Dissertations / Theses: '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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Lange, Marie. "Food Safety Learning in Home and Consumer Studies : Teachers' and Students' Perspectives." Doctoral thesis, Uppsala universitet, Institutionen för kostvetenskap, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-317337.

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The aim of this thesis was to explore food safety as part of Home and consumer studies (HCS) education in Swedish compulsory school. Firstly, a nationwide web-based questionnaire was performed among HCS teachers to obtain an overall picture of their knowledge, behaviour and attitudes regarding food safety. The second study was a questionnaire among school Year 9 students, where the data were collected using a student response system. The questions were related to the students’ food safety knowledge and behaviour, as well as cooking habits and sources of food safety knowledge and trust. Finally, qualitative interviews were performed among HCS teachers regarding their didactic choices of teaching content. The results indicated a routine behaviour connected to cleaning practices and teaching regarding different perishable food to differ between teachers. The students’ food safety knowledge and behaviour were reported to be inadequate, especially among boys, and that students might leave school without having learnt even basic food safety principles. Mothers and thereby the home were reported to be an important as well as a trusted source of food safety knowledge, especially among the girls. Boys reported HCS to also be an important as well as trusted source, especially students that rarely or never reported to cook at home. For those students HCS must be seen as particularly valuable. To increase the students’ learning, the teaching needs to be related to the students’ everyday practices and to be more reflective in order for it to be practiced outside the HCS classroom. The teachers’ didactic choices could imply consequences for the students’ food safety learning and a need for more education and updated information for the teachers was noticed. In summary, the results indicate that risk areas related to all the Four Cs in Food safety (Cooking, Cleaning, Chilling and avoidance of Cross-contamination) need to be highlighted in HCS teaching and for food safety to become a conscious didactic choice for the teachers. As teaching regarding food safety in HCS seem to differ it needs to be highlighted in HCS policy documents to ensure equivalent food safety learning for all students in compulsory school.

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Ababio, Patricia. "An investigation into the incidence of food pathogenic bacteria in senior secondary school canteens in the Ashanti region of Ghana and the effect of food safety interventions." Thesis, University of Lincoln, 2015. http://eprints.lincoln.ac.uk/23680/.

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Food hygiene practices and standards and their implication on food safety among students in Senior High Schools in the Ashanti Region of Ghana and the effect of two food safety interventions were investigated due to increasing cases of food poisoning from schools reported in the media. Forty five sampled schools in the Ashanti Region were audited and compared with 10 schools from Lincolnshire, UK, as a means of categorising the schools into hygiene standards. Whilst all schools audited in Lincolnshire were in excellent hygiene category (9.0 - 10.0), in the Ashanti Region, only 17.8% were in good category (7.0 - 8.9), 73.3% were in medium (5.0 - 6.9) and 8.9% were in poor hygiene category (2.0 - 4.9). Although 60% of the sampled schools in Ashanti Region served between 1000 – 3000 students daily, there was no evidence of Food Safety Management System in place and 52% of the 180 sampled students reported to have experienced foodborne infections 3-12 times per year within their 1 and 2 years in secondary school. Staff hygiene training was absent in schools which led to substandard hygiene practices with low food and personal hygiene test scores. Although there was supervision, 31% of the kitchen matrons reported they had no hygiene qualification in Ghana. Early food preparation times with absence of hot holding equipment in the kitchens encouraged temperature abuse of Ready-to-Eat meals with Aerobic Colony Count (ACC), Bacillus cereus, total coliforms, Staphylococcus aureus, yeast and moulds counts exceeding the national acceptable limits for cooked meals. Lack of standardised hand washing and utensils cleaning procedure increased microbiological contaminants (ACC, coliforms, S. aureus, yeast and moulds) above existing advisory guidelines after washing. Eleven schools from the Ashanti Region of Ghana after the hygiene categorisation were given GHP training as an intervention and the previous hygiene indicators reassessed. There were improvements in all hygiene indicators with significant differences in staff food hygiene iii knowledge (Z= -2.934, p=0.001), personal hygiene requirement (Z= -2.847, p=0.001) and food temperature (Z= -2.142, p=0.015) Post GHP. ACC, total coliforms and Staphylococcus aureus levels were significantly reduced (p<0.05) in jollof rice. Microbiological contaminants on food contact surfaces and staff hands reduced Post GHP with significant reduction in ACC and coliforms with the exception of serving pans. Post HACCP results for all measured indicators were comparable to other international reports from schools with HACCP in place. Food temperature significantly improved [χ2 (2) =8.400, p=0.008]. Jollof rice microbiological contaminants reduced with up to 100% satisfactory rate for ACC and yeast and moulds, 80% for Staphylococcus aureus and 60% for Bacillus cereus. Coliforms significantly reduced [χ2 (2) =9.580, p=0.002] but had only 40% satisfactory rate. Post HACCP ACC on staff hands and food contact surfaces were significantly reduced (p<0.05) and also yeast and mould for the latter [χ2 (2) =7.600, p=0.024]. Reduction of total coliforms was not significantly different for both staff hands and utensils probably due to absence of disinfection. Food service/dishing time reduced to the agreed time (30-60 minutes) to student’s meal time. Post hoc analysis with Wilcoxon’s signed-rank test was conducted with Bonferroni’s correction. There were significant reductions in Post GHP - Pre GHP; food temperature (Z=-2.625, p=0.003), S. aureus in jollof rice (Z=-2.803, p=0.001), ACC (Z=-2.578, p=0.003), yeast and mould (Z=-2.490, p=0.005) on food contact surfaces. There was enough evidence to prove that GHP significantly improved hygiene and food safety. The study recommends the introduction of GHP and applied HACCP principles in schools.

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Jönsson, Gustav, and Hanna Lindhé. "Egenkontroll i livsmedelsbranschen utifrån verksamheternas perspektiv : en kvalitativ studie." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13194.

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Verksamhetsutövare inom livsmedelsbranschen har ett ansvarar för att den mat som producerats är säker. År 2009 gjordes ändringar i den svenska livsmedelslagen där bland annat kraven försvann på att verksamhetsutövare måste ha skriftliga rutiner och dokumentation (Lindblad, Westöö, Lindqvist, Hjertqvist & Andersson, 2009). Oavsett om verksamhetsutövarna har skriftliga rutiner och dokumentation eller inte måste de kunna bevisa att de har tillräcklig kunskap för att arbeta med livsmedelshantering. Genom ett fungerande system för egenkontroll, alltså en egen kontroll av verksamheten, skapas säkra livsmedel och risken för matförgiftning minskar (Israelsson, 2006). Syftet med denna studie är att undersöka verksamhetsutövarna inom livsmedelsbranschens uppfattning om egenkontroll. Denna studie bygger på kvalitativa semi-strukturerade intervjuer med sex stycken verksamhetsutövare inom livsmedelsbranschen och en livsmedelsinspektör. Urvalet av respondenter till studien begränsades till en kommun i södra Sverige. Samtliga intervjuer spelades in och transkriberades sedan ordagrant för analysering. Respondenterna i studien såg positivt på förändringen i dagens lagstiftning, men många hade ändå valt att ha kvar sina gamla egenkontrollprogram. De såg det som en säkerhet och trygghet i att kunna gå tillbaka till den och luta sig mot de rutiner som fanns nedskrivna.
Food businesses are responsible to ensure that the food they produce is safe. In 2009 changes were made to the Swedish laws on food safety, with one of the resulting changes being that the previous requirements of having written procedures and documentation disappeared (Lindblad, Westöö, Lindqvist, Hjertqvist & Andersson, 2009). However, whether a business has written procedures and documentation or not, it must still be able to prove that it and its employees have enough knowledge to safely work with food. Through a functioning system of self-monitoring, the risk of food poisoning decreases (Israelsson, 2006). The aim of this study is to investigate the food business' opinion regarding the self-monitoring system. This study is based on qualitative semi-structured interviews with six operators within the food business as well as one food inspector. The respondents to the study were geographically limited to southern Sweden. All the interviews were recorded and transcribed verbatim for analysis. The respondents in this study were positive to the change in current law, but many still chosen to retain their old self-monitoring system. They saw it as a safety measure as well as being beneficial when it comes to going back and look at the documented routines.

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Ferreira, Ligia Hiromi Uegama. "Validação do sistema de análise de perigos e pontos críticos de controle em um serviço de comissaria aérea." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-21112017-104617/.

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A indústria de comissaria aérea é uma atividade com grandes riscos que afetam diretamente a saúde do consumidor, sendo um desses o tempo, entre 150 horas e 200 horas, decorrido entre o preparo das refeições e o seu consumo. Portanto, o objetivo deste trabalho foi validar o sistema de Análise de Perigos e Pontos Críticos de Controle (HACCP) implementado em uma indústria de comissaria aérea com a finalidade de prover melhorias na inocuidade das refeições servidas a bordo. A presente pesquisa foi composta pela análise de 4.899 laudos de refeições, 1.920 laudos de mãos de manipuladores e 1.200 laudos de superfícies que apresentaram resultados de ensaios microbiológicos realizados durante o período de 1998 a 2005. Os ensaios microbiológicos realizados foram a determinação da população de microrganismos aeróbios mesófilos, de membros da família Enterobacteriaceae, de Staphylococcus aureus, de Bacillus cereus além da pesquisa de Salmonella spp. Observou-se que após a implantação das medidas de controle, houve uma significativa melhora na evolução da porcentagem das refeições classificadas como \"Seguro\" (Classe A), de 45% no ano de 1998 para cerca de 85% no ano de 2005. O maior número de alimentos em não conformidade com os parâmetros internos da comissaria aérea em estudo foram os pratos frios que, por sua vez, foram os principais responsáveis pelos resultados insatisfatórios para o período em questão. Tal fato pode ser justificado pelo maior número de manipulações a que esses pratos são expostos e ao uso de ingredientes crus e pré-cozidos. O aumento significativo no número de refeições consideradas \"Seguro\" para todos os tipos de pratos mostra que quando as medidas implantadas são efetivas e devidamente fiscalizadas, o sistema HACCP mostra-se útil no controle da disseminação de microrganismos patogênicos veiculados por alimentos.
Airline catering is an activity with high risks that directly affects the health of consumers. A cause of concern in this activity, among opthers, is the time elapsed between the preparation of meals and consumption 150 to 200 hours. - which may allow the growth of undesirable microorganisms. The Hazard Analysis of Critical Control Point (HACCP) is a system that, when properly implemented, provides conditions for the control of pathogenic microorganisms. The purpose of the present study was to validate the HACCP implemented in an airline catering industry in order to improve the safety of the meals served on board. This study consisted of the analysis of microbiological reports (4,899 reports on meals, 1,920 on handlers\' hands and 1,200 on surfaces) from 1998 to 2005 comprising pre-and post-HACCP implementation periods. The microbiological assays determined the population of mesophile aerobic microorganisms, Enterobacteriaceae, Staphylococcus aureusand Bacillus cereus. Salmonella spp. analysis were also carried out. After control measures were implemented, a significant increase was observed in the percentage of meals classified as \"Safe\" (Class A) -from 45% in 1998 to about 85% in 2005. The highest number of meals not satisfying the standards was found among the cold dishes. This was accounted for by the fact that they need more manipulation and they are prepared with raw ingredients or cold pre-cooked ingredients. The meaningful increase in the number of meals classified as \"Safe\" for all kind of dishes showed that when the measures implemented are effective and properly inspected, the HACCP system is useful to control the dissemination of pathogenic microorganisms transmitted by foods.

