Role Of Food Handlers Research Articles

IJCM_291A: Hygiene Practices Among Food Handlers in a Hospital Setting: A Case Study from District Hospital Parbhani

Background: The role of food handlers in maintaining food safety, especially in healthcare settings, cannot be overstated. Poor hygiene practices can lead to foodborne illnesses, which are particularly dangerous in a hospital environment where patients may have compromised immune systems. Ensuring high standards of personal hygiene among food handlers is crucial in healthcare settings to prevent foodborne illnesses. This study focuses on the hygiene practices of food handlers in a hospital environment. Objective: To assess the personal hygiene practices of food handlers in District Hospital Parbhani. The study aims to identify the adherence level to hygiene standards and pinpoint areas for potential improvement in food safety practices. Methodology: A cross-sectional survey was employed, targeting food handlers in District Hospital Parbhani. The survey utilized a structured questionnaire to collect data on various aspects of personal hygiene, including hand hygiene, personal cleanliness, and safe food handling methods. The participants were also interviewed to understand their knowledge and attitudes towards food safety. The data collected was then systematically an analysed to identify patterns, strengths, and areas needing improvement in the hygiene practices of the food handlers. Results: In our study at District Hospital Parbhani, among the 126 food handlers, a notable 45.24% were below 30 years of age. When assessing hygiene practices, 74% of the handlers had clean nails, and approximately 50% practiced hand washing with soap and water after using the toilet. The cleanliness of kitchen areas was maintained by 73% of the establishments, with 62% using soap and detergents for cleaning purposes. Conclusion: The study highlights the critical role of rigorous personal hygiene practices among food handlers in healthcare settings. It recommends ongoing training and periodic evaluations at District Hospital Parbhani to sustain and enhance these hygiene standards, thereby ensuring the health and safety of patients and staff.

The role of food handlers’ religious and organizational commitment in food hygiene practices: A structural modeling approach

The role of food handlers’ religious and organizational commitment in food hygiene practices: A structural modeling approach

SWOT Analysis in Implementation of Health Protocols on Food Handlers for Covid-19 Prevention in Taman Prestasi, Surabaya City Culinary Center in 2021

The role of food handlers is to break the chain of transmission of Covid-19 by obediently implementing health protocols in places to eat. Objective: analyze the implementation of food-tailoring health protocols for the prevention of Covid-19 in the Culinary Center of Taman Prestasi Kota Surabaya. Analyze the implementation of food-tailoring health protocols for the prevention of Covid-19 in the Culinary Center of Taman Prestasi Kota Surabaya. This study is a descriptive observational study of a cross-sectional approach with SWOT analysis methods that are observed at the same time. The population of this study is food snatchers in the Culinary Center of Surabaya City Taman Prestasi. Food handlers in the culinary center of the most Taman Prestasi s are between 41-50 years old and female. Most high school-educated food vendors with a working period of between 1-5 years. Compliance of food handlers in the implementation of health protocols in the Culinary Center of Surabaya City Taman Prestasi with compliant criteria there are 19 (45%), and with non-compliant criteria, there are 23 (55%). Facilities and infrastructure in The Culinary Center of Taman Prestasi Surabaya City include criteria available in the application of health protocols with a percentage of 62%. The analysis of the implementation of food-enhancing health protocols with SWOT methods has quadrant I (progressive) criteria explaining the position of the Culinary Center of Surabaya City Taman Prestasi is strong and has the opportunity to develop efforts to prevent Covid-19 transmission by increasing the implementation of health protocols. Business actors routinely monitor and maintain the facilities and infrastructure available in the implementation of health protocols.

