Restaurants’ Food Hygiene Practices: Assessing Customers Satisfaction

The street food sector, which is very significant for urban nutrition, tends to operate informally with poor hygiene standards. This, therefore, poses grave health hazards, especially to consumers in developing countries. This study therefore assessed food hygiene behaviours among food vendors in Yamfo, Ghana, exploring compliance with safety protocols and the impact on consumer health. A descriptive cross-sectional study design using quantitative methods was employed to examine hygiene practices among 251 food vendors in Yamfo, Ahafo Region. Data were analysed using SPSS Version 26. Chi-square tests and linear regression analysis were performed to assess the impact of food hygiene practices on consumer health. Among vendors, 74.5% were females and 60.3% were under 34 years of age. While 79.4% reported always washing hands after visiting the lavatory, only 18.3% did so after handling money. The availability of clean water (p = 0.021), gender (p = 0.007), educational qualification (p = 0.004), and years of experience (p = 0.001) were significant predictors of hygiene practices. Additionally, practices such as utensil sanitisation (p = 0.022), food covering (p = 0.018), and temperature control (p = 0.008) significantly impacted consumer health. Notably, 91.7% of vendors agreed that good hygiene reduces foodborne illnesses. Food safety and hygiene practices among Yamfo food vendors are moderately observed, but significantly influenced by infrastructural, educational, and behavioural factors. Consumer health is directly impacted by food hygiene practices, reinforcing the need for policy reforms, training programs, and infrastructure improvement to safeguard public health and well-being of consumers.

Food handlers have a prime role to play in food businesses, and that is to guarantee that meals served are hygienic for consumption. Conscious or inadvertent contamination of such food places consumers at risk of suffering from food- borne illnesses. For this reason the study was carried out to document the food hygiene knowledge, attitudes and practices of some food handlers, in food businesses in Accra, Ghana and also to determine the microbiological load of the foods sold by the food businesses. The study targeted food handlers in the hotel industry. The study involved a field survey, followed by a laboratory assessment of microbiological status of food samples obtained from the sampled hotels. Cross tabulations and chi – squared tests (5% significance level) as well as frequency distributions were used to analyze the data obtained from the field survey. Data obtained from the laboratory assessment were also compared to standard values of microbiological counts. Majority of respondents were between the ages of 30 - 40 years (42.9%) with tertiary or post secondary education. Food hygiene knowledge and attitudes were satisfactory, however its practice was challenging. Gender, age and educational level of respondents did not influence their food hygiene practices. Microbial counts of all food samples was generally high ranging from 1.2 × 105 CFU/g to 1.1 × 108 CFU /g. The total coliform counts of foods ranged from 1.0 × 104 CFU/g to 5.0 × 106 CFU/g, and these were obtained from three out of the five hotel kitchens sampled. The study concluded that, the food hygiene knowledge and attitudes of the food handlers did not result in efficient food hygiene practices.

BackgroundConsumers’ health would be at risk unless food preparation and handling hygiene is ensured by food establishments. Literature indicates that poor food handling and sanitation practices are more common among food handlers in developing countries resulting in food-borne illness. Hence, food handlers can play a significant role in ensuring food hygiene. To this end, the paper aims to assess the level of food hygiene practices and its associated factors of food handlers working in food establishments in Bole sub-city, Addis Ababa, Ethiopia.MethodsThrough across-sectional study design, a total of 394 food handlers selected randomly from food establishments have participated in the study. The data were collected between July and December 2017, through interview and observation. Percentage, cross tabulations, and logistic regressions were used to analyze the data.ResultsThe findings show that among 394 study subjects only 27.4% (i.e., 108 food handlers), were found to have good food hygiene practices. In other words, majority of food handlers observed were poor in maintaining food hygiene. Food hygiene practices were highly influenced by level score of favorable attitude (AOR = 3.9, 95% CI = 1.93, 7.87), extensive knowledge towards food hygiene (AOR= 3.33, 95% CI= 1.93, 5.76) and availability of water storage equipment at food establishments (AOR= 2.67, 95% CI= 1.38, 5.15).ConclusionFood handlers had poor food hygiene practices in the study area. Shortages of a continuous water supply at food establishments, poor knowledge, and unfavorable attitude of food handlers towards food hygiene practice were all contributing factors associated with poor food hygiene practice. However, these can be improved through health education programs and environmental health services, such as periodic inspections, effective enforcement of food safety regulations, and enhancing the capacity of food hygiene regulators.

