staff at the universities in Jordan. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.011] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ali A, Rahut DB, Imtiaz M. Acceptability of GM foods among Pakistani consumers. GM CROPS & FOOD 2017; 7:117-24. [PMID: 27494790 DOI: 10.1080/21645698.2016.1211216] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
In Pakistan majority of the consumers do not have information about genetically modified (GM) foods. In developing countries particularly in Pakistan few studies have focused on consumers' acceptability about GM foods. Using comprehensive primary dataset collected from 320 consumers in 2013 from Pakistan, this study analyzes the determinants of consumers' acceptability of GM foods. The data was analyzed by employing the bivariate probit model and censored least absolute deviation (CLAD) models. The empirical results indicated that urban consumers are more aware of GM foods compared to rural consumers. The acceptance of GM foods was more among females' consumers as compared to male consumers. In addition, the older consumers were more willing to accept GM food compared to young consumers. The acceptability of GM foods was also higher among wealthier households. Low price is the key factor leading to the acceptability of GM foods. The acceptability of the GM foods also reduces the risks among Pakistani consumers.
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Affiliation(s)
- Akhter Ali
- a CIMMYT-Pakistan , Islamabad , Pakistan
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Woh PY, Thong KL, Behnke JM, Lewis JW, Mohd Zain SN. Evaluation of basic knowledge on food safety and food handling practices amongst migrant food handlers in Peninsular Malaysia. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.033] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Soares K, Oliveira I, Esteves A, Fontes MC, Saraiva C. Knowledge Level and Self-Reported Attitudes of Food Handlers: Case Study of a University Campus. Health (London) 2016. [DOI: 10.4236/health.2016.813139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Ramalho V, de Moura AP, Cunha LM. Why do small business butcher shops fail to fully implement HACCP? Food Control 2015. [DOI: 10.1016/j.foodcont.2013.11.050] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Martins RB, Ferreira D, Moreira LM, Hogg T, Gestal J. Knowledge on food hygiene of food service staff working in nursing homes and kindergartens in Porto region – Portugal. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.037] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Devides GGG, Maffei DF, Catanozi MDPLM. Perfil socioeconômico e profissional de manipuladores de alimentos e o impacto positivo de um curso de capacitação em Boas Práticas de Fabricação. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2014. [DOI: 10.1590/bjft.2014.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Doenças transmitidas por alimentos constituem um problema de saúde pública em nível mundial e estão frequentemente associadas a falhas na manipulação dos alimentos. Conhecer o perfil socioeconômico e profissional, bem como o nível de conhecimento dos manipuladores de alimentos, é requisito essencial para o planejamento de políticas públicas e programas de capacitação visando a segurança e qualidade dos alimentos. Este trabalho teve por objetivo avaliar o perfil socioeconômico e profissional de manipuladores de alimentos, e o impacto de um curso de capacitação em Boas Práticas de Fabricação (BPF) realizado na cidade de Araraquara-SP, Brasil. Um total de 192 manipuladores respondeu a dois questionários: o primeiro, para avaliar o nível de conhecimento dos manipuladores sobre BPF antes (avaliação diagnóstica) e depois (avaliação final) de participar do curso; o segundo, para realizar um levantamento do perfil socioeconômico e profissional dos manipuladores. Os resultados mostraram que o curso de capacitação repercutiu de forma positiva no nível de conhecimento dos manipuladores, sendo que todos os temas sobre BPF avaliados apresentaram um percentual de respostas corretas significativamente maior na avaliação final em relação à avaliação diagnóstica. Isso indica a necessidade de aperfeiçoamento constante, para garantir a qualificação profissional dos manipuladores e, consequentemente, a qualidade dos alimentos e a segurança alimentar dos consumidores.
