Evaluation of food safety and health risk factors in food service establishments; a case study in Qom province, Iran

2021 ◽  
Author(s):  
Yadollah Ghafuri ◽  
Zahra Atafar ◽  
Gholamreza Jahed Khaniki
Keyword(s):  
Food Safety ◽  
Health And Safety ◽  
Food Service ◽  
Health Indicators ◽  
Cross Sectional Study ◽  
Local Health ◽  
Food Services ◽  
Cross Sectional ◽  
Factors Affecting ◽  
Safety And Health

Foodborne diseases still occur and affect 30 % of people in the world annually. Existing data related to the status of food safety and health indicators of food services facilities in Qom province indicate that a low percentage of these centers have the necessary criteria in the principles of food safety. According to the factors affecting the promotion of food health and safety indicators, this study was conducted to identify and investigate the factors affecting the risk of food safety in food supply centers in Qom in 2018. In this cross-sectional study, the required data were obtained through validated questionnaires about food safety and environmental health of food services facilities (n=380). Also, the effectiveness of variables such as training on food safety principles through designing before and after study, educational certification, having trading licenses, ownership, urban health status and the age of operators, have been assessed by food safety factors based on relevant tests. The results showed that the training of food handlers in improving and upgrading food safety conditions has had a significant increase. (49 %, mean 5.44 %, SD 3.20 ±, p < 0.001) Also variables such as education level (p < 0.05) and educational certification (p < 0.001) have been effective in increasing food safety and health standards. In order to improve the level of food safety, reviewing the process of educational programs, strengthening educational equipment and media and inter-sectorial coordination to strengthen the role of education should be planned. The food holders, managers of the food establishment and local health experts should enhance the food safety practice.

Should Weights and Risk Categories Be Used for Inspection Scores To Evaluate Food Safety in Restaurants?

2016 ◽  
Vol 79 (3) ◽  
pp. 501-506 ◽  
Author(s):  
DIOGO THIMOTEO da CUNHA ◽  
VERIDIANA VERA de ROSSO ◽  
ELKE STEDEFELDT
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Safety Evaluation ◽  
Cross Sectional Study ◽  
Raw Material ◽  
Risk Category ◽  
Cross Sectional ◽  
Evaluation Bias ◽  
Risk Categories ◽  
Food Safety Evaluation

ABSTRACT The objective of this study was to verify the characteristics of food safety inspections, considering risk categories and binary scores. A cross-sectional study was performed with 439 restaurants in 43 Brazilian cities. A food safety checklist with 177 items was applied to the food service establishments. These items were classified into four groups (R1 to R4) according to the main factors that can cause outbreaks involving food: R1, time and temperature aspects; R2, direct contamination; R3, water conditions and raw material; and R4, indirect contamination (i.e., structures and buildings). A score adjusted for 100 was calculated for the overall violation score and the violation score for each risk category. The average violation score (standard deviation) was 18.9% (16.0), with an amplitude of 0.0 to 76.7%. Restaurants with a low overall violation score (approximately 20%) presented a high number of violations from the R1 and R2 groups, representing the most risky violations. Practical solutions to minimize this evaluation bias were discussed. Food safety evaluation should use weighted scores and be risk-based. However, some precautions must be taken by researchers, health inspectors, and health surveillance departments to develop an adequate and reliable instrument.

scholarly journals Factors affecting fruit and vegetable school lunch waste in Wisconsin elementary schools participating in Farm to School programmes

2015 ◽  
Vol 18 (15) ◽  
pp. 2855-2863 ◽  
Author(s):  
Andrea B Bontrager Yoder ◽  
Leah L Foecke ◽  
Dale A Schoeller
Keyword(s):  
Elementary Schools ◽  
Food Service ◽  
School Lunch ◽  
Cross Sectional Study ◽  
Farm To School ◽  
Vegetable Waste ◽  
Fruit And Vegetable ◽  
Main Menu ◽  
Cross Sectional ◽  
Factors Affecting

