Food safety knowledge among food handlers in food service establishments in United Arab Emirates

Sadi Taha; Tareq M. Osaili; Nirmaljeet K. Saddal; Anas A. Al-Nabulsi; Mutamed M. Ayyash; Reyad S. Obaid

doi:10.1016/j.foodcont.2019.106968

Food safety knowledge among food handlers in food service establishments in United Arab Emirates

Sadi Taha, Tareq M. Osaili, Nirmaljeet K. Saddal, Anas A. Al-Nabulsi, Mutamed M. Ayyash, Reyad S. Obaid

Department of Food, Nutrition and Health

Research output: Contribution to journal › Article › peer-review

32 Citations (Scopus)

Abstract

Food safety knowledge among 646 food handlers in 88 food service establishments in United Arab Emirates was evaluated. Total food safety knowledge of food handlers was good (70%). The “cross contamination” and “food poisoning symptoms” aspects scored the highest and the lowest percentages of correct answers (76% and 66%), respectively. Half of the respondents knew the correct procedures of cleaning and sanitizing food contact surfaces and about half of the respondents identified wrong food poisoning symptoms. There was significant (P < 0.05) association between total food safety knowledge and food handlers’ age, experience, education, and enrollment in food safety training. Enhancing the efficiency and effectiveness of training including training materials and delivery is suggested.

Original language	English
Article number	106968
Journal	Food Control
Volume	110
DOIs	https://doi.org/10.1016/j.foodcont.2019.106968
Publication status	Published - Apr 2020

Keywords

Cross contamination
Food service establishments
Personal hygiene
Survey
Temperature abuse
Training

ASJC Scopus subject areas

Biotechnology
Food Science

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10.1016/j.foodcont.2019.106968

Cite this

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title = "Food safety knowledge among food handlers in food service establishments in United Arab Emirates",

abstract = "Food safety knowledge among 646 food handlers in 88 food service establishments in United Arab Emirates was evaluated. Total food safety knowledge of food handlers was good (70%). The “cross contamination” and “food poisoning symptoms” aspects scored the highest and the lowest percentages of correct answers (76% and 66%), respectively. Half of the respondents knew the correct procedures of cleaning and sanitizing food contact surfaces and about half of the respondents identified wrong food poisoning symptoms. There was significant (P < 0.05) association between total food safety knowledge and food handlers{\textquoteright} age, experience, education, and enrollment in food safety training. Enhancing the efficiency and effectiveness of training including training materials and delivery is suggested.",

keywords = "Cross contamination, Food service establishments, Personal hygiene, Survey, Temperature abuse, Training",

author = "Sadi Taha and Osaili, {Tareq M.} and Saddal, {Nirmaljeet K.} and Al-Nabulsi, {Anas A.} and Ayyash, {Mutamed M.} and Obaid, {Reyad S.}",

note = "Funding Information: The authors thank University of Sharjah (Sharjah, UAE) for funding the project. Also, the authors thank food service establishments and food handlers who participated in the study. Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

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AU - Saddal, Nirmaljeet K.

AU - Al-Nabulsi, Anas A.

AU - Ayyash, Mutamed M.

AU - Obaid, Reyad S.

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AB - Food safety knowledge among 646 food handlers in 88 food service establishments in United Arab Emirates was evaluated. Total food safety knowledge of food handlers was good (70%). The “cross contamination” and “food poisoning symptoms” aspects scored the highest and the lowest percentages of correct answers (76% and 66%), respectively. Half of the respondents knew the correct procedures of cleaning and sanitizing food contact surfaces and about half of the respondents identified wrong food poisoning symptoms. There was significant (P < 0.05) association between total food safety knowledge and food handlers’ age, experience, education, and enrollment in food safety training. Enhancing the efficiency and effectiveness of training including training materials and delivery is suggested.

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KW - Survey

KW - Temperature abuse

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Food safety knowledge among food handlers in food service establishments in United Arab Emirates

Abstract

Keywords

ASJC Scopus subject areas

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