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Relevant bibliographies by topics / Food hygiene and safety

Academic literature on the topic 'Food hygiene and safety'

Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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Journal articles on the topic "Food hygiene and safety"

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Van Donk, D. P., and G. Gaalman. "Food Safety and Hygiene." Chemical Engineering Research and Design 82, no. 11 (November 2004): 1485–93. http://dx.doi.org/10.1205/cerd.82.11.1485.52037.

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Ahmed, Sabina. "Food Hygiene and SafetyFood Hygiene and Safety." Nursing Standard 18, no. 40 (June 16, 2004): 28. http://dx.doi.org/10.7748/ns2004.06.18.40.28.b253.

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Crawford, L. M. "Environmental food hygiene and food safety." Food Control 1, no. 1 (January 1990): 5. http://dx.doi.org/10.1016/0956-7135(90)90106-m.

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Jores, Drend, Mohamad Taha Arif, and Md Mizanur Rahman. "Factors Associated with Food Hygiene Practices Among Street Food Vendors in Padawan, Sarawak." Borneo Journal of Resource Science and Technology 8, no. 1 (June 28, 2018): 56–65. http://dx.doi.org/10.33736/bjrst.824.2018.

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The safety and quality of street foods are still questionable. Street food vendors are often poorly educated and untrained in food safety with lack of food safety knowledge and poor hygiene practice. This study aims to identify the factors associated with hygienic practice of food safety among the streets food vendors in Padawan district, Sarawak. This was a cross-sectional study conducted in Padawan, Sarawak. Data was collected by face to face interview using a validated structured questionnaire. The practice of food safety was observed using a structured observation checklist. Data entry and analysis was done by SPSS version 22.0. A p value <0.05 was considered as statistically significant. A total of 117 street food vendors were interviewed. The mean (SD) age was 41.0 (11.8) years. Three-fifths (62.9%) of the respondents had secondary level of education and higher. The mean (SD) duration of vending was 7.2 (6.7) years. Only 35.9% of the street food vendors received at least one training on food safety. Bivariate analysis revealed that religion, knowledge and attitude appeared to be statistically significant predictors of food safety and hygiene practice. However, multinomial regression analysis revealed that only religion appeared to be important predictor of food safety and hygiene practice (AOR = 14.730, 95% CI: 1.267, 171.228). Although this study failed to establish a statistical significant association between knowledge and attitude with the hygiene practice due to inadequate sample size, some relationship does seem to exist, suggesting that food safety knowledge is vital for all street food vendors to have the necessary skills to enable them to handle food hygienically and ensure food sold is safe for consumption. Keywords: Food safety, food vendors, hygiene practices, Malaysia, Sarawak

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Kierstan, Mark. "Food hygiene, quality and safety." British Food Journal 97, no. 10 (November 1995): 8–10. http://dx.doi.org/10.1108/00070709510100091.

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Ismail, Faridah Hanim, Chemah Tamby Chik, Rosmaliza Muhammad, and Norhayati Mat Yusoff. "Practices Food Safety amongst Mobile Food Handlers in Shah Alam, Selangor." Asian Journal of Quality of Life 1, no. 4 (November 1, 2016): 31. http://dx.doi.org/10.21834/ajqol.v1i4.15.

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This study seeks to examine the awareness of food handler personal hygiene on food hygiene practices. Using quantitative approach, self-administered questionnaire was distributed to 400 mobile handlers in Shah Alam Selangor,Malaysia and only 320 questionnaires were collated. Although food handlers may be aware of the need for personal hygiene, they do not understand critical aspects of personal hygiene such cleaning work surface and control food temperature value while cooking. In order to prevent food borne illnesses, mobile food owners need to access and improve operator’s knowledge, personal hygiene and the hygiene practices on food safety to consumer.2398-4279 © 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK.. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: food safety knowledge; Presonal hygiene; Hygiene Practices; Mobile food handler

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Ismail, Faridah Hanim, Chemah Tamby Chik, Rosmaliza Muhammad, and Norhayati Mat Yusoff. "Practices Food Safety amongst Mobile Food Handlers in Shah Alam, Selangor." Asian Journal of Quality of Life 1, no. 4 (November 21, 2016): 31. http://dx.doi.org/10.21834/ajqol.v1i4.54.

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This study seeks to examine the awareness of food handler personal hygiene on food hygiene practices. Using quantitative approach, self-administered questionnaire was distributed to 400 mobile handlers in Shah Alam Selangor,Malaysia and only 320 questionnaires were collated. Although food handlers may be aware of the need for personal hygiene, they do not understand critical aspects of personal hygiene such cleaning work surface and control food temperature value while cooking. In order to prevent food borne illnesses, mobile food owners need to access and improve operator’s knowledge, personal hygiene and the hygiene practices on food safety to consumer.2398-4279 © 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK.. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: food safety knowledge; Presonal hygiene; Hygiene Practices; Mobile food handler

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Kamboj, Sahil, Neeraj Gupta, Julie D. Bandral, Garima Gandotra, and Nadira Anjum. "Food safety and hygiene: A review." International Journal of Chemical Studies 8, no. 2 (March 1, 2020): 358–68. http://dx.doi.org/10.22271/chemi.2020.v8.i2f.8794.

