Food safety knowledge among food handlers in food service establishments in United Arab Emirates

Sadi Taha, Tareq M. Osaili, Nirmaljeet K. Saddal, Anas A. Al-Nabulsi, Mutamed M. Ayyash, Reyad S. Obaid

Research output: Contribution to journalArticlepeer-review

19 Citations (Scopus)

Abstract

Food safety knowledge among 646 food handlers in 88 food service establishments in United Arab Emirates was evaluated. Total food safety knowledge of food handlers was good (70%). The “cross contamination” and “food poisoning symptoms” aspects scored the highest and the lowest percentages of correct answers (76% and 66%), respectively. Half of the respondents knew the correct procedures of cleaning and sanitizing food contact surfaces and about half of the respondents identified wrong food poisoning symptoms. There was significant (P < 0.05) association between total food safety knowledge and food handlers’ age, experience, education, and enrollment in food safety training. Enhancing the efficiency and effectiveness of training including training materials and delivery is suggested.

Original languageEnglish
Article number106968
JournalFood Control
Volume110
DOIs
Publication statusPublished - Apr 2020

Keywords

  • Cross contamination
  • Food service establishments
  • Personal hygiene
  • Survey
  • Temperature abuse
  • Training

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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