Food Safety Awareness, Attitude and Practices of Food Handlers in Selected Level 3 Hospitals in Metro Manila, Philippines

The role of food handlers is essential in the prevention of foodborne diseases. Compliance to food safety standards among food handlers have been noted to be influenced by one's level of awareness, attitude, and practices regarding food safety. The study utilized a cross-sectional analytical design, which aimed to determine the awareness, attitude, and practice levels of 50 food handlers on food safety among four Level 3 hospitals in the Philippines, and to investigate the relationship of awareness, attitude, and practices to Sociodemographic characteristics and culture using a self-administered questionnaire, the results of which were validated by direct observation of food safety practices. Results showed that food handlers had fair awareness (69.73 ± 11.3%), positive attitude (87.8 ± 7.6%), and good practices (84.3±7.8%) on food safety. Direct observation revealed that food handlers had poor practices on hand washing and glove usage, which were in contrast with the reported practices, indicating an over-estimation in the frequency of practices among food handlers. No significant association was found among Sociodemographic characteristics, awareness, attitude, and practices. Food safety culture was found to possibly be associated to attitude and practices (χ2=33.879 and χ2=11.828 p<0.05, respectively). A moderate positive correlation was observed between attitude and practices (ρ=0.4431, p=0.0013). Improvement of food service quality through proper and constant teaching, training, and evaluation of food handlers were highlighted in the current study. The strict compliance to food safety standards should be of utmost importance to food handlers in order to ensure the safety and quality of food served to people.

HUBUNGAN ANTARA PENDIDIKAN, PENGETAHUAN DAN PRAKTIK HYGIENE SANITASI PENJAMAH MAKANAN TERHADAP KEBERADAAN BAKTERI STAPHYLOCOCCUS AUREUS PADA HIDANGAN HEWANI DI SALAH SATU CATERING KOTA SEMARANG

Background: the Staphylococcus aureus bacteria is one of the microbes that can causes gastroenteritis. This bacterium normaly was live as a human. The role of food handlers is very important in the existence of the Staphylococcus aureus bacteria.Objective: to find out the relationship between education, knowledge and hygiene practice of food handler’s sanitation toward the existence of the Staphylococcus aureus bacteria on animal dishes at Shella’s Catering Semarang.Methods: this study used descriptive analytic with cross sectional design, the number of samples is 9 samples of animal dishes with 2 times repetition. Staphylococcus aureus can be identified by conductingan the MSA test. The data of education, knowledge and practice of food handler’s hygiene sanitation were collected using questionnaires through interview. The statistical test used Fisher's exact.Results: the knowledge and practice of food handler’s hygiene sanitation were categorized good (60%). The results of the bivariate test showed that there was no correlation between education, knowledge and practices of hygiene sanitation on the existence of the Staphylococcus aureus bacteria in animal dishes (p 0.05)Conclusion: there is no relationship between education, knowledge and hygiene practice of food handler’s sanitation toward the existence of the Staphylococcus aureus bacteria in animal dishes.

Curriculum Analysis of Food Safety Competences at Elementary and Upper‐Secondary Level of Formal Education Inside Food‐Related Programs in Slovenia

AbstractSince formal education is guided through food‐related curricula, there is a concern regarding to which extent food safety elements are supported in the current educational objectives presented in syllabi. The aim of this study was to analyze the existing food safety elements in the syllabi at the elementary (for students between 6 and 14 y of age) and upper‐secondary level (food‐related programs) of formal education (for students between 15 and 18 y of age). Analysis was done through predefined criteria, evaluating the educational objectives listed in available syllabi approved by the national government. The results revealed the elementary level as a good prestage for education at the next level concerning food safety elements. At the upper‐secondary level, the acquisition of knowledge and development of skills related to food safety elements of interest are well supported. However, based on frequent errors made by professional food handlers reported in the literature, the role of food handlers and their food safety awareness should receive more attention in the syllabi. To support this and to overcome a lack of educational objectives identified, several actions are suggested. Based on methodological recommendations for the teacher in the syllabi, the importance of qualified teachers was once again confirmed. Vocational schools are and will remain an indispensable pillar in the education of future professional food handlers; however, teachers with sufficient knowledge and a positive attitude toward food safety seems to be, besides quality curricula, one of the important factors in achieving the proper attitudes of people required to implement food safety.