AbstractObjectiveTo examine characteristics potentially associated with school lunch fruit and vegetable waste, both overall and pre/post implementation of the Healthy, Hunger-Free Kids Act.DesignMulti-year (2010–2013) cross-sectional study using pre- and post-meal digital photographs of students’ school lunch trays to estimate fruit and vegetable availability and consumption. Fruit and vegetable items were categorized for factors suspected to impact waste: prior farm to school years, placement (main menu, salad bar), procurement (local, conventional), preparation (cooked, raw) and meal component (entrée, side, topping). Analyses to assess within-category differences in waste volume were performed using a Tobit model.SettingWisconsin elementary schools participating in farm to school programmes, USA.SubjectsChildren in third to fifth grade.ResultsMany within-factor differences were detected overall and/or across time. Cooked fruits were wasted less than raw, while cooked vegetables were wasted more than raw. Where identified, locally sourced items were wasted more than conventionally sourced (+0·1 cups, P<0·0001) and salad bar items more than main menu items (+0·01 cups, P<0·0001). Increasing prior farm to school years decreased waste (−0·02 cups, P<0·0001). Items previously tried were wasted at the same volume whether reported as liked or not. New school lunch meal pattern requirement implementation did not uniformly impact fruit and vegetable waste across all categories and there was no change in waste for seven of fifteen assessed categories.ConclusionsMany factors impact elementary students’ school lunch waste. These factors may be helpful for school food-service authorities to consider when planning school menus.

scholarly journals Factors Affecting X-ray Radiation Safety Measures in the Radiology Unit of Putri Hijau Hospital, Medan

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Agnes Ferusgel
Keyword(s):  
Occupational Safety ◽  
Radiation Safety ◽  
Multiple Logistic Regression Analysis ◽  
Health And Safety ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Safety Measures ◽  
Factors Affecting ◽  
X Ray ◽  
Safety Work

The problems examined in this study are about the safety measures of x-ray radiation in the radiology unit of Putri Hijau Hospital, Medan. This study aims to determine the factors that influence the safety measures of workers in the radiology unit of Putri Hijau Hospital, Medan. This type of research uses a cross sectional study. The population in this study were all workers in the radiology unit of Putri Hijau Medan Hospital, which numbered 30 people as radiology workers. The study sample used a total population of 30 people. Data analysis uses multiple logistic regression analysis. The results showed that there was an influence of sex (p = 0.032), knowledge (p = 0.049) and work attitude (0.019) on occupational health and safety measures of workers in the Radiology Unit of Putri Hijau Hospital Medan. It is recommended to research sites to routinely make training on X-ray radiation safety work and monitor workers, especially radiology units, to always act according to the rules of occupational safety and health. Keywords: Knowledge, Attitudes, Workers, X-Ray Radiation Safety Measures

scholarly journals Factors associated with food safety practices among food handlers: facility-based cross-sectional study

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Jember Azanaw ◽  
Mulat Gebrehiwot ◽  
Henok Dagne
Keyword(s):  
Food Safety ◽  
Health Professionals ◽  
Cross Sectional Study ◽  
Local Health ◽  
Food Handlers ◽  
Sectional Study ◽  
Food Handling ◽  
Cross Sectional ◽  
Safety Practices ◽  
Factors Associated

Abstract Objective The primary objective of this study was to assess factors associated with food safety practices among food handlers in Gondar city food and drinking establishments. The facility-based cross-sectional study was undertaken from March 3 to May 28, 2018, in Gondar city. Simple random sampling method was used to select both establishments and the food handlers. The data were collected through face-to-face interview using pre-tested Amharic version of the questionnaire. Data were entered and coded into Epi info version 7.0.0 and exported to SPSS version 22 for analysis. Results One hundred and eighty-eight (49.0%) had good food handling practice out of three hundred and eighty-four food handlers. Marital status (AOR: 0.36, 95% CI 0.05, 0.85), safety training (AOR: 4.01, 95% CI 2.71, 9.77), supervision by health professionals (AOR: 4.10, 95% CI 1.71, 9.77), routine medical checkup (AOR: 8.80, 95% CI 5.04, 15.36), and mean knowledge (AOR: 2.92, 95% CI 1.38, 4.12) were the factors significantly associated with food handling practices. The owners, managers and local health professionals should work on food safety practices improvement.