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Wiström, Anna, and Erika Thelin. "An empirical study about food choice and food handling in relation to health : Astudy among elderly people in the central parts of Sweden." Thesis, Uppsala universitet, Statistiska institutionen, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-216562.

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The relationships between and among questions from a survey in three different areas, namely food and food related health, food safety and hygiene, and information gathering concerning food, with the main focus on the first two areas, are investigated. Data from older people have been analyzed. The questions are both about knowledge and behavior in relation to the areas mentioned above. Earlier studies have shown that people in general do not know about or act according to dietary advises about health and hygiene. The results from this study show that there are fairly strong correlations for all groups but men when it comes to knowledge and behavior about fruit and vegetable consumption. The results also show a significant association between fruit and vegetable consumption and gender and that women consume more than men. A factor model estimating the relationships between health, hygiene and information shows that the fitted factor model can be considered having an acceptable fit, with at least two variables, knowledge about the recommended amount of fruit and vegetables to eat per day and trust for grocery stores concerning food and health, being classified as good indicators.

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Coleman, Philip Dennis. "A study of knowledge, attitudes and behaviour with regard to food safety, in the Welsh hospitality and catering industry." Thesis, n.p, 2000. http://ethos.bl.uk/.

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Gomes, Joana Loureiro. "Avaliação dos conhecimentos e práticas de higiene e segurança alimentar de manipuladores de alimentos no setor de comida de rua." Bachelor's thesis, [s.n.], 2020. http://hdl.handle.net/10284/10644.

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Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da Nutrição
A venda de comida de rua é um importante pilar da restauração e denota-se pelo fornecimento de grande número de refeições a baixo custo, tornando-se acessível à maior parte da população. É, por isso, de extrema importância que as condições de higiene e segurança alimentar sejam asseguradas. Este estudo teve como objetivo avaliar os conhecimentos e as práticas de higiene e segurança alimentar de manipuladores de alimentos no setor de comida de rua na região do Grande Porto. Os dados foram recolhidos através de um questionário estruturado aplicado aos manipuladores de alimentos e de uma lista de verificação preenchida por observação direta das condições de higiene das instalações e práticas do manipulador. Foram reunidos dados de 30 manipuladores de alimentos e respetiva unidade de venda ambulante. A amostra era maioritariamente constituída por indivíduos do sexo feminino (56,7%) com uma média de idades de 35,10±9,31 anos. A maioria dos produtos comercializados (93,3%) eram hambúrgueres e cachorros, e farturas No geral, os manipuladores de alimentos revelaram um elevado nível de conhecimentos de higiene e segurança alimentar. A maioria dos manipuladores referiu aplicar sempre boas práticas de higiene e segurança alimentar na sua atividade profissional. No entanto, durante a observação direta das práticas dos manipuladores verificou-se que as boas práticas de higiene e segurança alimentar nem sempre são cumpridas, nomeadamente na higiene pessoal. Este estudo demonstrou que o nível de conhecimento de higiene e segurança alimentar da amostra era elevado, no entanto, revelou uma disparidade entre as práticas executadas e os conhecimentos adquiridos.
The sale of street food is an important pillar of catering and is characterized by the provision of a large number of low-cost meals, making it accessible to most of the population. It is, therefore, extremely important that hygiene and food safety conditions are ensured. This study aimed to evaluate the knowledge and practices of food hygiene and safety of food handlers in the street food sector in the Greater Porto region. Data were collected through a structured questionnaire applied to food handlers and a checklist filled out by direct observation of the hygiene conditions of the handler's facilities and practices. Data were collected from 30 food handlers and their street vending unit. The sample consisted mainly of female individuals (56.7%) with an average age of 35.10 ± 9.31 years. Most of the products marketed (93.3%) were hamburgers and dogs, and plenty In general, food handlers revealed a high level of knowledge of hygiene and food safety. Most handlers reported always applying good hygiene and food safety practices in their professional activity. However, during direct observation of the manipulators' practices, it was found that good hygiene and food safety practices are not always followed, namely in personal hygiene. This study demonstrated that the level of knowledge of hygiene and food safety in the sample was high, however, it revealed a disparity between the practices performed and the knowledge acquired.
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Nhlapo, Nthabiseng. "Hygiene and nutritional content of the National School Nutrition Programme in Bloemfontein, South Africa." Thesis, [Bloemfontein?] : Central University of Technology, Free State, 2013. http://hdl.handle.net/11462/180.

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Thesis (M. Tech. (Environmental Health)) -- Central University of technology, Free State, 2013
Malnutrition and concomitant infections are major contributing factors to child morbidity and mortality in developing countries such as South Africa. Globally, children benefiting from school feeding programmes are generally from communities with low socio-economic statuses. The meals provided through feeding schemes, such as the National School Nutrition Programme (NSNP) in South Africa, are aimed at significantly supplementing the beneficiaries’ daily energy and nutrient requirements. The possible nutrient deficiency of meals provided through such programmes compromises the nutritional well-being of children, promotes malnutrition and renders children more susceptible to infectious diseases. Furthermore, illness, particularly caused by diarrhoeal and infectious diseases, is a major factor contributing to child malnutrition as the human body is unable to efficiently digest foods and absorb nutrients during illness. Therefore, the microbiological safety of the foods served to children via feeding schemes is essential. In an effort to contribute towards the safety and wholesomeness of foodstuffs served through the NSNP, the present study was conducted with a view to assess the nutritional quality and safety of the foodstuffs. The knowledge, attitudes and practises (KAP) of food handlers and NSNP representatives/committee members at the schools were also investigated in order to assess origins of potential food contamination. Data collected via nutritional analyses of meals served to school children were compared to the nutrient-based standards set by the United Kingdom as guidelines for an average school lunch. The carbohydrate, energy, calcium and zinc contents of the school meals were below the standards, the majority of the meals met the protein and iron standards and all meals complied with the standards for lipid and vitamin C contents. During the microbiological analysis study, preparation surfaces yielded higher counts of all detected organisms (total coliforms, Escherichia coli, Staphylococcus aureus and yeasts and moulds) compared to the hands of food handlers. Therefore possible sources of contamination may be foodstuffs, animal pests and environmental elements such as dust. However, significant differences of surface microbial counts could not be established (P > 0.05) and thus cross-contamination may have resulted among surfaces, possibly augmented by shortfalls in cleaning regimes. The majority of the participants of the questionnaire survey reportedly washed their hands and cleaned all surfaces several times during the day with water and detergent. In addition, a disinfectant was used by some of the food preparers during cleaning. Furthermore, participants stated that their aprons were washed daily. These claims were in agreement with the findings of the surface microbial study with regards to the hands, however, they did not match the findings of the preparation surfaces which contained the highest counts of total coliforms, E. coli and S. aureus of the three surfaces analysed, and aprons responsible for the highest yeast and mould counts. Improper storage and food preparation methods, such as the application of high temperatures, excessive exposure to UV light and oxygen, and high moisture conditions, may result in the deterioration of nutrients. Storage conditions which may permit pest infestation may also increase the risk of food-related illnesses and risk could be further elevated by application of improper cleaning and sanitation practices. In order for the NSNP to operate effectively, it is essential that the national and provincial Departments of Basic Education, which are responsible for the overall administration of the NSNP, and schools’ personnel function in an integrated manner through support structures and effective communication. Infrastructural limitations (lack of proper kitchen facilities and ventilation) and shortage of resources while administering the NSNP were the main challenges observed during the present study. Due to these hurdles, adhering to food safety practices and maintaining nutritional quality of foods may be a challenge. Continuous training in personal and general hygiene is also a necessity in preserving food safety. Furthermore, nutritional quality of foodstuffs may be preserved through proper storage practices and application of preparation methods which minimize loss of nutrients.

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Reis, Isabel Margarida Lopes Santos Prado Correia. "Estudo da optimização efectuada na linha de abte de bovinos da Santacarnes, S.A." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4068.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Beef meat is highly valued and preferred when it comes to livestock species. It is therefore necessary that it reaches the consumer in the best hygienic and sanitary conditions. Human health depends, to a great extent, on the quality and healthiness of the food, as these can constitute a potential sanitary risk. Regarding meat, it is the slaughterhouse which is greatly responsible for its quality. The aim of this work is to study the effects in the slaughter line, reducing the time between the stunning and the bleeding, increasing the time between the next tasks and consequently improving the working conditions of the operators and the hygiene throughout the process, noticing a decrease in the spoilage of the carcass, which has a reflection in the results of the management indicators analysed. This optimization was tested by the evaluation of the control of the productive process, good practices of production, the process of hygiene and organization of the cutting utensils, the level control of the carcass hygiene and the bacteriologic profile of the surfaces and cutting utensils. In this study, the microbiologic results relating to the carcass and the cutting utensils before and after optimization of the slaughtering line, reflected a decrease in values not only in aerobic mesophilic micro-organisms 30ºC, but also in Enterobacteriaceae and Salmonella. This improvement at a microbiological level is a great indicator of the efficiency of the hygiene process along the productive process and the improvements undergone in the slaughtering technology, resulting in high quality meat.

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Vermeulen, Emma Emmerenza. "Implementation of hazard analysis and critical control point (HACCP) system in a food service unit serving immuno-suppressed patient diets / E.E. Vermeulen." Thesis, North-West University, 2006. http://hdl.handle.net/10394/1179.

