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M, A.-N., L, A. O., M, A.-J., R, A.-Q., V, B., & H, T. (2018). Food Safety Knowledge among Chicken Shawerma Food Handlers in Amman- Jordan. Arab Journal of Nutrition and Exercise (AJNE), 3(3), 119-135. https://doi.org/10.18502/ajne.v3i3.3670
https://doi.org/10.18502/ajne.v3i3.3670
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authors
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Al-Nasraween M
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Al Omari L
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Al-Jaghbeer M
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Al-Qutob R
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Berggren V
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Taha H
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Published Date
- Dec 31, 2018
Food Safety Knowledge among Chicken Shawerma Food Handlers in Amman- Jordan
Abstract
Aims: Several food poisoning outbreaks in Jordan were due to Salmonella species isolated from chicken shawerma. This study aimed to assess the food safety knowledge among chicken shawerma food handlers in Jordan.
Methods: Forty chicken shawerma restaurants in Amman were selected randomly and 120 food handlers (Egyptians 53%, Jordanians 26% and Syrians 19%) were interviewed using a structured questionnaire. Descriptive and multivariate data analysis was conducted to assess their knowledge about food safety.
Results: Low overall mean score of food safety knowledge (40%); the mean percent of correct answers about transportation, receiving of chicken shawerma, storage, preparation, selling, and controlling microorganisms were: 63%, 54%, 45%, 31%, and 26%, respectively. Ninety percent of the participants had no previous training in food safety concepts. Better food safety knowledge was significantly associated (p > 0.05) with higher educational levels, receiving special training in food safety and having a Jordanian nationality.
Conclusions: This study recommends establishing a comprehensive food safety program in Jordan to build the capacity of the food handlers and enforce periodic evaluation of their food safety knowledge and evidence-based best practices.
References
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[2] Azizieh, A. (2012). Incidence and recovery of salmonella in chicken shawarma consumed in Damascus City and its countryside. Damascus University Journal of Agricultural Science, pp. 335–348.
[3] Bandura, A. (1995). Self-efficacy in Changing Societies. California: Cambridge University Press.
[4] Bolton, D. J., Meally, A., Blair, I. S., et al. (2008). Food safety knowledge of head chefs and catering managers in Ireland. Food Control, vol. 19, no. 3, pp. 291–300. DOI: http://dx.doi.org/10.1016/j.foodcont.2007.04.006
[5] DeBess, E. E., Pippert, E., Angulo, F. J., et al. (2009). Food handler assessment in Oregon. Foodborne Pathogens and Disease, vol. 6, no. 3, pp. 329–335. DOI: 10.1089/fpd.2008.0102
[6] FAO and WHO. (n.d.). Pan-European Conference on Food Safety and Quality. Available at: http://www.fao.org/docrep/meeting/004/x6865e.htm (accessed on April 28, 2018).
[7] Firestone, W. A. (1987). Meaning in method: The rhetoric of quantitative and qualitative research. Educational Researcher, vol. 16, no. 7, pp. 16–21. DOI: 10.3102/0013189x016007016
[8] Gallay, A., Bousquet, V., Siret, V., et al. (2008). Risk factors for acquiring sporadic Campylobacter infection in France: Results from a national case-control study. The Journal of Infectious Diseases, vol. 197, no. 10, pp. 1477–1484. DOI: 10.1086/587644
[9] Harakeh, S., Yassine, H., Gharios, M., et al. (2005). Isolation, molecular characterization and antimicrobial resistance patterns of Salmonella and Escherichia coli isolates from meat-based fast food in Lebanon. Science of the Total Environment, vol. 341, no. 1–3, pp. 33–44. DOI: 10.1016/j.scitotenv.2004.09.025
[10] JFDA. (2007a). Code of Practice in private shawarma restaurants for the year 2007.
[11] JFDA. (2007b). Code of Practice in private shawarma restaurants for the year 2007. Administration JF and D (ed.). Amman: JFDA.
[12] JFDA. (2014). Number of Restaurants in Amman.
[13] Kiswani, H. and Nsour, H. (2007). The curse of shawerma is chasing the government. Al-Ghad Newspaper.
[14] Lillquist, D., McCabe, M. and Church, K. (2005). A comparison of traditional handwashing training with active handwashing training in the food handler industry. Journal of Environmental Health, vol. 67, no. 6, pp. 13–16.