BackgroundFood-borne diseases are a major public health concern worldwide, particularly in low and middle-income countries (LMICs), such as Ethiopia. Poor food hygiene practices primarily exacerbate food-borne illness transmission. Prior studies on the food hygiene practices among food handlers in Ethiopia were inconsistent. Therefore, this meta-analysis and systematic review aimed to estimate the pooled proportion of good food hygiene practices and identify the determinants in Ethiopia.MethodsThe preferred reporting items for systematic review and meta-analysis (PRISMA) instruments were used, and a systematic search was performed in the PubMed/MEDLINE, POPLINE, HINARI, Science Direct, Cochrane Library databases, and Google Scholar were systematically last searched on the 24th February 2022 for relevant articles. Only the observational studies that reported the proportion of good food hygiene practices and their associated factors among food handlers were included. The quality of the included studies was assessed by two independent authors. Articles with unclear methodologies and did not report the overall proportions of good food hygiene practice were excluded. The effect estimates for pooled proportion and pooled odds ratio (POR) along with a 95% confidence interval (CI) were determined conducting using DerSimonian–Laird's random effect model.ResultsAmong 817 retrieved studies, 23 eligible articles with a total sample size of 7153 study participants were included in the meta-analysis. The pooled proportion of good food hygiene practices among food handlers was 50.5% [95% CI: (41.6, 59.4%]; I2 = 98.7%, p value = 0.001]. Food handlers with formal education (POR = 4.60, 95% CI: 3.05, 6.93), good knowledge (POR = 1.98, 95% CI: 1.26, 3.11), training (POR = 3.52, 95% CI: 2.35, 5.28), and a positive attitude (POR = 3.41, 95% CI: 2.52, 4.61) about food hygiene components, as well as regular medical checkups (POR = 6.75, 95% CI: 4.49) were significantly associated with good food hygiene practice.ConclusionsOnly half of Ethiopia's food handlers had good food hygiene practice.Implication of the studyThe key elements of effective food hygiene practice that will aid in the development of feasible interventions to increase food handler compliance with food hygiene components have been identified.

Background Food hygiene has been a global headache due to its high impact on human health as well as its adverse effects on socioeconomic productivity. It is important to recognize the worth of food handlers’ hygienic practices at food establishments to achieve community health. However, little is known about food handlers’ food hygienic practice and its associated factors with the huge increment of food establishments in the study area. Objective This study aimed to assess food hygiene practices and associated factors among food handlers working in food establishments in Jimma City, Southwest Ethiopia. Methods An institution-based cross-sectional study was conducted using a simple random sampling technique to select a total of 316 food handlers by using a semi-structured questionnaire. After the interviews, hand swabs were collected and immediately transferred to the microbiology lab for the isolation of selected bacteria. The swab samples were cultured and identified using standard operating procedures. The data were entered into Epi Data (version 4.6.0) and exported to SPSS (version 29) for further analysis. Binary logistic regression was then used, with a p-value of 0.05 considered as an associated factor. Results The study results showed that only 28.4% of the food handlers had good food hygiene practices. Additionally, 45.1% of the 310 swabs collected from the hands of food handlers tested positive for bacterial contamination, with Staphylococcus aureus being the most predominantly isolated bacteria. Role as waiter (AOR = 0.48, 95% CI: 0.23, 0.99), the type of food establishment (bar and restaurant) (AOR = 0.37, 95% CI: 0.15, 0.88), being negative for isolated bacteria (AOR = 2.95, 95% CI: 1.42, 6.13), having a positive attitude (AOR = 2.32, 95% CI: 1.13, 4.73), and having good knowledge (AOR = 8.23, 95% CI: 4.03, 16.78) toward food hygiene were among associated factors of food hygiene practices. Conclusion The majority of food handlers were found to have poor food hygiene practices, indicating low adherence to proper food handling practices. Emphasis should be placed on delivering periodic and effective health education to improve food handlers’ hygiene practices.

