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المؤلفAsim, Hammad S
المؤلفElnemr, Israa
المؤلفGoktepe, Ipek
المؤلفFeng, Hao
المؤلفPark, Hee K
المؤلفAlzeyara, Sheikha
المؤلفAlHajri, Mohammad
المؤلفKushad, Mosbah
تاريخ الإتاحة2020-05-14T09:55:43Z
تاريخ النشر2019
اسم المنشورFood Science and Technology International
المصدرScopus
الرقم المعياري الدولي للكتاب10820132
معرّف المصادر الموحدhttp://dx.doi.org/10.1177/1082013219830843
معرّف المصادر الموحدhttp://hdl.handle.net/10576/14825
الملخصThe aim of this cross-sectional study was to assess safe food handling practices, food safety knowledge, and adherence to implementation of Hazard Analysis and Critical Control Point among 53 food safety managers working in randomly selected food service establishments in Qatar. Face-to-face interviews with the managers at each participating food service establishment were conducted using a survey consisting of 40 questions in October–December 2015. In addition to the survey questionnaire, a checklist was used to determine the implementation of Hazard Analysis and Critical Control Point by observing actual practices applied at each food service establishment. About 66 and 68% of managers had college degree and were trained on Hazard Analysis and Critical Control Point, respectively. Results also showed that casual sit-in and fine dine-in restaurants were the only food service establishments that consistently kept records on safe food handling practices (100%), followed by fast-food food service establishments (36%). Managers' training and education level were highly correlated with the probability of their employees receiving food safety training. This first assessment on food safety knowledge and practices in Qatar demonstrated that training and education are important factors that directly impact the food safety culture in food service establishments. These findings may help government agencies establish guidelines for compulsory on-site training of food handlers for effective food safety practices in food service establishments in Qatar where the fast growing demography has led to a rapid growth in food service establishment in different cuisines leading to heterogeneity in food safety practices.
راعي المشروعThe findings achieved herein are solely the responsibility of the author(s). The authors would like to thank the food inspectors from the Ministry of Public Health for their assistance in conducting the surveys and walk-through audits, statistical consultants from the college of Business and Economics at Qatar University for their assistance in analyzing the data, and food service providers for their participation in this study.
اللغةen
الناشرSAGE Publications Inc.
الموضوعCatering
fast-food
food safety managers
food safety training
food service establishments
Hazard Analysis and Critical Control Point
personal hygiene
safe food handling
العنوانAssessing safe food handling knowledge and practices of food service managers in Doha, Qatar
النوعArticle
الصفحات440-448
رقم العدد5
رقم المجلد25
dc.accessType Abstract Only


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