Hazard Analysis And Critical Control Point Research Articles

Drinking and Natural Mineral Water: Treatment and Quality–Safety Assurance

Water is one of the most essential materials for human survival and preservation of life. The significance of equitable access to safe and clean drinking water and sanitation is established as a human right that is essential for the full enjoyment of life. The scope of this review is to record the different water sources, along with the water’s main characteristics of each source, and to compare the existing regulations and legislations regarding drinking water as have been set by the competent organizations. Furthermore, this review will highlight and provide a general insight into the most applied drinking water treatment methods and introduce some novel treatment methods. Moreover, Hazard Analysis and Critical Control Points (HACCP) requirements and case studies of drinking water treatment plants are presented. Finally, natural mineral water characteristics, treatment methods, and legislation, along with the uses and treatment of water in the food industry, are also discussed.

Microbiological quality and safety assessment in selected HACCP-certified dine-in and hospital facilities in Klang Valley, Malaysia

Food safety measures in food chain operations involving poultry meat are increasingly reliant on the hazard analysis and critical control point (HACCP) system as well as the effectiveness of its adoption in mitigating foodborne diseases. In this study, we evaluated the risk of microbiological contamination of poultry-based ready-to-eat (RTE) food through its preparation and subsequent handling at selected HACCP-certified dine-in food establishments and hospital catering facilities in Klang Valley, Malaysia. Samples obtained from 138 poultry-based RTE cook-served meals, 239 ready meals, 299 hand swabs, 510 food contacts, and 118 non-food contact surfaces were examined. The absence of Escherichia coli and Salmonella spp. in the RTE food samples showed a favorable trend in compliance with the Malaysian Food Act 1983 and Malaysian Veterinary Document Register Standard Operating Procedure (APTVM 16 (c):1/2011, Appendix 7) reference standards. The findings yielded by the microbiological assessments further revealed the non-conformance of coliforms in only 0.7% of the cook-served samples from the dine-in establishments. However, these percentages increased to 16.4% and 9.5% for coliforms and Staphylococcus aureus, respectively, in ready-food samples, whereas 6.5% and 5.7% were recorded in hospital facilities. In contrast, significant non-conformance with guidelines pertaining to food and non-food contact surfaces was noted for both dine-in establishments and hospital facilities. These results highlight the need for more stringent oversight of hygiene practices and process controls in all HACCP-certified facilities that prepare and serve food.

Identification of Sensitive Raw Materials at A Milk Preparation Room of A Neonatal Intensive Care Unit in the Canselor Tuanku Muhriz Hospital

The implementation of a Hazard Analysis and Critical Control Point (HACCP) system in infant milk preparation can prevent and reduce the risk of bacterial contamination in infant feedings. Therefore, it is very important to determine the sensitive raw materials (SRM) in a milk room of a neonatal intensive care unit (NICU) to prevent contamination that can affect the safety of milk feeding. This study was conducted to identify the SRM at the milk preparation room of a NICU in the Canselor Tuanku Muhriz Hospital, Cheras, Kuala Lumpur, Malaysia. SRM were identified via HACCP system decision tree by the Malaysian Standard (MS1480:2007).. The results showed that donor expressed breast milk (DEBM), expressed breast milk at home (EBMH), freshly expressed breast milk (FEBM) and powdered infant formula (PIF) were identified as SRM. Expressed breast milk (DEBM, EBMH, FEBM) were known as non-sterile milk which were able to transmit pathogenic microorganisms such as Klebsiella pneumoniae and Pseudomonas aeruginosa derived from the mother or donor. PIF is also not sterile that are associated with Cronobacter sakazakii and Salmonella infections causing serious illnesses among premature and infants. Ready to feed milk (RTF) is classified as non-sensitive material as it is sterile, free from bacterial contamination and safe for high-risk infant’s feeding compare to PIF. Preventive measures were applied to control the significant hazards in all identified SRM to ensure the final product (milk) is safe for consumption.

