Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana

被引：19

作者：

Ababio, P. F. ^{[1
,2
]}

Taylor, K. D. A. ^{[1
]}

Swainson, M. ^{[1
]}

Daramola, B. A. ^{[1
]}

机构：

[1] Lincoln Univ, Coll Sci, Natl Ctr Food Mfg, Holbeach PE12 7PT, Spalding, England

[2] Univ Educ, Catering & Hospitality Dept, Accra, Ghana

来源：

FOOD CONTROL | 2016年 / 60卷

关键词：

Good hygiene practices (GHP); Intervention; Training; Ghanaian schools; Meals; Food safety; MICROBIOLOGICAL QUALITY; IMPLEMENTATION; HACCP;

D O I：

10.1016/j.foodcont.2015.07.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Eleven schools in three different hygiene categories were given hygiene training as an intervention to reported low hygiene standards. Staff hygiene knowledge scores, food temperature, food service time and microbiological quality of jollof rice (cooked rice in tomato sauce and fish) were measured before and after the intervention. Descriptive statistics and Wilcoxon's Signed- Rank Test for repeated measures on SPSS were used to evaluate the effect of GHP intervention. Staff hygiene knowledge and practice scores, food temperature, aerobic colony count (ACC) and Staphylococcus aureus load in ready to eat (RTE) meal improved significantly (p <= 0.05). Food hygiene training remains an essential legal and industrial requirement. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：18 / 24

页数：7

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