scholarly journals Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

2014 ◽  
Vol 27 (3) ◽  
pp. 343-356 ◽  
Author(s):  
Kênia Machado de Almeida ◽  
Maria Cláudia Porfirio André ◽  
Maria Raquel Hidalgo Campos ◽  
Mário Ernesto Piscoya Díaz
Keyword(s):  
Food Service ◽  
Cross Sectional Study ◽  
Food Services ◽  
School Food ◽  
Cross Sectional ◽  
Physical Conditions ◽  
School Food Services ◽  
Municipal Schools ◽  
Midwest Region ◽  
Sanitary Conditions

OBJECTIVE: To verify the physical, functional, hygienic, and sanitary conditions of the food services of municipal schools located in the Brazilian Midwest region. METHODS: This is a cross-sectional study of 296 school food services conducted from February to June 2012. The food services were assessed by a semi-structured check list divided into the following sections: physical conditions, available equipment, food handlers' conduct, and food service cleaning processes and procedures. The study variables were classified as compliant or noncompliant with the regulations passed by the National Sanitary Surveillance Agency. RESULTS: Noncompliances were found in all study food services, especially with respect to food service conditions, and the wiring and plumbing in the food preparation area. In this section, 62.7 to 95.9% of the food services did not comply with nine out of the thirteen study items. The main problems were: poorly cleaned external areas, deteriorated walls, floors, ceilings, roofs, drains, and roof gutters; and unscreened doors and windows, allowing the entrance of insects; among others. The main noncompliance regarding processes and procedures was the uncontrolled temperature of the ready-to-eat foods. CONCLUSION: The conditions of the study food services are unsatisfactory for the production of safe meals, possibly compromising meal quality, food safety, and the effectiveness of the School Food Program.

scholarly journals Tuberculosis and Other Airborne Microbes in Occupational Health and Safety

2020 ◽  
Vol 17 (19) ◽  
pp. 7088
Author(s):  
Esther Vaquero-Álvarez ◽  
Antonio Cubero-Atienza ◽  
Pilar Ruiz-Martínez ◽  
Manuel Vaquero-Abellán ◽  
María Dolores Redel-Macías ◽  
...  
Keyword(s):  
Healthcare Workers ◽  
Occupational Safety ◽  
Health And Safety ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Health Measures ◽  
Preventative Measures ◽  
Safety And Health ◽  
Airborne Microbes

Airborne pathogens and non-malignant infectious diseases such as tuberculosis are highly contagious and can have severe effects on healthcare workers. The symptoms of these diseases take time to manifest, which can prevent workers from noticing that they have been exposed until symptoms appear. The current paper sought to assess the occupational safety and preventative measures taken in laboratories in Spain, and to compare these measures with those reported by other studies worldwide. A cross-sectional study of workers (35–50 years old) was conducted using a web survey (N = 30), and a bibliometric analysis was carried out in the Scopus database (92 documents were selected). The occupational safety and health measures were inadequate, according to the opinions of the workers. The training (p < 0.01), the amount of work (p < 0.05), and how the workers followed their protocols (p < 0.001) were linked to incidents and exposure to airborne pathogens. The most significant previous publication was a report (848 citations) stating that the previous variables linked to exposure are vital for prevention. Most works focused on countries like the U.S.A. (p = 0.009) were reviews, with a limited number of studies focused on occupational safety.