Objectives: The objective of this scoping review was: To assess food handler’s knowledge, Attitudes and Practice on food safety and hygiene in restaurants and tuck shops in Sub-Saharan Africa. Background: Food safety is an important issue worldwide, as contaminated food can lead to illness or even death. According to the World Health Organization (WHO), foodborne diseases contribute to 420,000 deaths and 600 million cases globally each year, while in low and middle-income countries being hit particularly hard with the highest rates of foodborne illnesses in the region, with an estimated 137 cases per 100,000 people annually. Inclusion Criteria: The study reviewed qualitative and quantitative studies published between 2013 and 2022. Articles in English that address knowledge, attitudes, and practices of food hygiene and safety among food handlers in sub– Saharan African countries. Exclusion criteria include studies not matching the search terms and not in English. Method: This study used a scoping review approach to gather data from included articles and documents using a data extraction tool. It followed the six-stage framework for scoping reviews, including identifying relevant studies using databases, study selection using a 3-phase approach, charting data with a flowchart, collating and summarizing data using descriptive statistics, moreover data extraction tool was developed. Results: 60% of the studies revealed that about food handlers were not trained in any food hygiene, and has therefore revealed that there was an association between level of knowledge and practices among food handlers. Studies also found that, food safety training, hand washing, knowledge on causes of cross contamination, proper handling of food materials and prevention of food related illness were the influenced by the knowledge of food safety to food handlers. Conclusion: This scoping review was crucial in addressing the issue of foodborne illnesses in sub–Saharan African countries and improving the knowledge, attitudes, and practices of food handlers in ensuring food hygiene and safety. This review provided valuable insights into the current state and inform policies and strategies aimed at improving food safety and preventing the spread of foodborne illnesses. Recommendation: To exhibit better knowledge and safer practices in food industries., it is imperative to make food safety training mandatory, easily accessible, and periodically updated to reflect the latest scientific insights and regulatory changes.

Introduction: There is a growing demand for food safety information at the international, national and local level. Each day thousands of people die from preventable foodborne diseases. Occurrence of food borne illnesses can be attributed to many factors; one of it is the handling process of food preparation especially by food handlers. Objectives; to assess the prevalence of knowledge on food hygiene and sanitation practices among food handlers and association between knowledge and practices among food handlers of various settings.Materials and Methods: A community based cross sectional study was conducted between Augusts to October2015. Within 5 kilometers of Medical College, 5 Hotels, 7 restaurants and 24 dhabas were selected randomly and their food handlers were interviewed by using pre-tested questionnaire. Data was collected and results were analyzed by using frequency tables and proportions. Chi-square test was used to find out the association. Epi-info software was used for statistical analysis. Results: Out of total, 60% hotels and 42.8% restaurants were followed good food hygiene and sanitation practices while 28.6% restaurants and 58.3% dhabas exhibited poor food hygiene and sanitations practices. A significant association was seen between knowledge of food hygiene and sanitation practices among food handlers of various food settings (p-value

This study aims to analyze the Influence of Service Quality, Product Quality, and Price on Customer Loyalty Through Customer Satisfaction in the Natural Materials Industry of PT. Panca Nature International. The research method used in this study is a quantitative approach with a survey technique involving consumers of PT. Panca Nature International. The population and sample of the study were 168 people using a purposive sampling technique. Data were collected using a questionnaire designed to measure the variables of service quality, Product, Price. Customer Loyalty and Satisfaction. The data analysis technique used partial least The results of the study show: Service Quality affects Customer Satisfaction, Product Quality affects Customer Satisfaction, Price affects Customer Satisfaction, Service Quality affects Customer Loyalty, Product Quality affects Customer Loyalty, Price affects Customer Loyalty, Customer Satisfaction affects Customer Loyalty, Customer satisfaction mediates the relationship between service quality and Customer Loyalty, Customer Satisfaction mediates the relationship between Product Quality and Customer Loyalty and Customer Satisfaction mediates the relationship between Price and Customer Loyalty.

