WHO defines food safety as the conditions and measures that are necessary during production, processing, storage, distribution and preparation of food to ensure that it is safe, sound, and wholesome and fit for human consumption (WHO, 1984). Food safety remains a critical issue nowadays among professionals in the food service sector as well as consumers (Scheule et al., 2001; Badrie et al., 2006). This is basically due to outbreaks of food-borne diseases resulting in substantial costs to individuals and the economy (Kaferstein et al., 1997; Egan et al., 2007)
2.2 Food hygiene
All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. (FAO/WHO, 2003).
2.3 Food handling
Any operation in the preparation, processing, cooking, packaging, storage, transport, distribution and service of food (Codex, 2004).
2.4 Food handler
Any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements (Codex, 2004).
A number of studies (Howes et al., 1996; Powell, Attwell, & Massey, 1997) have indicated that although training may bring about an increased knowledge of food safety this does not always result in a positive change in food handling behavior. It has been suggested that this disparity between knowledge and practice occurs because much of the existing training, particularly formal certificated training, is designed using the KAP model (Rennie, 1995).
This approach assumes that an individual’s behavior or practice (P) is dependent on their knowledge (K) and suggests that the mere provision of information will lead directly to a change in attitude (A) and consequently a change in behavior. It has been suggested that this model is flawed in its assumption that knowledge is the main precursor to behavioral change (Ehiri, Morris, & McEwen, 1997).
A FAO/WHO joint Expert Committee on Food Safety concluded as early as 1983 that ‘illness due to contaminated food is perhaps the most widespread health problem in the contemporary world’ (WHO, 1984; Molins et al., 2001). Data published since then by various countries confirm this statement and indicate that, the problem has been on increase since then (Sockett et al., 1993; Molins et al., 2001).
People have the right to expect the food they eat to be safe and suitable for consumption. Foodborne illness and foodborne injury are at best unpleasant; at worst, they can be fatal. But there are also other consequences. Outbreaks of foodborne illness can damage trade and tourism, and lead to loss of earnings, unemployment and litigation. Food spoilage is wasteful, costly and can adversely affect trade and consumer confidence. (FAO/WHO, 2009) Worldwide, it is recognized that, the effective application of good hygiene practices to food production and preparation has clear benefits and the potential of enhancing food safety and preventing many cases of foodborne diseases.
Effective application of good hygiene practices, therefore, is vital to avoid the adverse human health and economic consequences of foodborne illness, foodborne injury, and food spoilage.
As elsewhere, food safety has become an issue of major concern in Gulf Cooperation Council (GCC) countries due to a series of food safety scares in the countries from which many food products are imported. This has caused concern about the ability of GCC governments to guarantee the safety and quality of food imports (Al-Kandari, 2008).
Recently, many studies pinpoint the need for training and education of food handlers in public hygiene measures due to their lack of knowledge on microbiological food hazards, temperature ranges of refrigerators, cross contamination and personal hygiene (Bas et al., 2004; Nel et al., 2004).
Education on food safety should be given to all staff in food processing businesses so as to bring behavioral changes besides adoption of positive attitudes (Coleman and Roberts 2005; Powell et al., 1997).
But in some previous studies no differences were detected between the staff who attended an educational course with those who did not (Angelillo et al., 2001; Askarian et al., 2004).. This statement was supported by several studies (Howes et al., 1996; Powell et al., 1997) and indicates that although training may increase the knowledge of food safety; this does not always produce a positive change in food handling attitudes. Meanwhile, Ehiri and Morris (1996) pointed out that, knowledge alone is not sufficient to promote positive attitudes and safe behaviors among food handlers. Therefore, alternative educational strategies, such as those based on motivational health education and promotion models are required (Angelillo et al., 2001; Askarian et al., 2004) .
Also study conducted by Sung-Hee, Tong-Kyung Kwak and Heye-Ja Chang, about Evaluation of the food safety training for food handlers in restaurant operations in Korea, they examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist of determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in the study. They spilt them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, they recommended that, the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed. (2)
Another study conducted by Yousouf Gaungoo and Rajesh Jeewon from Mauritius about Effectiveness of Training among Food Handlers. They are talking about how food handlers are crucial links in the food chain from farm to fork. The safety of our food depends largely on them. Malpractices have been reported on numerous occasions resulting in food poisoning outbreaks. Therefore, it is essential that, food handlers are properly trained so that they take the necessary precautions to avoid such accidents. The current review analyses the Mauritian model of food handlers training which is mandatory according to the Food Regulations (1998). Although the present model is accessible to the general public as it regionalized and free of change, there are several weaknesses such as absence of continuous education, no targeted modules and assessment. It is important that these issues be addressed in order to improve the effectiveness of this model. This review also addresses the importance of the food handlers training, conflicting views about the efficiency of training staff to improve food safety practices and provides a critical appraisal of its importance. (2)
In 1998, Cooperative Extension specialists in Colorado, Wyoming, and Montana conducted focus groups with restaurant workers and managers to help identify motivators and barriers to safe food handling practices in restaurant settings. A recurrent theme was the shortage of workers trained in safe food handling procedures and an overall high turnover rate among restaurant employees. Discussions with food service managers indicated a strong preference to hire workers with training in safe food handling procedures (Kendall, Melcher, Pelican, & Paul 1998).
