The level of food safety knowledge in food establishments in three European countries
Samo za registrovane korisnike
2016
Autori
Šmigić, NadaDjekić, Ilija
Martins, Margarida Liz
Rocha, Ada
Sidiropoulou, Nikoleta
Kalogianni, Eleni P.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
This study was performed with the aim to investigate and compare the level of food safety knowledge among food handlers in three different countries, Serbia, Greece and. Portugal, in different food establishments, namely restaurants, take-away places and catering companies. Total of 377 food handlers were involved in this study with 115 food handlers from Serbia (30.5%), 180 food handlers from Greece (47.7%) and 82 food handlers from Portugal (21.8%). For each participant, the knowledge score (KS) was calculated by dividing the sum of correct answers by the total number of questions. The average KS for all participants was 70.5%, with best overall KS that was obtained for Portuguese food handlers (72.6%), followed by Serbian (71.3%), whereas Greek food handlers showed lower scores (69.1%, p lt 0.05). The biggest knowledge gaps that have been identified in relation to temperature control, source of contamination of foods and food-stuffs and high-risk foods can be used as a foundation ...for further improvements in food safety trainings.
Ključne reči:
Food safety knowledge / Food handlers / Restaurants / Take-away / CateringIzvor:
Food Control, 2016, 63, 187-194Izdavač:
- Elsevier Sci Ltd, Oxford
DOI: 10.1016/j.foodcont.2015.11.017
ISSN: 0956-7135
WoS: 000371191300025
Scopus: 2-s2.0-84949664551
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Šmigić, Nada AU - Djekić, Ilija AU - Martins, Margarida Liz AU - Rocha, Ada AU - Sidiropoulou, Nikoleta AU - Kalogianni, Eleni P. PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4119 AB - This study was performed with the aim to investigate and compare the level of food safety knowledge among food handlers in three different countries, Serbia, Greece and. Portugal, in different food establishments, namely restaurants, take-away places and catering companies. Total of 377 food handlers were involved in this study with 115 food handlers from Serbia (30.5%), 180 food handlers from Greece (47.7%) and 82 food handlers from Portugal (21.8%). For each participant, the knowledge score (KS) was calculated by dividing the sum of correct answers by the total number of questions. The average KS for all participants was 70.5%, with best overall KS that was obtained for Portuguese food handlers (72.6%), followed by Serbian (71.3%), whereas Greek food handlers showed lower scores (69.1%, p lt 0.05). The biggest knowledge gaps that have been identified in relation to temperature control, source of contamination of foods and food-stuffs and high-risk foods can be used as a foundation for further improvements in food safety trainings. PB - Elsevier Sci Ltd, Oxford T2 - Food Control T1 - The level of food safety knowledge in food establishments in three European countries EP - 194 SP - 187 VL - 63 DO - 10.1016/j.foodcont.2015.11.017 ER -
@article{ author = "Šmigić, Nada and Djekić, Ilija and Martins, Margarida Liz and Rocha, Ada and Sidiropoulou, Nikoleta and Kalogianni, Eleni P.", year = "2016", abstract = "This study was performed with the aim to investigate and compare the level of food safety knowledge among food handlers in three different countries, Serbia, Greece and. Portugal, in different food establishments, namely restaurants, take-away places and catering companies. Total of 377 food handlers were involved in this study with 115 food handlers from Serbia (30.5%), 180 food handlers from Greece (47.7%) and 82 food handlers from Portugal (21.8%). For each participant, the knowledge score (KS) was calculated by dividing the sum of correct answers by the total number of questions. The average KS for all participants was 70.5%, with best overall KS that was obtained for Portuguese food handlers (72.6%), followed by Serbian (71.3%), whereas Greek food handlers showed lower scores (69.1%, p lt 0.05). The biggest knowledge gaps that have been identified in relation to temperature control, source of contamination of foods and food-stuffs and high-risk foods can be used as a foundation for further improvements in food safety trainings.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Control", title = "The level of food safety knowledge in food establishments in three European countries", pages = "194-187", volume = "63", doi = "10.1016/j.foodcont.2015.11.017" }
Šmigić, N., Djekić, I., Martins, M. L., Rocha, A., Sidiropoulou, N.,& Kalogianni, E. P.. (2016). The level of food safety knowledge in food establishments in three European countries. in Food Control Elsevier Sci Ltd, Oxford., 63, 187-194. https://doi.org/10.1016/j.foodcont.2015.11.017
Šmigić N, Djekić I, Martins ML, Rocha A, Sidiropoulou N, Kalogianni EP. The level of food safety knowledge in food establishments in three European countries. in Food Control. 2016;63:187-194. doi:10.1016/j.foodcont.2015.11.017 .
Šmigić, Nada, Djekić, Ilija, Martins, Margarida Liz, Rocha, Ada, Sidiropoulou, Nikoleta, Kalogianni, Eleni P., "The level of food safety knowledge in food establishments in three European countries" in Food Control, 63 (2016):187-194, https://doi.org/10.1016/j.foodcont.2015.11.017 . .