International Journal of Environmental Research and Public Health | |
An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria | |
Sylvester N. Onyeneho1  | |
[1] Division of Environmental Health Sciences, University of Minnesota, 420 Delaware Street SE, MMC807, Minneapolis, MN 55455, USA; | |
关键词: restaurants; food safety; foodborne pathogens; hygiene; cross-contamination; | |
DOI : 10.3390/ijerph10083296 | |
来源: mdpi | |
【 摘 要 】
One hundred and forty five head chefs and catering managers of restaurants in Owerri, Nigeria were surveyed to establish their knowledge of food safety hazards and control measures. Face-to-face interviews were conducted and data collected on their knowledge of risk perception, food handling practices, temperature control, foodborne pathogens, and personal hygiene. Ninety-two percent reported that they clean and sanitize food equipment and contact surfaces while 37% engaged in cross-contamination practices. Forty-nine percent reported that they would allow a sick person to handle food. Only 70% reported that they always washed their hands while 6% said that they continued cooking after cracking raw eggs. All respondents said that they washed their hands after handling raw meat, chicken or fish. About 35% lacked knowledge of ideal refrigeration temperature while 6% could not adjust refrigerator temperature. Only 40%, 28%, and 21% had knowledge of
【 授权许可】
CC BY
© 2013 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190034539ZK.pdf | 218KB | download |