ASSESSMENT OF GOOD HYGIENIC PRACTICES AMONG FOOD HANDLERS, SELECTED TOURISM ESTABLISHMENTS, 2022.

Ayad, Ehab M. W.; Mansour, Hussein; I. Awadalla, Hala; M. Abdel Gawad, Ahmed; A. Elkhafief, Mohamed

doi:10.21608/jes.2023.214302.1535

	ASSESSMENT OF GOOD HYGIENIC PRACTICES AMONG FOOD HANDLERS, SELECTED TOURISM ESTABLISHMENTS, 2022.
Journal of Environmental Science
Volume 52, Issue 7, July 2023, Page 1-35 PDF (778.67 K)
Document Type: Review Article
DOI: 10.21608/jes.2023.214302.1535
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Authors
Ehab M. W. Ayad ¹; Hussein Mansour²; Hala I. Awadalla³; Ahmed M. Abdel Gawad³; Mohamed A. Elkhafief³
¹Egyptian National Food Safety Authority
²Department of Animal Breeding, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
³Department of Medical Sciences, Faculty of Graduate Studies and Environmental Research, Ain Shams University, Cairo, Egypt
Abstract
Background: Foodborne diseases remain a significant global public health issue, with personal hygiene practices, including handwashing, being critical risk factors. Aim of the study: This study aimed to identify factors related to food handlers' hand and personal hygiene practices to improve compliance with food safety legislation. Materials and Methods: Data was collected from 62 hotels in Greater Cairo, classified as three-, four-, and five-star hotels. Results: In the food preparation areas, there were statistically significant differences between different types of hotels regarding supplying handwashing sinks with soap, use of hand sanitizers, following proper hand washing practices, and the presence of signs encouraging and showing the correct method of hand washing. In the restrooms used by food handlers, there were statistically significant differences between different types of hotels regarding supplying handwashing sinks with warm water, soap, paper towels, and air dryers in addition to maintenance of restrooms. There were also statistically significant differences regarding the training of all food handlers on the principles of food safety and documentation of the training. Proper handwashing was more likely with the presence of adequate supplies of soap and paper towels. Frequent handwashing was more likely with the presence of an adequate number of handwashing sinks. Conclusion and recommendations: Adequate supplies for handwashing sinks with soap and paper towels, and warm water was not always provided, especially in three-star hotels. More efforts should be made to maintain these supplies. Training techniques should be developed to guarantee a more effective impact on the trainees.
Keywords
Assessment; hotels; food safety; training


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