[15] McIntyre, L., Vallaster, L., Wilcott, L., et al. (2013) Evaluation of food safety knowledge, attitudes and self-reported hand washing practices in FOODSAFE trained and untrained food handlers in British Columbia, Canada. Food Control, vol. 30, no. 1, pp. 150–156. DOI: 10.1016/j.foodcont.2012.06.034
[16] Dubai Municipality. (2013). DG of Dubai Food Code. Available at: http://login.dm.gov.ae/wps/wcm/connect
[17] Nieto-montenegro, S., Brown, J. L., and Laborde, L. F. (2008). Development and assessment of pilot food safety educational materials and training strategies for Hispanic workers in the mushroom industry using the Health Action Model. Food Control, vol. 19, pp. 616–633. DOI: 10.1016/j.foodcont.2007.07.005
[18] Nimri, L., Al-Dahab, F. A., and Batchoun, R. (2014). Foodborne bacterial pathogens recovered from contaminated shawarma meat in northern Jordan. Journal of Infection in Developing Countries, vol. 8, no. 11, pp. 1407–1414. DOI: 10.3855/jidc.4368
[19] Onyeneho, S. N. and Hedberg, C. W. (2013). An assessment of food safety needs of restaurants in Owerri, Imo State, Nigeria. International Journal of Environmental Research and Public Health, vol. 10, no. 8, pp. 3296–3309. DOI: 10.3390/ijerph10083296
[20] Osaili, T. M., Abu Jamous, D. O., Obeidat, B. A., et al. (2013). Food safety knowledge among food workers in restaurants in Jordan. Food Control, vol. 31, no. 1, pp. 145–150. DOI: 10.1016/j.foodcont.2012.09.037
[21] Pilling, V. K., Brannon, L. A., Shanklin, C. W., et al. (2008). Identifying specific beliefs to target to improve restaurant employees’ intentions for performing three important food safety behaviors. Journal of the American Dietetic Association, vol. 108, no. 6, pp. 991–997. DOI: 10.1016/j.jada.2008.03.014
[22] Redmond, E. C., Griffith, C. J., Slader, J., et al. (2004). Microbiological and observational analysis of cross contamination risks during domestic food preparation. British Food Journal, vol. 106, no. 8, pp. 581–597.
[23] Sharif, L., Obaidat, M. M., and Al-Dalalah, M.-R. (2013). Food hygiene knowledge, attitudes and practices of the food handlers in the military hospitals. Food and Nutrition Sciences, vol. 04, no. 03, pp. 245–251. DOI: 10.4236/fns.2013.43033
[24] Soon, J. M. and Baines, R. N. (2012). Food safety training and evaluation of handwashing intention among fresh produce farm workers. Food Control, vol. 23, no. 2, pp. 437–448. DOI: 10.1016/j.foodcont.2011.08.012
[25] Versnik Nowak, A. L. and Dorman, S. M. (2008). Social-cognitive predictors of college student use of complementary and alternative medicine. American Journal of Health Education, vol. 39, no. 2, pp. 80–90. DOI: 10.1080/19325037.2008.10599019
[26] WHO. (n.d.). Baseline information for food safety policy and measures – Estimating the Global Burden of Foodborne Diseases. Available at: http://www.who.int/foodsafety/about/flyer_foodborne_disease.pdf (accessed
on April 28, 2018).
[27] Yard mc, H., Hakli, G., Cakiro lu, F. P., et al. (2015). Hygiene knowledge of food staff in catering industry: A sample From Turkey. SAGE Open, vol. 5, no. 2. DOI: 10.1177/2158244015580376
[2] Azizieh, A. (2012). Incidence and recovery of salmonella in chicken shawarma consumed in Damascus City and its countryside. Damascus University Journal of Agricultural Science, pp. 335–348.
[3] Bandura, A. (1995). Self-efficacy in Changing Societies. California: Cambridge University Press.
[4] Bolton, D. J., Meally, A., Blair, I. S., et al. (2008). Food safety knowledge of head chefs and catering managers in Ireland. Food Control, vol. 19, no. 3, pp. 291–300. DOI: http://dx.doi.org/10.1016/j.foodcont.2007.04.006
[5] DeBess, E. E., Pippert, E., Angulo, F. J., et al. (2009). Food handler assessment in Oregon. Foodborne Pathogens and Disease, vol. 6, no. 3, pp. 329–335. DOI: 10.1089/fpd.2008.0102
[6] FAO and WHO. (n.d.). Pan-European Conference on Food Safety and Quality. Available at: http://www.fao.org/docrep/meeting/004/x6865e.htm (accessed on April 28, 2018).
