Title: Mastering the Art of Literature Review on Food Safety Knowledge

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Cross-contamination can occur with bacteria or other microorganisms. The EPA as well as the OSHA
has taken an active role in ensuring that organizations adopt an active role towards ensuring the
safety of the working conditions within which their employees are. This could probably because in
the country, married couples traditionally live in an extended family home and they tend to hire
domestic helpers who aid in food preparation ( 53 ). It is our plea that food safety agencies conduct
further investigations to ascertain the real cause of the crisis. A combination of multiple-choice, true-
false-not sure, and Likert-scale questions were used in the questionnaire. Food consumption behavior
during the COVID-19 pandemic. Botulism is a well known example of an intoxication. On the other
hand, being informed by family about food safety was related to poorer food preparation safety
knowledge ( 23, 38 ). However, another study reported that people tended to trust healthcare
professionals more about COVID-19 related information ( 55 ). Correlation between food safety
KAP scores and general characteristics of university students was also evaluated. Errors in
recollection in terms or practice may have resulted in bias. In North Central Nigeria, majority (82.3
%) of respondents agreed that handwashing should last from a minimum of 20 s to 1 minute ( 44 ).
Moreover, COVID-19 cannot multiply in foods (as correctly thought by our respondents), as the
viruses need a human or an animal host to grow ( 34 ). A mixed-method study on COVID-19
prevention in Iranian restaurants. While, female and male Lebanese university students showed an
equal knowledge level about food safety; however, female students had better food safety practices (
22 ). Sharif et al. (2013) Food Hygiene Knowledge, Attitudes and Practices. However, the findings
of the study confer to the Jordanian students alone. Moreover, the survey questions pertaining to
“practices” are subject to recall. However, in an Italian community, a shift toward shopping from
small grocery stores due to the pandemic was observed. PhD candidate, School of biological sciences,
Plymouth university. PhD candidate, School of biological sciences, Plymouth university. Dima Faour-
Klingbeil Ph.D. Regulating Water Re-use in Food Production and Processing to ensure Acceptabl.
Most of the participants lived with their family (89.1%), did not work (77.4%), and helped in
preparing food (83.6%). Only 12.0% of the participants rated themselves to have “excellent”
knowledge of food safety. Certified trainer and food auditor, DFK for Safe Food Environment. An
effective method to expand the reach of the food safety management teams’. Whatever system is
followed, all personnel must be constantly aware of and. While, amongst the South East Asian
consumers, about half of the respondents (50.3%) were unaware that asymptomatic infected food
handlers could transmit COVID-19 ( 33 ). More than half (57.4%) of the consumers in Indonesia and
Malaysia always choose to dine in restaurants that followed social distancing rules, and 37.6%
always sanitized the utensils and tables before eating at restaurants ( 33 ). Certified trainer and food
auditor, DFK for Safe Food Environment. Health-related nutrition outcomes considered include gut
health, nutrient absorption, growth, and development outcomes, as well as outcomes related to
metabolic and perinatal development.
Chemical and microorganisms cannot move on their own however. They need. Therefore, the present
study aimed to (i) evaluate food safety KAP among Jordan universities students during the COVID-
19 pandemic, (ii) determine the changes in food-related behaviors during the COVID-19 pandemic,
and (iii) assess the correlation between food safety KAP scores and general characteristics of
university students. PhD candidate, School of biological sciences, Plymouth university. The CDC
reported more recently on the national estimates of foodborne illnesses. The author highlighted a shift
toward eating meals at home rather than restaurants and a significant increase in home food
deliveries during the COVID-19 pandemic. A good example of this can be found in the 2006
foodborne disease outbreak associ-. All authors contributed to manuscript revision, read, and
approved the submitted version. The Shawerma was reported to be infected with Enterococcus
Faecalis and Campylobacter ( 5 ). No further adjustments on the questions were needed as per the
feedback. More than half of the students knew that they should use different chopping boards for
vegetables and meat. Food safety and evaluation of intention to practice safe eating out measures
during COVID-19: Cross sectional study in Indonesia and Malaysia. Moreover, 78.0% of
respondents reported dining out less than before. Moreover, majority (90.4%) of the students did not
wash the animal products like eggs before storing them in the refrigerator. No company sets out to
purposely cause a foodborne illness or an outbreak of. CDC (2010) CDC Estimates of Foodborne
Illness in the United States. Keep cold foods cold: Foods that are to be displayed, stored or served
cold. Dima Faour-Klingbeil Ph.D. Bringing Fit-for-Purpose Applications into Fresh Produce
Operations and Manag. Food safety knowledge among foodservice staff at the universities in Jordan.
An effective method to expand the reach of the food safety management teams’. It focuses on food
safety that is becoming a challenge. Trained food handlers scored higher in knowledge and in. There
are also signi?cant associated cost to retail food. Certified trainer and food auditor, DFK for Safe
Food Environment. Trained food workers scored higher in knowledge test. This outbreak caused
three deaths and over 200 illnesses that few businesses could. Serious illness and even death can be
caused if these chemicals contaminate. This is probably because married couples need to take charge
of housekeeping and food preparation. PhD candidate, School of biological sciences, Plymouth
university. Part-time jobs have been considered as one of the factors influencing students KAP
scores. The universities are spread throughout the country thereby increasing the representativeness of
the sample.
