Food Caterers Research Articles

Measuring Students’ Awareness of Food Related Factors: The Role of Attitude, Price, Hygiene, and Food Safety

Food safety and hygiene issues gain increasing attention in people’s daily lives and studies on the subject are crucial. The study aims to analyse the awareness of food safety and hygiene among students by applying a quantitative approach. A total of 381 questionnaires were distributed and collected within two weeks using convenient sampling. Four of the 381 questionnaires were void due to being incompetent or not suitable and inconsistencies in the answers, resulting in a 357 or 98.9% usable response rate. Data collection was performed made with assistance from others to distribute, collect, and analyse using statistical package for social sciences (SPSS) Version 24.0 software. The study discovered that food safety knowledge and hygiene significantly impacted student awareness of food safety. The results could provide information for food caterers and restaurant owners on the importance of food safety and hygiene. The study could also aid the Ministry of Health (MOH) to formulate strategies to enhance students’ health across the country.

Perceptions of Food Waste Reduction in Sri Lanka’s Commercial Capital, Colombo

In 2019, Sri Lanka introduced two policies that referred to food waste and the need to reduce it. To understand key stakeholders’ readiness in this context, this study analyzed the food waste perceptions of private and public sectors in Colombo (open markets, supermarkets, hotels, restaurants, canteens, food caterers and key authorities). Interviews were carried out with operational managers and public officials, as well as other stakeholders who have roles in food waste redistribution and reuse, such as NGOs and the livestock sector. So far, the food-waste-related policy recommendations lack an operational inter-institutional home which can build on measures, like standards, regulations and incentives. Thus, most food waste reduction initiatives are initiated by NGOs or by the private sector, e.g., by larger hotels and supermarket chains. These entities were ready to lead by example, based on the understanding that urban food waste is an internal (financial) management challenge. Among smaller local entities, food waste was perceived more as an external issue to be handled by the city’s waste collection services. Although perceptions varied between entities generating smaller or larger quantities of food waste, there was general agreement that suboptimal capacities and mechanisms to quantify, monitor and cost food waste generation appeared to be obstacles for in-depth awareness creation and action. There was significant interest in communication platforms for cross-sectoral learning, win/win collaborations with reliable collection (reuse) services that are currently operational, such as those provided by piggeries, as well as surplus redistribution initiatives if food safety and related liabilities can be addressed effectively.

Iodine level concentration, coverage of adequately iodized salt consumption and factors affecting proper iodized salt utilization among households in North Ethiopia: a community based cross sectional study

IntroductionAdequate iodine fortified salt is the most common and effective method of preventing iodine deficiency. Studies showed households using iodized salt (15 Parts Per Million (PPM) to 80 PPM) of iodine at household level were low in Tigray region and other regions of Ethiopia. Limited studies have conducted on utilization of iodized salt at the household level and none of them did not addressed on factors affecting to proper iodized salt utilization. The aim of this study was to determine the iodine concentration in the collected salt samples, adequately iodized salt consumption coverage and identify factors affecting to proper iodized salt utilization amongst the households of Northern Ethiopia.MethodsCommunity based cross-sectional designs on selected 318 household food caterers were interviewed and salt samples were accordingly collected. Data was analyzed by the SAS-9.2 statistical software package. The iodine concentrations of the salt samples were determined by using the golden standard iodometric titration technique. Logistic Generalized Estimating Equation (GEE) statistical analysis method was used to assess factors affecting proper iodized salt utilization at household level.ResultsAdequately iodized salt coverage among the households was only 51 (17.5%). About 42 (14.38%) had 15 ppm (ppm) – 80 ppm, 9 (3.08%) had > 80 ppm, 188 (64.4%) had 1.1 ppm to 14.9 ppm and 53 (18.2%) had no iodine in the salt (0 ppm). Only 26 (8.9%) of the households had used iodized salt properly. Family size with Adjusted Odds Ratio (AOR) (0.82) and 95%CI [0.67, 0.92], residency of the household with AOR (2.83) and 95%CI [1.48, 5.40], the availability of iodized salt with AOR (3.90) and 95% CI [1.74, 8.7] and affordability to iodized salt with AOR (3.33) and 95% CI [1.41, 7.34] was strong predictors to proper iodized salt utilization.ConclusionsCoverage of adequately iodized salt was low. Family size, residency, availability and affordability of iodized salt were the predictors of proper iodized salt utilization. To enhance USI utilization effective inspection and regulatory measures should be taken to prevent the production and distribution of under/ over iodized salt in the market.