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Ann Tamano Dollentas RN LPT, Jamie, and Fely Antes Habla , EdD. "FOOD HYGIENE AND SAFETY PRACTICES OF FOOD ESTABLISHMENTS." International Journal of Advanced Research 9, no. 5 (May 31, 2021): 794–97. http://dx.doi.org/10.21474/ijar01/12904.

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Everyone has anequal right to adequate, appropriate,nutritious, and safe food but along with this right comes a great responsibility which is to ensure food safety for all. Republic Act 10611 otherwise known as the Food Safety Act of 2013 was signed into law by President Benigno Aquino to strengthen the countrys food regulatory structure. It primarily adheres to the declaration of the Philippine constitution to safeguard and promote the right of the people to health and keep them from risk of trade mismanagement as well as hazardous and unsafe products. The law affirms food safety as a vital componentof nation-building to facilitate healthy economy, system, community, and people. On the other hand, altered food safety and security hampers economic development by straining the health care systems, weakening productivity, and damaging the economy.It istherefore imperative to realize the significance of food safety to attain a nationssustainable advancement. Nonetheless, there has been less evidence on the status of food hygiene and safety practices of food establishments.Mainly, this study aimed to determine the food hygiene and safety practices of food establishments. Inparticular,it answered the assessment of the respondents on food hygiene practices of the food establishments along personal hygiene, food preparation practices, safe food storage, andutensils and equipment. Likewise, it identified the food safety practices as perceived by the same groups of respondents in terms of food handling, physical condition, food management system, and health standards implementation. It also investigated if there is a significant difference between the perspectives of the respondents as well as the problems encountered by food establishments. To attain the purpose of this study, a survey type of research was conducted employing a survey-questionnaire as the main instrument in data gathering.

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Kim, Ji-Myung, and Seung-Hee Hong. "Relationship between Food Hygiene Education Experience and Food Purchasing Behavior, Knowledge, and Practices." Korean Journal of Health Promotion 20, no. 4 (December 30, 2020): 165–74. http://dx.doi.org/10.15384/kjhp.2020.20.4.165.

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Background: This study aimed to investigate the effect of food safety awareness, purchasing behavior, food safety knowledge, and food safety practice in accordance with food hygiene education experiences in adults.Methods: A self-administered questionnaire was answered by 305 adults in the Seoul and Gyeonggi regions.Chi-square test, independent t-test, and multiple regression analysis were performed to evaluate the association between food hygiene education experience and related factors.Results: The need for information was found to be significantly higher for the group with experience in food hygiene education. As for purchasing behavior, participants mainly considered price, taste, and safety of food, and frequently confirmed the expiration date and price using food labels. Participants considered major supermarkets and convenience stores as safe places to purchase food. Food hygiene knowledge showed significantly higher correct answer rates in almost all items for the group with education experience. Even if the expiration date had not yet been reached the habit of not eating food if there was a strange smell when opened was practiced, and the group with more educational experience practiced this significantly more often.Participants with higher awareness of food hygiene showed significantly greater intention to participate in food hygiene education.Conclusions: The group with experience in food hygiene education showed a greater need to obtain information on food hygiene and had better knowledge and practices regarding food hygiene. Therefore, food hygiene education and information are necessary to ensure the safety of food hygiene and to promote the health of the people.

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Dissertations / Theses on the topic "Food hygiene and safety"

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Soon, Jan Mei. "Extending food safety risk assessments and management to farms." Thesis, Coventry University, 2012. http://clok.uclan.ac.uk/21984/.

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Thelwell-Reid, Marcia Annmarie. "Food Safety Knowledge and Self-Reported Practices of Food Handlers in Jamaica." ScholarWorks, 2014. https://scholarworks.waldenu.edu/dissertations/75.

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Food-borne illnesses are responsible for disease globally. One of the most important strategies for combating food-borne diseases is the training of food handlers. Using social cognition theory as a framework, the purpose of this study was to assess the effectiveness of the mandatory training program for food handlers in a rural parish in Jamaica. A cross-sectional survey, using self-administered questionnaires, was used to assess and compare food safety knowledge and self-reported practices of food handlers trained in 2 government training programs, while using untrained food handlers as controls. Descriptive and inferential statistics such as t test, chi-square test, and ANOVA were used to explore relationships between training and knowledge and practice. According to study results, trained food handlers had a statistically significant higher mean knowledge score (65.61% vs. 59.0%, p < 0.05) and mean practice score (67.40% vs. 60.35%, p < 0.05) than untrained food handlers, although these scores were significantly lower than the minimum acceptable standards of 70%. Results of this study may assist policy makers in designing effective training programs for food handlers, which should ultimately lead to a safer food supply for the consuming public and a reduction in food-borne disease outbreaks in Jamaica.

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Idriss, Johaina. "Exploring hygiene compliance in the small independent restaurant sector in Abu Dhabi." Thesis, University of Chester, 2017. http://hdl.handle.net/10034/620839.

