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The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town
M Kibret, B Abera
Ethiopian Journal of Health Sciences , 2012,
Abstract: Background: Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town. Methods: A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees’ knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments. Results: The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed. Conclusion: This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended.
Health Status and Personal Hygiene among Food Handlers Working at Food Establishment around a Rural Teaching Hospital in Wardha District of Maharashtra, India
Abhay Bhausaheb Mudey,Naveeta Kesharwani,Gargi Abhay Mudey,Ramchandra C Goyal
Global Journal of Health Science , 2010, DOI: 10.5539/gjhs.v2n2198
Abstract: The chances of food contamination largely depend on the health status of food handlers & their hygiene behaviors and practices. Often these food handlers are being appointed without proper health examination. Hence community based cross-sectional study was conducted on randomly selected 160 food handlers of both sex to assess health status of food handlers working in food establishment nearby a medical institute. Stool examination and nail culture was also done. There was no registration of these food establishments. Most of the food handlers were young in age, mostly cooks (35.62 %) and literate (63.13 %). Point prevalence of morbidity was 54 (33.75%) and period prevalence 26.25 %. 21.87 % were anemic. Microbial positivity rate for their stool & nail culture was 97 percent. Registration of all food establishments should be mandatory. Pre-placement and periodical medical checkup is the key to improve health status of food handlers for better food safety. Key Words: Food handlers, personal hygiene, food safety, health status, stool & nail culture
Identifying Key Risk Behaviors Regarding Personal Hygiene and Food Safety Practices of Food Handlers Working in Eating Establishments Located Within a Hospital Campus in Kolkata
Prianka Mukhopadhyay*, Gautam Kr. Joardar, Kanad Bag, Amrita Samanta, Sonali Sain and Sesadri Koley
Al Ameen Journal of Medical Sciences , 2012,
Abstract: Background: Hospital canteens cater to a large population group and personal hygiene and food safety practices of food handlers assume immense importance to prevent food borne disease outbreaks. Objectives: To assess the self-reported behaviour of food handlers on personal hygiene and food safety practices and to find out their morbidity profile. Methods: An observational study was conducted by interviewing 67 consenting food handlers working in different eateries inside a hospital campus, using a pretested, predesigned schedule. Results: Majority (46.3%) of food handlers were educated upto primary level. Only 14.9% foodhandlers received preplacement training and 10.5%, preplacement medical checkup. Though practices of hand washing after going to toilet (95.5%) and before preparing food (79.1%) was reported to be quite high but for most other practices, hygiene was found to be low. Cuts/injuries on hands was reported as the most common morbidity in 44.8% but 11.9% continued work without any treatment. Conclusion: Preplacement training and in-service education on personal / food hygiene should be provided to all food handlers. Periodic medical checkups and routine sanitary inspection can improve their adherence to personal hygiene and food safety practices and prevent outbreak of food borne illnesses
Assessment of sanitary and hygienic status of catering establishments of Awassa Town
Shiferaw T. Mariam, Belay Roma, Solomon Sorsa, Solomon Worku, Lopiso Erosie
Ethiopian Journal of Health Development , 2000,
Abstract: A cross-sectional survey was conducted to assess the sanitary status and hygienic practices of catering business establishments in Awassa Town, Southern Ethiopia, February to April 1996. Data were collected using standardized questionnaires, free listings, parasitological and bacteriological laboratory analyses. A total of 164 catering establishments were identified and investigated. They had about 1023 workers with daily customer services of about 14,965. Water was found to be available in most (89.7%) of the establishments and sanitation coverage (defined as the presence of latrine) was 98%. The overall prevalence of intestinal parasites among food handlers was 63%, with Giardia Lamblia (33.3%), Entamoeba histolytica (21.5%), Ascaris lumbricoid (18.2%) and hookworm species (10.8%). The water supply and sewerage authority (WSSA) water supply was found to be bacteriologically potable. Inadequate follow-up of catering establishments, absence of optimum standard procedures and guidelines for business operation, poor regular refurbishment practice, inappropriate liquid and solid waste disposal system, and poor personal hygiene of food handlers were the major findings. Multi-lateral and inter-sectoral collaboration and cooperation is mandatory to design the rapidly growing urbanization and industrialization of the Town by involving municipalities, the local administrative council, the health sector, owners of the establishments and the community to work together and comply with the optimum standards and procedures. Recommendations are forwarded to ensure customer expectations, needs, and demands. (Ethiopian Journal of Health Development: 2000, 14(1): 91-98)
An Evaluation Of Health Status Of Food Handlers And Sanitary Status Of The Messes Of A Training Establishment In Karnataka
Rathore A S,Sonker M L
Indian Journal of Community Medicine , 1993,
Abstract: The study was carried out in a training establishment for technical officers, the total population being 21,000. There were 27 messes employing 465 food handlers of which 304 were included. The messes were inspected every month with regard to environmental sanitation and personal hygiene of the personnel working in the kitchens. Of the 27 the hygiene conditions of 20 was found good, 7 satisfactory and none of them was found unsatisfactory. 1.6% workers were suffering form skin infections, 2.6% with intestinal parasites, 1.3% respiratory disease and 13.4% had hypertension. All were protected against enteric groups of diseases and tetanus.