Hospital Food Hygiene Assurance and the Role of Food Handlers’ Perception

Hospital Food Hygiene Assurance and the Role of Food Handlers’ Perception

Role of Food Handlers in Norovirus Outbreaks in London and South East England, 2013 to 2015

Outbreaks caused by norovirus infection are common and occur throughout the year. Outbreaks can be related to food outlets either through a contaminated food source or an infected food handler. Both asymptomatic and symptomatic food handlers are potentially implicated in outbreaks, but evidence of transmission is limited. To understand potential food handler transmission in outbreak scenarios, epidemiological and microbiological data on possible and confirmed norovirus outbreaks reported in London and South East England in a 2-year period were reviewed. One hundred eighty-six outbreaks were associated with a food outlet or registered caterer in this period. These occurred throughout the year with peaks in quarter 1 of study years. A case series of 17 outbreaks investigated by the local field epidemiological service were evaluated further, representing more than 606 cases. In five outbreaks, symptomatic food handlers were tested and found positive for norovirus. In four outbreaks, symptomatic food handlers were not tested. Asymptomatic food handlers were tested in three outbreaks but positive for norovirus in one only. Environmental sampling did not identify the causative agent conclusively in any of the outbreaks included in this analysis. Food sampling identified norovirus in one outbreak. Recommendations from this study include for outbreak investigations to encourage testing of symptomatic food handlers and for food and environmental samples to be taken as soon as possible. In addition, sampling of asymptomatic food handlers should be considered when possible. However, in light of the complexity in conclusively identifying a source of infection, general measures to improve hand hygiene are recommended, with specific education among food handlers about the potential for foodborne pathogen transmission during asymptomatic infection, as well as reinforcing the importance of self-exclusion from food handling activities when symptomatic.

Reported behavior, knowledge and awareness toward the potential for norovirus transmission by food handlers in Dutch catering companies and institutional settings in relation to the prevalence of norovirus

Norovirus (NoV) in ready to eat food has recently been defined as one of the virus-food commodity combinations with greatest public health concern. The role of food handlers therein has well been recognized. The aim of this study was to identify gaps in food handlers' education and to investigate possible associations between reported behavior, knowledge and awareness of NoV, and environmental presence of NoV. For this, face-to-face interviews were conducted using structured questionnaires in 1023 catering companies (i.e. restaurants mainly), 101 non-hospital health care centers, 52 hospital central kitchens and in 102 hospital in-patient units. In addition, three surface swabs were taken at each setting. Multivariate logistic regression was performed on data restricted to NoV high season months only, in which NoV was present in 21/374 (6%) catering companies and 37/233 (16%) institutional settings (p < 0.01). The two independent determinants of presence of NoV on environmental surfaces identified were being situated in an institutional setting and having an attitude to continue food handling while sick with vomiting complaints. Several gaps in education and training were identified, demonstrating that knowledge on NoV was low, although awareness of NoV was significantly higher among food handlers in institutional settings than in catering companies. This is the first time questionnaires and environmental testing have been combined in the same study to identify issues of improvement. Training on all important aspects of NoV according to the recently developed Codex Alimentarius guidelines to control viruses in food is strongly recommended.

Nasal carriage of Staphylococcus species by food handlers

On the basis of a variety of physiological, biochemical and morphological characteristics, 201 staphylococcal strains were identified to species level. All of the cultures were isolated from the anterior nares of food handlers. 83 strains produced coagulase and 88 produced thermonuclease. Amongst the coagulase-positive cultures, 80 belonged to the species Staphylococcus aureus and 3 could not be identified. These latter strains showed similar properties and were related to S. intermedius. S. epidermidis was the coagulase-negative species most frequently found (97 strains), followed by S. capitis (10 strains), S. saprophyticus (3 strains), S. hyicus subsp. chromogenes (2 strains), S. hominis (1 strain), S. haemolyticus (1 strain) and S. warneri (1 strain). The remaining 3 coagulase-negative strains were thermonuclease producers and one of them was identified as S. aureus. The quantitative estimations showed that most of the species isolated were present in large populations, S. aureus giving the highest counts. The strains of S. saprophyticus, novobiocin resistant species associated with animals, and S. hyicus subsp. chromogenes were isolated from food handlers woking with animals and foods derived from animals (abattoirs and butchers' shops). The possible role of food handlers in the epidemiology of staphylococcal food poisoning outbreaks is also discussed.