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Main aim: To supply recommendations to implement a Hazard Analysis of Critical Control Points (HACCP) system in a hospital food service unit serving low bacterial diets in order to prevent or decrease the infection rates in Hematopoietic Stem Cell Transplant (HSCT) patients. Objectives: Firstly, to investigate the current food safety and hygiene status in a hospital food service unit, serving low bacterial diets, by means of a questionnaire and bacterial swabs taken from the food service unit. Secondly, to utilize the gathered information in a structured action plan to implement HACCP standards successfully in the appointed food service unit. The implementation of HACCP will not be done by the author. Design: The primary research was done in a food service unit of a 350 bed private hospital. One unsuspected audit with a pre-designed audit form was done. The audit consisted out of ten categories. A percentage was allocated to each category. Four swabs, as well as four food samples, were taken during the audit. The swabs and samples were tested to assess the microbiological safety of the foods prepared in the appointed hospital food service unit. The results of the audit, swabs and food samples were used to evaluate the current Food and Safety System of the hospital food service unit according to internationally approved HACCP standards. Setting: The study was conducted in the metropolitan area of Gauteng, South Africa. Results: None of the ten areas audited was of an acceptable standard and an average of 37% was scored. Category 5, the service and distribution area, scored the highest (69%) and category 10, the quality procedures and records division, scored the lowest (6%). According to United States Food and Drug Administration Baseline Report five forbidden policies could lead to increased risk of food borne illnesses. All five forbidden policies were detected in the food service unit during the audit. The microbiological tests showed relatively high microbial counts. Conclusion: The results of the study confirmed that instead of focusing mainly on the selection of food items allowed, and the cooking methods used in HSCT diets, the type of food service, together with the food and safety protocol that the food service follows, could play an important role in providing food that is safe for HSCT patient use.
Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2007.

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Ferreira, Daniela Filipa Silva. "Implementação de um Manual Ilustrado de boas práticas na Eurest." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8304.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The presented work aimed to organise the Manual Ilustrado de Boas Práticas Eurest, as well as to conduct training about this manual. In this work, all the procedures necessary for its realization, as well as their respective validation and criticism are presented. Throughout the work phase, several visits were made to different units of the company. These visits were carried out in order to analyse whether all procedures were being observed and, simultaneously, the degree of the employee’s consciousness when performing each step. A unit was chosen to represent a specific case study. Training about the manual was given to the personal of the chosen unit and after the validation was done. Two audits were also performed so the training could be validated. One audit was done before and the second was done after completing the training. The final audit, with a score of 99 %, showed an improvement of 5 % compared to the initial audit, proving the importance of the manual and its respective training. We also identified some improvements that can be introduced in the near future.

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Fernandes, Carla Suzana Correia. "Guia de apoio às boas práticas de higiene na indústria de laticínios em Angola." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2017. http://hdl.handle.net/10400.5/13705.

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Dissertação de Mestrado em Segurança Alimentar
As Boas Práticas de Higiene (BPH) definem procedimentos que devem ser adotados pelas indústrias do setor alimentar, a fim de garantir a qualidade sanitária e a conformidade dos produtos alimentares, no garante da segurança do consumidor. As BPH preveem requisitos relacionados com pessoal, com a estrutura física, equipamentos, controle de fornecedores, produção, embalagem, e também medidas preventivas de contaminação física, química ou microbiológica, incluindo a contaminação cruzada. A equipa técnica responsável por todo o processo produtivo, assim como pela aplicação das Boas Práticas, deve ter conhecimento dos perigos de natureza química, física e biológica que possam ocorrer durante todo o processamento e saber como evitá-los ou minimizá-los, adotando medidas preventivas eficazes. Os produtores de leite, por fazerem parte da cadeia de produção de alimentos para consumo humano, devem estar conscientes da qualidade do leite que produzem, e da importância dessa qualidade para a indústria e para o consumidor. Nas sociedades em vias de desenvolvimento a indústria de leite e laticínios precisa conseguir combinar rentabilidade com a responsabilidade de proteger a saúde humana. A segurança dos alimentos é essencial para proteger a saúde humana e consequentemente promover a qualidade de vida dos consumidores. Assim, o objetivo da elaboração de um Guia de apoio às Boas Práticas de Higiene na indústria de laticínios em Angola, é auxiliar os operadores deste setor alimentar na obtenção de alimentos mais seguros, constituindo a base para a implementação de um sistema de segurança alimentar baseado no sistema Hazard Analysis and Critical Control Point (HACCP).
ABSTRACT - CONTRIBUTION FOR A GUIDE OF GOOD HYGIENE PRACTICES FOR THE DAIRY INDUSTRY IN ANGOLA - Good Hygienic Practices are a collection of procedures that should be adopted by the dairy industry in Angola, as in many other countries, in order to guarantee the sanitary quality and compliance of food products with specific technical standards announced by the Codex Alimentarius. Good Hygienic Practices should have a broad approach and may address requirements related to personnel, physical structure, equipment, supplier control, production, packaging, as well as preventive measures for contamination control, including cross-contamination. The use of Good Hygiene Practices through the whole production process is responsibility of the Technical team. This team of professionals should be well aware of the chemical, physical and biological hazards that may occur during processing and how to avoid or minimize them, by adopting effective preventive controls measures. It is important to consider that milk producers, as part of the food production chain, should be aware of the safety and quality of the milk they produce. Good practices in dairy farming should support milk production in a way that meets the expectations of the dairy industry and consumers. In developing societies, the dairy industry needs to combine profitability with the responsibility of protecting human health. Food safety is essential to protect the health and quality of life of potential consumers. Thus, the aim of this Contribution for a guide of Good Hygiene Practices for the dairy industry in Angola is to assist the operators of this food sector in obtaining safer foods. The guide provides the necessary basis for the implementation of a food safety system based on the Hazard Analysis and Critical Control Point (HACCP) system.
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Inácio, Ana Carolina da Mota Rodrigues Alves. "Impact of starvation on fat and microbial load in the house cricket (Acheta domesticus) used for food." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20687.

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Dissertação de Mestrado Integrado em Medicina Veterinária
Insect consumption has been increasing worldwide, particularly in industrialized countries. Insect-based ingredients are considered novel foods in Europe, which raises some concern regarding the food safety of these products. Gut emptying by starvation prior to killing is perceived as an effective practice in the reduction of the microbial load of insects but can lead to weight loss and consequently a profit reduction to the farmers. The purpose of this study was to evaluate the fat loss of crickets (Acheta domesticus) starved for 0h, 24h and 48h, and their corresponding microbial loads (total aerobic counts (TAC) and Enterobacteriaceae). Gram stains were also performed for the colony-forming units (CFU) from TAC. The effect of sex on the microbial numbers was assessed, having not been found significant differences (p=0.72 and p=0.46 for TAC and Enterobacteriaceae, respectively). TAC increased (p=0.002) by almost 1 log CFU/g in the 48h starvation group. Only the 24h starvation group showed a significant decrease (p=0.004) in Enterobacteriaceae counts of 1 log CFU/g. The Gram stains showed changes in the microbiological composition of samples collected at 24 and 48h. Gram-positive cocci predominated at 24h but decreased at 48h (from 68 to 48%). Bacilli were only detected at 24h (8%). The fat content did not decrease significantly, neither at 24h (p=0.13 for males and p=0.13 for females) nor at 48h (p=0.57 and p=0.98 for males and females, respectively). Starvation for 24h was efficient in reducing the microbial load of raw crickets without significant fat loss. A longer starvation period promoted a higher microbial load, possibly due to modulation observed in the microbial diversity.
RESUMO - Impacto do jejum na matéria gorda e teor microbiano presente no grilo doméstico (Acheta domesticus) utilizado para alimentação humana - O consumo de insetos tem vindo a aumentar globalmente, particularmente em países industrializados. Ingredientes à base de insetos são considerados novos alimentos na Europa, o que suscita alguma preocupação em matéria de segurança dos alimentos destes ingredientes. O esvaziamento do trato gastrointestinal através de jejum antes do abate é visto como uma prática eficaz na redução do teor microbiano presente nos insetos, mas pode, no entanto, levar a perda de peso considerável e, consequentemente, à redução de lucro para os produtores. O objetivo deste estudo foi avaliar a perda de gordura no grilo doméstico (Acheta domesticus) quando submetido a períodos de jejum de 0h, 24h e 48h, e correspondentes teores microbianos (Aeróbios totais (AT) e Enterobacteriaceae). Foram ainda feitas colorações de Gram a partir das unidades formadoras de colónia (UFC) das placas de AT. O efeito do sexo na carga microbiana foi avaliado, não tendo sido encontradas diferenças significativas (p=0.72 e p=0.46 para AT e Enterobacteriaceae, respetivamente). A contagem de AT aumentou (p=0.002) em cerca de 1 log UFC/g no grupo de jejum de 48h. Apenas o grupo submetido a jejum por 24h mostrou um decréscimo significativo (p=0.004) nas contagens de Enterobacteriaceae na ordem de 1 log UFC/g. As colorações de Gram mostraram alteração da composição microbiana das amostras colhidas às 24 e às 48h, com predominância de cocos Gram-positivos às 24h e redução às 48h (de 68 para 48%). Foram detetados bacilos apenas no grupo 24h (8%). Não houve redução significativa do teor de gordura nem às 24h (p=0.13 em machos e p=0.13 em fêmeas) nem às 48h (p=0.57 e p=0.98 em machos e em fêmeas, respetivamente). A aplicação de um período de jejum de 24h foi eficaz na redução da carga microbiana de grilos crus sem redução de gordura significativa. Um período de jejum mais prolongado promoveu um teor microbiano mais elevado, possivelmente devido à modulação da diversidade microbiana.
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Garcia, Cristina Cleto Barboza. "Qualidade e inocuidade alimentar na seção de rotisseria em supermercados: um estudo crítico." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-11012018-165408/.

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A vida moderna impôs novos hábitos alimentares para a população e a maior participação da mulher no mercado de trabalho estimula a alimentação fora do lar. Buscando diversificar suas atividades comerciais e atender esse mercado crescente, muitos supermercados estão implantando uma seção de rotisseria, no qual são produzidos e comercializados alimentos prontos para o consumo. Em muitos supermercados, essa seção é improvisada, sem atender as Boas Práticas de Manipulação, podendo representar um perigo à saúde dos consumidores. Os objetivos deste trabalho foram fazer um estudo crítico do problema da qualidade e inocuidade alimentar na seção de rotisseria de supermercados e apresentar um exemplo de um estabelecimento na cidade de São Paulo no qual uma área foi adaptada para uma rotisseria. Nessa rotisseria improvisada, aplicou-se a Lista de Verificação das Boas Práticas de Manipulação em Estabelecimentos da Área de Alimentos (LVBPMEA) da Prefeitura Municipal de São Paulo e alguns produtos colocados à venda foram submetidos à análises microbiológicas, para verificar se atendiam os padrões microbiológicos legais vigentes (Resolução RDC12 item 22, ANVISA). O estudo indicou que rotisserias em supermercados representam um novo e promissor mercado, mas os supermercadistas necessitam compreender que esse setor necessita de atenção diferenciada, por envolver produtos de alto risco para a saúde da população. Essa necessidade foi comprovada pelos resultados obtidos no supermercado estudado, onde numerosos pontos da LVBPMEA e da RDC12 não foram atendidos. Este exemplo pode refletir a realidade de muitos supermercados no Brasil.
Modern life style is imposing new eating habits and the increased participation of women in the work market estimulates having meals outside the home. Envisaging a new and promising market, supermarkets are adapting areas for preparation and selling of meals (rotisseries). In many supermakets, these improvised areas do not follow the recommended Good Manufacturing Practices, endangering consumers health. The present study aimed to address the issue concerned to quality and safety of meals prepared in these rotisseries, and present an example of a supermarket in the city of São Paulo in which an area was transformed in a rotisserie for cooking and selling ready-to-eat foods. The Good Manufacturing Practices Verification List, of the Mayority of São Paulo city, was applied to this improvised rotisserie, and some samples of ready-to-eat foods were submitted to microbiological testing in order to evaluate their compliance with the legal Brazilian microbiological standards (Resolução RDC12 item 22, ANVISA). The review indicated that rotisseries in supermarkets are a growing market in Brazil, but the managers need to understand that this sector needs special attention because the foods for sale may be risky for the consumers health. The need for special attention was strengthened by the results in the studied supermarket, where many points and products were not in accordance with the GMP Verification list and the legal Brazilian microbiological standards. This example may reflect the reality in many supermarkets in Brazil.

