Assessment of Food Safety Knowledge,Attitudes and Practices of Food Service Staff in Bangladeshi Hospitals: A Cross-Sectional Study

Food safety knowledge, attitudes and practices among hospital food service staff are crucial in the prevention of foodborne disease outbreaks, as hospitalized patients are more vulnerable to potential hazards. This study, therefore, sought to assess the food safety knowledge, attitudes and practices of food service staff in Bangladeshi hospitals. A cross-sectional study was conducted among 191 food service staff from seven different hospitals in Dhaka and Chattogram from October 2021 to March 2022 using pretested questionnaires. Multiple linear regression was used to identify the factors associated with the food safety knowledge, attitudes and practices. The findings showed moderate knowledge but high levels of attitudes and practices of food safety among hospital food handlers. Food safety knowledge was significantly higher among males, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations. Moreover, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations had more positive attitudes and better practices regarding food safety. Hospital management should consider these factors for enhancing food handlers’ knowledge and increase training and supervision on food safety practices to reduce foodborne diseases and outbreaks.     

The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town

Background

Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town.

Methods

A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees'' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments

Results

The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed.

Conclusion

This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended.     

Food Safety Knowledge and Practices among Older Adults: Identifying Causes and Solutions for Risky Behaviors

Adults aged 60 years and older are more likely than younger adults to experience complications, hospitalization, and death because of food-borne infections. Recognizing this risk, we conducted a nationally representative survey (n = 1,140) to characterize older adults’ food safety knowledge, attitudes, and practices as well as the demographic characteristics of older adults with risky food handling practices. The survey was conducted using a Web-enabled panel. We found that although older adults consider themselves to be knowledgeable about food safety, many are not following recommended food safety practices. Areas for improvement include the following: reheating deli meats to steaming hot, not eating store-bought deli salads, cooking eggs properly, monitoring refrigerator temperature using a thermometer, using a food thermometer to check doneness of meat/poultry/egg dishes, and storing leftovers properly. The survey results also suggest that food safety education targeting older adults is needed and that such initiatives should emphasize practices to prevent listeriosis, a potentially fatal illness among older adults. Our findings suggest that, in particular, men, individuals with higher incomes, and college-educated individuals would benefit from food safety education.     

兰州市大学生营养与食品安全知识、态度和行为调查分析

目的了解兰州市大学生对食品营养与食品安全知识、态度和行为(KAP)的认知现状,为进一步开展营养健康教育提供帮助。方法对兰州市某高校856名大学生进行随机分层整群抽样,制订调查问卷,匿名进行问卷调查。结果该校856名大学生中,营养与食品安全方面知识得分及格率为29.9%,态度得分及格率为42.6%,行为得分及格率为41.2%,3个年级之间学生对食品营养和食品安全知识、态度和行为得分及格率无统计学意义(P>0.05),男生与女生在营养与食品安全方面知识和态度得分及格率无统计学意义(P>0.05),而男生与女生之间行为得分及格率差异有统计学意义(P<0.05)。结论该市大学生对营养与食品安全方面KAP的认知现状不容乐观,应进一步加大对大学生进行营养和食品安全健康教育的力度。     

Focus Group Studies on Food Safety Knowledge, Perceptions, and Practices of School-going Adolescent Girls in South India

ObjectiveTo understand food safety knowledge, perceptions, and practices of adolescent girls.DesignFocus group discussions (FGDs) with 32 groups selected using stratified random sampling.SettingFour South Indian states.ParticipantsAdolescent girls (10-19 years).Phenomena of InterestFood safety knowledge, perceptions, and practices.AnalysesFGDs were audio recorded, transcribed, and manually coded by topic. At each stage of coding and analysis, reports were read independently by 3 researchers. Results were presented according to 4 food safety topics: concept of safe food; home-cooked food or outside food; packaged food products and food labels; and previous exposure to food safety education.ResultsSubjects confused the concept of nutrition with food safety. They were checking food labels, but they were not aware of quality symbols like ISI (Bureau of Indian Standards), FPO (Fruit Products Order), and AGMARK (Agriculture Marking and Grading Act); trusted more in brand names/expensive packaged food; were less careful about snack food safety. Receiving food safety information through school health education was preferred.Conclusions and ImplicationsAdolescent girls are not aware of food quality standards. Awareness needs to be raised on permitted food additives concerning which foods can use them. Children should be familiarized with quality symbols on food labels.     

