The role of theoretical food safety training on Brazilian food handlers' knowledge, attitude and practice

Food Control

Volumn 43, Issue , 2014, Pages 167-174

  Da Cunha, Diogo Thimoteo ^a   Stedefeldt, Elke ^a,b   de Rosso, Veridiana Vera ^a,b  

^a FEDERAL UNIVERSITY OF SÃO PAULO   (Brazil)

^b NONE   (Brazil)

Author keywords

Food handler; Food safety; Food service; Knowledge; Training

Indexed keywords

EID: 84897371838     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.03.012     Document Type: Article

References (59)

1. Abdul-Mutalib N.A., Abdul-Rashid M.F., Mustafa S., Amin-Nordin S., Hamat R.A., Osmana M. Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control 2012, 27(2):289-293.
2. Angelillo I.F., Viggiani N.M.A., Rizzo L., Bianco A. Food handlers and foodborne diseases: knowledge, attitudes, and reported behavior in Italy. Journal of Food Protection 2000, 63(3):381-385.
3. Ansari-Lari M., Soodbakhsh S., Lakzadeh L. Knowledge, attitudes and practices of workers on food hygienic practices in meat processing plants in Fars, Iran. Food Control 2010, 21(3):260-263.
4. Bader M., Blonder E., Henriksen J., Strong W. Astudy of food service establishment sanitation inspection frequency. American Journal of Public Health 1978, 68(4):408-410.
5. Bandura A. Perceived self-efficacy in cognitive-development and functioning. Educational Psychologist 1993, 28(2):117-148.
6. Bas M., Ersun A.S., Kivanç G. The evaluation of food hygiene knowledge, attitudes, and practices of food handlers in food businesses in Turkey. Food Control 2006, 17:317-322.
7. Brazil - Health Ministry Resolution no. 216 of the 15th of Semptember 2004. Establishes the technical regulation of good manufacturing practices to foodservices. Diário Oficial da República Federativa do Brasil 2004, Avaliable at http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=12546.
8. Chan S.F., Chan Z.C.Y. Areview of foodborne disease outbreaks from 1996 to 2005 in Hong Kong and its implications on food safety promotion. Journal of Food Safety 2008, 28(2):276-299.
9. Choudhury M., Mahanta L.B., Goswami J.S., Mazumder M.D. Will capacity building training interventions given to street food vendors give us safer food?: a cross-sectional study from India. Food Control 2011, 22(8):1233-1239.
10. Clayton D.A., Griffith C.J. Efficacy of an extended theory of planned behaviour model for predicting caterers' hand hygiene practices. International Journal of Environmental Health Research 2008, 18(2):83-98.
11. Codex Alimentarius. (2003). Recommended international code of practice general principles of food hygiene. In CAC/RCP 1-1969 (Ed.), (Rev. 4 ed.).
12. Costalunga S., Tondo E.C. Salmonellosis in Rio Grande do Sul, Brazil, 1997 to 1999. Brazilian Journal of Microbiology 2002, 33:5.
13. Cotterchio M., Gunn J., Coffill T., Tormey P., Barry M.A. Effect of a manager training program on sanitary conditions in restaurants. Public Health Reports 1998, 113(4):353-358.
14. Da Cunha D.T., De Oliveira A.B.A., Saccol A.L.F., Tondo E.C., Silva Junior E.A., Ginani V.C., et al. Food safety of food services within the destinations of the 2014 FIFA World Cup in Brazil: development and reliability assessment of the official evaluation instrument. Food Research International 2014, 57:95-103.
15. Da Cunha D.T., Fiorotti R.M., Baldasso J.G., De Sousa M., Fontanezi N.M., Caivano S., et al. Improvement of food safety in school meal service during a long-term intervention period: a strategy based on the knowledge, attitude and practice triad. Food Control 2013, 34(2):662-667.
16. Egan M.B., Raats M.M., Grubb S.M., Eves A., Lumbers M.L., Dean M.S., et al. Areview of food safety and food hygiene training studies in the commercial sector. Food Control 2007, 18(10):1180-1190.