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Silva, Margarida Amorim Pedrosa Canha da. "Importância do controlo da higiene na exploração leiteira para a produção de queijo com leite cru." Master's thesis, Universidade de Évora, 2018. http://hdl.handle.net/10174/23502.

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Este relatório foi efetuado na sequência do estágio curricular do Mestrado Integrado em Medicina Veterinária realizado na DSSA e na DSAVRA. Neste período, foram realizadas atividades relacionadas com a segurança dos alimentos, como o acompanhamento de controlos oficiais em distintos pontos da cadeia de produção e transformação do leite cru. No âmbito dos controlos oficiais ao leite cru (PCOL) foram analisadas 204 vistorias, realizadas entre 2015 e 2016, com incumprimentos com grau 3 e 4 ao indicador Higiene e constatou-se que essas más condições de higiene foram evidenciadas noutros planos de controlo oficial realizados no seguimento da cadeia de produção de queijos fabricados com leite cru, nomeadamente: valores acima dos limites estabelecidos na contagem em placas a 30ºC de leite cru de três das explorações; cinco amostras de queijos com leite cru com contagens de Escherichia coli acima dos limites estabelecidos proveniente de oito das explorações; Abstract: Importance of hygiene control in dairy farming for cheese production with raw milk This report was made following the internship of the master’s in veterinary medicine held in DSSA and DSAVRA. During this period, activities related to food safety were carried out, including the accompaniment of official controls at different points in the raw milk production and processing chain. In the scope of the official controls on raw milk (PCOL), 204 surveys were carried out between 2015 and 2016, with non-compliance with grade 3 and 4 hygiene indicators, and it was found that these poor hygiene conditions were evidenced in other official control plans carried out following the production chain of cheeses made from raw milk, namely: values above the limits laid down in the 30ºC raw milk counts of three of the farms; five cheese samples with raw milk with Escherichia coli counts above the established limits from eight of the farms.

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Oliveira, Rafael de Sousa. "Avaliação de procedimentos e práticas de higiene das mãos e de superfícies que contactam com alimentos : estudo transversal observacional em estabelecimentos de venda a retalho de produtos da pesca frescos nos Mercados Municipais de Lisboa." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2021. http://hdl.handle.net/10400.5/21730.

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Dissertação de Mestrado Integrado em Medicina Veterinária
O setor da pesca, desde a captura ao consumo de pescado, apresenta uma influência relevante na cultura portuguesa. Os operadores de estabelecimentos de venda a retalho de produtos da pesca frescos possuem uma função fulcral, já que têm a responsabilidade de garantir que estes alimentos, muito perecíveis, mantêm as características desejadas até à entrega ao consumidor ou ao operador a jusante na cadeia alimentar. Para isso, a aplicação de boas práticas higiénicas é fundamental. Este estudo teve como objetivo a avaliação dos procedimentos e práticas de higiene das mãos e de superfícies que contactam com géneros alimentícios em estabelecimentos de venda a retalho de produtos da pesca frescos nos mercados municipais de Lisboa. Para isso, 74 estabelecimentos foram avaliados em 18 mercados. Os titulares das empresas foram entrevistados utilizando um inquérito para caracterização demográfica, e realizou-se auditoria para verificação de requisitos associados a procedimentos e práticas de higiene das mãos e de superfícies em contacto direto com alimentos. Os dados obtidos nas entrevistas revelaram que 68% dos inquiridos tinham 50 ou mais anos de idade, sendo que 15% tinham mais de 70 anos. A maioria (74%) possuía nível de ensino básico e 7% eram analfabetos. Relativamente à formação profissional em higiene e segurança alimentar, 80% dos titulares tinha frequentado este tipo de formação. Ainda assim, notou-se a necessidade de uma atualização dos conhecimentos dos trabalhadores. Verificou-se que 15% dos participantes apresentavam um sistema documental de gestão da segurança alimentar. Os procedimentos de higienização das mãos não foram realizados de forma correta. Cerca de 40% dos manipuladores usava luvas de borracha reutilizáveis, contudo observaram-se falhas na manutenção higiénica das mesmas. A maioria dos estabelecimentos (73%) não tinha sistema de água quente instalado. Em relação ao procedimento de higienização das superfícies que contactam com géneros alimentícios, nalguns estabelecimentos os métodos de higienização observados foram incompletos e/ou incorretamente aplicados, todavia em 13,5% dos casos executaram-se todas as etapas previstas corretamente. Os resultados evidenciaram a necessidade de investimento na sensibilização e formação dos trabalhadores relativamente às práticas de higiene e aos sistemas de gestão de segurança alimentar.
ABSTRACT - Assessment of hygiene procedures in fresh fishery products retailers of Lisbon's traditional food markets - Fresh fishery products consumption has a long tradition in Portugal. Fresh fish retailers represent an important link in the food chain continuum, as these food business operators have the responsibility of assuring that perishable fresh fish will get to the consumer as fresh as possible, which relies greatly on the prevailing hygienic conditions e practices. This study aimed to assess the compliance of hygiene procedures by fresh fish retailers in Lisbon’s traditional food markets. For that, 74 operators were assessed in 18 food markets. Business owners were interviewed for demographic data collection and an audit was performed, using a checklist considering specific hygiene requirements. Business owners’ interviews revealed that 68% of the participants were aged 50 or plus e 15% were over 70 years old; while 7% were illiterate, the majority (74%) had basic education level. Additionally, most of the participants (80%) had basic training in food hygiene e safety, but were in need of an update. Audit results demonstrated that only 15% of the establishments presented food safety management system related documents, such as the ones contemplated in the hygiene program. Most of the establishments (73%) lacked hot water for hand-washing purposes. Even though some operators wore reusable rubber gloves, hand-washing procedures were in most cases incomplete, and gloves were not considered in the regular hygiene practices. Regarding food-contact surfaces hygiene procedures, most of the observed cases did not use a proper cleaning method, however in 13,5% all planned steps were performed correctly. Taken together, our results emphasize the need for a thorough training and update on hygiene practices and of the food safety management system among fresh fish retailers in traditional food markets.
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Ashbaugh, Hayley Renee. "A Descriptive Survey of Dairy Farmers in Vinh Thinh Commune, Vietnam." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1266528992.

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Almeida, Maria Teresa Trovó de. "Avaliação microbiológica de alfaces (Lactuca sativa) em restaurantes self-service no Município de Limeira - SP." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-09102006-111309/.

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Amostras da hortaliça alface, pronta para consumo e sem adição de temperos, foram obtidas de sete restaurantes de padrão self-service, que servem refeição por quilograma. O total de 35 amostras foi coletado em dias alternados e diretamente do balcão de distribuição desses restaurantes na cidade de Limeira-SP. As amostras foram analisadas com o objetivo de conhecer as condições microbiológicas de hortaliças folhosas cruas servidas em locais de mesmo padrão. Para a realização das análises foram estabelecidos parâmetros microbiológicos, considerando a pesquisa das seguintes bactérias: coliformes totais, coliformes a 45°C, Salmonella spp, contagem total de aeróbios mesófilos e Staphylococcus coagulase positiva. Os resultados foram bastante heterogêneos, com grande variação nas contagens para coliformes totais, coliformes a 45°C, e números elevados nas contagens de aeróbios mesófilos. Os dados obtidos mostraram que 31 (88,6%) amostras analisadas apresentaram níveis elevados de coliformes totais, com variação entre 102NMPg-1 e 105 NMPg-1 e apenas 4 (11,4%) das amostras apresentaram níveis reduzidos, entre <2 e 8,0 x 101 NMPg-1. 1. Em relação às bactérias coliformes a 45°C, 14 (40%) das amostras apresentaram contaminação, consideradas em desacordo com a legislação vigente da Agência Nacional de Vigilância Sanitária ANVISA (BRASIL, 2001) que estabelece limites de até 102 NMPg-1. Nenhuma amostra revelou-se positiva para Salmonella spp, atendendo aos parâmetros estabelecidos pela ANVISA (BRASIL, 2001) de ausência em 25g de produto. Foi detectado Staphylococcus coagulase positiva em 21 (60%) das amostras considerando contagens superiores a 103 UFCg-1, que é o limite máximo tolerado pela ANVISA (BRASIL, 2001) para outros alimentos, já que para hortaliças in natura não há menção de padrões. Deste total de 21 amostras, 2 (9,5%) apresentaram contagens de 104 UFCg-1. Os 7 locais tiveram amostras com contagens totais de aeróbios mesófilos elevadas, entre 105 e 107 UFCg-1: em 6 (17,1%) das amostras as contagens ficaram entre 105 e 106 UFCg-1 e 29 (82,8%) apresentaram resultados superiores a 106 UFCg-1. Destas 29 amostras, 11 (37,9%) estiveram acima da 107 UFCg-1. Amostras da hortaliça de mesmo lote foram submetidas a procedimentos higiênicos, utilizando solução clorada e solução de vinagre e posterior análise. Os resultados apresentaram reduções entre 98% e 99% nas contagens das bactérias. Pelos dados obtidos, considera-se que há falhas decorrentes de práticas inadequadas de manipulação com ausência ou deficiência de sanificação, sendo necessário treinamento de funcionários e proprietários dos locais, visando correção dos problemas, para que se obtenha a qualidade microbiológica adequada do produto e assegure a saúde do consumidor.
Lettuce samples, ready for consumption and without addition of seasoning, were obtained from seven self-service restaurants which serve food per kilogram. The total of 35 samples was collected on alternate days and directly from food counters at those restaurants in the city of Limeira/SP. Samples were analyzed with the objective to find out the microbiological conditions of the raw leafy vegetables served in self-service restaurants. To carry out the analysis, microbiological standards were set considering the research on the following bacteria: total coliforms, coliforms at 45°C, Salmonella ssp, total counting of aerobic mesophiles and Staphylococcus coagulase positive. The results were very heterogeneous due to the great variation on counting for total coliforms, coliforms at 45°C, as well as the high level of the numbers of aerobic mesophiles. The data obtained showed that 31 (88.6%) samples presented high level of total coliforms, varying between 102 NMPg-1 and 105 NMPg-1 and only 4 (11.4%) samples presented reduced level, between < 2 and 8.0 x 101 NMPg-1. Considering the coliform bacteria at 45°C, 14 (40%) samples presented fecal contamination and this is at variance with the current legislation of the National Agency of Sanitary Vigilance ANVISA (BRAZIL, 2001), which establishes limits up to 102 NMPg-1. No samples showed to be positive for Salmonella spp, following the ANVISA (BRAZIL, 2001) standards which establish absence in 25g of product. Staphylococcus coagulase positive was detected in 21 (60%) samples considering counting superior to 103 UFCg-1, which is the maximum limit tolerated by ANVISA (BRAZIL, 2001) for other foods, as for leafy vegetable in natura there are no standards. From this total of 21 samples, 2 (9.5%) showed 104 UFCg-1. The seven self-service restaurants showed high level for total counting of aerobic mesophiles, between 105 and 107 UFCg-1: 6 samples (17.1%) showed counting between 105 and 106 UFCg-1 and 29 (82.8%) presented results above 106 UFCg-1. From these 29 samples, 11 (37.9%) were above 107 UFCg-1. Leafy vegetables samples from the same batch underwent to hygienic procedures using a chlorine solution and a vinegar solution for posterior analysis. The results showed reduction of the bacteria counting between 98% and 99%. The data obtained show that there is inappropriate food handling with absence of or deficiency of sanitation, indicating a training need for the staff and shop owners, so that problems can be corrected to obtain products with appropriate microbiological quality and to assure consumers health.

