The observed reports in Table 2 further show that food handlers at home engaged in online food business do not meet national and international food safety standards. Moreover, observed FSP shows very poor pract
The purpose of this study was to assess food handlers' knowledge, attitude, and practice of food safety, as well as the microbiological quality of food served in food service establishments in Mohoni District, Southern Tigray, Ethiopia. A cross-sectional study was conducted among 343 randomly ...
21 Food handlers in restaurants − Implementation of knowledge into practice was not observed during the walk- through audits. 54 Food handlers in restaurants − Almost half of the participants had poor knowledge of food safety practices. − Personal hygiene practices were poor. 402 Food ...
Food safety practices were assessed through eight closed-ended questions, each with two possible responses: “yes” or “no”. One score was given for every standard practice and zero for every unsafe practice. Food handlers with a total score greater than the mean were categorized as having “...
Food hygiene practice and its determinants among food handlers at University of Gondar, Northwest Ethiopia, 2019. Int J Gen Med. 2020;13:1129–37. Article PubMed PubMed Central Google Scholar Brand JE, Davis D. The impact of college education on fertility: Evidence for heterogeneous effects....
Food handlers' knowledge, attitudes and self-reported practices regarding safe food handling in charitable food assistance programmes in the eThekwini District, South Africa: Cross-sectional study. BMJ Open. 13(4), e065357 (2023). 40. Brannon, L. A., York, V. K., Roberts, K. R., ...
Another look into the Knowledge Attitude Practice (KAP) model for food control: an investigation of the mediating role of food handlers’ attitudes. Food Control. 2020;110: 107025. Article Google Scholar Liao X, Nguyen TPL, Sasaki N. Use of the knowledge, attitude, and practice (KAP) ...
For instance, the study found that the installation of hand washing stations in the front of the kitchen area was an effective strategy for encouraging food handlers to practice good hand hygiene. The study also found that having a designated area for the disposal of waste was as...
All food handlers were tested for NoV. A recombinant NoV GII.e/GII.4 was detected in specimens from event attendees and the convalescent food handler. All catering company staff were tested; no asymptomatic NoV carriers were detected. This investigation improved the characterization of NoV risk ...
Handlers can wear masks during food preparation to avoid contamination of the nose and mouth. However, if microorganisms can pass through mask layers and handlers touch their outer surfaces, their hands can contaminate the food being handled. This study evaluated the behavior of 31 food handlers we...