A training course on food hygiene for butchers: Measuring its effectiveness through microbiological analysis and the use of an inspection checklist
Autor(a) principal: | |
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Data de Publicação: | 2005 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNIFESP |
Texto Completo: | http://dx.doi.org/10.4315/0362-028X-68.11.2439 http://repositorio.unifesp.br/handle/11600/44365 |
Resumo: | The effectiveness of food hygiene training for a group of retail butchers was evaluated with the aim of verifying whether the butchers modified their behavior in the light of knowledge gained and whether their acquired knowledge or behavior change was sustained over a period of time. Microbiological analysis (enumeration of mesophilic and coliform bacteria and Escherichia coli) of a raw semiprocessed product (stuffed rolled beef) was conducted, and an inspection checklist was issued before the training course (T0). Initial results were later compared with results obtained 1 month (T1) and 6 months (T6) after the training. The checklist comprised 89 items classified into five categories: A, approved suppliers and product reception; B, storage conditions and temperature control; C, flow process, food handling procedures, and conditions of the window display unit; D, facility design and proper cleaning and sanitizing of equipment, utensils, and work surfaces; and E, pest control system, water supply control, and garbage disposal. The inspection results were recorded as yes or no for each item. Compliance with food safety procedures was recorded as the percentage of yes answers. The bacterial counts were significantly higher at T0. At T6, there was no significant increase in bacterial counts. There was a significant improvement in food safety practices at T1 and T6 compared with T0 for all categories. When comparing T0 and T1, the largest increases in the compliance scores were seen within categories C and D. No significant decrease in scores for compliance with food safety practices was observed at T6. Supervision and refresher activities may be necessary to maintain behavioral changes for a longer period of time. |
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A training course on food hygiene for butchers: Measuring its effectiveness through microbiological analysis and the use of an inspection checklistThe effectiveness of food hygiene training for a group of retail butchers was evaluated with the aim of verifying whether the butchers modified their behavior in the light of knowledge gained and whether their acquired knowledge or behavior change was sustained over a period of time. Microbiological analysis (enumeration of mesophilic and coliform bacteria and Escherichia coli) of a raw semiprocessed product (stuffed rolled beef) was conducted, and an inspection checklist was issued before the training course (T0). Initial results were later compared with results obtained 1 month (T1) and 6 months (T6) after the training. The checklist comprised 89 items classified into five categories: A, approved suppliers and product reception; B, storage conditions and temperature control; C, flow process, food handling procedures, and conditions of the window display unit; D, facility design and proper cleaning and sanitizing of equipment, utensils, and work surfaces; and E, pest control system, water supply control, and garbage disposal. The inspection results were recorded as yes or no for each item. Compliance with food safety procedures was recorded as the percentage of yes answers. The bacterial counts were significantly higher at T0. At T6, there was no significant increase in bacterial counts. There was a significant improvement in food safety practices at T1 and T6 compared with T0 for all categories. When comparing T0 and T1, the largest increases in the compliance scores were seen within categories C and D. No significant decrease in scores for compliance with food safety practices was observed at T6. Supervision and refresher activities may be necessary to maintain behavioral changes for a longer period of time.Univ Fed Sao Paulo, Food Qual Control Lab, BR-04024002 Sao Paulo, BrazilUniv Fed Sao Paulo, Dept Prevent Med, BR-04024002 Sao Paulo, BrazilUniv Fed Sao Paulo, Food Qual Control Lab, BR-04024002 Sao Paulo, BrazilUniv Fed Sao Paulo, Dept Prevent Med, BR-04024002 Sao Paulo, BrazilWeb of ScienceInt Assoc Food ProtectionUniversidade Federal de São Paulo (UNIFESP)Vaz, Maria Luisa Santomauro [UNIFESP]Novo, Neil Ferreira [UNIFESP]Sigulem, Dirce Maria [UNIFESP]Morais, Tania Beninga [UNIFESP]2018-06-15T17:58:46Z2018-06-15T17:58:46Z2005-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion2439-2442http://dx.doi.org/10.4315/0362-028X-68.11.2439Journal Of Food Protection. Des Moines: Int Assoc Food Protection, v. 68, n. 11, p. 2439-2442, 2005.10.4315/0362-028X-68.11.24390362-028Xhttp://repositorio.unifesp.br/handle/11600/44365WOS:000233096200026engJournal Of Food Protectioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UNIFESPinstname:Universidade Federal de São Paulo (UNIFESP)instacron:UNIFESP2024-05-02T13:44:27Zoai:repositorio.unifesp.br/:11600/44365Repositório InstitucionalPUBhttp://www.repositorio.unifesp.br/oai/requestbiblioteca.csp@unifesp.bropendoar:34652024-05-02T13:44:27Repositório Institucional da UNIFESP - Universidade Federal de São Paulo (UNIFESP)false |