Current status and frontier tracking of the China HACCP system.

In today's booming society and in the age of science and technology, the diversification of food processing methods, the continuous extension of the food trade chain, and the potential hazard factors in the food production process all make people pay more and more attention to the establishment, development, and improvement of the hazard analysis and critical control points (HACCP) system. Only terminal control and post-processing supervision of food can guarantee the absolute safety of food. In the process of processing, it is particularly important to strictly identify and evaluate the food safety hazards. To better assist food production enterprises in establishing and implementing HACCP systems, to implement the primary responsibility of food safety, and to improve the theoretical level and practical application of HACCP system in China, an investigation of the current situation and development frontier of HACCP system in China was conducted. Based on the core journal database of China Knowledge Network, the Chinese Social Science Citation Index database, and the Chinese Science Citation Database as the literature search database platform, the study used the CiteSpace visual metrics software system to analyze 1,084 pieces of literature in the field of HACCP research, in order to track the dynamics and impact of research in this field by Chinese research institutions and major authors, and analyze the research hotspots in the field. It is important for further research on HACCP. The results of the study showed that (1) the number of publications in the field of HACCP in China increased steadily from 1992 to 2004 and then began to decrease; (2) the indexes of journals with more publications were more concentrated, and the journal Food Science published the most; (3) the indexes of major research institutions showed that the cultivation bases of the State Key Laboratory of Chinese Medicinal Materials in the Center of Chinese Medicine Resources of the Chinese Academy of Traditional Medicine, the Guangdong Institute of Occupational Diseases, the Nanchang University of Life Sciences, and the Guangdong Institute of Occupational Diseases were more concentrated. Prevention and Treatment Institute, School of Life Sciences of Nanchang University, China Aquatic Products Quality Certification Center, School of Food Science and Nutrition Engineering of China Agricultural University, and other research structures have the most publications and strong scientific research strength; (4) from the main author indicators, the research in the field of HACCP has formed a total of four more active research teams, involving Chinese herbal medicine, ecological planting, ecological agriculture, occupational disease prevention and treatment, light industry handicrafts, computer software and computer application, agricultural economy, and other research directions. The cooperation between the authors of each team is closer. It is suggested that in terms of food safety requirements, China should not only integrate the traditional supervision measures for food terminals and after the event but also reflect the role of food hazard analysis and assessment in the production process and comprehensively integrate the pre-production, production, and post-production management of food so that food can really be safe.

HACCP, quality, and food safety management in food and agricultural systems

The burden of foodborne diseases and their associated illness/death is a global concern. Hazard analysis and critical control points (HACCP) and food safety/quality management are employed to combat this problem. With the existing and emerging food safety/quality management concerns, this study aims to evaluate the traditional and modern/novel approach to improving HACCP, food safety, and quality management in food and agricultural systems. The modern innovations in food safety management were integrated into improving the traditional HACCP system, including its principles, applications, steps, plans, standards, etc., as well as food safety factors and management, for improved safety/quality in food, agricultural, and pharmaceutical industries. The study identified many factors responsible for food contamination, including chemical contaminants, such as allergens, histamine, cyanogenic glycosides, mycotoxins, toxic elements, etc., biological contaminants, such as Campylobacter, Brucella, viruses, Escherichia coli, prions, Staphylococcus aureus, Listeria monocytogenes, protozoa, parasitic pathogens, etc., and physical contaminants, such as bone, glass, metal, personal effects, plastic, stones, wood, etc. The results of this study present descriptive preliminary HACCP steps, HACCP principles, safe food handling procedures, ISO 22000, Water quality management, food labelling, etc., with recent modern developments and innovations to ensure food safety and quality management. The study also identified modern/novel technologies for HACCP and food safety management, including light technologies, artificial intelligence (AI), novel freezing (isochoric freezing), automation, and software for easy detection and control of contaminants. With all these understanding and development, the domestic, food, agricultural, and pharmaceutical industries can be well position to ensure safety and quality of products.