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Introduction: Food safety is widely recognised as one of the problems in the fight for improving public health. Many governments are trying to improve public health through reducing foodborne illnesses and setting the climate for implementing HACCP-based food safety management systems (FSMS). Following the global trend, Abu Dhabi Food Control Authority (ADFCA) launched the HACCP for Catering Project (2010 – 2014), which aimed at helping foodservice businesses, licensed in the Emirate of Abu Dhabi, in implementing HACCP-based FSMS. Purpose: The project team recognised the limited resources and the diversity in education levels, ethnic backgrounds, and number of languages spoken among managers/supervisors and food handlers, as points of concern in the small independent restaurant (SIR) subsector. Thus, the Salamt Zadna (SZ) initiative, a simplified FSMS, was developed to train SIRs on implementing a set of safe operating procedures to improve compliance with food safety laws and regulations. Previous studies in the GCC region have mainly focused on governments’ attempts to enhance public health by developing laws, regulations, and policies, and recounting the barriers to implementing food safety controls. Methodology: This thesis took a different approach to food safety issues in the GCC region. It is comprised of two studies, which were conducted in two groups of SIRs – seven SZ participants and five non-participants – licensed in Al Ain, a major city in the Emirate of Abu Dhabi. The first explored awareness and understanding of food safety, related laws, regulations, and policies, and attitudes towards ADFCA services and inspectors, among managers/supervisors, by interviewing them. The second examined the efficacy of SZ in improving food handlers’ food-safety behaviours by observing their conduct, and comparing between the two SIR groups. Results: The study indicated low levels of awareness and understanding of food safety, related laws, regulations, and policies, in both groups of managers/supervisors; regardless of whether or not they were SZ Cparticipants. Both groups of interviewees expressed both negative and positive attitudes towards ADFCA’s services and inspectors; sometimes by the same interviewees, within the same, or between the two groups. However, SZ participating SIRs were slightly more positive than their counterparts. Key results highlighted the low impact of SZ on changing food handlers’ behaviours, except in two areas; namely, the food handlers working in SZ-participating SIRs scored higher than the other group in handwashing and changing gloves between handling raw meats and other foods. Implications: This research adds a new dimension to the food safety profile of the UAE, since it is the first of its kind in the UAE and the region as a whole. Its originality opens the door for other researchers to increase the volume of research in this field, which would help in understanding and tackling the barriers to improving the food safety status in the country, as well as the region.

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Tarannum, Rubab. "Food hygiene knowledge, attitudes and practices of food handlers in Bangladeshi homes." Thesis, Linnéuniversitetet, Institutionen för hälso- och vårdvetenskap (HV), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-104865.

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Background Food handlers knowledge and related attitude and practices towards food hygiene plays a significant role in reducing food-borne disease, which represents a growing concern for public health interest. Aim To explore the knowledge, attitudes and practices of food hygiene among food handlers in Bangladeshi homes located in urban areas exposed to climate change. Methodology A descriptive cross sectional study was conducted to perform this study. An online questionnaire survey was used as a tool for data collection. Food handlers were selected through convenience sampling method. Data were statistically analyzed using SPSS software version 27. Results In case of food hygiene knowledge, attitudes and practices, study participants had good knowledge (78.77%), moderate attitude (57.4%) and good practice level (88.82%) in food hygiene at home. There is no significant difference between men and women in their knowledge level but had significant difference in their attitude and practice level. Besides, there is no significant difference in food hygiene knowledge of food handlers based on their educational level but results showed significant difference in their attitude and practices of food hygiene. Conclusion Food handlers in Bangladeshi homes were knowledgeable with moderate attitude and good practice level. Continuous food safety education, health education and media campaigns will help them to reduce the risk of diarrhea and food-borne illness.

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Knowles, Timothy David. "Attitudes towards food safety within selected countries of the European hotel industry." Thesis, University of Bedfordshire, 1999. http://hdl.handle.net/10547/305189.

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This thesis examines the important and topical issue of food safety among member states of the European Union. After tracing the development of related legislation, a review of the literature focuses on its management within the European hotel industry. In attempting to account for differences in attitudes and practice towards food safety, the study explores the respective application oftwo opposing theoretical positions. The first, known as divergence theory, which tends to equate culture with nationality, maintains that variation is attributable to inter-country differences in norms and values. The second, convergence theory, argues that culture is more appropriately understood in the organisational sense as functioning at the corporate level of the hotel. Hence, under the latter perspective, an explanation of variance is more likely to be derived from differences in type or ethos of hotel (whether chain or independent) and the ways that they are structured according to mode ofoperation, size and hierarchy. After outlining the methodological difficulties of carrying out a comparative study capable of resolving the foregoing dilemma, the empirical section takes place in two major stages: (1 ) a canvassing of expert opinion, with a view to filling gaps in knowledge of the legislation and its implementation; and (2) the conducting of a sample survey among hotel personnel in a number of EU member states (this stage being preceded by a small, two-phase pilot investigation). In order to contrast the rival theories statistically, the data from the survey are analysed by a series of relevant independent variables and tested for significance. Although there are acknowledged limitations on the degree of generalisation that can be claimed, by and large the convergence theory is upheld. A summary of the findings is provided and a number of implications for the future of food safety legislation in the EU are highlighted.

