Abstract: One of the major factors which can contribute greatly to success of catering businesses is to employ food and beverage staff having sound hygiene knowledge. Individuals having sound knowledge of hygiene has a higher chance of following safe food practices in food production. One of the leading causes of food poisoning and food borne illnesses has been identified as lack of hygiene knowledge among food and beverage staff working in catering establishments and restaurants. This research aims to analyze the hygiene knowledge among food and beverage staff working in top five restaurants of Male’, in relation to their age, educational background, occupation and training. The research uses quantitative and descriptive methods in data collection and in data analysis. Data was obtained through random sampling technique with self-administered survey questionnaires which was completed by 60 respondents working in 5 different restaurants operating at top level in Male’. The respondents of the research were service staff and chefs working in these restaurants. The responses to the questionnaires have been analyzed by using SPSS. The results of the research indicated that age, education level, occupation and training correlated with hygiene knowledge perception scores.
Abstract: Food borne illnesses have been reported to be a global
health challenge. Annual incidences of food–related diseases involve
76 million cases, of which only 14 million can be traced to known
pathogens. Poor hygienic practices have contributed greatly to this. It
has been reported that in the year 2000 about 2.1 million people died
from diarrheal diseases, hence, there is a need to ensure food safety at
all level. This study focused on the sterility examination and
inhibitory effect of honey samples on selected gram negative and
gram positive food borne pathogen from South West Nigeria. The
laboratory examinations revealed the presence of some bacterial and
fungal contaminations of honey samples and that inhibitory activity
of the honey sample was more pronounced on the gram negative
bacteria than the gram positive bacterial isolates. Antibiotic
sensitivity test conducted on the different bacterial isolates also
showed that honey was able to inhibit the proliferation of the tested
bacteria than the employed antibiotics.
Abstract: The fact that traditional food safety system in the
absence of food safety culture is inadequate has recently become a
cause of concern for food safety professionals and other stakeholders.
Focusing on implementation of traditional food safety system i.e
HACCP prerequisite program and HACCP without the presence of
food safety culture in the food industry has led to the processing,
marketing and distribution of contaminated foods. The results of this
are regular out breaks of food borne illnesses and recalls of foods
from retail outlets with serious consequences to the consumers and
manufacturers alike. This article will consider the importance of food
safety culture, the cases of outbreaks and recalls that occurred when
companies did not make food safety culture a priority. Most
importantly, the food safety cultures of some food industries in South
Africa were assessed from responses to questionnaires from food
safety/food industry professionals in Durban South Africa. The
article was concluded by recommending that both food
industry employees and employers alike take food safety culture
seriously.