SÔBRE ALGUNS EPIDEMIOLóGICA QUE SE REFERE ELEMENTOS DA ESTRUTURA DA CIDADE DE SÃO PAULO NO A DOENÇAS CUJOS AGENTES ETIOLóGICOS SE ELIMINAM PELOS EXCRETA

1. The infectious diseases, whose causative agents are excreted in the feces, are a serious problem of Public Health in São Paulo. Among them Typhoid and Paratyphoid fevers are the ones that render easiest for epidemiological studies based on data obtained from death register and notification of cases. 2.The very great decline of incidence and mortality of such fevers has not reached a satisfactory levei yet. For this reason these diseases are problem of public health of importance although not so outstanding as in past years. 3. The mortality rates have not been altered in the last three years( 1951-1953) and the morbidity ones h ave increased showing that the transmission of this group of diseases has not decreased, ali suggesting, on the contrary, that it has increased. 4. The data on typhoid and paratyphoid give us an indication on what occurs with the transmission of other diseases that are transmitted through excreta, such as shighellosis, amebiasis and dysenteries of various causes. Very suggestive of this is the fact of the mortality rate of such diseases having increased in São Paulo, during the last five years. 5. The fact of poorer districts having a higher morbidity rate suggests that prophylactic measures that must follow a certain priority be brought into force there in first place. 6. The global morbidity rate for the lot of poor districts that are situated on low and levei land being higher than in the ones of same economical levei, but situated on high and mountainous land, suggest that measures that must follow certain priority be brought into force there first. 7. The districts provided with public water supply in 100% of their area, both poor and rich present morbidity rates that are still considered high, although lower than districts not provided with it. This indicates that once eliminated this factor there will be a demainder of cases that will appear in consequence of other transmission factors. These questions must by cleared up by field-work, outstanding among others, the ones relative to proportion of carriers, the role of food handlers, production of flies and frequence of pollution of vacant lots by teces. 8. Lack o f notification o f cases o f thyphoid fever, now increased with the advent of chloranphenicol, and difficulties to study other diseases transmitted through excreta epidemiologically, through data obtained from register, sugest that these preliminary studies be amplified by epidemiological investigation, conducted with representative samples of the general population, so that the results may guide authorities in applying adequate measures of prophylaxis of such diseases. 9. The preliminary study o f data on hand about sanitation o f the districts of São Paulo unprovided of public watzr supply and the ones obtained by us show that conditions in these districts continue favourable to transmission of diszases transmitted by excreta and suggest more detailed studies of each one of the factors of epidemiological importance, such as water supply, disposal of excreta and refuse, production of flies, pollution of vacant lots, kitchen gardens and farms.1O. Considering that the extension o f public water supply in the city of São Paulo can not exceed a certain yearly rate of construction based on our preliminary conclusions and those of other authors, we suggest provisional measures be taken in those districts that can not be served by public water supply within a certain time. Nature of such measures, should be based on local epidemiological studies carried out by teams of the tchnicians of different formations, so that the measures be adequate to local reality. 11 . The zones that will only be able to receive benefits of water supply remotely, and in the rural zone, convenient measures should be advised and facillities offered to population for individual water supply, building of pits in tolerable conditions, and other measures of the same nature. 12. This study is a preliminary epidemiological study o f the situation of São Paulo concerning potential transmission of infectious diseases transmitted through excreta, first step given to offer data to our authorities in order to act against them. A deaper knowledge of this situation, that may furnish more useful information to administrators that must apply provisional measures above suggested, or to the authorities responsible for plans of more general action, must be done by a team of doctors sanitary engineers, bacteriologists and parasitologists so that a complete picture of the situation can be made.