PhD candidate, School of biological sciences, Plymouth university. This is likely because quality
improvements have more direct correlation to daily. A quarter of the participants (25.4%) falsely
believed that using salt, vinegar, pepper or lemon juice was effective in destroying COVID-19 on
food-contact surfaces. PhD candidate, School of biological sciences, Plymouth university. Some food
safety hazards present in food production were not previously. In this study about half (42.4%) of
the students shifted toward buying groceries online and only 28.9% of participants paid their bills by
credit card more than that before the pandemic. It is not only handwashing but rather the time spent
doing this activity that is equally important. The respondents were hence expected to use gloves
while handling raw foods. This was done to avoid self-reported bias such as social desirability and
acquiescent responding ( 29 ). Primary Responsibilities of the Food Safety Management. Certified
trainer and food auditor, DFK for Safe Food Environment. Knowledge, Attitude and Practice
Toward COVID-19 Among the Public in the Kingdom of Saudi Arabia: a cross-sectional study.
Certified trainer and food safety auditor, DFK for Safe Food Environment. Hazard Analysis and
Critical Control Points (HACCP) is proving to be an. PhD candidate, School of biological sciences,
Plymouth university. Part-time jobs have been considered as one of the factors influencing students
KAP scores. A similar number (28.8%) knew that COVID-19 virus could not be found in drinking
water ( Table 2 ). The retail food business and its manufacturers have a public health responsibility.
Regulating Water Re-use in Food Production and Processing to ensure Acceptabl. Safety of foods,
food supply chain and environment within the COVID-19 pandemic. An area of concern is that it is
this section of the population who tend to work in food service establishments (part- or full-time job)
during their course of study. Certified trainer and food auditor, DFK for Safe Food Environment.
How can Food Safety Practitioners prepare for the FSMA Regulations. All authors went through the
questionnaire in-tandem to discuss the questions that need to be included in the study. Every Food
Service facility must carry a complete First Aid kit which is. CDC (2011) 2011 Estimates of
Foodborne Illness in the United States. PhD candidate, School of biological sciences, Plymouth
university. Our results differ considerably from another study which reported 81.4% of the
respondents used their cellphone during food preparation, cooking and packaging ( 42 ). In this
context, food safety includes acute and long-term physiological impacts. PhD candidate, School of
biological sciences, Plymouth university.
Ansari-Lari et al. (2010) Knowledge, attitudes and practices of workers. The majority of respondents
have wrong information about the use of salt, vinegar, pepper and lemon juices as cleaning items.
Such measures have officially been reported to be ineffective ( 34 ). Botulism is a well known
example of an intoxication. The CDC is the traditional source of foodborne disease knowledge as it
investi-. The participants were given all information deemed necessary about the study on the consent
form. Food safety knowledge, sources thereof and self-reported behaviour among university students
in Sweden. Certified trainer and food auditor, DFK for Safe Food Environment. Hence, it was
expected that they use a thermometer to check for meat wellness. Food safety knowledge among
foodservice staff at the universities in Jordan. PhD candidate, School of biological sciences,
Plymouth university. Early Tech Adoption: Foolish or Pragmatic? - 17th ISACA South Florida
WOW Con. Fig. 3.1 Food safety management team organization with respective business function
work. Mead PS et al (1999) Food related illness and death in the United States. PhD candidate,
School of biological sciences, Plymouth university. PhD candidate, School of biological sciences,
Plymouth university. A higher percentage of our participants have insufficient knowledge on the
proper use of reusable kitchen sponges as they reported using them for multiple purposes such as
dishes and sink. Generally, microorganisms and other contaminants cannot move by. Keep cold foods
cold: Foods that are to be displayed, stored or served cold. Nerve reuse empty containers again for
food service even if properly. Most of the participants lived with their family (89.1%), did not work
(77.4%), and helped in preparing food (83.6%). Only 12.0% of the participants rated themselves to
have “excellent” knowledge of food safety. On similar lines, 98.4% Philippine food handlers who
were engaged in an online food business, reported that they did not use gloves when handling raw
food during the COVID-19 pandemic ( 42 ). Safety of foods, food supply chain and environment
within the COVID-19 pandemic. This factor was also another predictor of food safety KAP results
in the present study. On the other hand, being informed by family about food safety was related to
poorer food preparation safety knowledge ( 23, 38 ). Dima Faour-Klingbeil Ph.D. Bringing Fit-for-
Purpose Applications into Fresh Produce Operations and Manag. The final questionnaire consisted of
58 items ( Supplementary Material ) starting with a cover page which explained the nature and
purpose of the study besides the confidentiality statement. A similar observation amongst college and
university students in the United States was observed that the lower the self-rated food safety
knowledge level, the lower was the knowledge mean scores ( 54 ). While, female and male Lebanese
university students showed an equal knowledge level about food safety; however, female students
had better food safety practices ( 22 ). Our results showed a good attitude toward food preparing
situations which harmonizes with the general recommendation from WHO to limit the number of
persons involved in food preparation during COVID-19 pandemic ( 12 ). Certified trainer and food
auditor, DFK for Safe Food Environment.