Evaluation of the food environment of public hospitals in a Brazilian metropolis

2021 ◽  
pp. 1-11
Author(s):  
Maria Eduarda Ribeiro José ◽  
Inês Rugani Ribeiro de Castro ◽  
Daniela Silva Canella
Keyword(s):  
Healthy Eating ◽  
Food Environment ◽  
Eating Habits ◽  
Food Service ◽  
Cross Sectional Study ◽  
Public Hospitals ◽  
Food Services ◽  
Cross Sectional ◽  
Vending Machines ◽  
Nutrition Service

Abstract Objective: To characterise the food environment of public hospitals in a Brazilian metropolis. Design: A cross-sectional study involving the audit of mini-kitchens, non-commercial food services, commercial food services and vending machines within hospitals and interviews with workers and managers. Environmental dimensions assessed included: availability, accessibility, affordability, convenience, nutrition information, promotion and advertising, infrastructure for food and ambience, in addition to decisions-level aspects. Setting: Rio de Janeiro, Brazil. Participants: 24 public hospitals in the municipal health network. Results: Of the hospitals assessed, 92·0 % had a non-commercial food service, 87·5 % had mini-kitchens (facilities to consume food taken from home), 37·5 % had commercial food services and 25·0 % had vending machines. Mini-kitchens were available in most but not all hospitals, a key facility given that few commercial or non-commercial food services were open 24 h a day. The food availability in the hospitals surveyed did not promote healthy eating. A wide variety of ultra-processed foods and drinks was found and advertising promoting their consumption, even in non-commercial food services with menus planned by nutritionists. Water filters/fountains were present in around 50 % of mini-kitchens and non-commercial food services but were unavailable in commercial food services. According to workers interviewed, the temperature of the environment was the worst-rated aspect of mini-kitchens, non-commercial food services and commercial food services. Nutrition service managers reported little involvement in producing biddings and proposals for hiring outside companies to run non-commercial food services or commercial food services. Conclusion: The food environment of the hospitals studied did not promote healthy eating habits.

scholarly journals Caffeine Health Claims on Sports Supplement Labeling. Analytical Assessment According to EFSA Scientific Opinion and International Evidence and Criteria

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2095
Author(s):  
Pedro Estevan Navarro ◽  
Isabel Sospedra ◽  
Alejandro Perales ◽  
Cristina González-Díaz ◽  
Rubén Jiménez-Alfageme ◽  
...  
Keyword(s):  
Food Safety ◽  
Endurance Performance ◽  
Food Supplement ◽  
Cross Sectional Study ◽  
European Food Safety Authority ◽  
Health Claims ◽  
Cross Sectional ◽  
Strength Performance ◽  
Scientific Opinion ◽  
Term Performance

Caffeine is a food supplement widely consumed by athletes, but it has not been established. So far, the veracity of their labeling in terms of the dosage and cause/effect relationship aimed at the consumer. The aim is to analyze the health claims and the dosage presented on the labeling of caffeine supplements and to evaluate if they follow the European Food Safety Authority (EFSA) and international criteria. A descriptive cross-sectional study of a sample of caffeine supplements was carried out. The search was done through the Amazon and Google Shopping web portals. In order to assess the adequacy of the health claims, the guidelines of reference established by European Food Safety Authority were compared to the Academy of Nutrition and Dietetics, International Olympic Committee, and Australian Institute of Sport guidelines; in addition, recent systematic reviews were addressed. A review of labels of 42 caffeine supplements showed that, in less than 3% of the products were the health claims supported by the recommendations and by the labeled quantity of caffeine. The claims that fully complied the recommendations were, “improves or increases endurance performance”, “improves strength performance”, or “improves short-term performance”. In most cases, the recommended dosage was 200 mg/day for these products, which is the minimum for the caffeine effects to be declared. The rest of the health claims were not adequate or need to be modified. Most of the health claims identified indicated an unproven cause and effect, which constitutes consumer fraud, and so must be modified or eliminated.