Assessment of Contributions to Patient Safety Knowledge by the Agency for Healthcare Research and Quality-Funded Patient Safety Projects

Objective. To characterize the activities of projects funded in Agency for Healthcare Research and Quality (AHRQ)'s patient safety portfolio and assess their aggregate potential to contribute to knowledge development.
Data Sources. Information abstracted from proposals for projects funded in AHRQ's patient safety portfolio, information on safety practices from the AHRQ Evidence Report on Patient Safety Practices, and products produced by the projects.
Study Design. This represented one part of the process evaluation conducted as part of a longitudinal evaluation based on the Context–Input–Process–Product model.
Principal Findings. The 234 projects funded through AHRQ's patient safety portfolio examined a wide variety of patient safety issues and extended their work beyond the hospital setting to less studied parts of the health care system. Many of the projects implemented and tested practices for which the patient safety evidence report identified a need for additional evidence. The funded projects also generated a substantial body of new patient safety knowledge through a growing number of journal articles and other products.
Conclusions. The projects funded in AHRQ's patient safety portfolio have the potential to make substantial contributions to the knowledge base on patient safety. The full value of this new knowledge remains to be confirmed through the synthesis of results.     

Trends in Eating Habits and Body Weight Status,Perception Patterns and Management Practices among First-Year Students of Kaunas (Lithuania) Universities, 2000–2017

Students’ transition from high school to university is accompanied by lifestyle changes. This study aimed to assess trends in students’ body weight status, perception, management practices and eating habits from 2000 to 2017. Three cross-sectional surveys were carried out among the first-year students of five Kaunas (Lithuania) universities in 2000, 2010 and 2017. The self-administered questionnaires were filled in during lectures. Altogether, 3275 students aged 20.0 (1.5) years participated in the survey. The prevalence of self-reported overweight increased among male students from 11.3% in 2000 to 24.3% in 2017 and female students from 5.2 to 9.6%. The intake frequency of fruits, vegetables and cereals increased, and red meat decreased. At a normal BMI, more female than male students perceived themselves as being ‘too fat’ (19.4% and 8.8% in 2017), while more male than female students perceived themselves as being ‘too thin’ (37.2% and 4.5% in 2017). More females than males were dissatisfied with their weight, worried about gaining weight and tried to lose weight. Weight-management practices were associated with body weight, self-perception, dissatisfaction, worries about weight gain and eating behaviours. Our study highlights the need for interventions to increase the accuracy of weight perception and to promote the appropriate weight-management methods, addressing gender differences.     

公共管理视域下多元主体参与食品安全监管的路径研究

近年来,食品安全问题日益突出,造成很恶劣的社会影响,危害到广大社会公众的生命健康,导致政府公信力下降,甚至影响到社会经济的有序发展。本课题在公共管理视域下,分析了食品安全监管存在的问题,探讨政府、市场和社会公众三者参与食品安全监管的体系构建与监管机制的运行,提出新的监管路径。     

上海市闵行区2013年中小学生食品安全知信行调查分析

目的了解闵行区中小学生食品安全知信行现况,为制定和开展有效的食品安全健康干预措施提供依据。方法采用多阶段整群随机抽样方法,抽取闵行区小学四年级和初中一年级若干学生及其家长完成食品安全知信行调查问卷,使用统计分析软件进行统计分析。结果小学生食品安全知识知晓率、信念和态度接受率及行为形成率分别为74.2%、88.7%和81.9%;初中生分别为77.4%,85.3%和77.5%,中小学生年龄、性别比较无明显差异（P〉0.05）;获取相关知识的主要途径是家长言传身教、学校健康教育和广播电视。结论食品安全知信行来源于社会生活实践,常规课堂教育已不能满足学生的需要,提倡采用＂家校互动＂资源平台开展食品安全健康教育及健康干预活动,并积极呼吁尽快出台统一的食品安全教育课程。     

Healthy Choices for Every Body Adult Curriculum Improves Participants' Food Resource Management Skills and Food Safety Practices

Objective

To evaluate the impact of the University of Kentucky's Healthy Choices for Every Body (HCEB) adult nutrition education curriculum on participants' food resource management (FRM) skills and food safety practices.

Current Facts About the Animal Food Products Safety Situation in Nigeria

The production, handling, sales, and consumption of poor quality animal food products are serious public health problems in Nigeria traceable to the underdeveloped status of livestock producers, marketers, meat processors, quality regulating agencies, and consumers. Operational research and published information about the quality status, consequence of contaminated animal food products on human health, the economics, and socio-cultural factors inhibiting change in the country are scanty and fragmented. The present report establishes some aspects of the quality status of animal food products as well as the need to investigate the socio-cultural facts and statistics about the status of animal food products production, handling, and consumption and their impact on human health in the country. It further highlights the major research issues that need to be addressed in order to generate relevant information for intervention and containment of the problem and its health risks.     

