Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana
作者： P.F. Ababio , K.D.A. Taylor , M. Swainson , B.A. Daramola
DOI: 10.1016/J.FOODCONT.2015.07.013
关键词: Food service 、 Environmental health 、 Veterinary medicine 、 Meal 、 Hygiene 、 Food safety 、 Repeated measures design 、 Intervention (counseling) 、 Descriptive statistics 、 Test (assessment) 、 Medicine
摘要: Abstract Eleven schools in three different hygiene categories were given training as an intervention to reported low standards. Staff knowledge scores, food temperature, service time and microbiological quality of jollof rice (cooked tomato sauce fish) measured before after the intervention. Descriptive statistics Wilcoxon's Signed- Rank Test for repeated measures on SPSS used evaluate effect GHP practice aerobic colony count (ACC) Staphylococcus aureus load ready eat (RTE) meal improved significantly (p ≤ 0.05). Food remains essential legal industrial requirement.
lincoln.ac.uk
core.ac.uk
elsevier.com
sci-hub.se 参考文章(20)
CW de Blackburn, PJ McClure, None, Pathogenic Bacillus species Foodborne Pathogens (Second edition)#R##N#Hazards, Risk Analysis and Control. pp. 844- 888 ,(2009) , 10.1533/9781845696337.2.844
B. S. Azis, J. N. P. Adolf, Microbiological status of various foods served in elementary school based on social economic status differences in Karawaci Region, Tangerang District - Indonesia. international food research journal. ,vol. 19, pp. 65- 70 ,(2012)
Samuel Nortey, Abena Okyerewa Siaw, Teaching and Learning of Visual Arts in Senior High Schools in Ghana Journal of Education and Practice. ,vol. 2, pp. 111- 119 ,(2011)
SAMANTHA J. GILLING, EUNICE A. TAYLOR, KEVIN KANE, JOANNE Z. TAYLOR, Successful hazard analysis critical control point implementation in the United Kingdom: understanding the barriers through the use of a behavioral adherence model. Journal of Food Protection. ,vol. 64, pp. 710- 715 ,(2001) , 10.4315/0362-028X-64.5.710
Eunice Taylor, A new method of HACCP for the catering and food service industry Food Control. ,vol. 19, pp. 126- 134 ,(2008) , 10.1016/J.FOODCONT.2007.02.013
Lilian S. Soares, Rogeria C.C. Almeida, Ellayne S. Cerqueira, Joelza S. Carvalho, Itaciara L. Nunes, Knowledge, attitudes and practices in food safety and the presence of coagulase-positive staphylococci on hands of food handlers in the schools of Camaçari, Brazil Food Control. ,vol. 27, pp. 206- 213 ,(2012) , 10.1016/J.FOODCONT.2012.03.016
Andrea Osimani, Lucia Aquilanti, Valentina Babini, Stefano Tavoletti, Francesca Clementi, An eight-year report on the implementation of HACCP in a university canteen: impact on the microbiological quality of meals. International Journal of Environmental Health Research. ,vol. 21, pp. 120- 132 ,(2011) , 10.1080/09603123.2010.515669
Jeannie Sneed, Catherine Strohbehn, Shirley A. Gilmore, Aubrey Mendonca, Microbiological evaluation of foodservice contact surfaces in Iowa assisted-living facilities Journal of the American Dietetic Association. ,vol. 104, pp. 1722- 1724 ,(2004) , 10.1016/J.JADA.2004.08.026
John E. Ehiri, George P. Morris, Hygiene training and education of food handlers: Does it work? Ecology of Food and Nutrition. ,vol. 35, pp. 243- 251 ,(1996) , 10.1080/03670244.1996.9991494
Sukyung Youn, Jeannie Sneed, Implementation of HACCP and prerequisite programs in school foodservice Journal of The American Dietetic Association. ,vol. 103, pp. 55- 60 ,(2003) , 10.1053/JADA.2003.50002