scholarly journals The Effects of the Civility, Respect, and Engagement in the Workplace (CREW) Program on Social Climate and Work Engagement in a Psychiatric Ward in Japan: A Pilot Study

2021 ◽  
Vol 11 (2) ◽  
pp. 320-330
Author(s):  
Utako Sawada ◽  
Akihito Shimazu ◽  
Norito Kawakami ◽  
Yuki Miyamoto ◽  
Lisa Speigel ◽  
...  
Keyword(s):  
Work Engagement ◽  
Cross Sectional Study ◽  
Social Climate ◽  
Psychiatric Ward ◽  
Medical Doctors ◽  
Cross Sectional ◽  
Factors Affecting ◽  
Staff Members ◽  
Utrecht Work Engagement Scale ◽  
Healthcare Settings

Background: Good social climate and high work engagement are important factors affecting outcomes in healthcare settings. This study observed the effects of a program called Civility, Respect, and Engagement in the Workplace (CREW) on social climate and staff work engagement in a psychiatric ward of a Japanese hospital. Methods: The program comprised 18 sessions installed over six months, with each session lasting 30-min. Participation in the program was recommended to all staff members at the ward, including nurses, medical doctors, and others, but it was not mandatory. A serial cross-sectional study collected data at four time-points. Nurses (n = 17 to 22), medical doctors (n = 9 to 13), and others (n = 6 to 10) participated in each survey. The analysis of variance was used to evaluate the changes in the following dependent variables, the Essen climate evaluation schema (EssenCES), the CREW civility scale, and the Utrecht work engagement scale (UWES) over time. Result: We found no significant effects. The effect size (Cohen’s d) for EssenCES was 0.35 from baseline to post-installation for all staff members. Effect sizes for EssenCES for medical doctors and UWES for nurses were 0.79 and 0.56, respectively, from baseline to post-program. Conclusions: Differences in social climate and work engagement among Japanese healthcare workers between the baseline and post-installation of the CREW program were non-significant.

scholarly journals Government Policy for the Procurement of Food from Local Family Farming in Brazilian Public Institutions

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1604
Author(s):  
Panmela Soares ◽  
Suellen Secchi Martinelli ◽  
Mari Carmen Davó-Blanes ◽  
Rafaela Karen Fabri ◽  
Vicente Clemente-Gómez ◽  
...  
Keyword(s):  
Government Policy ◽  
Technical Assistance ◽  
Food Service ◽  
Productive Capacity ◽  
Management Support ◽  
Food Services ◽  
Family Farming ◽  
Online Questionnaire ◽  
Cross Sectional ◽  
Sustainable Food

This study aims to explore and compare Brazilian public institutional food services’ characteristics concerning the implementation of the government policy for the procurement of food from family farming (FF) and the opinions of food service managers on the benefits and difficulties of its implementation. We conducted a cross-sectional study employing an online questionnaire. The results were stratified by purchase. The Chi-square and Fisher’s Exact tests were applied. Five hundred forty-one food services’ managers participated in the study. Most claimed to buy food from FF, and this acquisition was more frequent among those working in institutions of municipalities <50,000 inhabitants, and educational and self-managed institutions. Those buying from FF developed more actions to promote healthy and sustainable food. Most recognized that the purchase could boost local farming and the economy and improve the institution’s food. However, the managers believe that the productive capacity of FF, the lack of technical assistance to farmers, production seasonality, and the bureaucratic procurement process hinder this type of purchase. The self-management of food services and the small size of the municipality might be associated with implementing the direct purchase policy from FF, which can contribute to building healthier and more sustainable food systems. However, the lack of public management support and the weak productive fabric may pose an obstacle to its maintenance or dissemination. The strengthening and consolidation of these policies require more significant government investments in productive infrastructure for family farming.

Sign in / Sign up

Export Citation Format

Share Document