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Perini, Fabiana Oliveira. "Elaboração e aplicação de uma ferramenta de avaliação de estruturas físicas, leiaute e materiais de construção utilizados em cozinhas industriais com impacto na segurança de alimentos." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2018. http://hdl.handle.net/10183/179247.

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Este estudo teve como objetivo o desenvolvimento de uma ferramenta para avaliar estruturas físicas, leiaute e materiais de construção de cozinhas industriais. Na primeira etapa do trabalho, diversas legislações sanitárias e documentos técnicos foram avaliados, a fim de identificar itens pertinentes à construção da ferramenta. Com base nisso, foram elaboradas 196 perguntas, divididas em 24 itens, as quais compuseram a ferramenta de avaliação de estruturas (check-list). O check-list foi encaminhado para especialistas da área de segurança de alimentos, para que estes verificassem a adequação das perguntas e conferissem pesos para cada uma delas, conforme a possibilidade na contaminação e o impacto na segurança dos alimentos. O peso 1 (um) foi atribuído aos itens da estrutura física das cozinhas, que poderiam causar impacto na segurança de alimentos, porém que dificilmente resultariam em contaminação dos alimentos ou causariam surtos alimentares, como, por exemplo, as áreas externas, portas externas e fechamento automático de portas de sanitários. O peso 2 (dois) foi atribuído às perguntas sobre a estrutura física da cozinha que poderiam causar contaminação indireta nos alimentos, exemplos: portas internas ajustadas aos pisos e batentes, caixas de gordura e de esgoto compatíveis ao volume de resíduos, entre outros. O peso 4 (quatro) foi atribuído às questões sobre a estrutura física das cozinhas que poderiam causar contaminação direta aos alimentos, como, por exemplo, estrutura dos telhados e tetos, áreas de produção com fluxo linear, entre outras Após a revisão do check-list, foram retiradas as perguntas que não foram consideradas pertinentes ao setor de alimentação e então foi calculado um peso médio para cada pergunta, tendo como base os pesos atribuídos por cada avaliador. A versão final do check-list resultou em 23 itens, compostos por 126 perguntas. Na segunda etapa do trabalho, foi realizada a utilização prática do check-list com o objetivo de testar a aplicação da ferramenta de avaliação e identificar os problemas mais frequentes na construção civil de cozinhas industriais. Para tanto, as cozinhas industriais existentes na região metropolitana de Porto Alegre/RS (RMPA) foram consideradas e identificadas como o universo da pesquisa, possibilitando a visita a um número significativo de cozinhas industriais. O número de cozinhas identificado na RMPA foi de 248 unidades, das quais 52 foram visitadas. Para avaliar cada unidade visitada com relação à adequação sanitária de suas instalações, foi elaborado o Índice Sanitário de Edificações (ISE). O ISE é uma média harmônica ponderada dos itens aplicáveis, a qual leva em consideração os pesos conferidos a cada pergunta e se o item foi conforme ou não. As respostas do check-list foram analisadas no Microsoft Excel 2010 e a análise estatística foi realizada no programa IBM® SPSS® STATISTICS versão 18.0, adotando o nível de significância de 5% As principais não conformidades observadas foram infiltrações, goteiras, tubulações sem capacidade para vazão adequada, pias e sifões entupidos, pouca quantidade de ralos, caimento dos pisos, caixa de gordura, pouca luminosidade, ventilação e conforto térmico. Do total de unidades avaliadas, 1 (2%) apresentou índice de adequação excelente, 14 (27%) índice de adequação bom, 32 (61%) índice de adequação médio e 5 (10%) índice de adequação ruim. Além do índice de adequação ao check-list, foi calculado um índice de adequação aos itens requeridos por legislação. O volume de empresas que apresentaram índices entre os níveis de adequação excelente e bom aumentou quando comparado ao índice de adequação ao chek-list, passando para 4 (8%) com índice excelente, 27 (51%) com índice bom, 20 (39%) com índice médio e 1 (2%) com índice ruim. Os resultados indicam que as cozinhas industriais apresentaram inadequações em suas instalações, já que em sua maioria apresentaram índices medianos ou inferiores de adequação aos itens da legislação e ao ISE. Cozinhas com estas falhas nas instalações podem ter prejudicadas suas condições higiênico- sanitárias do processo, trazendo riscos potenciais para a produção de alimentos. Com a identificação dos problemas nas edificações e leiutes, pôde- se indicar soluções para contribuir na gestão de segurança dos alimentos em serviços de alimentação, prevenindo a contaminação de alimentos.
This study aimed to develop a tool to evaluate physical structures, layout and materials of industrial kitchens. In the first stage of the work, several sanitary legislations and technical documents were evaluated in order to identify items pertinent to the construction of the tool. Based on this, check-list tool were elaborated containing196 questions, divided into 24 items. The checklist was assessed to food safety experts to verify the appropriateness of the questions and to check weights for each one, depending on the possibility of contamination and impact on food safety. Weight 1 (one) was attributed to the items in the kitchen's physical structure, which could impact on food safety, but would hardly result in contamination of food or food outbreaks, such as external areas, external doors and automatic door closing of toilets. Weight 2 (two) was attributed to the questions about the physical structure of the kitchen that could cause indirect contamination in the food, some examples: internal doors adjusted to the floors and stops, fat and sewage boxes compatible with the volume of waste. Weight 4 (four) was attributed to questions about the physical structure of the kitchen that could cause direct contamination of food, such as the structure of roofs and ceilings, production areas with linear flow. After reviewing the checklist, the questions that were not considered pertinent to the food sector were removed, and then an average weight was calculated for each question, based on the weights assigned by each evaluator The final version of the checklist resulted in 23 items consisting of 126 questions. In the second stage of the work, the practical check-list was used, with the objective of testing the application of the evaluation tool and identifying the most frequent problems in the civil construction of industrial kitchens. To this end, the industrial kitchens in the metropolitan area of Porto Alegre / RS (RMPA) were considered and identified as the research universe, allowing the visit of a significant number of industrial kitchens. The number of kitchens identified in the RMPA was 248 units, of which 52 were visited. To evaluate each unit visited in relation to the sanitary adequacy of its facilities, the Sanitary Building Index (ISE) was elaborated. The ISE is a weighted harmonic mean of the applicable items, which takes into account the weights given to each question and whether or not the item was compliant. The checklist responses were analyzed in Microsoft Excel 2010 and statistical analyzes were performed using the IBM® SPSS® STATISTICS version 18.0 program, adopting the 5% significance level. The main nonconformities observed were infiltrations, gutters, pipes with no adequate flow capacity, clogged sinks and siphons, few drains, floor trim, grease box, low luminosity, ventilation and thermal comfort Of the total number of units evaluated, 1 (2%) presented an excellent suitability index, 14 (27%) were adequately matched, 32 (61%) were adequately matched, and 5 were considered adequately matched. In addition to the index of adequacy to the checklist, an index of adequacy to the items required by legislation was calculated. The volume of companies that presented excellent and good levels of adequacy increased when compared to the index of adequacy to the former chek-list, passing to 4 (8%) with excellent index, 27 (51%) with good index, 20 (39 %) with average index and 1 (2%) with poor index. The results indicate that the industrial kitchens presented inadequacies in their facilities, since in their majority they presented medium or inferior indexes of adequacy to the items of the legislation and the ISE. Kitchens with these facility failures may have impaired their hygienic-sanitary conditions of the process, bringing potential risks to food production. With the identification of problems in buildings and law, it was possible to indicate solutions to contribute to the management of food safety in food services, preventing the contamination of food.

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Svensson, Malin. "Hygienisering av torkat bioavfall." Thesis, Uppsala University, Department of Earth Sciences, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-88823.

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The main project Dry preservation of food waste from households includes a new technique concerning drying and storage of dried biowaste as well as a study of the sorting of household waste and further usage of the dried biowaste. A question asked in the project is, can the dried biowaste be used as a soil amendment? If organic waste is used as a soil amendment, precaution concerning hygienic safety risks has to be accounted for. The objective of this M. Sc. Thesis Work was to first find a suitable method to attain hygienic safety through a literature study, to test and evaluate the method and to test if a method changes the composition or structure of the material. An existing recipe for food waste was developed and used throughout the work.

Heating of the dried biowaste is probably the most suitable method to reach and attain a hygienically safe product. Three time-temperature proportions were tested, 55, 70 and 80°C. The results show that a raise in temperature lead to a change in the composition of the dried biowaste, most distinctively for the highest temperature. Nitrogen losses of 21% of the total nitrogen content were noticed. A composting experiment showed that the biowaste heated to the highest temperature was decomposed to a higher degree. It does not, however, seem like a heating process will decrease the possibility to use dried biowaste as a soil improvement.

