The personal and general hygiene practices of food handlers in the delicatessen sections of retail outlets in South Africa.
This paper presents data on personal- and general-hygiene knowledge and practices among food handlers in the delicatessens of a major retail group in the Western Cape in South Africa. Food handlers were interviewed by means of a structured questionnaire. Although the majority of food handlers adhered to basic hygiene principles, there is definitely a need for proper and continuous training in personal and general hygiene, not only for food handlers, but also for management. The study reported here is of importance particularly in view of new local regulations governing the application of the hazard analysis and critical control point (HACCP) system. Management is responsible for the implementation of this system, and where supervision is not adequate, the manager of the outlet should intervene to ensure that staff conform to the requirements.
Central University of Technology, Free State, Unit for Applid Food Science and Biotechnology, Faculty of Health and Environmental Sciences, Bloemfontein, South Africa.
Izanne
I
van Tonder
Jan F R
JF
Lues
Maria M
MM
Theron
D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000379:methods / Q000592:standards*; D005517:Foodborne Diseases / Q000517:prevention & control; D006235:Hand Disinfection / Q000592:standards; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D006920:Hygiene / Q000592:standards*; D017751:Safety Management; D013019:South Africa; D011795:Surveys and Questionnaires