Food Handlers and FBDO Sample Clauses

Food Handlers and FBDO. The association of many FBDOs with improper food handling or food storage methods is well known (51). Food handlers have a role in contaminating food with pathogenic organisms through hand contact with their own pathogens excreted through their gastrointestinal tracts, through cross contamination of food items (raw food and ready-to-eat food), and during cleaning of contaminated surfaces. Improving food handlers’ behavior through hand washing throughout the food handling process will reduce the risk of FBDOs (51). In 2000, a survey carried out in different counties in Oregon evaluated the knowledge and practices of 407 food handlers distributed throughout 67 randomly selected restaurants. The survey found a low score in food safety knowledge among food handlers, which could be an important predictor of increased risk of foodborne illness. Furthermore, this study highlighted the demand for an educational training program targeting the food handlers in order to improve their knowledge and behaviors in food safety (52). According to the Food and Drug Administration (FDA), food handlers were involved in a large number of foodborne illnesses. This led the FDA to adopt stringent interference actions that include: excluding sick food handlers from the working environment; ensuring removal of infectious organisms from the hands of food handlers through proper hand hygiene (effective hand washing); and increasing the use of barrier methods (gloves) in dealing with ready-to-serve food (53). Food safety training programs not only benefit food handlers, but also food managers who are involved in the training process. This can have a positive impact in improving the overall working environment, which in turn can lead to a reduction in FBDOs (54). On the other hand, in 2011, Xxxxx and Xxxxx found in their critical review of literature that there was insufficient evidence that either mandatory or elective food handler training programs will result in improved food-handling safety practices or food handler knowledge (55). The Public Health Department in the Health Directorate in Makkah, in collaboration with the Municipality of Makkah, performs regular checks of all restaurants and food preparation sites throughout the year. These inspections occur more often during the Hajj season. The inspection includes: ensuring eligibility of the site; confirming the presence of valid health certificates for all food handlers; assessing the work environment; and taking samples of sus...