Projektet Torrkonservering av matavfall från hushåll innefattar en ny teknik för torkning och lagring av bioavfall, hushållens sortering och vidare användning av det torkade materialet. För att sluta det naturliga kretsloppet utreds om det torkade bioavfallet kan användas som ett jordförbättringsmedel. När organiskt avfall ska användas som ett jordförbättringsmedel ställs krav på hygienisk säkerhet. Examensarbetets syfte var att, genom litteraturstudier, utreda lämplig hygieniseringsmetod att vidare testa praktiskt, samt att testa om en hygieniseringsprocess medför några förändringar på det torkade bioavfallets materialegenskaper. Ett befintligt standardrecept på matavfall vidareutvecklades och användes.

Resultaten tyder på att upphettning av det torkade bioavfallet förmodligen är den mest lämpliga hygieniseringsmetoden. Tre olika tid- temperaturförhållanden testades, 55, 70 och 80°C. Laborationer och analyser tyder på att det torkade bioavfallet genomgår en viss förändring av den kemiska sammansättningen vid upphettning, vilket är tydligast för den högsta hygieniseringstemperaturen. Bland annat sker kväveförluster på upp till 21 % av totalkvävet. Komposteringstester visar på att nedbrytningsgraden är högst för bioavfall som hygieniserats vid den högsta temperaturen. Det verkar inte som om hygienisering, genom upphettning, minskar möjligheten att använda torkat bioavfall som ett jordförbättringsmedel.

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Gameiro, Susana Simões. "Condições hígio-sanitárias de alguns estabelecimentos de restauração e qualidade microbiológica de alimentos neles produzidos." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2021. http://hdl.handle.net/10400.5/21525.

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Dissertação de Mestrado Integrado em Medicina Veterinária
RESUMO - Na última década, tem-se observado mudanças nos hábitos alimentares da população mundial devido ao modo de vida contemporâneo, com tendência crescente para o consumo de alimentos prontos a consumir em estabelecimentos de restauração. É igualmente crescente a preocupação com a segurança dos alimentos produzidos nestes estabelecimentos. As doenças transmitidas por alimentos são originadas pela ingestão de água ou alimentos contaminados com agentes químicos, físicos ou biológicos, sendo a contaminação por microrganismos a causa mais frequente. Os microrganismos contaminantes são agrupados em dois grupos: os que afetam a qualidade alimentar e os patogénicos. As doenças de origem alimentar são conhecidas por contribuírem para a morbilidade e mortalidade humana, aumentando assim as perdas económicas e os custos dos cuidados de saúde. Têm sido alvo de pesquisas e identificação de agentes etiológicos e fatores correlacionados, como a avaliação do risco microbiológico. O conhecimento dos fatores envolvidos no processo é importante para estabelecer os mecanismos de prevenção e controlo. A segurança dos alimentos produzidos é assegurada pela implementação e aplicação de medidas preventivas tais como as Boas Práticas de Fabrico e de Higiene e planos de autocontrolo baseados no sistema HACCP. A literatura associada ao crescimento e sobrevivência de bactérias patogénicas em alimentos prontos para consumo na restauração é escassa. O presente trabalho teve como principal objetivo caracterizar estabelecimentos de restauração relativamente às suas condições sanitárias e de produção e quanto à segurança e qualidade dos alimentos neles produzidos. A avaliação das suas condições higiénicas e de produção foi realizada com base numa lista de verificação e posterior recolha de amostra do prato do dia para análise microbiológica. Constatou-se que a probabilidade de sobrevivência e crescimento de bactérias patogénicas nos alimentos prontos para consumo estudados é muito baixa, pois não foi detetada a sua presença. Por conseguinte, desde que os cuidados de higiene pessoal e ambiental sejam apropriados, assim como as condições do binómio tempo-temperatura sejam adequadas durante as etapas de produção e armazenamento, os perigos para a saúde do consumidor podem ser eliminados ou reduzidos para níveis aceitáveis.
ABSTRACT - Hygienic-sanitary conditions of some restaurants and microbiological quality regarding their food produced - In the last decade, modern lifestyle changed the food habits of the world population with an increasing trend towards the consumption of ready-to-eat foods in restaurants. It is also growing the concern with safety of food produced in these establishments. Foodborne illnesses are caused by ingestion of water or food contaminated with chemical, physical or biological agents, the contamination per microorganisms is the most frequent cause. Contaminating microorganisms are grouped into two groups: those that affect food quality and pathogens. Foodborne illnesses contribute to human morbidity and mortality, consequently increasing economic losses and health care costs. These diseases have been researched for identification of etiological agents and correlated factors, like Microbiological Risk Assessment. The prevention and control mechanisms implementation requires the knowledge of factors involveld in foodborne illnesses. Food Safety is ensured by the implementation and application of preventive measures such as Good Manufacturing and Hygiene Practices and self-control plans based on HACCP system. Data concerning the pathogenic bacteria growth and survival in ready-to-eat foods served in restaurants are scarce. In the present work the main goal was to characterize restaurants regarding sanitary and production conditions and to analyze ready-to-eat food safety and quality. The conditions evaluation was conducted based on a checklist and with subsequent sample collection of the ready-to-eat food for microbiological analysis. It was verified that the probability of survival and growth of pathogenic bacteria in the studied ready-to-eat foods is very low, since their presence was not detected. Therefore, as long the personal and environmental hygiene and the time-temperature binomial conditions are apropriate during the production and storage, the health hazards to consumer can be eliminated or reduced to acceptable levels.
N/A

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Abreu, Rafael Almeida Ferreira de. "O capital humano e a segurança dos alimentos: um olhar humanista na prática da alimentação coletiva." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/10/10134/tde-29012016-103142/.

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O presente estudo teve por objetivos: 1) caracterizar o Perfil Socioeconômico dos colaboradores; 2) caracterizar o Clima Organizacional; 3) caracterizar Comprometimento Organizacional; e 4) caracterizar e mapear o comportamento organizacional e verificar suas influencias no cumprimento da Boas Práticas de Higiene e Manipulação dos Alimentos. Refere-se a um estudo de caso com enfoque participativo utilizando-se de entrevistas, por se tratar de uma pesquisa essencialmente qualitativa. Concluiram-se que: 1) a valorização profissional, as relações interpessoais, os benefícios e políticas de incentivos oferecidos pela organização, bem como as condições físicas do ambiente promovem em seus colaboradores o desejo de permanência, comprometimento, engajamento, entusiasmo, envolvimento e bem-estar; 2) a compatibilidade dos objetivos individuais e organizacionais, associada à comunicação efetiva entre os diferentes níveis hierárquicos estimulam a motivação e o comprometimento resultando em produtividade, engajamento, bem-estar e envolvimento com as Boas Práticas de Higiene e Manipulação de Alimentos; 3) as falhas de procedimentos técnicos associam-se à falta de competências de alguns colaboradores, à comunicação não efetiva e à presença do sentimento de desvalorização profissional e pessoal; 4) competência, satisfação, idade, escolaridade, tempo de trabalho, e remuneração foram indicadores comuns para caracterização do comprometimento instrumental, normativo, afetivo e afiliativo
The present study aims to: 1) characterize the Socioeconomic Profile of employees; 2) characterize the organizational climate; 3) characterize organizational commitment; and 4) characterize and map the organizational behavior and verify their influences in compliance with good hygiene and food manufacturing practices. The study was considered as a case study with participatory approach using interviews, because it is essentially qualitative research. As a conclusion, it was possible to highlight: 1) the professional valuation, interpersonal relationship, benefits and incentive policies offered by the Organization, as well as the structural environment conditions promote the employees the desire for permanence, commitment, engagement, enthusiasm, engagement and well-being; 2) compatibility of individual and organizational objectives, associated with effective communication between different hierarchical levels stimulate motivation and commitment resulting in productivity, engagement, and involvement with the good hygiene and food manufacturing practices ; 3) technical procedures failures are related to the lack of skills of some employees, effective communication and the presence of the sense of professional and personal devaluation; 4) competence, satisfaction, age, schooling, work time, and remuneration were common indicators to characterize the instrumental, normative, and afiliative commitment

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Gautam, Omprasad. "Food hygiene intervention to improve food hygiene behaviours and reduce food contamination in Nepal : an exploratory trial." Thesis, London School of Hygiene and Tropical Medicine (University of London), 2015. http://researchonline.lshtm.ac.uk/2531624/.

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Objectives: This thesis describes a study that designed, implemented and assessed the effect of a food hygiene intervention on mothers’ food hygiene practices as primary outcomes, and the impact of the interventions on the level of microbiological contamination in food as a secondary outcome. An additional objective was to explore whether food hygiene interventions can be integrated into nutrition, health and water, sanitation and hygiene (WASH) strategies and programmes in Nepal. Methods: The theoretical and practical approach of Behaviour Centred Designed was employed. In step-A: Assess, a systematic literature review was conducted to identify sectoral knowledge and programmatic gaps on food hygiene and sectoral policy documents analysis was done as part of gray literature review to ascertain whether food hygiene interventions can be integrated into Nepal’s health, WASH and nutrition programming. In step-B: Build, formative research was carried out to identify and prioritise key food hygiene behaviours, and inform the intervention design. In step-C: Create, a scalable food hygiene intervention package was designed and tested using a novel approach to behaviour change employing emotional drivers and changing behaviour settings. In Step-D, the intervention was Delivered by female food hygiene motivators in four intervention clusters over a period of three months while four clusters acted as a control group in a rural area of Nepal. In Step E: Evaluate, a Cluster Randomized, Before-After study with Control (BAC) was employed. Behavioural outcomes were measured before and after the intervention in 239 households with a child aged 6-59 months in four intervention and four control clusters. The microbiological contamination in commonly-used child foods was measured in a sub-sample of 80 households. Results: Systematic review identified the need for research into improving food hygiene behaviour to reduce contamination in food and improve health outcomes in low-income settings. Nepal’s policy environment can enable the integration of food hygiene promotion within ongoing WASH, nutrition and health programmes. Five key food hygiene risk behaviours were prioritized, and likely determinants of behaviour change were identified through formative research. The motivational and creative food hygiene intervention package was designed and delivered in community settings. The intervention was effective in significantly improving multiple food hygiene behaviours. The 5 targeted food hygiene 4 behaviours were rare at baseline. Forty five days after the 3 months intervention, key behaviours were more common in the intervention group than in the control group (43% [SD14] vs. 2% [SD 2], p=0.02). The difference of differences was an increase in mean proportion of 42% (p=0.02). The intervention appeared to be equally effective in improving all five behaviours and in all intervention clusters. Commonly-used child foods from the intervention and control clusters were heavily contaminated with total coliforms and E. coli during child feeding at baseline and the behavioural intervention was effective in significantly reducing the contamination in the intervention group during follow-up. After adjusting for baseline, the intervention reduces the mean coliform count by -2.00 log10 cfu/gm (p=0.020) and E. coli by -1.00 log10 cfu/gm (p=0.083). Contamination in water was low as compared to food at baseline and did not improve after the intervention. Conclusion: This systematic approach employing emotional drivers and change in behavioural settings substantially altered multiple food hygiene behaviours and reduced microbial contamination in commonly-used child food in Nepal. Ingestion of microbes by children can only be eliminated if the food hygiene intervention deals with all key behaviours. This study responds to an important evidence gap. Current evidence, to which this study has contributed , is sufficient to merit prioritisation of food hygiene by those concerned with designing more effective WASH, health and nutrition programmes. The work suggests that interventions on food hygiene should have a higher priority than those on water treatment, which is not currently the case in development projects. The BCD approach provided a theory of change and a useful process framework for the design, delivery and evaluation of the intervention. Additional research is needed to test the impact of such interventions on both behaviour and health outcomes. Further tests would help to determine if the intervention can be replicated in diverse settings and at large scale and so add value to existing programmatic responses to poor WASH and undernutrition. The implementation of a tested food hygiene package through a scalable pilot was identified as a next step towards demonstrating the delivery of hygiene interventions through existing service delivery mechanisms in Nepal.