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Campbell, Penelope Tracy. "Assessing the knowledge, attitudes and practices of street food vendors in the City of Johannesburg regarding food hygiene and safety." Thesis, University of the Western Cape, 2011. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_1212_1318930550.

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This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was analyzed using descriptive statistics and categorical data was analyzed using frequencies. Bivariate analysis was used to establish differences between regions with high and low proportions of street food vendors with regard to knowledge, practices and attitudes variables.

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Leitch, Ian S. "The development of a model for the control of peanut/nut allergens by the retail food trade." Thesis, University of Ulster, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365926.

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Al-Mohaithef, Mohammed. "Food hygiene in hospitals : evaluating food safety knowledge, attitudes and practices of foodservice staff and prerequisite programs in Riyadh's hospitals, Saudi Arabia." Thesis, University of Birmingham, 2014. http://etheses.bham.ac.uk//id/eprint/5194/.

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In global terms, Saudi Arabia is a rapidly developing country. As such, its food industries have yet to fully implement the food safety management systems common in the EU. In the hospitals sector, the Ministry of Health intends to implement Hazard Analysis Critical Control Points (HACCP) system to provide safe meals for patients, staff and hospital visitors. The aim of this study was to evaluate the readiness of the Saudi Arabian hospitals to implement HACCP by assessing the pre-requisites programmes in their foodservices departments. An audit form was used in four hospitals in Riyadh. Questionnaires were also used to assess self-reported behaviour, knowledge and attitudes of 300 foodservices staff. Lack of training was known to be a major omission in the pre-requisite programs (PRP’s) of all hospitals. Therefore a bespoke food safety training program was developed and delivered to food handlers in the participating hospitals. An assessment was then made to determine whether this intervention had any effect on their knowledge, attitude to food safety and self-reported behaviour. The results show that, the prerequisite programs were not implemented properly in the participating hospitals. Also, foodservices staff had a poor knowledge with regard to food safety. However, staff knowledge was significantly improved following the training (p. value < 0.05) and their level of knowledge remained stable after six months. Participants’ behaviours and attitudes also improved after the training. This indicates that, training has a positive impact on food handlers knowledge, practices and attitude.

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Müller, Carina. "Assessment of hazard analysis and critical control points principles in primary school feeding schemes in the Western Region of Gauteng / Carina Müller." Thesis, North-West University, 2009. http://hdl.handle.net/10394/5004.

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Assessment of Hazard Analysis and Critical Control Points Principles in Primary School Feeding Schemes in the Western Region of Gauteng Objective: The objective of this study is to investigate the need for standard hygiene and safety practices for the National School Nutrition Program (NSNP). Food safety procedures and practices can be implemented as part of the Hazard Analysis of Critical Control Points (HACCP) program. Background: The National School Nutrition Program (NSNP) forms part of the Integrated Nutrition Program (INP) of South Africa and was implemented as a poverty alleviation strategy introduced in 1994 by government as part of the newly founded democratic Republic of South Africa. The NSNP is implemented in primary schools. Design: A questionnaire was designed to investigate, the hygiene and safety practices in primary schools in the Western Region of Gauteng. Both rural and urban schools using the NSNP were targeted. Research Project: The NSNP staff from 26 primary schools completed the research questionnaire focused on hygiene and safety practices. Results: Data collected indicated the need to implement a very basic HACCP program that include identifying the HACCP team, training for food handlers, standardized equipment and the implementation of hygiene and safety procedures. Conclusion: To implement HACCP in the NSNP, the role players from the managerial structures and food handlers at schools, the training needs of the target group and the equipment needed to comply with HACCP procedures, should to be identified. Documentation must be in place for monitoring, evaluation and verification procedures to implement the HACCP program.
Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2009.

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Leach, Jeremy Charles. "Food hygiene in public eating places : a comparative study of public and professional perceptions in the Wealden district of East Sussex." Thesis, University of Brighton, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302284.

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Books on the topic "Food hygiene and safety"

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Stretch, J. Audrey. Food hygiene, health and safety. London: Pitman, 1991.

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Council, Manchester City. Food hygiene and safety handbook. Manchester: Manchester City Council, 1995.

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Ireland, Northern. Food: Food Safety (General Food Hygiene) (Amendment) Regulations (Northern Ireland) 2001. Belfast: HMSO, 2001.

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R, Hayes P., and Hayes P. R, eds. Food hygiene, microbiology, and HACCP. 3rd ed. Gaithersburg, Md: Aspen Publishers, 1998.

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John, Tiffney, ed. The essential guide to food hygiene and safety. Walton-on-Thames: Eaton, 1997.

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Ward, E. W. Food hygiene: Health and safety in the pub. Farnham: National Licensed Victuallers' Association, 1991.

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Hygiene for management: A text for food safety courses. Doncaster: Highfield, 2003.

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Great Britain. Department of Health. A guide to the general food hygiene regulations: 1995 food safety. (London?): (Department of Health), 1995.

