Search results for "Food handlers"
showing 4 items of 4 documents
Food healthy knowledge, attitudes and practices: Survey of the general public and food handlers
2017
AbstractModifying the energy content of foods, particularly foods eaten away from home, is important in addressing the obesity epidemic. Food handlers in the restaurant industry are uniquely placed to influence the provision of reduced-calorie foods, but little is known about their opinions on this issue. The objectives of the present study were to determine the general public and food handlers׳ knowledge and opinions, issues and barriers related to providing these items on the menu, and about the influence of the calorie content of restaurant items on customer intake. The food handlers surveyed had a significantly lower food science knowledge score than the general public. There was signif…
Food Allergy Knowledge, Attitudes and Practices: A Pilot Study of the General Public and Food Handlers
2016
Objective: We have assessed the factors that might improve the free food allergen at the restaurants. In addition, we have compared food handlers knowledge with the general public knowledge about food allergens. Design: Cross-sectional, via questionnaires. Participants: A total of 182 participants (80 food handlers and 102 of general public). Main Outcome Measures: Dependent variables: Food allergy knowledge, attitudes and practices. Analysis: The analysis of variance (ANOVA) and independent t-test. Questionnaires were hand coded and data was analyzed using Statistical Package for Social Sciences (SPSS) version 19.0. Results: The survey showed that food handlers and general public had some …
Report of toxic shock syndrome toxin 1 (TSST-1) from Staphylococcus aureus isolated in food handlers and surfaces from foodservice establishments.
2012
A set of 53 Staphylococcus aureus isolates collected from food handlers and foodservice establishments in Spain was analyzed for toxic shock syndrome toxin (TSST-1) production. S. aureus strains were isolated from 908 samples collected from different surfaces such as dish towels, workers’ hands, cutting boards, stainless steel tables and slicers, but they were not detected neither in clean plates nor in kitchen knives. Only one food worker hand has been reported to be contaminated by TSST-1 in a restaurant. Despite this, proper hygiene practices should be respected for the surfaces of contact with food, as well as for the hands of the manipulators This is the first article, in Spain, that r…
Incidence of Staphylococcus aureus in meals from cafeterias
2002
A study to determine the incidence of Staphylococccus aureus in 705 meals from several cafeterias in Valencia, Spain was undertaken. Out of the 705 studied meals, 81 samples (I I. I %) had coagulase positive staphylococci with a range of S. aureus from 100 to 53000 cfu/g. me four highest values (> l0,ooO S. aureus &/g) were obtained with Russian type salad, meatballs, chicken croquettes and salad. These products involved more handling stages. These data show that food handlers may contribute to food poisoning and that there are some handling practices that require more attention.