The CSREES-USDA Food Safety and Quality National Initiative, which funded the study discussed in this article, seeks to target food handler education programs for high-risk and hard-to-reach clientele. One such group includes former welfare assistance recipients who are now required to seek job training and are uncertain as to what skills will improve their value to employers. The goals of the study were to assess: Importance managers placed on safe food handling skills, Importance of public image for food service managers, Interest in integrating food safety training into welfare-to-work job training programs, Labor market implications of food safety training for these food service managers and Extension personnel's role in this effort*.
2.5 Statement of problem
The Sharjah Food Safety Program (SFSP) in United Arab Emirates will be my research purpose, the program involves innovative and integrated food safety training, assessment, management system implementation, audit and certification for the food sector in Sharjah, which includes over 7000 food service, food retail, and food manufacturing businesses.
2.6 Main objective
To assess the application of Good Hygiene Practices (GHP) in restaurants during the pilot stage of Sharjah Food Safety Program (SFSP) in Emirate of Sharjah, UAE.
2.7 Specific objectives
1. To assess the status of the application of good hygiene practices in food services in The Emirate of Sharjah for compliance with the requirements of standards and regulations.
2. To identify the items of the good hygiene practices which have not, or have only been partially satisfied amongst those which have been fully implemented?
3. To evaluate the knowledge and practices of food handlers with regard to food hygiene in restaurants in The Emirate of Sharjah.
3. Methodology
3.1 Study population
The total population in this study includes 70 restaurants in Sharjah city which have been selected randomly in the pilot stage of Sharjah Food Safety Program (SFSP), and also included 122 staff of the most responsible persons, who have the authority and influence to make food safety changes in these premises were attended pre-assessment and final exam.
3.2 Study Design:
The study was designed as descriptive cross ‘ sectional study design. All information was gathered throughout this study from different types of restaurants in The Emirate of Sharjah were represents the answers to this research questions, the assessment of the application of Good Hygiene Practices (GHP) in Restaurants in The Emirate of Sharjah. Also throughout cross-sectional study design, the study was identify the items of the good hygiene practices which have not, or have only been partially satisfied amongst those which have been fully implemented.
4. Sampling
4.1 Sample size:
This study covered all 70 food premises the total population of restaurants, which have been selected randomly in the pilot stage of Sharjah Food Safety Program (SFSP) in The Emirate of Sharjah, and also included 122 staff of the most responsible persons, who have the authority and influence to make food safety changes in these premises were attended pre-assessment and final exam.
4.2 Data Collection:
The Data was collected by the following methods:
a) Audit tool (check list):
Sharjah Food Safety Program (SFSP) audit tool (check list) which was designed for comparing standards that evaluate restaurant and cafeteria conditions based on the Codex Alimentarius General Principles of Food Hygiene. All the restaurants under study have been checked for the status of cleanliness and maintenance of the premises (floors, walls, ceilings, lighting, ventilation, and insect and vermin protection), conditions and cleanliness of restaurant and cafeteria equipment, presence of sanitary facilities and water supply, waste management, storage and refrigeration and personal hygiene of the food handlers (Appendix – 1).
b) Pre- and final training questionnaire:
Pre- and final training questionnaire results of independent exams hosted by Sharjah Municipality to evaluate knowledge of food handlers with regard to food hygiene in restaurants in The Emirate of Sharjah (Appendix – 2).
4.3 Data processing and analysis
Data were processed and analyzed by the computer using Statistical Package for Social Science (SPSS).
4.4 Ethical consideration
Ethical clearance was obtained from the Assistant Director of Health, Environment and Quality Affairs, Sharjah Municipality, and consent was obtained.
5. Result description
The data were collected from the restaurants in Sharjah through the methods of Sharjah Food Safety Program (SFSP) audit tool (check list) and the Results of independent exams hosted by Sharjah Municipality to evaluate knowledge of food handlers with regard to food hygiene and analyzed using the SPSS version 17.0.
A Total of 70 restaurants were surveyed during the pilot stage of Sharjah Food Safety Program in The Emirate of Sharjah.
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