This study was designed to identify the practices and knowledge of food handlers about workplace safety in hospital kitchens (four on-premises and eight off-premises) in Istanbul. A kitchen safety knowledge questionnaire was administered and a kitchen safety checklist was completed by dietitians. The mean total scores of the on-premise and off-premise hospital kitchens were 32.7 ± 8.73 and 37.0 ± 9.87, respectively. The mean scores for the items about machinery tools, electricity, gas, and fire were lower in off-premise than on-premise hospital kitchen workers. The kitchen safety knowledge questionnaire had five subsections; 43.7% of the food handlers achieved a perfect score. Significant differences were found in the knowledge of food handlers working in both settings about preventing slips and falls (p < .05). Significant relationships were found between marital status, education level, and kitchen safety knowledge of the food handlers (p < .05).
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.3928/21650799-20140902-03 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
in the Process of Kitchen Waste Biodegradation: The Effect of Different Approaches to Waste Storage on the Microbiological Profile and Nutritional Parameters of the Larvae.
Insects
January 2025
Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
This study assessed the bioconversion efficiency of larvae (BSFL) fed on food waste stored under different conditions, focusing on the nutritional and microbial quality of the resulting larval biomass. Food waste was prepared as a fresh diet (FD) or naturally contaminated and stored at 20-22 °C (OS-T, opened storage-tempered) or under refrigeration, at 5-8 °C (CS-C, closed storage-cooled). Refrigerated, closed storage (CS-C) led to the highest rates of waste reduction (91.
View Article and Find Full Text PDFCurcumin: A Potential Detoxifier Against Chemical and Natural Toxicants.
Phytother Res
January 2025
Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, Brunei.
The human body gets exposed to a variety of toxins intentionally or unintentionally on a regular basis from sources such as air, water, food, and soil. Certain toxins can be synthetic, while some are biological. The toxins affect the various parts of the body by activating numerous pro-inflammatory markers, like oxidative stresses, that tend to disturb the normal function of the organs ultimately.
View Article and Find Full Text PDFWhole-genome sequencing and phylogenetic analysis of isolated from pullets through final raw product in the processing plant of a conventional broiler complex: a longitudinal study.
Microbiol Spectr
January 2025
Department of Poultry Science, Mississippi State University, Starkville, Mississippi, USA.
Unlabelled: are Gram-negative, rod-shaped, entero-invasive foodborne bacteria and are frequently detected in chicken houses and facilities of poultry broiler complexes. The objective of this study was to determine the prevalence, critical entry points, and movement pattern of along different stages of a complex. A total of 1,071 environmental samples were collected from 38 production houses (8 pullet, 10 breeder, and 20 broiler), a hatchery, 6 transport trucks, and a processing plant.
View Article and Find Full Text PDFCampylobacter spp. in chicken meat from traditional markets in Peru and its impact measured through a quantitative microbiological risk assessment.
Food Res Int
January 2025
Department of Animal and Public Health, School of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Av. Circunvalacion 2800, San Borja 15021, Lima 41, Peru; Tropical and Highlands Veterinary Research Institute, Universidad Nacional Mayor de San Marcos, Jr. 28 de Julio s/n, Jauja, 12150, Peru; Global Health Center, Universidad Peruana Cayetano Heredia, Av. Honorio Delgado 430, San Martín de Porres 15102, Lima 41, Peru. Electronic address:
Campylobacter is a major cause of foodborne gastroenteritis worldwide, with the mishandling of contaminated chicken meat among the main pathways for human infection. Granted the disease burden due to this pathogen, systematic assessments of its potential impact are necessary. The aims of this study were to evaluate both presence and load of Campylobacter in chicken meat sold in traditional markets, assess risk factors related with the infrastructure and hygienic conditions of market stalls, and evaluate control strategies for campylobacteriosis in Peru through a quantitative microbiological risk assessment (QMRA), a data-driven, systematic approach to quantitatively assess risks by integrating empirical contamination levels, microbial behavior, and consumer exposure.
View Article and Find Full Text PDFIntegrated Quality Prediction Model for Food Quality Management Based on in Shared Kitchens.
Foods
December 2024
Department of Industrial & Systems Engineering, Dongguk University, Seoul 04620, Republic of Korea.
Shared kitchens have a lower entry barrier than traditional kitchens, which generally require a significant initial investment, and have thus attracted attention as the most realistic new business model for restaurants in the sharing economy. The restaurant industry is founded on ensuring the safety of the food it serves in order to prevent the spread of foodborne diseases within the community, so strict quality control is essential. Existing food quality management typically employs continuous quality assistance, which is difficult to apply to the highly volatile shared kitchen environment and its various stakeholders.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!