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Bulochova V, Evans EW, Haven-Tang C, Redmond EC. Methods and measures in food service food safety research: A review of the published literature. Heliyon 2024; 10:e25798. [PMID: 38380033 PMCID: PMC10877249 DOI: 10.1016/j.heliyon.2024.e25798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 02/01/2024] [Accepted: 02/02/2024] [Indexed: 02/22/2024] Open
Abstract
Purpose Food handlers working in food service establishments need to perform appropriate and consistent food safety practices to ensure that the prepared food is safe for consumers to eat, as a failure to do so may lead to foodborne illness. It is important to have an in-depth understanding of food handler food safety behaviour in the food service sector to design targeted educational interventions and approaches to safeguard consumers. The purpose of this review is to provide insight to the existing body of research regarding food handler food safety in the food service sector, and to identify future research needs in terms of methods and measures. Methods This study is a review of published food safety research studies (n = 118) focusing on food handlers in the food service sector conducted between 2001 and 2021. Data were collated regarding the methods used and the measures assessed in published studies to identify the gaps in current knowledge related to food safety in food service. Findings The majority of studies were conducted in the United States (29%), Brazil (17%) and United Kingdom (7%). A large proportion were carried out in restaurants (70%). Less than a third of studies (28%) relied on a mixed method approach for data collection; and only 12% of studies assessed a combination of cognitive and behavioural measures. Observation was used in only 29% of studies. A lack of observational data detailing food safety practices such as handwashing, temperature control, separation and cleaning was determined. Significance Such findings indicate a greater need for mixed method approach in future food safety research. It is recommended that the understanding of food handler food safety performance is best obtained through a combined assessment of cognitive and behavioural measures with subsequent triangulation of findings to reduce bias and to obtain reliable results.
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Affiliation(s)
- Veronika Bulochova
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff, United Kingdom
| | - Ellen W. Evans
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff, United Kingdom
| | - Claire Haven-Tang
- Welsh Centre for Tourism Research, Cardiff School of Management, Cardiff Metropolitan University, Cardiff, United Kingdom
| | - Elizabeth C. Redmond
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff, United Kingdom
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Nascimento LGP, da Silva AMC, Stedefeldt E, da Cunha DT. Job Crafting and Burnout as Predictors of Food Safety Behaviors in the Foodservice Industry. Foods 2022; 11:foods11172671. [PMID: 36076857 PMCID: PMC9455876 DOI: 10.3390/foods11172671] [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: 07/26/2022] [Revised: 08/22/2022] [Accepted: 08/31/2022] [Indexed: 11/24/2022] Open
Abstract
This study aimed to investigate whether job crafting, burnout, and work engagement predict food safety behaviors in the foodservice industry. It was a cross-sectional study conducted in Cuiabá (Brazil) among foodservice workers. Four instruments were used among foodservice workers for the examination: (a) job demands and resources, (b) job satisfaction, (c) burnout, and (d) work engagement. Food safety practices were measured using a validated risk-based checklist. Partial least squares structural equation modeling was used to test the hypothesis model. In this study, 22 restaurants and 302 foodservice workers were examined. It was found that the “job demands-resources” model was valid for foodservice workers, i.e., burnout was strongly predicted by job demands (β = 0.550; p < 0.001); job resources were a positive predictor of work engagement (β = 0.258; p < 0.001); and burnout was a negative predictor of work engagement (β = −0.411; p < 0.001). Food safety violations were predicted by job crafting (β = −0.125; p = 0.029) and burnout (β = 0.143; p = 0.016). The results indicate that mitigating burnout and increasing job crafting can be important supporting strategies to improve food safety behaviors.
