Food Protection Trends - May/June 2013 - (Page 133)

PEER-REVIEWED ARTICLE Food Protection Trends, Vol 33, No. 3, p. 133–144 Copyright©2013, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Safety Knowledge among Restaurant Food Handlers in Neuchâtel, Switzerland PALAK K. PANCHAL,*1 PIERRE BONHOTE2 AND MARK S. DWORKIN1 University of Illinois at Chicago School of Public Health, Division of Epidemiology and Biostatistics, 1603 W. Taylor St., MC 923, Chicago, IL 60612, USA Département de l’économie, Service de la consommation et des affaires vétérinaires, Rue Jehanne-de-Hochberg 5 - 2001 Neuchâtel, Switzerland 1 2 ABSTRACT Few data have been published on restaurant food handler food safety knowledge in Switzerland. The objective of this study was to identify gaps in food safety knowledge among restaurant food handlers in Neuchâtel, Switzerland. Between November 2010 and January 2011, an oral 54-question survey, including 46 knowledge questions, was administered in French and English to 100 food handlers in 100 restaurants. Restaurants were selected if the local food safety officers believed the restaurant was likely to participate. The mean knowledge score of the participating food handlers was 71%. Bivariate analysis revealed restaurant cuisine as the only characteristic significantly associated with knowledge score (P < 0.05). None of the food handlers knew the correct temperatures for cooking chicken and holding potentially hazardous hot foods, the time and temperature recommendations for holding potentially hazardous cold foods without temperature control, and the range of temperatures for pathogen growth. We observed substantial food safety knowledge gaps among restaurant food handlers in Neuchâtel, Switzerland that may place restaurant consumers at risk for food poisoning. Data from this study demonstrate that time and temperature issues and understanding the consequences of consuming uncooked cooked meat and poultry should be priorities for food handler education. *Author for correspondence: Phone: +1 847.483.4187; Fax: +1 847.891.0651; E-mail: ppanch2@uic.edu; cc: mdworkin@uic.edu MAY–JUNE 2013 FOOD PROTECTION TRENDS 133 http://www.foodprotection.org/files/food-protection-trends/May-13-Panchal.pdf

Table of Contents for the Digital Edition of Food Protection Trends - May/June 2013

Food Protection Trends - May/june 2013
Contents
Commentary
Measuring Self-Efficacy of Food Safety in Middle School Populations
Food Safety Knowledge Among Restaurant Food Handlers in NeuchâTel, Switzerland
Video Observation and Data Coding Methods
Fsma: Article 3
General Interest Paper: Food Safety Risks of Mycotoxins
General Interest Paper: Fao/who Project Report
Industry Products
Coming Events

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