DEVELOPMENT AND APPLICATION OF A METHOD FOR QUALITY ASSESMENT OF PERISHABLE FOOD SUPPLIERS FROM A FOOD SERVICE
Aparecida Barros de Oliveira,Heliane; Viana Abranches,Monise; Mattos Della Lucia,Ceres; Pinheiro Sant'Ana,Helena Maria;
Revista chilena de nutrición , 2011, DOI: 10.4067/S0717-75182011000300009
Abstract: studies evaluating the quality of food providers and the guidelines for their better qualification are scarce in literature. a structured checklist was applied in the supplier establishments to evaluate: infrastructure, sanitary-hygiene control of foods and handlers, and conditions of transportation and receiving. the supplier quality index was used to calculate the scores of vendors, and the score was assigned according to the fulfillment of the items presented on the checklist: "compliant", >75.0% compliance and "non compliant", ≥75.0%. the items "control of food hygiene and sanitary" and "infrastructure" showed the highest rate of compliance (85.15%, each), while the "sanitary-hygiene control of handlers" was that of most frequent non-compliance (80.0%). the proposed methodology was efficient and may serve as a model to be employed for evaluation of supplier performance.
DEVELOPMENT AND APPLICATION OF A METHOD FOR QUALITY ASSESMENT OF PERISHABLE FOOD SUPPLIERS FROM A FOOD SERVICE DESARROLLO Y APLICACIóN DE UNA METODOLOGíA DE EVALUACIóN DE LA CALIDAD DE PROVEEDORES DE ALIMENTOS PERECIBLES DE UNA UNIDAD DE ALIMENTACIóN Y NUTRICIóN  [cached]
Heliane Aparecida Barros de Oliveira,Monise Viana Abranches,Ceres Mattos Della Lucia,Helena Maria Pinheiro Sant'Ana
Revista Chilena de Nutricíon , 2011,
Abstract: Studies evaluating the quality of food providers and the guidelines for their better qualification are scarce in literature. A structured checklist was applied in the supplier establishments to evaluate: infrastructure, sanitary-hygiene control of foods and handlers, and conditions of transportation and receiving. The Supplier Quality Index was used to calculate the scores of vendors, and the score was assigned according to the fulfillment of the items presented on the checklist: "compliant", >75.0% compliance and "non compliant", ≥75.0%. The items "control of food hygiene and sanitary" and "infrastructure" showed the highest rate of compliance (85.15%, each), while the "sanitary-hygiene control of handlers" was that of most frequent non-compliance (80.0%). The proposed methodology was efficient and may serve as a model to be employed for evaluation of supplier performance. Pocos estudios evalúan la calidad de los proveedores de materia prima y los guían para que cumplan mejor los requisitos. En este trabajo se utilizó una lista de verificación en los establecimientos de los proveedores para evaluar: infraestructura, control sanitario de los alimentos y manipuladores, así como las condiciones de transporte y recepción de la material prima. Se utilizó el índice de Calidad del Proveedor para calcular las puntuaciones, y la clasificación fue asignada de acuerdo con el cumplimiento de los ítems que figuran en la lista de verificación: "conforme" ≥75,0% y "no conforme" <75,0% de cumplimiento. El ítem "control higiénico de los manipuladores" tuvo la mayor frecuencia de incumplimiento (80%), mientras que los ítens "control higiénico del alimento" y "infraestructura" mostraron el más alto índice de cumplimiento (85,15%, cada). La metodología propuesta fue eficiente, y puede servir como modelo a ser utilizado para la evaluación de los proveedores.