17. Ehiri J.E., Morris G.P., McEwen J. Evaluation of a food hygiene training course in Scotland. Food Control 1997, 8:137-147.
18. ESR Annual summary of outbreaks in New Zealand 2007 2008, 28. Population and Environmental Health Group, New Zeland.
19. Food and Drug Administration FDA Report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types 2009, United States of America, Available at. http://www.fda.gov/downloads/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFactorReduction/RetailFoodRiskFactorStudies/ucm123546.pdf, FDA Retail Food Program Steering Committee (Ed.).
20. Food and Drug Administration Food code 2013, Washington, DC. Available at http://www.fda.gov/food/guidanceregulation/retailfoodprotection/foodcode/ucm374275.htm.
21. Gouveia S.O., Clarke V. Optimistic bias for negative and positive events. Health Education 2001, 101(5):228-234.
22. Green L.R., Radke V., Mason R., Bushnell L., Reimann D.W., Mack J.C., et al. Factors related to food worker hand hygiene practices. Journal of Food Protection 2007, 70(3):661-666.
23. Greig J.D., Todd E.C.D., Bartleson C.A., Michaels B.S. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 1. Description of the problem, methods, and agents involved. Journal of Food Protection 2007, 70(7):1752-1761.
24. Griffith C.J., Livesey K.M., Clayton D.A. The assessment of food safety culture. British Food Journal 2010, 112(4):439-456.
25. Griffith C.J., Livesey K.M., Clayton D.A. Food safety culture: the evolution of an emerging risk factor?. British Food Journal 2010, 112(4):426-438.
26. Hislop N., Shaw K. Food safety knowledge retention study. Journal of Food Protection 2009, 72(2):431-435.
27. Horswill M.S., McKenna F.P. The effect of perceived control on risk taking. Journal of Applied Social Psychology 1999, 29(2):377-391.
28. Howes M., McEwan S., Griffiths M., Harris L. Food handler certification by home study: measuring changes in knowledge and behaviour. Dairy, Food and Environmental Sanitation 1996, 16(11):737-744.
29. Kac G., Podglajen I., Gueneret M., Vaupre S., Bissery A., Meyer G. Microbiological evaluation of two hand hygiene procedures achieved by healthcare workers during routine patient care: a randomized study. Journal of Hospital Infection 2005, 60(1):32-39.
30. Kahne H. Economic perspectives on work and family issues. Women and men: New perspectives on gender differences 1991, American Psychiatric Press, Washington, DC. M.T. Notman, C.C. Nadelson (Eds.).
31. Kelly R.B., Zyzanski S.J., Alemagno S.A. Prediction of motivation and behavior-change following health promotion - role of health beliefs, social support, and self-efficacy. Social Science & Medicine 1991, 32(3):311-320.
32. Ko W.H. The relationship among food safety knowledge, attitudes and self-reported HACCP practices in restaurant employees. Food Control 2013, 29(1):192-197.
33. Lucet J.C., Rigaud M.P., Mentre F., Kassis N., Deblangy C., Andremont A., et al. Hand contamination before and after different hand hygiene techniques: a randomized clinical trial. Journal of Hospital Infection 2002, 50(4):276-280.
34. McIntyre L., Vallaster L., Wilcott L., Henderson S.B., Kosatsky T. Evaluation of food safety knowledge, attitudes and self-reported hand washing practices in FOODSAFE trained and untrained food handlers in British Columbia, Canada. Food Control 2013, 30(1):150-156.
35. Medeiros C.O., Cavalli S.B., Salay E., Proença R.P.C. Assessment of the methodological strategies adopted by food safety training programmes for food service workers: a systematic review. Food Control 2011, 22:1136-1144.