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Council, Hampshire County. New food safety and food hygiene laws =: Use of food in educational establishments. Winchester: Hampshire County Council, 1992.

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Bristol (England). Health and Environmental Services. The Food Safety (General Food Hygiene) Regulations 1995: Waht you should know..... Bristol: Bristol City Council, 1996.

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Book chapters on the topic "Food hygiene and safety"

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Pendergast, Donna. "Food Safety and Hygiene." In Tourist Health, Safety and Wellbeing in the New Normal, 145–65. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-5415-2_6.

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Kyriakides, Alec. "An Overview of Retail Food Hygiene in Europe." In Retail Food Safety, 81–131. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-1550-7_7.

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Costa, Roy. "Commercial Food Service Establishments: The Principles of Modern Food Hygiene." In Food Safety Handbook, 453–522. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/047172159x.ch26.

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Chakrabarty, Kaveri, and A. S. Chakrabarty. "Poor Maintenance of Food Hygiene and Food Safety." In Textbook of Nutrition in Health and Disease, 265–86. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-15-0962-9_16.

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Forsythe, S. J., and P. R. Hayes. "World-wide food safety programmes and legislation." In Food Hygiene, Microbiology and HACCP, 380–433. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2193-8_12.

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Forsythe, S. J., and P. R. Hayes. "World-wide food safety programmes and legislation." In Food Hygiene, Microbiology and HACCP, 380–433. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4757-5254-0_12.

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Chilanga, Emmanuel, and Liam Riley. "Accessibility of Sanitary Facilities Among Food Sellers in African Secondary Cities: Implications for Food Safety and Urban Planning Policies." In Transforming Urban Food Systems in Secondary Cities in Africa, 331–46. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-93072-1_16.

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AbstractFoodborne diseases are a major public health problem in African cities. Residents of secondary cities are often more at risk due to relatively low capacity for municipalities to provide hygiene infrastructure and to enforce food safety regulations. This study aimed to explore underlying factors that are associated with hygienic practices among food traders in Mzuzu, Malawi and Dschang, Cameroon. A multistage cross-sectional study design was conducted to sample 497 food traders in Mzuzu and 848 traders in Dschang. A questionnaire was administered to obtain data related to food safety practices, knowledge and sociodemographic characteristics of participants. Problems revealed by the survey included a lack of the following: knowledge about food safety regulations; toilet and hand washing facilities; waste bins and health inspections. The study suggests poor compliance of food hygiene practices among food traders. It highlights the lack of adequate action by the municipal government in educating food traders and enforcing food safety regulations.

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Parisi, Salvatore, Caterina Barone, and Giorgia Caruso. "The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A Matter of Food Safety and Hygiene." In Food Packaging Hygiene, 1–16. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14827-4_1.

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Laaksonen, Sauli, Antti Oksanen, Susan Kutz, Pikka Jokelainen, Anniina Holma-Suutari, and Eric Hoberg. "5. Filarioid nematodes, threat to arctic food safety and security." In Game meat hygiene, 101–20. The Netherlands: Wageningen Academic Publishers, 2017. http://dx.doi.org/10.3920/978-90-8686-840-7_5.

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Özilgen, Sibel. "Food Safety and Hygiene in Culinary Transformations." In Cooking as a Chemical Reaction, 347–76. Second edition. | Boca Raton : CRC Press, Taylor & Francis Group, 2019.: CRC Press, 2019. http://dx.doi.org/10.1201/9780429487088-10.

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Conference papers on the topic "Food hygiene and safety"

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Chan, Shiau Wei, Fadillah Ismail, Md Fauzi Ahmad, Rohaizan Ramlan, and Lin Ti Ng. "Assessing food safety and food hygiene practices among tertiary students." In 10TH INTERNATIONAL CONFERENCE ON APPLIED SCIENCE AND TECHNOLOGY. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0104751.

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Zheng, Huo-guo, Hai-yan Hu, and Shi-hong Liu. "Construction on food safety traceability chain." In 2015 International Conference on Food Hygiene, Agriculture and Animal Science. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789813100374_0002.

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Santos-Fernández, Edgar, K. Govindaraju, and Geoff Jones. "On Variables Sampling Plans for Food Safety." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-262.

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Ruan, Yanchun, and Xudong Peng. "Research on Food Safety and Hygiene Based on Colony Algorithm." In 2021 IEEE Asia-Pacific Conference on Image Processing, Electronics and Computers (IPEC). IEEE, 2021. http://dx.doi.org/10.1109/ipec51340.2021.9421252.

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Phillips, Brinton, and Caroline L. Minshell. "Food for Thought. A Strategy for Improving Food Hygiene and Safety in Catering Operations." In SPE Asia Pacific Health, Safety and Environment Conference and Exhibition. Society of Petroleum Engineers, 2005. http://dx.doi.org/10.2118/95839-ms.

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Budiningsari, R. Dwi, and Ika Ratna Palupi. "Knowledge, Attitude and Practice on Food Hygiene and Sanitation, Optimistic Bias of Food Handlers, and their Association with Participation in Food Safety Training at A Hospital in Yogyakarta." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.04.13.

