https://doi.org/10.4081/ijfs.2020.8453
Food safety in collective catering: knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers
Submitted: 29 July 2019
Accepted: 18 March 2020
Published: 19 January 2021
Accepted: 18 March 2020
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
Food safety critically reliant on the behaviors adopted by foodservice personnel, involved in various stages of meal preparation, from the supply of raw food materials until its distribution to the consumer. The purpose of this work was to collect information on the level of knowledge on food safety, the correct application of the Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP) and the attitudes of the operators involved in collective catering. The survey was conducted among 15 social catering companies in Apulia (Italy) using a modified Sharif and Al-Malki (2010) anonymous questionnaire intended to assess the knowledge, attitudes and practices of the food handlers. The results highlight the need to improve both knowledge and practices regarding food hygiene and safety in order to minimize the risk of transmitting foodborne diseases. More careful planning, implementation, monitoring and evaluation of training programs for foodservice workers is required, taking into consideration the provisions of European food laws.
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How to Cite
1.
Disanto C, Celano G, Dambrosio A, Quaglia NC, Bozzo G, Tritto A, Celano GV. Food safety in collective catering: knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers. Ital J Food Safety [Internet]. 2021 Jan. 19 [cited 2024 Dec. 30];9(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/8453
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