Implementation of HACCP in the production of Egyptian cheeses: A review

AbstractSignificant difficulties about the function of Hazard Analysis and Critical Control Points (HACCP) in manufacture of three genuine varieties of Egyptian cheese, namely Domiati, Karish, and Ras's cheeses, are covered in this review. Benefits of implementing HACCP include complementing other quality management systems, improving food safety, making better use of resources, boosting productivity and quality, providing better security and lowering inspection rates, responding to issues quickly and effectively, and fostering international trade cooperation. The setting is important for the manufacturing, security, and quality control of cheese. A common household item across the world that is fermented dairy‐based and high in protein, calcium, amino acids, vitamins, phosphorus, and fat is cheese. Egypt consumes more cheese than any other country in North Africa, which is helped by the wide selection of cheeses on offer, includes soft, brined, salted, semi‐soft, and hard cheeses. Three illustrated graphics explain the manufacturing flow of each cheese with reference to critical control points determination were created using text that was obtained from the references that were accessible. As lists of dangers, important control limits, monitoring, and corrective measures for cheese manufacturing, three exemplary tables were equally given. These provide readers with a more thorough summary of all results.

Overview of Failure Mode and Effects Analysis (FMEA): A Patient Safety Tool.

Overview of Failure Mode and Effects Analysis (FMEA): A Patient Safety Tool.

A Point Source Gastroenteritis Outbreak in a High School Putatively Due to Clostridium perfringens: Timely Investigation Is Everything.

On May 28, 2021, several gastroenteritis cases were reported among students and staff of a high school on a Greek island. Lunches were delivered daily at the school by a catering company. We conducted a retrospective cohort study. Cases were defined as students or school staff presenting with diarrhea and abdominal pain between May 27 and 29, 2021. We used a self-administered questionnaire to collect the data. In the univariate analysis, we calculated food-specific attack rates (ARs), relative risks (RRs), and confidence intervals (95% CIs). Statistically significant variables (p < 0.05) were included in the multivariable model. Stool samples were collected from students on the same day of notification and were tested for bacteria, viruses, and parasites. The local food safety authority also inspected the school and the catering company premises. The food samples were sent to the reference laboratory for analysis. We received 129 responses from 174 students and staff members (response rate: 74%). Thirty cases were identified (AR, 23%). Of the 11 significant food items in the univariate analysis, the consumption of spaghetti with minced meat on May 27 (odds ratio 53.40, 95% CI: 3.9-736.1, 97% of cases exposed) was independently associated with the onset of gastroenteritis. Clostridium perfringens was detected in two of the three students' stool samples. Six samples from spaghetti with minced meat were positive for C. perfringens and four of those also tested positive for Bacillus cereus. Environmental investigation revealed non-compliances concerning food personnel training and Hazard Analysis and Critical Control Points (HACCP) plan implementation in the food establishment. Timely investigation and samples collection allowed the identification of the probable source of the outbreak. Changes, regarding the reception and distribution of meals in the school, were applied. Recommendations were given to the catering establishment focusing on adequate personnel training and HACCP issues, especially regarding temperature/time controls during all production, handling, and distribution phases.

Food safety, livestock health, and productivity of a farm fatting Japanese black cattle following implementation of a certificated Hazard Analysis and Critical Control Point (HACCP) system.

This study examined the safety and productivity data analysis of a beef cattle farm with Japanese black cattle over a 4-year period following the implementation of a Hazard Analysis and Critical Control Point (HACCP) system in 2018. The critical control point was "the selection of shipping cows" and no deviations from critical limits were observed, indicating the beef were safe. In addition, cattle treated for bovine respiratory disease (BRD) less than 6 months after the introduction of cattle decreased, while the average Beef Marbling Standard and quality of meat (i.e., grades A5, B5, A4, and B4) in beef carcass trade standard scores increased. These results suggest that the HACCP system had a positive effect on the health and meat quality of the cattle.