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Background: Incompatible sanitation hygiene practice during food processing in hospitals is possible due to optimism bias. This bias occurs when food handlers perceive that they are unlikely to cause foodborne illness. There is a lack of studies into this phenomenon. This study aimed to analyze knowledge, attitude, and practice of sanitation hygiene and the optimistic bias of food handlers and their relationship with participation in food safety training. Subjects and Method: This was a cross-sectional study conducted in April to May, 2019. A sample consisting of all food handlers during the preparation, processing, and serving of food was taken at a hospital in Yogyakarta. Sample data on participation in food safety training, knowledge and attitude toward hygiene and sanitation, and optimistic bias, were collected by face-to-face interview using questionnaire and observation. Knowledge, attitude and practice with a score of more than 70% was categorized as good. The dependent variable was optimistic bias. The independent variable was attending food safety training. The data were tested by Student t. Result: Study subjects had good food safety knowledge, attitude and practices with mean scores of 72.4%, 71.2%, and 97.6%, respectively. Knowledge on sources of contamination was low (25%). More than 50% of food handlers were talking while their worked. The food handlers perceived themselves as less likely to cause a foodborne disease, demonstrating the tendency of an optimistic bias. Food handlers who participated in training (Mean= 6.40; SD= 2.56) perceived themselves at higher risk than the untrained counterparts (Mean= 5.25; SD= 4.42), but this difference was statistically non-significant (p= 0.454). Conclusion: Food handlers have good knowledge, attitude, and practice, but they tend to demonstrate optimistic bias with may cause ignorant of food safety procedure. The optimistic bias must be redressed to improve awareness toward food safety procedure. Keyword: sanitation hygiene, optimism bias, food handlers, food safety training participation Correspondence: Dwi Budiningsari. Department of Health Nutrition, Faculty of Medicine, Public Health, and Nursing. Universitas Gadjah Mada. Email: budiningsari@ugm.ac.id. Mobile: 08211969393 DOI: https://doi.org/10.26911/the7thicph.04.13

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Baltazar, A., J. Figueiredo, and A. Ferreira. "Safety control evaluation of food storage in mass caterer." In Selected Contributions From the International Symposium Occupational Safety and Hygiene (Sho 2017). CRC Press/Balkema P.O. Box 11320, 2301 EH Leiden, The Netherlands: CRC Press/Balkema, 2017. http://dx.doi.org/10.1201/9781315164809-98.

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Liu, Shihong, and Tao Ma. "Research on construction of the quality and safety of agricultural products traceability based on multisided platform-taking beef quality and safety traceability in Xinjiang as an example." In 2015 International Conference on Food Hygiene, Agriculture and Animal Science. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789813100374_0001.

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Souza, Camilla Pires de, Luis Eduardo Henrique de Freitas Pereira, and Karen Signori Pereira. "Microbiological Quality and Safety of Minas Frescal Cheese Commercialized Under Federal Inspection in Rio de Janeiro City, Rj, Brazil." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-203.

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Zlatar, T., B. Barkokébas, L. Martins, M. Brito, J. Torres, M. Vaz, and J. Santos. "Influence of cold thermal environment on packing workers from the frozen food processing industry." In Selected Contributions From the International Symposium Occupational Safety and Hygiene (Sho 2017). CRC Press/Balkema P.O. Box 11320, 2301 EH Leiden, The Netherlands: CRC Press/Balkema, 2017. http://dx.doi.org/10.1201/9781315164809-6.

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Reports on the topic "Food hygiene and safety"

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Nemer, Leda, Faiz Rasool, Kathrin Demmler, and Sharelle Polack. The Punjab Food Authority: A model for governance to improve food safety and hygiene. Global Alliance for Improved Nutrition (GAIN), May 2020. http://dx.doi.org/10.36072/wp.4.

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Connors, Caitlin, Laura Malan, Murel Esposito, Claire Madden, Nefeli Trikka, Mel Cohen, Faun Rothery, et al. UK Public’s Interests, Needs and Concerns Around Food. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.ihw534.

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This qualitative and quantitative research explored UK consumer views and priorities in relation to our responsibilities around food hygiene and safety, but also around wider interests the public see critical in shaping their food choices and lives including: health and nutrition environment and ethics price quality and convenience consumer versus business power potential food futures The top priorities for consumers, and where they would like action taken on their behalf, are around ensuring: hygiene and safety standards are maintained or strengthened equitable access to safe, healthy, affordable food easy informed decision making trustworthy food information In the context of the UK, they would like to ensure farmers and UK agriculture are protected and that locally produced food is accessible. In the wider context of the system, consumers would like action on animal welfare and waste (food and packaging), and in the long term a steer towards fair, ethical and sustainable food systems.

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King, Lucy. FSA Consumer segmentation. Food Standards Agency, September 2021. http://dx.doi.org/10.46756/sci.fsa.bmo506.

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For our audiences, it is important to find out how their attitudes and behaviours relating to food safety differ, in order to understand who is more likely to take food safety risks and in what context. This is essential for effective communications and helps us to shape food safety policy. The audiences in these documents have been created using attitudinal and behavioural segmentation that categorises people based on their attitudes to food and their reported hygiene and food safety behaviours.

