Assessment and Association of the World Health Organization’s Five Keys to Food Safety Among Selected Food Truck Operators Demographic in Jeddah City

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2024-10-18 DOI:10.1016/j.jfp.2024.100364

Nargis Begum Javed , Mohammed AL-Mohaithef

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Abstract

The World Health Organization (WHO) reports that food handlers play a significant role in the maintenance of food safety from food production to storage. This study aims to assess the implementation of WHO five keys to safer food in the food trucks in Jeddah city. This study was an observational study. A total of 103 registered and licensed food trucks in Jeddah were selected using the opportunity sampling method. The WHO’s five keys to safer food questionnaire was used by the researchers to inspect and evaluate the hygiene status of food trucks. A chi-square test was used to assess the association between the demographic characteristics of food truck handlers and the implementation of the variables used to evaluate WHO’s five keys to safer food in their food trucks. P value < 0.05 was considered significant. The participation rate was 64.4% (103/160). Most food truck handlers were older than 30 years (55.3%), were men (81.6%), had secondary-level education (40.8%), and were Saudi nationals (69.9%). More than 50% of food truck handlers had less than three years of experience in business, and 67% of food truck handlers had undergone training in food handling. The researchers found good implementation of Key 5c. – “Water from cans/bottles used for cooking” (93.2%), followed by Key 1a. “Cleaning and disinfecting done periodically” (78.6%), and poor implementation for Key 3a. – “Calibrated thermometers are used to check temperatures” (30.1%) in the food trucks. The overall implementation score of WHO’s five keys to safer food was found to be good (score ≥ 8) in 57.3% of food trucks. Food handlers’ age, gender, and training in food handling indicated a significant association with the implementation of WHO’s five keys to safer food. The exposure of food handlers to food handling training indicated a significant association with good implementation of all five keys to safer food.

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对吉达市选定的餐车经营者进行世界卫生组织食品安全五大关键要素的评估和关联。

世界卫生组织（WHO）报告称，从食品生产到储存，食品处理人员在维护食品安全方面发挥着重要作用。本研究旨在评估吉达市食品卡车中实施世界卫生组织食品安全五要素的情况。本研究是一项观察性研究。采用机会抽样法在吉达市挑选了 103 家注册并获得许可的餐车。研究人员使用世界卫生组织的 "食品安全五要素 "调查问卷来检查和评估餐车的卫生状况。研究人员使用卡方检验来评估餐车从业人员的人口统计特征与其餐车中用于评估世界卫生组织 "食品安全五要素 "的变量的实施情况之间的关联。P值<0.05为显著。参与率为 64.4%（103/160）。大多数餐车从业人员年龄在 30 岁以上（55.3%），男性（81.6%），受过中等教育（40.8%），沙特籍（69.9%）。50%以上的餐车从业人员的从业经验不足三年，67%的餐车从业人员接受过食品处理方面的培训。研究人员发现，关键 5c.- 烹饪用罐头/瓶中的水"（93.2%），其次是关键 1a。- 定期进行清洁和消毒"（78.6%），关键 3a.- 餐车使用校准温度计检查温度"（30.1%）。在 57.3%的餐车中，世卫组织 "加强食品安全的五个关键点 "的总体实施情况良好（得分≥8 分）。食品处理人员的年龄、性别和在食品处理方面接受过的培训与世卫组织 "食品安全五要点 "的执行情况有显著关联。食品处理人员接受食品处理培训的情况表明，他们与良好实施更安全食品的所有五项关键要素有显著关系。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.