What about the Workers? Works-based Sport and Recreation in England c.1918–c.1970

Business historians have led the way in research into company paternalism and the origins and development of welfare provision. Their work has focused on large-scale enterprises and has generally located welfare (‘sports and social’) within the broader framework of company culture. Whilst much of welfare provision is related to sport and recreation, sports historians have perhaps neglected this area in recent years. This paper will begin to redress this imbalance by examining the origins and development of work-based sport and recreational provision at four major employers – Robinson & Sons (textile & packaging manufacturers, Chesterfield), Raleigh (cycle manufacturers, Nottingham), Lyons, (food processors and caterers based in West London), and the Bank of England. Among business historians the prevailing view is that such provision was a management strategy designed to encourage loyalty to the firm. It will be argued here that it was more of a ‘bottom-up’ process with workers initiating, organising and sustaining clubs and societies, albeit with a good deal of financial and logistical support from their employers.

1 Exposure to CCA treated wood amongst food caterers and residents in informal areas of Cape Town

ObjectivesThe study investigated if wood usage by street food caterers and household residents from informal settlements in Cape Town resulted in the absorption of Cr, Cu and As due to...

Exposure to CCA-treated wood amongst food caterers and residents in informal areas of Cape Town

We investigated the absorption of chromium, copper and arsenic released from treated wood used by street food caterers and household residents in an informal urban area and a peri-urban area in Cape Town, South Africa. Participants (n=78) selected included an equal number of caterers and residents in each area. All participants answered an exposure questionnaire and were tested for urinary chromium, copper and arsenic, while the urine of 29 participants was also tested for toxic arsenic. Urinary chromium and arsenic exceeded the environmental exposure limit in 12% and 30% of participants, respectively. Toxic arsenic was detected in 30% of samples of which 24% exceeded the environmental exposure limit of 6.4 μg/g creatinine. Urinary chromium, copper, arsenic and toxic arsenic levels were not significantly different between participants from the two areas or between caterers and household residents, controlling for confounding effects. The study provides evidence of chromium and arsenic exposure amongst both informal caterers and household residents, which requires further investigation.

The rise of South Africa's quick service restaurant industry

Purpose – The purpose of this paper is to describe the rise of South Africa's quick service restaurant (QSR) industry by examining the structural changes and competitive strategies driving the industry.Design/methodology/approach – The paper uses Michael Porter's Five Forces and secondary data to describe the structural reorganization of South Africa's QSR industry and market positioning strategies being used to respond to the growing industry competition and global challenges.Findings – The paper finds that South Africa's QSR industry has risen tremendously and has expanded globally. The evolving fast food market comprises South African franchises and multi‐national franchise corporations co‐existing with modern supermarkets, contract food caterers, and informal traders. The industry uses a mix of market coordination, operational and competitive strategies to counter the intense global competition. Further research is needed to examine the potential of information communication technologies in QSR indust...

Microbiological analysis of Escherichia coli O157:H7 on Cow’s Products during the Production Process

The problem on food health is the high amount of bacterial contamination of food served by several kinds of food sellers, e.g. vendors, restaurants, caterers and food industries. Meat and milk products are kinds of food prone to contamination. To secure food against contamination by bacteria such as E. coli O157:H7, especially related to raw food, should begin with the securing of products through the whole production process till it reaches the consumers. Although these pathogenic bacteria are part of the normal flora in the intestines of cattle, however we should be aware of the possibility of an outbreak in the community due to E. coli O157:H7 contamination of beef products. To anticipate the danger of an outbreak a study should be conducted to know about this microorganism from the beginning i.e. the production phase until the seller phase. The aim of this research is to know the existence of E. coli O157:H7 on beef and milk products obtained from abattoirs, cow ranches, traditional markets and other sellers in addition with knowing the influencing factors on the spreading of the microorganism. The survey design used for this research is the cross sectional design. The material used for the tests are 250 ml water/milk and 250 gram beef/carcass. The bacterial tests included qualitative tests as follows: presumptive test, confirmed test, completed test, whereas quantitatively tests as follows: Total Plate Cound (TPC), Most Probable Number (MPN), which is a near amount prediction of bacteria per 100 ml of water. Results showed that all meat (100%) coming from abattoirs and traditional markets were contaminated with E. coli O157:H7, in addition with most of the fresh and pasteurized milk samples (73.3%) coming from cattle ranches and home industries. Contamination was also found in most of the water samples (60%) and in food handlers (41.7%).

