Regarding “cross contamination prev

Regarding “cross contamination prevention and sanitation”
aspect, Martins et al. (2012) reported higher mean score for this
aspect (81.4 out of 100) than that reported in our study, though,
food handlers’ knowledge reported in our study for this aspect is
better than or similar to that reported for food handlers in several
studies. Walker et al. (2003) reported that 17% of food handlers in
small food businesses in UK considered detergents, cold water, and
scrubbing brushes as the best in killing bacteria and 3% “Do not
know”. Jianu and Chis¸ (2012) reported that only 44% of food
handlers knew that raw and ready to eat foods must be stored on
separate shelves. Bolton et al. (2008) recorded that 30% and 43% of
head chefs and catering managers in Ireland store raw meat in the
bottom shelf in the refrigerator and in separate refrigerator,
respectively. Similar to our finding, Jianu and Chis¸ (2012) reported
79% of food handlers knew the correct procedures of sanitizing
work surfaces. Although the data obtained from the current study
indicates that the majority of food handlers seem to be aware of
procedures necessary to prevent cross contamination, the
remaining group may present a risk because they perform these
operations incorrectly. Sneed, Strohbehn, Gilmore, and Mendonca
(2004) suggested supervising and training of food handlers
together with the application of standard procedures reduce risk of
cross contamination resulted from insufficient sanitizing of food
utensils and food contact surfaces.
Regarding “safe storage, thawing, cooking and reheating of the
foods” aspect, similar results to our findings were found in literature.
Bolton et al. (2008) recorded that 63% of head chefs and
catering managers in Ireland thaw frozen meat in refrigerator or
cold room, 19% at room temperature and 3.5% in the microwave.
Jianu and Chis¸ (2012) recorded that 69% and 62% of food handlers in
Western Romania knew the recommended operation temperature
of the refrigerator and freezer, respectively. Unlike our correspondents’
answers, more than 90% of the head chefs and catering
managers in Ireland (Bolton et al., 2008) and food handlers in
catering companies in Spain (Garayoa et al., 2011) knew the recommended
operation temperature of the refrigerator and freezer.
Head chefs and catering managers in Ireland had better knowledge
about safe cooking of poultry (Bolton et al., 2008); 57% of the
correspondents answered that they used thermometer to check if
the meat is cooked while less than 10% answered until the juice
runs clear, cooking time, visual inspection, touch or experience.
Food handlers inWestern Romania (Jianu & Chis¸ , 2012) and in Spain
(Garayoa et al., 2011) had similar knowledge level on safe cooking
of poultry to that reported in our study (38% and 35%, respectively).
Head chefs and catering managers in Ireland and food handlers in
Spain had better knowledge on holding and reheating temperature
of the foods than that reported in our study. About 68% of the head