dc.title.none.fl_str_mv |
A training course on food hygiene for butchers: Measuring its effectiveness through microbiological analysis and the use of an inspection checklist |
title |
A training course on food hygiene for butchers: Measuring its effectiveness through microbiological analysis and the use of an inspection checklist |
spellingShingle |
A training course on food hygiene for butchers: Measuring its effectiveness through microbiological analysis and the use of an inspection checklist Vaz, Maria Luisa Santomauro [UNIFESP] |
title_short |
A training course on food hygiene for butchers: Measuring its effectiveness through microbiological analysis and the use of an inspection checklist |
title_full |
A training course on food hygiene for butchers: Measuring its effectiveness through microbiological analysis and the use of an inspection checklist |
title_fullStr |
A training course on food hygiene for butchers: Measuring its effectiveness through microbiological analysis and the use of an inspection checklist |
title_full_unstemmed |
A training course on food hygiene for butchers: Measuring its effectiveness through microbiological analysis and the use of an inspection checklist |
title_sort |
A training course on food hygiene for butchers: Measuring its effectiveness through microbiological analysis and the use of an inspection checklist |
author |
Vaz, Maria Luisa Santomauro [UNIFESP] |
author_facet |
Vaz, Maria Luisa Santomauro [UNIFESP] Novo, Neil Ferreira [UNIFESP] Sigulem, Dirce Maria [UNIFESP] Morais, Tania Beninga [UNIFESP] |
author_role |
author |
author2 |
Novo, Neil Ferreira [UNIFESP] Sigulem, Dirce Maria [UNIFESP] Morais, Tania Beninga [UNIFESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal de São Paulo (UNIFESP) |
dc.contributor.author.fl_str_mv |
Vaz, Maria Luisa Santomauro [UNIFESP] Novo, Neil Ferreira [UNIFESP] Sigulem, Dirce Maria [UNIFESP] Morais, Tania Beninga [UNIFESP] |
description |
The effectiveness of food hygiene training for a group of retail butchers was evaluated with the aim of verifying whether the butchers modified their behavior in the light of knowledge gained and whether their acquired knowledge or behavior change was sustained over a period of time. Microbiological analysis (enumeration of mesophilic and coliform bacteria and Escherichia coli) of a raw semiprocessed product (stuffed rolled beef) was conducted, and an inspection checklist was issued before the training course (T0). Initial results were later compared with results obtained 1 month (T1) and 6 months (T6) after the training. The checklist comprised 89 items classified into five categories: A, approved suppliers and product reception; B, storage conditions and temperature control; C, flow process, food handling procedures, and conditions of the window display unit; D, facility design and proper cleaning and sanitizing of equipment, utensils, and work surfaces; and E, pest control system, water supply control, and garbage disposal. The inspection results were recorded as yes or no for each item. Compliance with food safety procedures was recorded as the percentage of yes answers. The bacterial counts were significantly higher at T0. At T6, there was no significant increase in bacterial counts. There was a significant improvement in food safety practices at T1 and T6 compared with T0 for all categories. When comparing T0 and T1, the largest increases in the compliance scores were seen within categories C and D. No significant decrease in scores for compliance with food safety practices was observed at T6. Supervision and refresher activities may be necessary to maintain behavioral changes for a longer period of time. |
publishDate |
2005 |
dc.date.none.fl_str_mv |
2005-11-01 2018-06-15T17:58:46Z 2018-06-15T17:58:46Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.4315/0362-028X-68.11.2439 Journal Of Food Protection. Des Moines: Int Assoc Food Protection, v. 68, n. 11, p. 2439-2442, 2005. 10.4315/0362-028X-68.11.2439 0362-028X http://repositorio.unifesp.br/handle/11600/44365 WOS:000233096200026 |
url |
http://dx.doi.org/10.4315/0362-028X-68.11.2439 http://repositorio.unifesp.br/handle/11600/44365 |
identifier_str_mv |
Journal Of Food Protection. Des Moines: Int Assoc Food Protection, v. 68, n. 11, p. 2439-2442, 2005. 10.4315/0362-028X-68.11.2439 0362-028X WOS:000233096200026 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal Of Food Protection |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
2439-2442 |
dc.publisher.none.fl_str_mv |
Int Assoc Food Protection |
publisher.none.fl_str_mv |
Int Assoc Food Protection |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UNIFESP instname:Universidade Federal de São Paulo (UNIFESP) instacron:UNIFESP |
instname_str |
Universidade Federal de São Paulo (UNIFESP) |
instacron_str |
UNIFESP |
institution |
UNIFESP |
reponame_str |
Repositório Institucional da UNIFESP |
collection |
Repositório Institucional da UNIFESP |
repository.name.fl_str_mv |
Repositório Institucional da UNIFESP - Universidade Federal de São Paulo (UNIFESP) |
repository.mail.fl_str_mv |
biblioteca.csp@unifesp.br |
_version_ |
1814268430908391424 |