Iodine concentration in salt at household and retail shop levels in Shebe town, south west Ethiopia.

To determine the level of iodine in the salt at the retail shop and consumption levels and assess the knowledge, attitude and practice (KAP) of food caterers and shopkeepers about iodized salt and iodine deficiency disorders (IDD). Cross-sectional community based. Retail shops and households in Shebe town-Jimma zone, southwest Oromiya region. Thirty three shopkeepers and 299 food caterers of households in Shebe town. The iodine content of household salt samples ranged, from 0-75 PPM and that of the shop samples ranged from 0.1-75 PPM. Eighty one per cent of household salt samples and 82% of shop salt samples have iodine levels below the minimum standard set by the Quality and Standard Authority of Ethiopia. Knowledge about iodized salt was fairly lower for food caterers (21%) than shopkeepers (57.6%). More (80%) of shopkeepers have favourable attitude than household food caterers (50.6%). Improper practices of food caterers related to iodized salt were found to be associated with female sex (P<0.01), Amhara ethnicity (P<0.001), Orthodox religion (P=0.008), literacy status (P=0.04) and occupation (P=0.01). Good knowledge, about iodized salt was significantly associated with favourable attitude among food caterers (P<0.001). This study demonstrated that high proportions of residents in Shebe town were consuming inadequately iodized salt. There is a marked loss of iodine from salt by the time it reaches to consumption level in that some households were found to use salt with zero iodine content, whereas, all salt samples collected from the shops have at least some iodine. Poor awareness about iodized salt among food caterers and even in shopkeepers was also disclosed in this study. Socio-demographic factors such as ethnicity, religion, sex, lower educational level of food caterers might have an influence on poor, household practices like exposure of salt to sunlight. Information, education and communication on the importance consuming iodized salt and its proper handling in the house and regular monitoring of the salt iodine level at consumer level is essential for elimination of IDD.

Willingness to pay for food produced in accordance with nature conservation criteria: A survey of the food chain

Abstract Within the European Union, environment-friendly food production is receiving increasing interest. This can be seen in the growing demand for organic food as well as in the policies of some countries which support the production and the marketing of environment-friendly food. This contribution is part of an interdisciplinary project that is looking at the central question of how agriculture and nature conservation can be integrated. The main objective of the marketing part of this project and of this article is to identify the willingness of various segments in the food chain to pay for food produced in accordance with nature conservation criteria. A consumer survey was conducted and the results analysed by means of descriptive and multivariate data analysis (factor, linear and logit regression analysis). The data were used to indicate how willing consumers are to pay for food associated with nature conservation, to estimate the demand elasticity and, finally, to explain the consumers’ willingness. To complete the demand analysis, additional research was conducted in the form of a survey of food retailers, processors and caterers. The results indicate that there is a willingness throughout the whole food chain to pay for food produced in accordance with nature conservation criteria. In conclusion, this study shows that nature conservation can be advantageous for farmers - as one way of differentiating and adding value to raw products.

Some practical effects of a clean food campaign.

The paper is a factual statement of the practical achievements of a planned clean food campaign. Education by active participation by personnel on a competitive basis at school-feeding centres, detailed publicity of such action at education and health committee levels, the taking of the opportunity to give informal talks at catering premises generally and, at the same time, to demon strate by graphite powder-dusting tests on crockery any deficiencies in the cleansing facilities or technique. A rough classification is made of food handlers and caterers according to their financial and social background. The problem of the ignorant and incorrigible type of trader and of the small business man using adapted premises in a built-up area of the eighteenth and nineteenth centuries, and the new industrial and commercial caterers and their specialized staffs who have succeeded in providing, either voluntarily or compulsorily, very satisfactory canteens, hostels and kitchens incorporating up-to-date equipment and technical aids is discussed. An opinion is expressed of the justifiable place in the clean food campaign of the new agents for cleansing and sterilization. Attention is drawn to the desirability of sanitary officers taking formal interest in public food markets, licensed premises, and cleaner meat production at abattoirs, and to giving special attention to milk bars and gala and similar social events. The co-operation of the food industry is noted to the extent of substantial financial expenditure and the absence of the questioning of the rights of a local authority or its officials to give effect to any recorded aspect of a clean food campaign.