Effect of farm Hazard Analysis and Critical Control Point (farm HACCP) certification efforts on emissions of volatile organic compounds from livestock sheds in Japan.

"Farm HACCP" incorporates the concept of Hazard Analysis and Critical Control Points (HACCP) into farm animal husbandry and sanitation management to ensure the safety of livestock products and improve productivity. Implementing farm HACCP may reduce the emission of volatile organic compounds (VOCs), which are derived from livestock manure and are responsible for odors, PM2.5 , and photochemical oxidants. In this study, the effects of implementing farm HACCP on the emissions, composition, and environmental impact of VOCs from sheds were evaluated. VOCs in swine, dairy cattle, and hen sheds were measured before and after implementing farm HACCP. After implementing farm HACCP, the concentrations in the sheds were 55%-80% lower than the concentration in the sheds before. Odor activity values decreased in the cattle and hen sheds, whereas they increased in the swine shed. In addition, OH radical reactivity, an indicator of reactivity with OH radicals, decreased in all sheds. Finally, the emission rates of VOCs from each shed were estimated to be 42%-97% lower. These results suggest that implementing farm HACCP can reduce emissions of VOCs from livestock industries.

Review on impacts of aflatoxicosis in human and animal health in Ethiopia

The objectives of the paper are to review about effect of aflatoxicosis on animal and human health, its economic significant, and to point out the control and prevention strategies. Aflatoxins are a group of related fungal secondary metabolites; primarily produced by the fungi, Aspergillus flavus and Aspergillus parasiticus. The production of aflatoxins within the fungus depends on the substrate and the particular enzymes and other environmental factors. Hence, the extent of contamination by aflatoxins varies according to geographic location and storage condition of crops and more importantly processing of food materials under favourable temperature and humidity conditions. The four major types of aflatoxin are aflatoxin B1 (AFB1), AFB2, AFG1andAFG2.Of these, AFB1is the most prevalent form and also the most potent of these toxins. The toxicity and potency of aflatoxins make them the primary health hazard as well as responsible for losses associated with contaminations of processed foods and feeds. Aflatoxicosis have a greatest negative impact, in animal and human health. The toxicity may range from acute sickness or death to chronic problems. They can induce stunted growth in young and fertility reduction in adults. Aflatoxins can also undermine child nutrition and development. They are carcinogenic, mutagenic, teratogenic and immunosuppressive in most mammalian species. The economic impact of aflatoxins derives directly from crop and livestock losses as well as indirectly from the cost of regulatory programs designed to reduce risks to animal and human health. Ethiopia is considered to provide a favourable situation, for the proliferation of aflatoxigenic fungi. Aflatoxin exposure can be reduced by proper pre-harvesting, drying and post-harvest sorting in a controlled environment. Hazard analysis and critical control point (HACCP) protocol to identify the source of intoxication and overcome the hazard conditions should be adopted.

Improvement of The Food Safety Management System for Tea-Producing SMEs Based on HACCP

Tea is a beverage product that has many health benefits. The growth of the small and medium scale industry (SMEs) is able to push this industry sector to become the second largest beverage industry after mineral water in Indonesia. Controlling the risk of food safety hazards is very important for this sector to produce products that are safe for consumption. Focusing on prevention, Hazard Analysis and Critical Control Points (HACCP) can assist change including designing treatment equipment and procedures. This work provides an overview of the development of a HACCP system in a teaproducing SME-scale industry. The methodology used is based on the guidelines for developing a HACCP system. The results of the work found four critical control points (CCP) in the tea production line and as a recommendation, it is necessary to take corrective actions in receiving raw materials, chopping, grinding and drying tea.