Current Facts About the Animal Food Products Safety Situation in Nigeria

The production, handling, sales, and consumption of poor quality animal food products are serious public health problems in Nigeria traceable to the underdeveloped status of livestock producers, marketers, meat processors, quality regulating agencies, and consumers. Operational research and published information about the quality status, consequence of contaminated animal food products on human health, the economics, and socio-cultural factors inhibiting change in the country are scanty and fragmented. The present report establishes some aspects of the quality status of animal food products as well as the need to investigate the socio-cultural facts and statistics about the status of animal food products production, handling, and consumption and their impact on human health in the country. It further highlights the major research issues that need to be addressed in order to generate relevant information for intervention and containment of the problem and its health risks.     

Dietary Changes among Adults in The Netherlands in the Period 2007–2010 and 2012–2016. Results from Two Cross-Sectional National Food Consumption Surveys

Insight into dietary trends is important for the development and evaluation of dietary policies. The aim of this study is to describe changes in dietary intakes of Dutch adults and to evaluate these changes by age, gender, and education. In 2007–2010 and 2012–2016, two national food consumption surveys were conducted including 2106 and 1540 adults, respectively. Data collection included two non-consecutive 24 h dietary recalls. Mean habitual intakes of foods and nutrients relevant for a healthy diet of both surveys were estimated. Between the two periods the mean consumption of red or processed meat, dairy, sodium and alcohol and the ratio of whole-grain to cereal products decreased by 4–30% and the consumption of fibre and unsaturated fatty acids increased by about 3% and 6%, respectively. For most food groups, changes in consumption were comparable for both sexes and in all age groups. A healthier consumption pattern and several favorable changes were observed among higher-educated people. Most, but not all, changes in food consumption are favorable from a public health point of view. However, there is still a large potential for further improvements. A healthier consumption pattern was observed in adults with a higher educational level which calls for attention to social disparities when developing dietary policies.     

昆明市852名大学生食品安全知识、态度及行为调查

目的对昆明市大学生食品安全知识、态度及行为情况进行调查,研究医学生与非医学生食品安全知识差异程度,为大学生食品安全教育提供参考依据。方法采用自制的大学生食品安全KAP调查问卷,随机抽取两所高校852名大学生进行食品安全知识、态度及行为问卷调查。结果大学生食品安全知识得分较低,平均得分(1.97±1.23);医学生与非医学生食品安全知识差异有统计学意义(Z=2.598,P0.05),医学生的得分高于非医学生。Logistic回归分析结果显示学校和年级对食品安全知识得分有影响,医学生掌握知识的程度好于非医学生;四五年级比二三年级了解更多的食品安全知识。电视广播是大学生获取食品安全信息和知识的主要途径。大多数大学生的食品安全态度较好,愿意获得更多的食品安全知识,但是在食品购买场所和消费者自我保护意识方面存在一些不良行为。结论高校应加强对大学生的食品安全教育。     

某中等卫生学校护理专业学生食品安全知识、态度、行为调查研究

目的：了解皖北某中等卫生学校二年级护理专业学生的食品安全知识、态度、行为状况，为进一步开展干预研究提供基础资料。方法选取该校二年级772名护理专业学生进行匿名自填问卷调查，采用方差分析及 t 检验等方法进行统计分析。结果调查对象的食品安全知识得分为84.82±12.84分，其对一般性食品安全知识了解较好，但是对专业知识掌握不足；食品安全行为平均得分为74.18±12.86分；学生们对食品安全的关注度较低，非常关注的人数仅占6.9%。电视、网络是其获取食品安全相关知识的主要途径。结论该中职学校学生已经具备了一定的食品安全知识基础，但仍存在诸如缺乏专业知识、态度消极、知行不协调的情况。学校及有关部门应有针对性地开展食品安全知识的宣传教育，保障学生的健康成长。     

哈尔滨市餐饮业从业人员食品卫生安全知识需求评估

目的了解哈尔滨市餐饮业从业人员食品卫生安全知识的掌握、应用和培训需求情况,为今后开展培训提供理论依据。方法将餐馆按餐位和经营场所面积分为4类:特大型、大型、中型、小型。自行设计调查问卷,经信度和效度分析后,采取随机整群抽样的方法抽取900人采用现场发放问卷、现场填答、现场收回的方式进行调查,应用SAS统计软件对结果进行分析。结果该地区餐饮业从业人员对食品安全知识知晓率较低(15.20%～79.25%);85.25%的人回答目前没有开展过食品卫生安全知识培训;94.21%的人认为有必要开展食品卫生安全知识培训;希望通过书籍(41.86%)、电视(21.83%)、网络(17.85%)获得食品卫生安全知识。结论目前,哈尔滨市餐饮业从业人员食品卫生安全知识知晓率低,同时卫生食品安全知识培训情况较差,加强食品卫生安全知识培训是当务之急。     

