A training course on food hygiene for butchers: Measuring its effectiveness through microbiological analysis and the use of an inspection checklist

Detalhes bibliográficos
Autor(a) principal: Vaz, Maria Luisa Santomauro [UNIFESP]
Data de Publicação: 2005
Outros Autores: Novo, Neil Ferreira [UNIFESP], Sigulem, Dirce Maria [UNIFESP], Morais, Tania Beninga [UNIFESP]
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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spelling 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
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