Hazard Analysis and Critical Control Points at Hospitals: How applied in Kendari City, Indonesia

Unsafe food for consumption can cause disease for humans, such as food poisoning and nosocomial infections. This study aimed to describe the implementation of Hazard Analysis and Critical Control Points (HACCP) in Hospitals in Kendari City, Indonesia. This study used analytical descriptive approach, with a survey design. It was conducted at General Hospital Bahteramas and in Kendari City General Hospital. The respondents were part of the nutrition staffs, hosts, and waiters with total of 25 people from Bahteramas General Hospital and 19 people from Kendari City General Hospital. The results revealed that the implementation of HACCP in hospitals had never been implemented effectively, at the Bahteramas General Hospital, the implementation of HACCP starting from stage 1 to stage 12 had not been entirely implemented. In addition, whilst the application of HACCP in stages 2 to 5 had been carried out at the Kendari City Hospital, the 1 and steps 6 through 12 were not applied yet. Thus, based on the concepts of food hygiene and sanitation, the hospitals must strengthen their food management efforts, in order to implement the HACCP system and for health workers, food handlers, and food servicers.&#x0D;

Prevalence Of Escherichia Coli and Staphylococcus Aureus in Raw Milk and its Products Sold for Human Consumption in Maiduguri, Northeastern Nigeria: A Potential Public Health Concern

Globally, milk represents an important human nutrition. However, it also serves as an important vehicle for transmission of foodborne pathogens some of which may be multidrug resistant. The current study was undertaken with the main aim of assessing the microbiological quality of raw milk and its products consumed in Maiduguri metropolis. Fresh milk was sampled from six different milk source outlets in the metropolis and the samples were subjected to standard microbiological procedures for the detection of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). A cross-sectional study was conducted with a total of 120 milk samples collected and cultured on appropriate growth and differential media and further biochemical tests were carried out in order to determine the presence of E. coli and S. aureus. A total of 66 (55.0%) of the 120 samples were contaminated with bacteria, while 54 (45.0%) milk samples tested were negative for the contaminants. Contaminating bacteria comprised 51 (42.5%) and 43 (35.8%) of S. aureus and E. coli respectively. The mean pH of the milk samples ranges from 3.3 to 6.3 respectively in ―Kindirmo‖ and fresh milk with an overall mean pH of 3.9. A high prevalence of both pathogens was detected in ―Kindirmo‖ and ―Nono‖ fermented milk products. Overall, a statistically significant association was found between the detection of Escherichia coli (p = 0.046) and Staphylococcus aureus (p = 0.013) with the different types of milk samples examined. Our findings of the high prevalence of these pathogens in readily consumed fresh milk and its products in the study area raise public health concerns. Therefore, we recommended the application of strict quality control and good hygienic standards along the milk value chain by application of hazard analysis and critical control points (HACCP). Public health awareness of the health risks associated with the consumption of contaminated milk or its products is also highly recommended.

Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring Study.

Ready-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring of microbial contamination of foodstuff is the most effective tool to ensure food safety and protect consumers' health. The aim of this study was to perform a thorough assessment of the microbial safety and quality of meals and work surfaces of collective catering systems in central Italy, over a five-year period (2014-2018). In total 11,012 microbiological analytical determinations were performed in food matrices (80.1%) and environmental samples (19.9%). The results obtained show a low level of non-conformities ranging from 2.2% to 6.3% of total samples, concerning both hygiene and safety parameters. A decreasing trend of non-conformities during the years was also highlighted (p-value &lt; 0.05), especially for environmental samples. This study suggests that the implementation of Good Manufacturing Practices (GMPs) and the proper definition of Hazard Analysis and Critical Control Point (HACCP) plans, combined with a thorough evaluation of microbiological monitoring, are able to ensure high levels of food safety and hygiene.