[7] Firestone, W. A. (1987). Meaning in method: The rhetoric of quantitative and qualitative research. Educational Researcher, vol. 16, no. 7, pp. 16–21. DOI: 10.3102/0013189x016007016
[8] Gallay, A., Bousquet, V., Siret, V., et al. (2008). Risk factors for acquiring sporadic Campylobacter infection in France: Results from a national case-control study. The Journal of Infectious Diseases, vol. 197, no. 10, pp. 1477–1484. DOI: 10.1086/587644
[9] Harakeh, S., Yassine, H., Gharios, M., et al. (2005). Isolation, molecular characterization and antimicrobial resistance patterns of Salmonella and Escherichia coli isolates from meat-based fast food in Lebanon. Science of the Total Environment, vol. 341, no. 1–3, pp. 33–44. DOI: 10.1016/j.scitotenv.2004.09.025
[10] JFDA. (2007a). Code of Practice in private shawarma restaurants for the year 2007.
[11] JFDA. (2007b). Code of Practice in private shawarma restaurants for the year 2007. Administration JF and D (ed.). Amman: JFDA.
[12] JFDA. (2014). Number of Restaurants in Amman.
[13] Kiswani, H. and Nsour, H. (2007). The curse of shawerma is chasing the government. Al-Ghad Newspaper.
[14] Lillquist, D., McCabe, M. and Church, K. (2005). A comparison of traditional handwashing training with active handwashing training in the food handler industry. Journal of Environmental Health, vol. 67, no. 6, pp. 13–16.
[15] McIntyre, L., Vallaster, L., Wilcott, L., et al. (2013) Evaluation of food safety knowledge, attitudes and self-reported hand washing practices in FOODSAFE trained and untrained food handlers in British Columbia, Canada. Food Control, vol. 30, no. 1, pp. 150–156. DOI: 10.1016/j.foodcont.2012.06.034
[16] Dubai Municipality. (2013). DG of Dubai Food Code. Available at: http://login.dm.gov.ae/wps/wcm/connect
[17] Nieto-montenegro, S., Brown, J. L., and Laborde, L. F. (2008). Development and assessment of pilot food safety educational materials and training strategies for Hispanic workers in the mushroom industry using the Health Action Model. Food Control, vol. 19, pp. 616–633. DOI: 10.1016/j.foodcont.2007.07.005
[18] Nimri, L., Al-Dahab, F. A., and Batchoun, R. (2014). Foodborne bacterial pathogens recovered from contaminated shawarma meat in northern Jordan. Journal of Infection in Developing Countries, vol. 8, no. 11, pp. 1407–1414. DOI: 10.3855/jidc.4368
[19] Onyeneho, S. N. and Hedberg, C. W. (2013). An assessment of food safety needs of restaurants in Owerri, Imo State, Nigeria. International Journal of Environmental Research and Public Health, vol. 10, no. 8, pp. 3296–3309. DOI: 10.3390/ijerph10083296
[20] Osaili, T. M., Abu Jamous, D. O., Obeidat, B. A., et al. (2013). Food safety knowledge among food workers in restaurants in Jordan. Food Control, vol. 31, no. 1, pp. 145–150. DOI: 10.1016/j.foodcont.2012.09.037
[21] Pilling, V. K., Brannon, L. A., Shanklin, C. W., et al. (2008). Identifying specific beliefs to target to improve restaurant employees’ intentions for performing three important food safety behaviors. Journal of the American Dietetic Association, vol. 108, no. 6, pp. 991–997. DOI: 10.1016/j.jada.2008.03.014
[22] Redmond, E. C., Griffith, C. J., Slader, J., et al. (2004). Microbiological and observational analysis of cross contamination risks during domestic food preparation. British Food Journal, vol. 106, no. 8, pp. 581–597.
[23] Sharif, L., Obaidat, M. M., and Al-Dalalah, M.-R. (2013). Food hygiene knowledge, attitudes and practices of the food handlers in the military hospitals. Food and Nutrition Sciences, vol. 04, no. 03, pp. 245–251. DOI: 10.4236/fns.2013.43033
[24] Soon, J. M. and Baines, R. N. (2012). Food safety training and evaluation of handwashing intention among fresh produce farm workers. Food Control, vol. 23, no. 2, pp. 437–448. DOI: 10.1016/j.foodcont.2011.08.012
[25] Versnik Nowak, A. L. and Dorman, S. M. (2008). Social-cognitive predictors of college student use of complementary and alternative medicine. American Journal of Health Education, vol. 39, no. 2, pp. 80–90. DOI: 10.1080/19325037.2008.10599019
[26] WHO. (n.d.). Baseline information for food safety policy and measures – Estimating the Global Burden of Foodborne Diseases. Available at: http://www.who.int/foodsafety/about/flyer_foodborne_disease.pdf (accessed
on April 28, 2018).
[27] Yard mc, H., Hakli, G., Cakiro lu, F. P., et al. (2015). Hygiene knowledge of food staff in catering industry: A sample From Turkey. SAGE Open, vol. 5, no. 2. DOI: 10.1177/2158244015580376