Incidence of Intestinal Parasites among Food Handlers (Hawkers) around the University of Nigeria Teaching Hospital Enugu, Enugu State, Nigeria  [PDF]
R. C. Egbuobi, M. A. Nwagbaraocha, J. N. Dike-Ndudim, H. M. Okorie, I. A. Ogamaka, L. N. Egbuobi, P. C. Enwuru, J. E. Ereh
Open Journal of Medical Microbiology (OJMM) , 2014, DOI: 10.4236/ojmm.2014.41004
Abstract:
Incidence of intestinal Parasites has been described as one of the most common problems of developing countries like Nigeria. World Health Organization estimated that 3.5 billion people worldwide are infected with some types of intestinal parasites, and as many as 450 million of them are sick as a result. This work therefore is carried out to access the carrier status of food handlers around the University of Nigeria Teaching Hospital Enugu in Enugu State of Nigeria as well as to ascertain the common offending parasite. Three hundred and six (306) stool samples were randomly collected between January and August, 2001 from food vendors occupying the zones around the Teaching Hospital which include: UNTH Road, Railway track, Prison old park and Dean’s cook. The samples were transported to the University of Nigeria Teaching Hospital Parasitology Laboratory within 1 hour of production and analysed Parasitologically using Physiological saline and iodine direct mount and formal ether concentration techniques. Out of the 306 stool samples analysed, 126 representing 41.2% tested positive to parasites. Entamobe histolytica showed the highest incidence of 52.4% followed by Ascaris lumbricoidis with 23.8% and the least was Tricharis trichura with 40%. The incidence of mixed infection was 44.4%. Female food handlers were more infected 44.2% than the male food handlers 36.8%. Whereas Meat handlers were most infected 66.7% among other food handlers. From the result of the work, it can be inferredthat the incidence of intestinal parasites among food handlers around the University of Nigeria Teaching Hospital Enugu is high and this can be attributed mainly to poor sanitary condition of this area. We therefore recommend that Enugu State Government should intensify her sanitation programme especially where public foods are being handled, as well as provide enlightenment campaign for food handlers to save the lives of her citizenry.
Survey Of Food Handlers For Dermatological Problems  [cached]
Davis Suraj V,Nayak Umesh,Mehta Vandana,Shenoi S. D
Indian Journal of Dermatology , 2003,
Abstract: Occupational health problem in food handlers have become increasingly common in the recent years. Forty three workers, cooks and bakers were surveyed for work related problems. We noticed watering and burning of eyes in 18%, running nose in 13.95%, burning sensation of hands in 11.6%, excessive sweating in 4.65%, chronic paronychia in 11.6%, palmar hyperkeratosis in 9.3%, fissuring of distal finger tips, nail dystrophy, multiple warts in 6.9%, scaling of hands, prurigo simplex in 2.3%.
Portación de Staphylococcus aureus enterotoxigénicos en manipuladores de alimentos Carriage of enterotoxigenic Staphylococcus aureus in food handlers  [cached]
Guillermo Figueroa G,Paola Navarrete W,Maricela Caro C,Miriam Troncoso H
Revista médica de Chile , 2002,
Abstract: Background: One of the most common pathogens causing alimentary toxi-infections is Staphylococcus aureus (S aureus). The presence of S aureus in food, indicates flaws during food manipulations. For this reason most sanitary norms require the detection of S aureus carriers. Aim: To determine the carriage rate of enterotoxin producing S aureus strains in food handlers, and to evaluate the antibiotic susceptibility to six antimicrobial agents. Materials and Methods: A total of 102 food handlers from 19 restaurants in Santiago, were analyzed. Samples for microbiological analysis were obtained with a swab from the retropharynx. Results: S aureus grew in 35 out of the 102 samples obtained (34%). Further analysis revealed that 19/35 (54%) strains were able to produce enterotoxins. Therefore the corrected carriage rate was 19% (19/102). The most frequently detected enterotoxin was the type A (12/19). All S aureus isolates were resistant to penicillin and susceptible to oxacillin, clindamycin, kanamycin, vancomycin and linezolid. Conclusions: The carriage rate of S aureus in food handlers is similar to the rate reported in the general population in our country. These results confirm the need for education and training programs in food safety, directed to food handlers (Rev Méd Chile 2002; 130: 859-64)
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