Credible pigeon permissioned blockchain traceability platform integrated with IoT based on HACCP

The pigeon food production industry from breeding to processing into food for market circulation involves many stages and people, which is prone to food safety issues and difficult to regulate. To address these problems, one possible solution is to establish a traceability system. However, in traditional traceability systems, a number of stages involved and each of them provides their own data accumulated in the database. Therefore, complex traceability data are compose of too many stages easily result in confusing information for customers. Besides, centralized data storage makes data vulnerable to be tampered with. To solve these problems, hazard analysis and critical control points (HACCP) principles have been utilized in our work which is a comprehensive traceability system. In this work, we analyze the pigeon food production industry through HACCP principles and determine some critical control points (CCPs), including incubation, breeding, transportation, slaughtering, processing, and logistics. With the help of these CCPs, we are able to build a traceability system with critical and abundant data but not too complicated for users. To further improve the system, there are different kinds of techniques integrated into it. Firstly, a permissioned blockchain, Hyperledger Fabric, is selected as blockchain module to enhance trustworthiness of data. Secondly, the system contains various IoT devices for automatically collecting environmental parameter data with the aim of reducing human interference. Besides, it is worth mentioning that the proposed information management device can decrease the data entry burden. Consequently, the implementation of the traceability system increase consumers’ confidence in pigeon food production. To summarize, it is a new application of modern agricultural information technique in food safety and a bold experiment in the field of poultry, particularly pigeons.

Monitoring of Pig Slaughter Stages and Correlation in the Prevalence of Pathogens and Levels of Microorganisms That Indicate Microbiological Quality and Hygiene Using a Predictive Model

Pig production is relevant to the Brazilian economy. Different stages of the raising and slaughtering process influence the microbiological quality of pig products and by-products. Microbiological analysis and hazard analysis and critical control points (HACCPs) are tools for monitoring microbiological quality indicator microorganisms. The construction of predictive models can assist the process of monitoring the microbiological quality of pig products. This study aimed to map the slaughter stages and develop a model to predict the absence or presence of Salmonella based on the process variables (distance from the farm to the slaughterhouse and aerobic mesophilic) and analyze their influence on contamination indicator microorganisms. A total of 810 samples were collected at nine stages of the slaughter process (bleeding, scalding, dehairing, singeing, washing, evisceration, inspection, final washing, and chilling). The binary class predictive model was used as a microbiological quality predictor at the slaughter stages. Salmonella was identified at all process stages, with lower contamination levels at the scalding and chilling stages, whereas the highest levels were found at the dehairing and bleeding stages. The predictive model revealed an accuracy of about 85% for Salmonella being a tool to monitor the microbiological quality of pig slaughter.

Screening the Implementation of HACCP Principles in the Romanian Seafood Industry. Case Studies and Optimisation Scenarios

HACCP (Hazard Analysis and Critical Control Points) is considered an efficient tool for both the food industry and health authorities in preventing foodborne diseases. Seafood and fishery products in particular may harbor biological, chemical and physical hazards, as their chemical composition makes them much more perishable than meat products and constitute better substrates for growth of pathogenic bacteria. In this context, the aim of this paper was to perform an in-depth analysis of the HACCP implementation for the major shellfish [rapa whelk Rapana venosa (Valenciennes, 1846) and Black Sea mussels Mytilus galloprovincialis Lamarck, 1819] and marine/freshwater fish species [Danube shad Alosa immaculata Bennett, 1835; sprat Sprattus sprattus (Linnaeus, 1758); mackerel Scomber scombrus Linnaeus, 1758; various carp species] processed by the Romanian seafood industry at the Black sea coast. Field visits to the processing plants were performed in February and March 2022 and the application of the HACCP plan was documented, in order to identify potential weaknesses and drawbacks. Optimization scenarios for each of the two case studies were considered, to foster the safe and responsible development of the sector in Romania.