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Affiliation(s)
| | | | - Elke Stedefeldt
- Department of Preventive Medicine, Universidade Federal de São Paulo (UNIFESP), São Paulo 04039-032, Brazil
| | - Diogo Thimoteo da Cunha
- Multidisciplinary Food and Health Laboratory, School Applied Science, State University of Campinas (UNICAMP), Limeira 13484-350, Brazil
- Correspondence:
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YUSOFF NURULNABILA, SHAHIDI HAMEDANI SHAHAREHSHAHIDIHAMEDANI, MAT DELI MAZZLIDA, ALI MOHDHELMI, CHE ABD RAHMAN MARARIDHUANCHEABDRAHMAN. Migrant Food Handlers’ Impacts on Food Quality and Safety in Malaysia Food Service Industry. INTERNATIONAL JOURNAL OF ECONOMICS AND MANAGEMENT 2022; 16:237-255. [DOI: 10.47836/ijeam_16.2.07] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
This study aims to empirically examine the migrant food handlers’ perceived knowledge,
skills, and attitudes and their impact on food quality and safety in the context of
Malaysia’s foodservice industry. Using the data gathered from 198 supervisors and
managers from food premises in Malaysia and analysis using SPSS (version 20) and
SmartPLS 3.0 software, this research found that migrant food handlers have moderate
perceived knowledge, skills and attitudes in food handling practices impact the food
quality and safety. Specifically, this study confirmed that knowledge and attitudes
positively and significantly affect food quality and food safety. However, insignificant
results were found between skills and food safety, even though it showed a substantial
impact on food quality. The findings are original and unique. It is one of the first studies to investigate the knowledge, skills, and attitude of migrant food handlers their effect on food quality and food safety, especially in Malaysia. Besides, this study extends the established theories from the literature on knowledge, skills and attitudes analysing in the foodservice sector. Therefore, this research finding is valuable for food services practitioners to focus on enhancing food quality and safety through the migrant workforce.
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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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Bhandari R, Singh AK, Bhatt PR, Timalsina A, Bhandari R, Thapa P, Baral J, Adhikari S, Poudel P, Chiluwal S, Joshi PC, Adhikari N. Factors associated with meat hygiene-practices among meat-handlers in Metropolitan City of Kathmandu, Nepal. PLOS GLOBAL PUBLIC HEALTH 2022; 2:e0001181. [PMID: 36962662 PMCID: PMC10021547 DOI: 10.1371/journal.pgph.0001181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Accepted: 10/18/2022] [Indexed: 11/11/2022]
Abstract
Meat hygiene refers to all conditions and measures necessary to ensure safety and suitability of meat at all stages of the food chain. Inadequate hygiene practices allow consumers to be exposed to pathogens causing public health problems. Inadequate facilities and hygiene practices in meat shops results in meat contamination. The study aimed to identify factors associated with meat hygiene practices among meat handlers in the Metropolitan City of Kathmandu, Nepal. A cross-sectional study was designed with a semi-structured questionnaire and observation checklist that collected information about hygiene practices from 320 consenting meat-handlers by interviewer-administered technique. Data was entered in EpiData and analyzed using IBM SPSS version 21. Descriptive statistics of frequency distribution were used to report meat hygiene-practices and other independent variables, with multivariate logistic regression to establish predictors of meat hygiene-practices at 5% level of significance. The study revealed that less than half (44.4%) of the meat handlers had satisfactory meat hygiene practices. The adjusted regression analysis showed, strong evidence (p<0.01) of association of higher education level (AOR = 2.8, 95% CI = 1.7-4.5), other occupational involvement (AOR = 2.2, 95% CI = 1.9-2.4), and being officially registered (AOR = 2.8, 95% CI = 1.2-6.8) with meat hygiene practices. However, there was fair evidence (p<0.05) of association between shorter duration of meat being processed to sale (AOR = 0.57, P = 0.042) and meat hygiene practices. In this study, the satisfactory meat hygiene practices of meat handlers was low. The educational level, registration status of shops, involvement in other jobs, and awareness on meat hygiene were identified as key factors associated with meat hygiene practices. Thus, these factors need to be considered while developing programs to improve meat hygiene practices among the meat handlers. Meat handlers should be provided with training and orientation program for improving the meat hygiene practices.
