Food safety in collective catering: knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers.

Autor: Disanto C; Department of Veterinary Medicine., Celano G; Department of Soil, Plant and Food Science., Dambrosio A; Department of Emergency and Organ transplants, University of Bari Aldo Moro., Quaglia NC; Department of Emergency and Organ transplants, University of Bari Aldo Moro., Bozzo G; Department of Veterinary Medicine., Tritto A; Agency for the Right to University Study of Apulia Region, ADISU Bari, Italy., Celano GV; Department of Veterinary Medicine.
Jazyk: angličtina
Zdroj: Italian journal of food safety [Ital J Food Saf] 2021 Jan 19; Vol. 9 (4), pp. 8453. Date of Electronic Publication: 2021 Jan 19 (Print Publication: 2020).
DOI: 10.4081/ijfs.2020.8453
Abstrakt: Food safety critically reliant on the behaviors adopted by foodservice personnel, involved in various stages of meal preparation, from the supply of raw food materials until its distribution to the consumer. The purpose of this work was to collect information on the level of knowledge on food safety, the correct application of the Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP) and the attitudes of the operators involved in collective catering. The survey was conducted among 15 social catering companies in Apulia (Italy) using a modified Sharif and Al-Malki (2010) anonymous questionnaire intended to assess the knowledge, attitudes and practices of the food handlers. The results highlight the need to improve both knowledge and practices regarding food hygiene and safety in order to minimize the risk of transmitting foodborne diseases. More careful planning, implementation, monitoring and evaluation of training programs for foodservice workers is required, taking into consideration the provisions of European food laws.
Competing Interests: Conflict of interest: The authors declare no potential conflict of interest.
(©Copyright: the Author(s).)
Databáze: MEDLINE
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