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Kingdon, Lorraine. "Food Safety Concerns." College of Agriculture, University of Arizona (Tucson, AZ), 1992. http://hdl.handle.net/10150/295732.

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Medeiros, Laissa Benites. "AVALIAÇÃO MICROBIOLÓGICA DE HORTALIÇAS EM RELAÇÃO AO TEMPO, TEMPERATURA E PRODUTOS SANEANTES." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/5772.

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The aim of this study was to evaluate the microbiota of vegetables under different conditions of time and temperature. We evaluated samples of lettuce, tomatoes, carrots and beets randomly collected from supermarkets in Santa Maria (RS). The samples of lettuce and tomatoes were divided in 3 treatments: Lettuce and tomato with skin in natura without sanitizing; cleaned with powder sodium hypochlorite, and sanitary water. We also analyzed peeled samples of carrots and beets washed with potable water only (not sanitize). After the washing and sanitizing procedure was performed, the samples were incubated in 3 different temperatures (10 ºC, 20 ºC and 30 º C) for 4 hours. Samples were collected at time 0 (To) indicating the initial contamination level of each sample and after 1, 2, 3 and 4 hours of exposure at the temperatures of 10 °C, 20 °C and 30 °C (T1, T2, T3 and T4). In each sample we evaluated the total count of psychrophilic and mesophilic aerobic, presence of Staphylococcus positive coagulase, Salmonella ssp. and the determination of the Most Probable Number of Total and thermotolerant coliforms. The results were expressed as log Log UFC/g. The highest averages in the total count of mesophilic aerobic microorganisms in samples of sanitized lettuce and tomatoes were found in the samples washed with water, apart of the temperature in which they were submitted. In the total count of mesophilic aerobic microorganisms in tomato samples the lowest averages were found at 10 ºC. In the samples of beet, we concluded that in the count of mesophilic aerobic, the increase was directly proportional to the exposure time at 30 ºC. In the carrot samples we found the lowest averages at 10 ºC. In none of the samples were found Salmonella ssp, Staphylococcus positive coagulase and thermotolerant coliforms. We conclude that apart of temperature, time and method of sanitizing all samples were within the acceptable limits required by law, and we highlight that these foods can be exposed to a higher temperature than the laws of Brazil bring, without endangering consumer health.
O objetivo desse estudo foi avaliar a microbiota de hortaliças em relação ao tempo, temperatura e produtos saneantes. Foram avaliadas amostras de alface cultivadas convencionalmente, tomate, cenoura e beterraba coletados aleatoriamente em 5 supermercados diferentes no município de Santa Maria, RS. As amostras de alface e tomate foram divididas em 3 tratamentos e codificadas como: alface e tomate com casca in natura, sem sanificação (SEM); higienizados com Hipoclorito de Sódio em pó (HIP), e higienizados com Água Sanitária (AS). As amostras de cenoura e a beterraba foram lavadas com água potável, descascadas com cortador e raladas cruas. As amostras foram incubadas em estufa B.O.D em 3 temperaturas diferentes (10ºC, 20ºC e 30ºC), e expostas a essas temperaturas de 1 a 4 horas para cada amostra. Foram coletadas amostras no tempo 0 (To) indicando o nível de contaminação inicial de cada amostra e após 1, 2, 3 e 4 horas de exposição nas temperaturas de 10ºC, 20ºC e 30ºC (T1, T2, T3 e T4). Avaliou-se em cada amostra a contagem total de psicrófilos para a temperatura de 10ºC e a contagem total de micro-organismos aeróbios mesófilos para as temperaturas de 20ºC e 30ºC. Avaliou-se ainda a presença de Staphylococcus Coagulase Positiva, pesquisa de Salmonella ssp. e a determinação do Número Mais Provável (NMP) de Coliformes Totais e Termotolerantes. Os resultados foram expressos em Log UFC/g. As maiores médias na contagem total de micro-organismos aeróbios mesófilos nas amostras de alfaces e tomates foram encontradas nas amostras lavadas com água, independente da temperatura em que foram submetidas. Na contagem total de micro-organismos aeróbios mesófilos nas amostras de tomate as menores médias foram encontradas na temperatura de 10ºC. As amostras de cenoura verificam-se as menores médias de contagem foram encontradas na temperatura de exposição de 10ºC. Em nenhuma das amostras foram encontradas Salmonella ssp, Staphylococcus coagulase positiva e coliformes termotolerantes. Conclui-se que independente da temperatura, tempo e método de higienização todas as amostras encontraram-se dentro dos limites aceitáveis exigidos pela legislação vigente, sugerindo que esses alimentos podem ser expostos a uma temperatura maior do que traz as legislações do Brasil.

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Gautier, Amandine. "Douleurs en chaîne : une approche multi-niveaux de la santé au travail des agents de l’État en abattoir." Thesis, Lyon, 2017. http://www.theses.fr/2017LYSE2141.

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Cette thèse examine la question de la santé au travail des agents publics en abattoir dans sa multi-dimensionnalité. Elle livre une analyse du travail dans le secteur public non seulement à partir de son cadre institutionnel, mais aussi des multiples interactions, souvent interdépendantes, entre l’activité, les organisations et la trajectoire de la politique du contrôle en abattoir. Elle bat en brèche à la fois la présomption de qualité au travail dans le secteur public et la forte étanchéité de ce secteur. Elle montre comment les douleurs sont négociées, entre activité quotidienne et dispositifs de déclaration en maladie professionnelle et de reclassement. A partir des années 2000, une part croissante des agents de l’Etat en abattoir souffrent de troubles musculo-squelettiques. Les TMS sont l’occasion pour l’encadrement intermédiaire de négocier avec les abattoirs mais aussi d’énoncer le « vrai travail » des agents en abattoir. La mise sur l'agenda de la santé au travail des agents affectés dans les abattoirs surgit dans le contexte de redéfinition des missions de l'Etat et les évolutions de la politique du contrôle en abattoir contribuent tantôt à faire émerger la santé au travail, tantôt à l’occulter en laissant de côté la question du devenir des agents dont les missions évoluent et dont le métier est susceptible de disparaître. Au croisement de la sociologie des groupes professionnels, de la santé au travail et de la sociologie de l’action publique, le cadre d’analyse propose d’articuler les régulations liées à la santé et aux conditions de travail à celles de l’activité et du métier d’inspecteur lui-même
This thesis considers the occupational health of public officials in slaughterhouses in its multi-dimensionality. It provides an analysis of work in the public sector, not only from its institutional framework, but also from the many interactions, often interdependent, between the activity, the organizations and the trajectory of food safety policy. It undermines both the presumption of quality at work in the public sector and the strong tightness of this sector. It shows how pain is negotiated, between daily activity and occupational disease reporting and reclassification schemes. From the 2000s, a growing proportion of officials in slaughterhouses suffered from musculoskeletal disorders. MSDs are an opportunity for middle management to negotiate with slaughterhouses, but also to state the "real work" of slaughterhouse agents. The agenda setting of the occupational health of the agents affected in the slaughterhouses arises in the context of redefining the missions of the State and the evolutions of the food safety policy contribute sometimes to make emerge health at work, to overshadow it by leaving aside the question of the future of those officials whose missions evolve and whose profession is liable to disappear. At the crossroads between the sociology of professions, occupational health and the sociology of public action, the analysis framework proposes to articulate the regulations related to health and working conditions to those of the activity and the profession of inspector himself

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Yeung, Ruth Mo Wah. "Food safety risk : consumer food purchase models." Thesis, Cranfield University, 2002. http://hdl.handle.net/1826/821.

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Recent high profile food safety incidents in the United Kingdom have shaken consumer confidence in food products. Consumer perception of risk is seen to be very relevant to food safety issues. The impact of this perceived risk on purchase behaviour is also critical to the development of risk management strategies by authorities responsible for public health and the food industry. Focusing on fresh chicken meat products, this study explored the relationship between food risk characteristics, consumer perception of food safety related risk, consumer purchase behaviour and actions that can be taken to reduce the exposure to food risk. Following an extensive literature review, an exploratory study in the form of face-toface interviews was carried out to clarify the main concerns of food hazards, and to identify the items of perceived consequent loss and risk reducing strategies adopted by consumers. The findings were verified through a quantitative survey of 200 respondents. The data was presented in the form of Structural Equation Modelling, and analysed by the LISREL 8.30 statistical package. The results showed that consumer risk perception was affected by a range of risk characteristics, such as consumer concern about the severity of the food risk, and the potential long-term adverse effect on future generation and environment. The main elements of perceived loss associated with food safety were health, financial, time, lifestyle and taste losses, and these were shown to have a negative effect on purchase likelihood. Two other risk characteristics namely, perceived knowledge and own control of the food risk were found to be linked directly and positively to consumer purchase likelihood. Risk reducing strategies such as branded product, product quality assurance and product information adopted by consumers were identified and found to be consistent with the marketing strategies used by the food industry. These risk-reducing strategies have a negative relationship with consumer risk perception. This study presented empirical evidence for characterising types of food risks and explains how food risks and risk reducing strategies affect consumer risk perception as well as purchase likelihood. Consequently, two quantitative consumer food purchase models were developed. These models can help the government and the food industry to identify key factors to develop systematic strategies for risk management and risk communication in order to allocate resources efficiently and effectively. They can also use these models to measure the effectiveness of their risk management policy in the times of concern about food safety. This study recommends further research to apply these models in other types of food products and other types of risk, such as chemical risk, and technological risk, in particular for those risks which are beyond the control of consumers. The differences in risk perception between cultures and socio-economic groupings should be explored further. This is a valid topic for further research and provides potential benefits for consumers and food industry as a whole.