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Weller, Joshua, Gulbanu Kaptan, Rajinder Bhandal, and Darren Battachery. Kitchen Life 2. Food Standards Agency, February 2022. http://dx.doi.org/10.46756/sci.fsa.wom249.

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The aim of the Kitchen Life 2 project is to identify the key behaviours relating to food safety that occur in domestic and business kitchens, as well as the factors that may reduce the likelihood to enact recommended food safety and hygiene behaviours. The outcomes will inform risk assessment and development of hypotheses for behavioural interventions. The goal of this literature review was to ensure that the research design and fieldwork techniques identify existing key behaviours, actors, triggers and barriers in domestic and business kitchens to develop successful behavioural interventions and risk assessment models. Additionally, we have included the impacts of Covid-19 pandemic and national lockdowns on food safety practices in domestic and business kitchens. This addition is important because FSA policy response to the pandemic should address the needs of both consumers and food businesses due to reduced ability to deliver inspection and enforcement activities, business diversification (for example, shifting to online delivery and takeaway), increasing food insecurity, and change in food consumption behaviours (for example, cooking from scratch) (FSA, 2020).

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Srivastava, Shilpi, Jeremy Allouche, Roz Price, and Tina Nelis. Bringing WASH into the Water–Energy–Food Nexus in Humanitarian Settings. Institute of Development Studies (IDS), February 2022. http://dx.doi.org/10.19088/ids.2022.006.

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This paper examines the water–energy–food (WEF) nexus in a humanitarian context, with a specific focus on water, sanitation and hygiene (WASH). It highlights the complex and non-linear interactions that WASH has with other areas of the WEF nexus. In doing so, it blends the social dimensions (access, safety, consumption, and use) with the WEF resource dimensions (availability and resource sustainability), including a further emphasis on sanitation as a key, but often ignored, element of the WEF nexus. Drawing on the case of the Rohingya refugee camps in Bangladesh, we examine how household-level access to WASH shapes and is shaped by use, access, and availability of energy and food, and finally their effects on host–refugee interactions. We find that there are implicit and explicit links between WASH and WEF. Moreover, any small intervention in any of the WEF areas has positive knock-on effects on the other resources, especially in enhancing resource access and use. We conclude that bottom-up perspectives on these interlinkages with active participation from both host and refugee households are required to understand the implicit and explicit connections across WASH and the WEF nexus in humanitarian contexts. We also argue that sanitation is a key element of the WEF nexus and should not be ignored within the predominant resource-centric framing of the WEF.

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Haynes, Dr Edward, Chris Conyers, Dr Marc Kennedy, Roy Macarthur, Sam McGreig, and Dr John Walshaw. What is the Burden of Antimicrobial Resistance Genes in Selected Ready-to-Eat Foods? Food Standards Agency, November 2021. http://dx.doi.org/10.46756/sci.fsa.bsv485.

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This study was designed to get a broad estimate of the presence and the types of antimicrobial resistance genes across 52 simple ready-to-eat foods. It was also carried out to understand the benefits and drawbacks of using metagenomic sequencing, a fairly new technology, to study AMR genes. An antimicrobial is any substance that kills or inhibits the growth of microorganisms. It includes antibiotics which are used to treat bacterial infections in both humans and animals. Given the relevant selective pressures, the bacteria itself can change and ﬁnd ways to survive the effects of an antimicrobials. This results in the bacteria becoming resistant to the ‘killing’ effects of antimicrobials and is known as ‘antimicrobial resistance’. The more we use antimicrobials and antibiotics and the way that we use them can increase the chance that bacteria will become resistant to antimicrobials. This is important as it can lead to infections that become more difficult to treat with drugs and poses a risk to the public health. T Addressing AMR is a national strategic priority for the UK Government which has led to the development of a new 20-year Vision for AMR and the 5-year National Action Plan (NAP), which runs until 2024. The NAP lays out how the UK will address the AMR challenge and takes a ‘One-Health’ approach which spans people, animals, agriculture, food and the environment. The NAP includes a specific section on the importance of better food safety to limit the contamination of foods and spread of AMR. This section emphasises the need to strengthen the evidence base for AMR and food safety through research, surveillance and promoting good practice across the food chain. The FSA is playing its part by continuing to fill evidence gaps on the role that food plays in AMR through the commissioning of research and surveillance. We are also promoting and improving UK food hygiene (‘4Cs’ messages) across the food chain that will help reduce exposure to AMR bacteria.

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McPhedran, R., K. Patel, B. Toombs, P. Menon, M. Patel, J. Disson, K. Porter, A. John, and A. Rayner. Food allergen communication in businesses feasibility trial. Food Standards Agency, March 2021. http://dx.doi.org/10.46756/sci.fsa.tpf160.

