E-mail: [email protected] ABSTRACT This study was aimed at assessing the knowledge, attitude and practice of food hygiene and safety among food service staff of UBTH. A descriptive cross-sectional study was done. Data collection was by means of a structured questionnaire. A total of 155 available food service staff was studied. Their mean age was 41.4 years (SD = 8.8 years). Majority (71.0...

This review summarises the methods and results of studies conducted worldwide on the eVectiveness of food safety and food hygiene training in the commercial sector of the food industry. In particular it focuses on those studies that have tried to evaluate the eVectiveness of such training. Forty-six studies of food hygiene training are included which used some outcome measure to assess the eVec...

BACKGROUND Ingestion of contaminated water or food is a major contributor to childhood diarrhea in developing countries. In Vietnam, the use of community-based information, education and communication (IEC) activities could be a sustainable strategy to improve food hygiene and food safety behaviors. This study thus examined the long-term impact of community-based IEC activities on food hygiene ...

Adoption of safe food handling practices is essential to effectively manage food safety. This study explores the impact of basic or foundation level food hygiene training on the attitudes and intentions of food handlers in care settings, using questionnaires based on the Theory of Planned Behaviour. Interviews were also conducted with food handlers and their managers to ascertain beliefs about ...

Artificial Hygiene is the thought taken from the concept of hygiene in daily life. Hygiene is an old concept related to medical, as well as to personal and professional practices that are taken to be care related to most aspects of living. Hygiene practices that are employed as preventative measures to less incidence and spreading of disease, like hand hygiene cleaning the hands before taking f...

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 conduct...