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Affiliation(s)
- Rabindra Bhandari
- Central Department of Public Health, Institute of Medicine, Kathmandu, Nepal
- Nepal Health Research Council, Ramshahpath, Kathmandu
| | - Anil Kumar Singh
- Central Department of Public Health, Institute of Medicine, Kathmandu, Nepal
| | - Prakash Raj Bhatt
- Faculty of Health and Allied Sciences, Pokhara University, Pokhara, Nepal
| | - Ashish Timalsina
- Central Department of Public Health, Institute of Medicine, Kathmandu, Nepal
| | - Rama Bhandari
- Central Department of Public Health, Institute of Medicine, Kathmandu, Nepal
| | - Pratibha Thapa
- Central Department of Public Health, Institute of Medicine, Kathmandu, Nepal
| | - Jijeebisha Baral
- Central Department of Public Health, Institute of Medicine, Kathmandu, Nepal
| | - Sunil Adhikari
- Central Department of Public Health, Institute of Medicine, Kathmandu, Nepal
| | - Pramila Poudel
- Central Department of Public Health, Institute of Medicine, Kathmandu, Nepal
| | - Sudip Chiluwal
- Nepal Public Health and Education Group, Kathmandu, Nepal
| | | | - Nabin Adhikari
- Central Department of Public Health, Institute of Medicine, Kathmandu, Nepal
- Research and Development Division, Dhulikhel Hospital, Dhulikhel, Nepal
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Young I, Chung A, McWhirter J, Papadopoulos A. Observational assessment of food safety behaviours at farmers’ markets in Ontario, Canada: A cross-sectional study. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106875] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Young I, Greig J, Wilhelm BJ, Waddell LA. Effectiveness of Food Handler Training and Education Interventions: A Systematic Review and Meta-Analysis. J Food Prot 2019; 82:1714-1728. [PMID: 31536416 DOI: 10.4315/0362-028x.jfp-19-108] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Improper food handling among those working in retail and food service settings is a frequent contributor to foodborne illness outbreaks. Food safety training and education interventions are important strategies to improve the behaviors and behavioral precursors (e.g., knowledge and attitudes) of food handlers in these settings. We conducted a comprehensive systematic review to identify, characterize, and synthesize global studies in this area to determine the overall effectiveness of these interventions. The review focused on experimental studies with an independent control group. Review methods included structured search strategy, relevance screening of identified abstracts, characterization of relevant articles, risk of bias assessment, data extraction, meta-analysis of intervention effectiveness for four outcome categories (attitudes, knowledge, behavior, and food premise inspection scores), and a quality of evidence assessment. We identified 18 relevant randomized controlled trials (RCTs) and 29 nonrandomized trials. Among RCTs, 25 (64%) unique outcomes were rated as high risk of bias, primarily owing to concerns about outcome measurement methods, while 45 (98%) nonrandomized trial outcomes were rated as serious risk of bias, primarily because of concerns about confounding bias. High confidence was identified for the effect of training and education interventions to improve food handler knowledge outcomes in eight RCT studies (standardized mean difference = 0.92; 95% confidence interval: 0.03, 1.81; I2 = 86%). For all other outcomes, no significant effect was identified. In contrast, nonrandomized trials identified a statistically significant positive intervention effect for all outcome types, but confidence in these findings was very low due to possible confounding and other biases. Results indicate that food safety training and education interventions are effective to improve food handler knowledge, but more evidence is needed on strategies to improve behavior change.
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Affiliation(s)
- Ian Young
- School of Occupational and Public Health, Ryerson University, 350 Victoria Street, POD 249, Toronto, Ontario, Canada M5B 2K3 (ORCID: https://orcid.org/0000-0002-5575-5174 [I.Y.])
| | - Judy Greig
- National Microbiology Laboratory, Public Health Agency of Canada, 160 Research Lane, Suite 206, Guelph, Ontario, Canada N1G 5B2
| | - Barbara J Wilhelm
- Big Sky Health Analytics, P.O. Box 3339, Vermilion, Alberta, Canada T9X 2B3
| | - Lisa A Waddell
- National Microbiology Laboratory, Public Health Agency of Canada, 160 Research Lane, Suite 206, Guelph, Ontario, Canada N1G 5B2
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