(2012) and Martins et al. (2012). Jianu and Chis¸ (2012) reported that
food workers with less than 10 year experience had average score
of 61.5%, compared to those with experience of more than 10 years,
who had score of 65.8%. Martins et al. (2012) reported that food
workers with less than 1 year experience,1e3 year experience, 4e5
year experience and more than 5 year experience had average score
of 11.3, 12.4,12.9, and 13.5, respectively (total score is 23). Similar to
our finding also, Hislop and Shaw (2009) indicated that certified
(received training) food handlers had better food safety information
than did noncertified food handlers. Also, Green et al. (2007)
found hand washing was more probable to happen in restaurants
where food workers attended food safety training.
5. Conclusion
This is the first study in Jordan that measured food safety
knowledge among food handlers in fast food restaurants. The
limited research studies on food safety knowledge of food handlers
in restaurants in Jordan and the results of this study indicate the
immediate need for such studies and thereafter implementation of
necessary interventions. This study revealed that food handlers had
fair overall food safety knowledge and poor food safety knowledge
on some key concepts of food safety and that gives a cause for
concern about the status of food safety in Jordan.
The food regulatory agencies in Jordan with collaboration with
academia should continue working together to provide proper food
safety education training courses that change food handlers’
behaviors. Training must include sufficient and appropriate
knowledge and measures on “safe storage, thawing, cooking and
reheating of the foods”, “health problems that would affect food
safety” and “foodborne pathogens”. Periodic evaluation of food
handlers’ knowledge and the food safety training course materials
should be performed. Enrolling of new food handlers in an obligatory
food safety training course should be adopted. Future studies
should include observation of actual practices of food handlers in
the restaurants.
Acknowledgment
The authors thank the Deanship of Scientific Research at Jordan
University of Science and Technology for funding the project. Also
we thank all employees in Jordan Food and Drug Administration
and Municipality of Greater Amman who helped in this study.
(2012) and Martins et al. (2012). Jianu and Chis¸ (2012) reported that
food workers with less than 10 year experience had average score
of 61.5%, compared to those with experience of more than 10 years,
who had score of 65.8%. Martins et al. (2012) reported that food
workers with less than 1 year experience,1e3 year experience, 4e5
year experience and more than 5 year experience had average score
of 11.3, 12.4,12.9, and 13.5, respectively (total score is 23). Similar to
our finding also, Hislop and Shaw (2009) indicated that certified
(received training) food handlers had better food safety information
than did noncertified food handlers. Also, Green et al. (2007)
found hand washing was more probable to happen in restaurants
where food workers attended food safety training.
5. Conclusion
This is the first study in Jordan that measured food safety
knowledge among food handlers in fast food restaurants. The
limited research studies on food safety knowledge of food handlers
in restaurants in Jordan and the results of this study indicate the
immediate need for such studies and thereafter implementation of
necessary interventions. This study revealed that food handlers had
fair overall food safety knowledge and poor food safety knowledge
on some key concepts of food safety and that gives a cause for
concern about the status of food safety in Jordan.
The food regulatory agencies in Jordan with collaboration with
academia should continue working together to provide proper food
safety education training courses that change food handlers’
behaviors. Training must include sufficient and appropriate
knowledge and measures on “safe storage, thawing, cooking and
reheating of the foods”, “health problems that would affect food
safety” and “foodborne pathogens”. Periodic evaluation of food
handlers’ knowledge and the food safety training course materials
should be performed. Enrolling of new food handlers in an obligatory
food safety training course should be adopted. Future studies
should include observation of actual practices of food handlers in
the restaurants.
Acknowledgment
The authors thank the Deanship of Scientific Research at Jordan
University of Science and Technology for funding the project. Also
we thank all employees in Jordan Food and Drug Administration
and Municipality of Greater Amman who helped in this study.
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