Food safety in collective catering: knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers
https://doi.org/10.4081/ijfs.2020.8453
Accepted: 18 March 2020
HTML: 16
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.
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.
Barjaktarovic-Labovic S, Mugoša B, Andrejević V, Banjari Ines, Jovićević L, Djurovic D, Martinovic A, Radojlović Jasmina. (2017). Food hygiene awareness and practices before and after intervention in food services in Montenegro. Food Control. 85.
Brannon L. A, York V. K, Roberts K. R, Shanklin C. W, Howells A. D. (2009). Appreciation of food safety practices based on level of experience. Journal of Foodservice Business Research, 12, 134e154. DOI: https://doi.org/10.1080/15378020902910462
Buccheri C, Casuccio A, Giammanco S, Giammanco M, La Guardia M, Mammina C. (2007). Food safety in hospital: Knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy. BMC Health Services Research, 3(7), 45. DOI: https://doi.org/10.1186/1472-6963-7-45
Chapman B, Eversley T, Fillion K, MacLaurin T, Powell D. (2010). Assessment of Food Safety Practices of Food Service Food Handlers (Risk Assessment Data): Testing a Communication Intervention (Evaluation of Tools). Journal of Food Protection, 73(6), 1101-1107. DOI: https://doi.org/10.4315/0362-028X-73.6.1101
Fletcher S. M, Maharaj S. R, James K. (2009). Description of the food safety system in hotels and how it compares with HACCP standards. Journal of Travel Medicine, 16, 35–41. DOI: https://doi.org/10.1111/j.1708-8305.2008.00271.x
Garayoa R, VitasA, Díez-LeturiaM, García-JalónI. (2011). Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation. Food Control. 22. 2006-2012. DOI: https://doi.org/10.1016/j.foodcont.2011.05.021
GomesN, Araujo A. C, RamosE, Cardoso C. S. 2013. Food handling: comparative analysis of general knowledge and practice in three relevant groups in Portugal. Food Control, 18(6): 707-712
Jevsnik M, Hlebec V, Raspor P. (2008). Food safety knowledge and practices among food handlers in Slovenia. Food Control, 19(12), 1107e1118. DOI: https://doi.org/10.1016/j.foodcont.2007.11.010
Johnson L, Shin J. H, Feinstein A. H, Mayer K. J. (2003). Validating a food safety instrument: measuring food safety knowledge and attitudes of restaurant employees. Journal of Foodservice Business Research, 6, 49e65 DOI: https://doi.org/10.1300/J369v06n02_05
Kizen A, Güner A. (2018) Investigation of Compliance on Good Manufacturing Practices (Gmp) and Hygiene Conditions in Enterprises That Supply Mass Catering Services. International Journal of Food Engineering Research (IJFER) Year 4 Num 1 - April 2018 (25-36)
Ko W. H. (2013). The relationship among food safety knowledge, attitudes and selfreported HACCP practices in restaurant employees. Food Control, 29(1), 192-197. DOI: https://doi.org/10.1016/j.foodcont.2012.05.076
Manning C. K, Snider O. S. (1993). Temporary public eating places: food safety knowledge, attitudes and practices. Journal of Environmental Health, 56, 24e28.
Marais M, Conradie N, Labadarios D. (2007). Small and micro enterprises e aspects of knowledge, attitudes and practices of managers' and food handlers' knowledge of food safety in the proximity of Tygerberg Academic Hospital, Western Cape. South African Journal of Cinical Nutrition, 20(2), 50e61.
Martins R. B, Ferreira D, Moreira L M, Hogg T, Gestal J. (2014). Knowledge on food hygiene of food service staff working in nursing homes and kindergartens in Porto region - Portugal. Food Control, 42, 54-62. DOI: https://doi.org/10.1016/j.foodcont.2014.01.037
Merican Z. (2017). GMP and HACCP: are you confused? Paper Presented at Symposium on Current and Innovative Approaches to Microbiological Food Safety Managment organized by ICMSF, ILSI-SEAR, AVA. Singapore, October 3-4, 2017
Oliveira C A FCruz, TavolaroP, CorassinC. H. (2016). Food Safety: Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP). Chapter 10. In: Antimicrobial Food Packaging, 129–139.
Osaili T M, Abu-Jamous D O, Obeidat B A, BawadiH A, Tayyem R F, Subih H S (2013). Food safety knowledge among food workers in restaurants in Jordan. Food Control, 31, 145-150. DOI: https://doi.org/10.1016/j.foodcont.2012.09.037
Panchal K P, Carli A, Dworkin S M (2011). Identifying food safety knowledge gaps among reataurant food handlers in bolzano, Italy. Food Protection Trends, 34(2), 83e93.
Rebouças L T, Santiago L. B, Martins L. S, Rios Menezes A. C, Purificaçao Nazare Araújo, M., De Castro Almeida R. C. (2017). Food safety knowledge and practices of food handlers, head chefs and managers in hotel's restaurants of Salvador, Brasil. Food Control, 73, 372 DOI: https://doi.org/10.1016/j.foodcont.2016.08.026
Sharif L , Al-Malki T, (2010) “Knowledge, Attitude and Practice of Taif University Students on Food Poisoning,” Food Control, Vol. 21, No. 1, 2010, pp. 55-60. DOI: https://doi.org/10.1016/j.foodcont.2009.03.015
Sharif L, Obaidat M, Al-Dalalah M R. (2013). Food Hygiene Knowledge, Attitudes and Practices of the Food Handlers in the Military Hospitals. Food and Nutrition Sciences. 04. 245-251. DOI: https://doi.org/10.4236/fns.2013.43033
Sibanyoni, J. J, Tabit F. T. (2017). Assessing the food safety attitudes and awareness of managers of school feeding programmes in Mpumalanga, South Africa. Journal of Community Health, 42(4), 664–673. DOI: https://doi.org/10.1007/s10900-016-0303-6
Trafialek J, Kolanowski W. (2014). Application of failure mode and effect analysis (FMEA) for audit of HACCP system. Food Control, 44, 35–44. DOI: https://doi.org/10.1016/j.foodcont.2014.03.036
Ünlüönen K, Cömert M(2013). Identifying personnel hygiene knowledge levels of kitchen staff in hotel establishments. Journal of Tourism and Gastronomy Studies, 1(1), 3-12.
Walker E, Jones N. (2002). An assessment of the value of documenting food safety in small and less developed catering businesses. Food Control, 13(4e5), 307e314. DOI: https://doi.org/10.1016/S0956-7135(02)00036-1
Walker E, Pritchard C, Foorsythe S. (2003). Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses. Food Control, 14(3), 169e174. DOI: https://doi.org/10.1016/S0956-7135(02)00061-0
Webb M, MorancieA. (2015). Food safety knowledge of foodservice workers at a university campus by education level, experience, and food safety training. Food Control. 50. 259–264. 10.1016 DOI: https://doi.org/10.1016/j.foodcont.2014.09.002
World Health Organization (1998). Guidance on regulatory of HACCP report of joinFAO/WHO Consultation on the role of government agencies in assessing HACCP. Geneva2-6 June 1998 WHO/FSF/FOS/98.5.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Downloads
Citations
