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Advisor(s)
Abstract(s)
The purpose of this study was to evaluate the Prerequisite Program (PRP) and the practices followed in loco by
the food handlers in three sections of a hypermarket, namely, butcher’s, charcuterie and fishery, as well as their
level of knowledge, attitudes and practices (KAP) in food hygiene and safety through the application of
questionnaires. We also intended to relate the results to the training and professional experience, as well as
demographic characteristics such as gender, age and education level.
Even though a PRP and HACCP plans were implemented in the hypermarket, some non-conformities
concerning hygiene, temperature control, maintenance status of some equipment and records were found in the
three sectors studied. Regarding the in loco evaluation of good personal hygiene and manufacturing practices
followed by food handlers, common failures were observed in the three sections studied, namely clothing
(incorrect placement of the cap and the use of adornments and jewelry), not frequent hand washing during peak
flow of customers, the use of cleaning and disinfecting products not indicated in the Hygienization Plan, and the
use of textile fabrics.
Concerning KAP, in most situations no significant differences were found between the results obtained and the
demographic characteristics of the food handlers. A high number of wrong answers were observed on topics
related to microbiological knowledge and on some attitudes and hygiene practices. Furthermore, differences
between perceived practices and in loco observed practices were sometimes stated, indicating the importance of checking food operators’ procedures and behavior periodically.
Description
Keywords
Hypermarket Good personal hygiene and manufacturing practices Knowledge Attitudes Practices
Citation
Pereira, Ermelinda; Pires, Delphine Elisa; Ramalhosa, Elsa (2015). Evaluation of knowledge, attitudes and practices regarding food hygiene and safety among perishable food handlers of a hypermarket in Portugal. Journal of Advances in Food Science & Technology. ISSN 2454-4213. 2:4, p. 181-190
Publisher
International Knowledge Press