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Monney I, Agyei D, Owusu W. Hygienic Practices among Food Vendors in Educational Institutions in Ghana: The Case of Konongo. Foods 2013; 2:282-294. [PMID: 28239115 PMCID: PMC5302301 DOI: 10.3390/foods2030282] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2013] [Revised: 05/24/2013] [Accepted: 06/24/2013] [Indexed: 11/16/2022] Open
Abstract
With the booming street food industry in the developing world there is an urgent need to ensure food vendors adhere to hygienic practices to protect public health. This study assessed the adherence to food hygiene practices by food vendors in educational institutions in Konongo, Ghana. Structured questionnaires, extensive observation and interviews were used for the study involving 60 food vendors from 20 basic schools. Attributable to the influence of school authorities and the level of in-training of food vendors, the study points out that food vendors in educational institutions generally adhered to good food hygiene practices, namely, regular medical examination (93%), protection of food from flies and dust (55%); proper serving of food (100%); good hand hygiene (63%); and the use of personal protective clothing (52%). The training of food vendors on food hygiene, instead of the level of education had a significant association (p < 0.05) with crucial food hygiene practices such as medical examination, hand hygiene and protection of food from flies and dust. Further, regulatory bodies legally mandated to efficiently monitor the activities of food vendors lacked the adequate capacity to do so. The study proposes that efforts should be geared towards developing training programmes for food vendors as well as capacity building of the stakeholders.
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Affiliation(s)
- Isaac Monney
- Department of Environmental Health and Sanitation, University of Education, Winneba, P.O. Box M40, Mampong Ashanti, Ghana.
| | - Dominic Agyei
- Bio Engineering Laboratory, Department of Chemical Engineering, Monash University, Melbourne, 3800, Australia.
| | - Wellington Owusu
- Department of Environmental Health and Sanitation, University of Education, Winneba, P.O. Box M40, Mampong Ashanti, Ghana.
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Matias JCDO, Fonseca JMJ, Barata IG, Brojo FMRP. HACCP and OHS: Can each one help improve the other in the catering sector? Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.030] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Sharif L, Obaidat MM, Al-Dalalah MR. Food Hygiene Knowledge, Attitudes and Practices of the Food Handlers in the Military Hospitals. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.43033] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Martins RB, Hogg T, Otero JG. Food handlers’ knowledge on food hygiene: The case of a catering company in Portugal. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.07.008] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Bobhate PS, R Shrivastava S, Gupta P. Profile of catering staff at a tertiary care hospital in Mumbai. Australas Med J 2011; 4:148-54. [PMID: 23390464 PMCID: PMC3562963 DOI: 10.4066/amj.2011.633] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
BACKGROUND Food borne illnesses, even today, continue to be a major public health problem in both developing and developed nations. Food handlers play an important role in ensuring food safety throughout the chain of production, processing, storage and preparation.Health of food handlers is of great importance for maintaining hygienic quality of food prepared and served by them. Thus, the present study was conducted to study socio-demographic characteristics, morbidity pattern and immunization status of catering staff at a tertiary care hospital in Mumbai METHOD A cross sectional study was conducted from August 2010 to November 2010. Out of the total of 162 food handlers working in 11 food service establishments, 137 were interviewed face to face using a semi-structured questionnaire, while remaining 25 food handlers were excluded because of either their absence or not giving consent. The food handlers were assessed clinically for personal hygiene and investigated for hemoglobin, stool routine and sputum AFB examination. RESULTS 82 (59.8%) food handlers were from the age group 10 - 29 years, 113 (82.5%) male, 95 (69%) married, 59 (43.1%) educated up to primary level. Only 7 (5.1%) had ever received a dose of typhoid vaccine. 103 (75.2%) had an addiction, majority consuming gutkha 59 (57.3%). Dental caries 32 (23.4%) was the most common morbidity identified. Entamoeba histolytica was isolated in 13 (9.5%) subjects. CONCLUSION This study has confirmed an association between educational status and personal hygiene suggesting the need for greater personal hygiene in this group. Preemployment and periodical medical examination should be encouraged.
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Affiliation(s)
| | | | - Pankaj Gupta
- Seth G. S. Medical College and KEM Hospital, Mumbai
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