Abstract
Aims: Several food poisoning outbreaks in Jordan were due to Salmonella species isolated from chicken shawerma. This study aimed to assess the food safety knowledge among chicken shawerma food handlers in Jordan. Methods: Forty chicken shawerma restaurants in Amman were selected randomly and 120 food handlers (Egyptians 53%, Jordanians 26% and Syrians 19%) were interviewed using a structured questionnaire. Descriptive and multivariate data analysis was conducted to assess their knowledge about food safety. Results: Low overall mean score of food safety knowledge (40%); the mean percent of correct answers about transportation, receiving of chicken shawerma, storage, preparation, selling, and controlling microorganisms were: 63%, 54%, 45%, 31%, and 26%, respectively. Ninety percent of the participants had no previous training in food safety concepts. Better food safety knowledge was significantly associated (p > 0.05) with higher educational levels, receiving special training in food safety and having a Jordanian nationality. Conclusions: This study recommends establishing a comprehensive food safety program in Jordan to build the capacity of the food handlers and enforce periodic evaluation of their food safety knowledge and evidence-based best practices.
Highlights
The World Health Organization (WHO) emphasizes the importance of food safety as a global public health concern due to the rising number of food safety problems, coupled with recurring consumers’ uncertainties [1]
This study revealed that food handlers’ overall knowledge was poor in food safety issues that were assessed in the questionnaire
The statistical analysis of the collected data showed that there was a significant variation in the knowledge of chicken shawerma food handlers across different educational levels for the favor of bachelor degree holders
Summary
The World Health Organization (WHO) emphasizes the importance of food safety as a global public health concern due to the rising number of food safety problems, coupled with recurring consumers’ uncertainties [1]. A national food safety training program was initiated, and food handlers were compelled to get this training, especially those who work in shawerma restaurants. This program was terminated with no justifiable reason. In 2010, the WHO published a comprehensive assessment of food safety in Jordan, that evaluation included major concerns about the health implications of poor knowledge and practices in food handling, limited human resources with food safety knowledge, inadequate consumer awareness and lack of regulation of street foods and food handlers [9]. Food handlers who received previous food safety training had a higher total food safety knowledge score than those who did not receive training
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