36. Mortlock M.P., Peters A.C., Griffith C.J. Anational survey of food hygiene training and qualification levels in the UK food industry. International Journal of Environmental Health Research 2000, 10(2):111-123.
37. Nunes B.N., Cruz A.G., Faria J.A.F., Ana A.S.S., Silva R., Moura M.R.L. Asurvey on the sanitary condition of commercial foods of plant origin sold in Brazil. Food Control 2010, 21(1):50-54.
38. Osaili T.M., Abu Jamous D.O., Obeidat B.A., Bawadi H.A., Tayyem R.F., Subih H.S. Food safety knowledge among food workers in restaurants in Jordan. Food Control 2013, 31(1):145-150.
39. Park S.H., Kwak T.K., Chang H.J. Evaluation of the food safety training for food handlers in restaurants operations. Nutrition Practice and Research 2012, 4(1):58-68.
40. Ray P.S., Bishop P.A., Wang M.Q. Efficacy of the components of a behavioral safety program. International Journal of Industrial Ergonomics 1997, 19(1):19-29.
41. Rennie D.M. Evaluation of food hygiene education. British Food Journal 1994, 96(11):20-25.
42. Richards M.S., Rittman M., Gilbert T.T., Opal S.M., DeBuono B.A., Neill R.J., et al. Investigation of a staphylococcal food poisoning outbreak in a centralized school lunch program. Public Health Reports 1993, 108(6):765.
43. Santos City Complementary law No. 408, of August 31, 2000: Guidelines for qualification of knowledge and practices in food handling 2000.
44. Schafer R.B., Schafer E., Bultena G.L., Hoiberg E.O. Food safety - an application of the health belief model. Journal of Nutrition Education 1993, 25(1):17-24.
45. Seaman P. Food hygiene training: Introducing the food hygiene training model. Food Control 2010, 21(4):381-387.
46. Seaman P., Eves A. The management of food safety-the role of food hygiene training in the UK service sector. International Journal of Hospitality Management 2006, 25(2):278-296.
47. Sharif L., Al-Malki T. Knowledge, attitude and practice of Taif University students on food poisoning. Food Control 2010, 21(1):55-60.
48. Tannenbaum S.I., Yukl G.A. Training and development in work organizations. Annual Review of Psychology 1992, 43:399-441.
49. Todd E.C.D., Greig J.D., Bartleson C.A., Michaels B.S. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 2. Description of outbreaks by size, severity, and settings. Journal of Food Protection 2007, 70(8):1975-1993.
50. Tracey J.B., Tannenbaum S.I., Kavanagh M.J. Applying trained skills on the job - the importance of the work-environment. Journal of Applied Psychology 1995, 80(2):239-252.
51. Walker E., Pritchard C., Forsythe S. Food handlers' hygiene knowledge in small food businesses. Food Control 2003, 14(5):339-343.
52. Weinstein N.D. Unrealistic optimism about future life events. Journal of Personality and Social Psychology 1980, 39(5):806-820.
53. Weinstein N.D. Why it wont happen to me - perceptions of risk-factors and susceptibility. Health Psychology 1984, 3(5):431-457.
54. Weinstein N.D. Unrealistic optimism about susceptibility to health-problems - Conclusions from a community-wide sample. Journal of Behavioral Medicine 1987, 10(5):481-500.
55. Weinstein N.D. Optimistic biases about personal risks. Science 1989, 246(4935):1232-1233.
56. World Health Organization Five keys to safer food 2006, Available at. http://www.who.int/foodsafety/publications/consumer/5keys/en/.
57. World Health Organization Foodborne disease outbreaks: Guidelines for investigation and control 2008, 162.
58. Xue J.H., Zhang W.J. Understanding China's food safety problem: an analysis of 2387 incidents of acute foodborne illness. Food Control 2013, 30(1):311-317.
59. Zaragoza M., Salles M., Gomez J., Bayas J.M., Trilla A. Handwashing with soap or alcoholic solutions? A randomized clinical trial of its effectiveness. American Journal of Infection Control 1999, 27(3):258-261.