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Background: Clear allergen communication in food business operators (FBOs) has been shown to have a positive impact on customers’ perceptions of businesses (Barnett et al., 2013). However, the precise size and nature of this effect is not known: there is a paucity of quantitative evidence in this area, particularly in the form of randomised controlled trials (RCTs). The Food Standards Agency (FSA), in collaboration with Kantar’s Behavioural Practice, conducted a feasibility trial to investigate whether a randomised cluster trial – involving the proactive communication of allergen information at the point of sale in FBOs – is feasible in the United Kingdom (UK). Objectives: The trial sought to establish: ease of recruitments of businesses into trials; customer response rates for in-store outcome surveys; fidelity of intervention delivery by FBO staff; sensitivity of outcome survey measures to change; and appropriateness of the chosen analytical approach. Method: Following a recruitment phase – in which one of fourteen multinational FBOs was successfully recruited – the execution of the feasibility trial involved a quasi-randomised matched-pairs clustered experiment. Each of the FBO’s ten participating branches underwent pair-wise matching, with similarity of branches judged according to four criteria: Food Hygiene Rating Scheme (FHRS) score, average weekly footfall, number of staff and customer satisfaction rating. The allocation ratio for this trial was 1:1: one branch in each pair was assigned to the treatment group by a representative from the FBO, while the other continued to operate in accordance with their standard operating procedure. As a business-based feasibility trial, customers at participating branches throughout the fieldwork period were automatically enrolled in the trial. The trial was single-blind: customers at treatment branches were not aware that they were receiving an intervention. All customers who visited participating branches throughout the fieldwork period were asked to complete a short in-store survey on a tablet affixed in branches. This survey contained four outcome measures which operationalised customers’: perceptions of food safety in the FBO; trust in the FBO; self-reported confidence to ask for allergen information in future visits; and overall satisfaction with their visit. Results: Fieldwork was conducted from the 3 – 20 March 2020, with cessation occurring prematurely due to the closure of outlets following the proliferation of COVID-19. n=177 participants took part in the trial across the ten branches; however, response rates (which ranged between 0.1 - 0.8%) were likely also adversely affected by COVID-19. Intervention fidelity was an issue in this study: while compliance with delivery of the intervention was relatively high in treatment branches (78.9%), erroneous delivery in control branches was also common (46.2%). Survey data were analysed using random-intercept multilevel linear regression models (due to the nesting of customers within branches). Despite the trial’s modest sample size, there was some evidence to suggest that the intervention had a positive effect for those suffering from allergies/intolerances for the ‘trust’ (β = 1.288, p<0.01) and ‘satisfaction’ (β = 0.945, p<0.01) outcome variables. Due to singularity within the fitted linear models, hierarchical Bayes models were used to corroborate the size of these interactions. Conclusions: The results of this trial suggest that a fully powered clustered RCT would likely be feasible in the UK. In this case, the primary challenge in the execution of the trial was the recruitment of FBOs: despite high levels of initial interest from four chains, only one took part. However, it is likely that the proliferation of COVID-19 adversely impacted chain participation – two other FBOs withdrew during branch eligibility assessment and selection, citing COVID-19 as a barrier. COVID-19 also likely lowered the on-site survey response rate: a significant negative Pearson correlation was observed between daily survey completions and COVID-19 cases in the UK, highlighting a likely relationship between the two. Limitations: The trial was quasi-random: selection of branches, pair matching and allocation to treatment/control groups were not systematically conducted. These processes were undertaken by a representative from the FBO’s Safety and Quality Assurance team (with oversight from Kantar representatives on pair matching), as a result of the chain’s internal operational restrictions.

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Berkner, K. Chemical Hygiene and Safety Plan. Office of Scientific and Technical Information (OSTI), August 1992. http://dx.doi.org/10.2172/6917861.

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Berkner, K. Chemical Hygiene and Safety Plan. Office of Scientific and Technical Information (OSTI), August 1992. http://dx.doi.org/10.2172/10183468.

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Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford, and Mark Jitlal. Food Hygiene Rating Scheme (FHRS) Food and You 2: Wave 2. Food Standards Agency, December 2021. http://dx.doi.org/10.46756/sci.fsa.ozf866.

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he Food Hygiene Rating Scheme (FHRS) is run in partnership between the Food Standards Agency and Local Authorities and provides information on the standards of hygiene found in food businesses at the time they are inspected. The scheme covers businesses providing food directly to consumers, such as restaurants, pubs, cafés, takeaways, hotels, hospitals, schools and other places people eat away from home, as well as supermarkets and other food shops. In Wales, the scheme also includes businesses that trade only with other businesses, for example, manufacturers. Food and You 2: Wave 2 is the first wave of data collection to include questions relating to the FHRS. The Food and You 2 survey has replaced the biennial Food and You survey (2010-2018), biannual Public Attitudes Tracker (2010-2019) and the Food Hygiene Rating Scheme (FHRS) Consumer Attitudes Tracker (2014-2019). We previously commissioned the FHRS Consumer Attitudes Tracker survey to monitor consumer awareness, attitudes towards and use of the scheme. The survey moved from a biannual basis to an annual basis from 2017 onwards. Due to differences in the question content, presentation and mode of response, direct comparisons should not be made between these earlier surveys and Food and You 2.

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