#Process 3 in food handlers iso

This underlines the need for further studies concerning the determinants of safe food handling behavior. There is no evidence that the prevalence rate of food-borne diseases is diminishing (Soares et al., 2012). They reported a strong correlation between food handlers’ knowledge on food hygiene and microbiological contamination of the utensils. Similarly, Illes, Toth, Dunay, Lehota, and Bittsanszky ( 2018) swabbed school kitchen utensils that come into contact with food and reported that most utensils were contaminated with mesophilic aerobic bacteria. In addition, an investigation by Lee, Halim, Thong, and Chai ( 2017) showed that 48% of food handlers whose hands were swabbed for microbiological assessment had salmonella whereas about two-thirds had ≥ 20cfu of total aerobic counts. Soares, Almeida, Cerqueira, Carvalho, and Nunes ( 2012) highlighted that the majority of food handlers had hand contamination with coagulase-positive staphylococci.

Food handlers seem to be a major source and means of food contamination, particularly in ready to eat food, such as that served in restaurants. Studies predominantly associate food poisoning with poor food handling practices (Clayton, 2002 McIntyre, Vallaster, Wilcott, Henderson, & Kosatsky, 2013). Resultantly, these preventive food safety systems are currently not widely applied in the food service sector.

#Process 3 in food handlers iso

In Zimbabwe, there is currently no legal requirement for food premises to be HACCP or ISO 22000 certified. International food safety interventions such as the Hazard Analysis Critical Control Point (HACCP), the Codex Alimentarius ( 2003), ISO 22000:2018, and the WHO Food Safety Strategic plan (2013–2022) emphasize the need to identify and rectify food safety inadequacies. They reduce economic productivity and threaten livelihoods (WHO, 2013). Food-borne diseases constitute a substantial strain on health-care systems, trade and tourism (WHO, 2013). The higher prevalence in low-income countries has been attributed to the use of unsafe water for cleaning and food processing, substandard food production processes and poor food handling, lack of adequate food storage facilities, and inadequate or poorly enforced food safety laws (WHO, 2015). The prevalence rate of food-borne diseases is higher in low-income than in high-income countries (WHO, 2015). Results suggest a need for mandatory basic and advanced training to improve the food safety knowledge, attitudes, and practices.Ībout 2.2 million people die annually from food- and water-borne diarrheal diseases (WHO, 2013). A significant positive correlation was observed between FSK and attitudes ( r s = 0.371, p 45☌). FSK scores were significantly higher in food handlers who received basic food safety training compared to those who did not ( p .05). A predesigned checklist was used to observe the food handling practices. A piloted questionnaire was used to gather qualitative data regarding socio-demographic variables, food safety knowledge (FSK), attitudes, and self-reported food handling practices (SRFHPs). The purpose of this study was to determine the food safety knowledge, attitudes, and self-reported and observed practices of food handlers in 22 urban restaurants in Zimbabwe. Global research attention appears to be focused predominantly on self-reported than observed food safety practices.