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Misner, Scottie, and Evelyn Whitmer. "Food Safety Know-how." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146682.

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1p.
Most of the "bad food" reported illnesses are due to bacterial contamination. Nearly all of these cases can be linked to improper food handling, both in our homes and in restaurants. This article briefly discusses the causes of food contamination and how to handle food safely.

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Misner, Scottie, and Evelyn Whitmer. "Nine Food Safety Strategies." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146683.

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2 pp.
Revision of 1997 title by Misner and Meer
Keeping food safe to eat is as simple as keeping hot foods hot, cold foods cold, and all foods clean. This article outlines nine tips in keeping foods safe.

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40

Worsfold, Denise. "An evaluation of domestic food hygiene and food preparation practices." Thesis, Open University, 1994. http://oro.open.ac.uk/57506/.

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The aim of this investigation was to evaluate the hygiene of domestic food preparation practices. The traditional survey approach used to study this behaviour has problems of interpretation and verification. In this study direct observation, supplemented with food temperature measurements was used to gather information for the purpose of developing an understanding of the causes of domestic food poisoning. The food handling practices of 108 people preparing foods commonly implicated in outbreaks of food poisoning were analysed. A HACCP approach was employed and a standard measure of hygienic food handling behaviour, the Food Safety Risk Score, (FSR) was devised. The FSR score indicated the extent of the use of appropriate control measures during food preparation. The higher the score the greater the risk of unsafe food being produced. Scores expressed as a percentage, ranged from 0 to 65% with over half of the subjects scoring below 20%. More than half (60%) of the people cooked in advance of consumption but most (85%) cooked the food thoroughly. Few used any method to speed the cooling of cooked food. Temperature abuse during food transport and storage was exhibited by more than 40% of people. Cooked food was held at ambient temperature for prolonged periods by 19% of the people and was re-heated inadequately by 11%. The standard of personal hygiene of some participants was low. An assessment of the cleanliness of the domestic kitchen and the condition of equipment and surfaces used in food preparation, based on ATP measurements and a kitchen checklist showed that there was a wide variation in the standards found in homes. The great potential for indirect and direct cross contamination in the domestic kitchen was highlighted. The problems involved in persuading people to practise well-known food hygiene principles are considered and recommendations for improving domestic food hygiene are made.

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James, Deborah Linnell. "Enhancing food safety and quality." Morgantown, W. Va. : [West Virginia University Libraries], 2007. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=5189.

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Thesis (M.S.)--West Virginia University, 2007.
Title from document title page. Document formatted into pages; contains xi, 87 p. : ill. Vita. Includes abstract. Includes bibliographical references.

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42

Kim, Meebok. "Essays On Food Safety Failures." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1243907193.

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43

Meer, Ralph, and Scottie Misner. "Mail Order and Food Safety." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 1999. http://hdl.handle.net/10150/146432.

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2 pp.
Do you know how to identify if the homemade or mail order food packages you received are safe, especially those perishable foods? Perishable foods are typically foods that are high in protein and /or moisture (e.g., milk, eggs, meat, poultry, and seafood). Mishandling these foods can cause food-borne illness. This publication gives some food safety tips you need to keep in mind.

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Pastor, Monica, Ashley Schimke, and Diane Eckles. "School Garden Food Safety Guidelines." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2013. http://hdl.handle.net/10150/305117.

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45

Silva, Lazaro Fleck. "PROCEDIMENTO OPERACIONAL PADRONIZADO DE HIGIENIZAÇÃO COMO REQUISITO PARA SEGURANÇA ALIMENTAR EM UNIDADE DE ALIMENTAÇÃO." Universidade Federal de Santa Maria, 2006. http://repositorio.ufsm.br/handle/1/5785.

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The World-wide Organization of health (OMS) indicates that amongst the disease of food origin, more than 60% of the cases elapse of inadequate techniques of processing, involving the pathogenic microorganisms and parasites, beyond its toxic products. When if it says in management of quality in the industrialization and food manipulation, is obligatory the program of Good Manufacture Practices (GMP), and Hazard Analysis and Critical Control Point (HACCP). In foods unit the quality and safety is related to the productivity. For the aspect relative security to the consumer, these instruments provide to influence concepts of quality and safety that are fiscalized and implemented in accordance with current law. For food unit is important that these also been engaged and sensitized of the importance to establish standards procedures hygienc, with sights to the sanitary hygienical conditions of the installations, equipment, utensils and manipulations hands. Provide to responsible and manipulations base technique to on the safe food attainment the health of the consumers. Being thus the objective of this work it was to evaluate and to guarantee the microbiological safety and the quality of foods produced in food unit through of the adapt of relative operational procedures to the hygienic cleaning. To make possible this estudy, observed, and verified preliminary stages of hygienic cleaning to the beginning of the work, after had been carried through awarenesses how much the methods, frequency and procedures of environment hygienic cleaning, equipment and utensils and hands. Realized verification and it collects of the samples of the equipment, utensils and hands used technique of "SWAB". The microbiological verifications seach been how much the mesophyllic aerobic microorganisms, mould and yeast, total coliform, termotolerants a 45°C coliform, positive Estafilococos coagulase, Salmonella spp, Pseudomonas aeruginosa.The results of the carried through analyses demonstrate significant reduction, in the microbiological requirements above of 99,5 % after accomplishment of training and awareness and the adoption of the procedures and instructions
A Organização Mundial de Saúde (OMS) indica que dentre as doenças de origem alimentar, mais de 60% dos casos decorrem de técnicas inadequadas de processamento envolvendo os microrganismos e parasitas patogênicos, além de seus produtos tóxicos. Quando se fala em gestão de qualidade na industrialização e manipulação de alimentos, é obrigatório lembrar dos Procedimentos Operacionais Padronizados(POP s), Boas Práticas de Fabricação (BPF s) e Análise de Perigos e Pontos Críticos de Controle (APPCC/HACCP). Em unidades de alimentação a qualidade e segurança estão relacionadas à produtividade. Para o aspecto de segurança do consumidor, estas ferramentas proporcionam influenciar conceitos de qualidade e segurança alimentar que necessitam ser fiscalizados e implementados conforme exigência da legislação. Para unidades de alimentação é relevante que estas também estejam comprometidas e sensibilizadas da importância em estabelecer procedimentos operacionais padronizados de higiene, com vistas às condições higiênicas sanitárias de equipamentos, utensílios e mãos de manipuladores. Proporcionando base técnica aos responsáveis e manipuladores sobre a obtenção de alimentos seguros a saúde dos consumidores. O objetivo deste trabalho foi avaliar e garantir a segurança microbiológica e a qualidade de alimentos produzidos em unidade de alimentação através da adequação de procedimentos operacionais relativos à higienização. Para viabilizar esse estudo, foram observadas e verificadas etapas de higienização preliminares ao inicio do trabalho, após foram realizadas conscientizações quanto a métodos, freqüência e procedimentos de higienização de equipamentos, utensílios e mãos. Realizou-se verificação e coleta das amostras dos equipamentos, utensílios e mãos de manipuladores usando técnica de SWAB . As verificações microbiológicas pesquisadas foram quanto a microrganismos aeróbicos mesofilos, bolores e leveduras, coliformes totais, coliformes termotolerantes a 45°C, Estafilococos coagulase positiva, Salmonella spp e Pseudomonas aeruginosa. Os resultados das análises realizadas demonstram redução significativa, nos requisitos microbiológicos, acima de 99,5% após realização de treinamentos e conscientização e a adoção dos procedimentos e instruções

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Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.

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47

McAllister, Steve Randolph. "Implementation of Food Safety Regulations in Food Service Establishments." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5902.

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Food service businesses in the United States have experienced millions of dollars in losses caused by foodborne illness outbreaks, which can lead to bankruptcy and business closures. More than 68% of all foodborne illness outbreaks occur in food service establishments. The purpose of this descriptive case study was to explore the strategies leaders of food service establishments use to implement food safety regulations. Force field analysis was the conceptual framework for this study. The population for the study consisted of 3 leaders of food service establishments located in the southeastern region of the United States. Data were collected using semistructured interviews and a review of the business policies and procedures that support compliance with critical food safety regulations. The methodological triangulation approach was used to assist in correlating the interview responses with company policies and procedures during the data analysis process. Yin's 5-step data analysis approach resulted in 3 themes: (a) organizational performance analysis for improvements in food safety, (b) strategies applied to improve food safety, and (c) stability of new strategies for food safety. The key strategies identified included adhering to the guidelines of food code and regulation, conducting employee training and awareness building, and working closely with food safety inspectors. The implications for positive social change include the potential to add knowledge to businesses, employees, and communities on the use of effective food safety strategies to minimize foodborne illnesses. Such results may lead to the improvement of service performance and long-term growth and sustainability of food service establishments.

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48

Arroyo, Jill. "Job safety applying critical incident techniques to job safety for residential restaurant operations /." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006arroyoj.pdf.

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49

Self, David Jonathan. "Risk managing food safety : comparing the enforcement of food safety regulation in the UK and Germany." Thesis, King's College London (University of London), 2017. https://kclpure.kcl.ac.uk/portal/en/theses/risk-managing-food-safety(10bd5ef5-c5e2-42e1-8536-0a56c3313217).html.

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This thesis investigates the implementation of food safety regulation within the UK and Germany. The aim of the research is to assess and explain the extent to which risk-based approaches that are manifest in EU General Food Law, have been applied in each country. Drawing on extensive documentary and interview material, the thesis charts the history of food safety regulation in the UK, Germany and the EU, focusing on food safety enforcement at both national and local levels. The thesis examines the factors shaping the way that ideas of risk have been operationalised within the enforcement of food safety regulation through three case studies. First, it uses the case study of food import controls to investigate the operationalisation of risk ideas at EU level, and in particular tensions between ideas of risk, hazard and safety. Second, the thesis examines how risk-based approaches to food safety enforcement are shaped by the concerns and interests of national and local authorities in Germany and the UK. Third, the thesis uses the case of food hygiene barometers to explore the key factors shaping and constraining the uptake of risk ideas in the UK and Germany. The thesis concludes that despite the universalising claims for risk-based approaches to regulation, the case of food safety regulation demonstrates the normative, political and economic drivers shaping the differential uptake and use of risk ideas in advanced EU member states, even when regulation has been harmonised under EU law. The thesis builds on that conclusion to reflect on the future of risk-based policymaking in the field of food safety as well as contributing to wider ongoing social scientific discussion about the role of risk ideas within different polities.

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Li, Ji. "The Economics of Food Safety Communication." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1253161011.

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

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