Evaluating levels of knowledge on food safety among food handlers from restaurants and various catering businesses in Vienna,Austria 2011/2012 |
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| Affiliation: | 1. Faculty of Food Processing Technologies, Banat''s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului 119, 300645, Timi?oara, Romania;2. Faculty of Economics and Business Administration, Department of Management, West University of Timi?oara, Str. J. H. Pestalozzi 16, 300115, Timi?oara, Romania;1. Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia;2. School of Life Sciences, University of Nottingham, Nottingham NG7 2RD, United Kingdom;3. School of Biological Sciences, Royal Holloway University of London, Egham TW20 OEX, United Kingdom;1. Department of Nutrition, Food Science and Physiology, University of Navarra, C/ Irunlarrea 1, 31008 Pamplona, Spain;2. Department of Microbiology and Parasitology, University of Navarra, C/ Irunlarrea 1, 31008 Pamplona, Spain;3. IDISNA, Navarra Health Research Institute, Pamplona, Spain |
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| Abstract: | The aim of this study was to detect the most important gaps in knowledge on food safety among food handlers in Vienna, Austria and to identify possible differences in levels of knowledge between food handlers from restaurants and catering companies. The survey was conducted from May 2011 to January 2012 in Vienna and 234 food handlers participated. The average knowledge score for all food handlers was 76%. We revealed no significant difference between the two sample groups; food handlers from catering businesses scored similar (75%) to those from restaurants (76%). Persons with a training at their current workplace (internal and external) scored significantly higher (82%) then persons without an on the job training (71%). Food handlers passing the mandatorily required yearly food safety training had a higher knowledge than persons without this on-the-job training (p ≤ 0.001); 23% of the food handlers didn't participate in any training during the last year. The study identified substantial knowledge gaps concerning correct temperatures for cooking, holding and storing foods. Data from this project underline the value of harmonized action in the field of food safety, but also indicate considerable potential for further improvement in Austria. |
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| Keywords: | Food handler Knowledge Food safety Hygiene Training |
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