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

    Research output: Contribution to journalArticlepeer-review

    42 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 languageEnglish
    Article number106968
    JournalFood Control
    Volume110
    DOIs
    Publication statusPublished - 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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