POSTHARVEST QUALITY IMPROVEMENT OF NUTMEG (Myristica fragrans)

Nutmeg (Myristica fragrans) or fragrant nutmeg is an important commodity that has been used in the food and pharmaceutical industries, hence its quality should be monitored. The objectives of this study were to: 1) identify Critical Control Points (CCP) in nutmeg’s postharvest handling process and prepare nutmeg HACCP (Hazard Analysis and Critical Control Point) System and 2) provide a recommendation on GHP (Good Handling Practices) of nutmeg in order to maintain its quality in relation to food safety issue which is very important for international trade. Ripe fruits of nutmeg were collected after the fruits had reached maturity and fallen from their trees. A paranet was placed under each nutmeg tree to prevent the ripe nutmeg fruits from falling on the ground. The subsequent processes were taking out the nutmeg seeds from the fruits and separating the nutmeg seeds from the pulps and maces. After that, the nutmeg seeds underwent the drying process by using the smoke- and oven-dried methods until the moisture content of the nutmeg seeds was reduced by 10%. Subsequently, the nutmeg seeds were divided into two parts, prior to the storing process. The first part was fumigated by using phosphine (2 g/m3) for eight days and the second part was not fumigated. The sampling of nutmeg seeds was conducted at the beginning of storage and after four months of storage. The parameters observed were moisture content, percentage of damaged kernels, the population of each fungal species, and aflatoxin content. The results showed that moisture content, fungal population, aflatoxin B1, and total aflatoxin contents of nutmeg kernels having been dried by using the smoke- and oven-dried methods with and without fumigation still complied with the requirements related to food safety, although the nutmegs were stored for four months. The results of this research could also determine the Critical Control Point (CCP) in the postharvest handling process of nutmegs, i.e., 1) choosing only ripe nutmeg fruits to be harvested; 2) harvesting method by preventing the ripe nutmeg fruits from falling on the ground; 3) drying process of nutmeg seeds should be conducted immediately after separating the nutmegs from the maces by using the smoke- or oven-dried methods; and 4) nutmeg seeds were stored with the shells.

Food Safety Practices and Associated Factors in Food Operators: A Cross-Sectional Survey in the Students' Cafeteria of Woldia University, North Eastern Ethiopia.

The food safety issue is often overlooked in countries where food shortages, natural disasters, political tensions, and other major concerns dominate government and media agendas. As a result, the current study sought to assess food safety practices and associated factors among food handlers at Woldia University's student cafeteria. An institutional cross-sectional study was conducted between May and July 2021, and a sample of 291 subjects was recruited through a simple random sampling technique. Questionnaires, focus group discussions, interviews, and observation methods were used as data collection tools. Data analysis was performed using Statistical Package for the Social Sciences (SPSS) version 20 software. Bivariate and multivariate logistic regressions were used to determine the effect of various factors on the outcome variable and control for confounding effects. p < 0.05 was considered statistically significant. However, some variables are significant even at p < 0.001. The results were described by frequencies and percentages. The current study found that the factors of not having had food hygiene training (AOR = 2.111, 95% CI = (1.029 - 4.428)), less than or equal to one year of work experience (AOR = 3.070, 95% CI = (2.020 - 10.246)), poor knowledge (AOR = 1.285, 95% CI = (0.125 - 0.849)) and poor attitude (AOR = 1.190, 95% CI = (1.361 - 9.393)), not keeping cooked food at a safe temperature (AOR = 3.037, 95% CI = (1.021 - 12.096)), failure to respect the safety of cooking utensils and surfaces (AOR = 2.022, 95% CI = (1.551 - 9.689)), insufficient cleanliness of eating areas (AOR = 2.430, 95% CI = (1.983 - 6.217)), not covering hair when cooking food (AOR = 5.903, 95% CI = (2.243 - 9.621)), and not washing hands before starting to handle food (AOR = 10.019, 95% CI = (4.031 - 24.063)) were statistically associated with unhygienic food handling practices. The results of this study indicated that the state of food safety practices was poor. Therefore, food safety assurance must comply with modern food safety frameworks such as Hazard Analysis and Critical Control Points (HACCP). In addition, addressing knowledge and skill gaps among food handlers, regular inspection services, and effective enforcement of food safety regulations are extremely essential. Finally, future studies should focus on enumerating bacteria and protozoa in unsanitary foods and utensils.