Journal ArticleDOI
The evaluation of food hygiene knowledge, attitudes, and practices of food handlers in food businesses in Turkey
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TLDR
It is demonstrated that food handlers in Turkish food businesses often have lack of knowledge regarding the basic food hygiene (critical temperatures of hot or cold ready-to-eat foods, acceptable refrigerator temperature ranges, and cross-contamination etc.), there is a immediate need for education and increasing awareness among food handlers regarding safe food handling practices.About:
This article is published in Food Control.The article was published on 2006-04-01. It has received 357 citations till now. The article focuses on the topics: Food safety.read more
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Food safety knowledge and practices among food handlers in Slovenia
TL;DR: In this paper, the authors present and discuss the results of quantitative research on factors that have impact on food safety in three groups of food handlers in Slovenia Data were collected via anonymous questionnaire in 2005 Altogether 386 respondents from food production, catering and retail units completed the questionnaire.
Journal ArticleDOI
Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia
N.A. Abdul-Mutalib,Mohammad-Faid Abdul-Rashid,Shuhaimi Mustafa,Syafinaz Amin-Nordin,Rukman Awang Hamat,Malina Osman +5 more
TL;DR: Even though the result shows satisfactory KAP levels of the food handlers, some aspects on hygiene measures like refreezing food item, clean working area and wearing of jewelry and watch need to be emphasized.
Journal ArticleDOI
Knowledge, attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia
TL;DR: There was significantly positive correlation among the three levels of knowledge, attitudes and practices of food handlers in food service operation at the main campus of Universiti Kebangsaan Malaysia regarding food safety, and respondents possess good scores for knowledge, attitude and practices.
Journal ArticleDOI
Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana
TL;DR: Generally, the institutional food-handlers have satisfactory knowledge in food safety but this does not translate into strict hygienic practices during processing and handling food products.
Journal ArticleDOI
Knowledge, attitudes and practices of workers on food hygienic practices in meat processing plants in Fars, Iran.
TL;DR: A significant negative correlation was observed between knowledge and practices, and attitudes and Practices, revealing that increased knowledge and even attitudes toward food safety does not always result in positive change in food handling behaviors.
References
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Journal ArticleDOI
Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases
TL;DR: Inadequate cooling - either leaving foods at room or warm outside temperatures or storing them in large containers while being refrigerated - was associated with most of the outbreaks.
Journal ArticleDOI
Food handlers hygiene knowledge in small food businesses
TL;DR: In this paper, the authors found that the basic lack of hygiene knowledge and understanding could prove to be a major barrier to the effective implementation of hazard analysis critical control point in small food businesses.
Journal Article
Food handler certification by home study: measuring changes in knowledge and behavior
Journal Article
General outbreaks of infectious intestinal disease in England and Wales: 1995 and 1996.
Evans Hs,Madden P,Douglas C,Goutam K. Adak,Sarah J. O'Brien,Djuretic T,Patrick Wall,Stanwell-Smith R +7 more
TL;DR: One thousand nine hundred and nineteen general outbreaks of infectious intestinal disease in England and Wales were reported to the PHLS Communicable Disease Surveillance Centre between 1 January 1995 and 31 December 1996, compared with 1073 in the previous two years.
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A Video Study of Australian Domestic Food-Handling Practices
TL;DR: Concerns about consumer food-handling and hygiene practices in Australian domestic kitchens are raised and a continuous and increased effort in the education of the public in the area of hygienic food preparation is indicated.