成都市小学生食品安全知识、态度、行为调查

目的了解成都市小学生食品安全知、信、行,为下一步开展积极的健康教育提供参考。方法按照整群抽样的原则,抽取成都市农村小学和城市小学各5所共计1301名学生进行问卷调查。结果成都市小学生食品安全知识知晓率为53.3%,卫生行为正确率为70.7%;87%的小学生表示愿意改变不良卫生习惯;学生获得食品安全知识的主要途径是家庭和学校;农村小学生与城市小学生在食品安全知识的掌握和良好卫生行为形成方面比较均较低,差异有统计学意义(P0.05)。结论成都市小学生食品安全知识知晓率和卫生行为正确率均较低,应当进一步加强对小学生的食品安全知识健康教育。     

Health Safety Assessment of Ready-to-Eat Products Consumed by Children Aged 0.5–3 Years on the Polish Market

Toxic elements have a negative impact on health, especially among infants and young children. Even low levels of exposure can impair the normal growth and development of children. In young children, all organs and metabolic processes are insufficiently developed, making them particularly vulnerable to the effects of toxic elements. The aim of this study is to estimate the concentration of toxic elements in products consumed by infants and young children. The health risk of young children due to consumption of ready-made products potentially contaminated with As (arsenic), Cd (cadmium), Hg (mercury), and Pb (lead) was also assessed. A total of 397 samples (dinners, porridges, mousses, snacks “for the handle”, baby drinks, dairy) were analyzed for the content of toxic elements. Inductively coupled plasma mass spectrometry (ICP-MS) was used to assess As, Cd, and Pb concentration. The determination of Hg was performed by atomic absorption spectrometry (AAS). In order to estimate children’s exposure to toxic elements, the content of indicators was also assessed: estimated daily intake (EDI), estimated weekly intake (EWI), provisional tolerable weekly intake (PTWI), provisional tolerable monthly intake (PTMI), the benchmark dose lower confidence limit (BMDL), target hazard quotient (THQ), hazard index (HI), and cancer risk (CR). The average content of As, Cd, Hg, and Pb for all ready-made products for children is: 1.411 ± 0.248 µg/kg, 2.077 ± 0.154 µg/kg, 3.161 ± 0.159 µg/kg, and 9.265 ± 0.443 µg/kg, respectively. The highest content As was found in wafer/crisps (84.71 µg/kg); in the case of Cd, dinners with fish (20.15 µg/kg); for Hg, dinners with poultry (37.25 µg/kg); and for Pb, fruit mousse (138.99 µg/kg). The results showed that 4.53% of the samples attempted to exceed Pb, and 1.5% exceeded levels of Hg. The highest value of THQ was made in the case of drinks, for Cd and Pb in mousses for children, and Hg for dairy products. The THQ, BMDL, and PTWI ratios were not exceeded. The analyzed ready-to-eat products for children aged 0.5–3 years may contain toxic elements, but most of them appear to be harmless to health.     

上海市某地区餐饮从业人员食品安全知识、态度、行为调查

[目的]了解上海市某地区餐饮从业人员的食品安全知识、态度、行为现状,为提高食品安全知识,改变不良从业行为,有效预防各类食品安全问题提供依据. [方法]采用分层整群抽样抽取上海市某地区餐饮业在岗从业人员477名调查对象开展问卷调查,采用相关分析探讨知识、态度、行为之间的相互关系. [结果]该地区基本掌握食品安全知识的餐饮从业人员为313人(65.6％),平均得分为(10.93±2.22)分.68.1％的餐饮从业人员有食品安全知识培训经历.94.8％的从业人员认为很有必要加强规范操作以预防食物中毒事件的发生.餐饮人员的良好职业行为形成率为80.9％～97.7％.食品安全知识得分、态度、行为三者间均存在较弱的正相关关系(P＜0.05),而知识得分与培训经历存在较强的正相关关系(r=0.349,P＜0.01). [结论]该区餐饮从业人员食品安全相关态度积极、行为良好,但掌握知识尚有欠缺,应注重该人群食品安全操作技能的传授,使其食品安全知识得到有效提高,做到规范操作,有利于逐步形成良好的从业行为.