For the general population, food hygiene is a growing public health concern. Lack of awareness of food hygiene knowledge and practices will lead to poor food handling, which may result in early mortality, food-borne illnesses, and death. To evaluate food handlers’ knowledge, practices, and related aspects in various food enterprises in Nekemte town, Ethiopia, this study was designed. About 360 food handlers in the study area participated in a cross-sectional study that was based in an institution. Using methodical sampling approaches, the necessary sample was selected. Data were gathered using a semistructured questionnaire. For analysis, the data were entered in SPPSS version 20.0. According to the study results, 57.8% and 35.75% of food handlers in the study area had inadequate food hygiene knowledge and practices, respectively. Secondary school or above: 2.42 (95% CI: 1.13, 3.56), training: 4.65 (95% CI: 1.847, 11.74), experience of 1–5 years: 2.12 (95% CI: 1.283, 3.83), and experience of more than 5 years: 2.11 (95% CI: 1.183, 5.34) were variables that significantly predicted knowledge of food hygiene. Similarly, secondary education or higher: 2.19 (95% CI: 1.202, 4.83), experience of more than 5 years: 2.4 (95% CI: 1.12, 6.96), knowledge of food hygiene: 2.61 (95% CI: 2.14, 4.56), and training 3.3 (95% CI: 2.32, 4.76) were correlated with food hygiene practice of food handlers. To improve food hygiene knowledge and practice as well as to overcome their associated factors, such as educational status, training, work experience, and knowledge of food handlers, all relevant bodies should apply all feasible interventions through behavioral change communication.

Diarrhoea remains one of the major public health problems in developing countries. The objective of this study was to investigate potential factors of food hygiene practices of mothers in the home on the prevalence of diarrhoea among under five children in Edjemuonyavwe community, Oghara, Delta State. This descriptive cross sectional study was carried out among 495 mothers with children aged 6-59 months in a rural community of southern Nigeria. Selection of participants was by multistage sampling technique. Tool for data collection was interviewer administered semi structured questionnaire which sought information on age, occupation and educational status of the mother; history of diarrhoea in the child and food hygiene practices of the mother. Data was analysed using SPSS version 13 statistical soft ware. The prevalence of diarrhoea among the under fives was 43.4%. The rate of diarrhoea was higher among children of mothers who prepared child's food on the floor (45.5%) than thosewho prepared it on the table (40.7%), and those who used only water for hand washing (48.2%) than those who used soap and water (40.3 %). There was no relationship between the prevalence of diarrhoea and the mothers' age. The rate of diarrhoea decreased with increasing order of the child's position in the family (p=0.19). Although not statistically significant, there was an association between the prevalence of diarrhoea andmothers' educational level (p=0.49 ) and occupation (p=0.10 ). The prevalence of diarrhoea was considerably high among the under fives. Mothers' food hygiene habit was associated with the development of diarrhoea among their underfives. Health educations on diarrhoea and food hygiene practices need to be intensified at the community level to improve mothers' food hygienic practices.

Background: A food is a substance taken into the body to maintain life. Food hygiene are the conditions and measures necessary to ensure the safety of food from production to consumption. The primary aim of food hygiene is to prevent food poisoning and other food borne illnesses. The food hygiene is mainly categorized into milk hygiene, meat hygiene, egg hygiene and hygiene of fruits and vegetables. Food hygiene and safety prevent germs from multiplying in foods and reaching dangerous levels. Objective: To assess the pretest and posttest knowledge and practice of food hygiene among family members. To evaluate the effectiveness of structure teaching programme regarding food hygiene among family members. Methodology: Pre-experimental, one group pre-test post-test design was adopted for this study.60 family members were selected from Balod by using simple random sampling method for this study. A pretest was conducted by using structured knowledge questionnaire and check list for practice to assess the effectiveness of STP on knowledge and practice regarding food hygiene among family members. Result: Pre-test practice mean was13.5, mean percentage was 67.5% and standard deviation was 4.72 After the teaching programme mean was 17.84, mean percentage was 89.2%, The standard deviation was 2.57. the paired t-test value is 12.29, (df 59) was greater than table value 2.00 at 0.05 level of significance which proves the effectiveness of structured teaching programme.

BackgroundIn developing country most of human infectious diseases are caused by eating contaminated food. Estimated nine out ten of the diarrheal disease is attributable to the environment and associated with risk factors of poor food hygiene practice. Understanding the risk of eating unsafe food is the major concern to prevent and control food borne diseases. The main goal of this study was to assessing food hygiene practices and its associated factors among model and non model households at Abobo district.MethodsThis study was conducted from 18 October 2013 to 13 June 2014. A community-based comparative cross-sectional study design was used. Pretested structured questionnaire was used to collect data. A total of 1247 households (417 model and 830 non model households) were included in the study from Abobo district. Bivariate and multivariate logistic regression analysis was used to identify factors associated with outcome variable.ResultsThe study revealed that good food hygiene practice was 51%, of which 79% were model and 36.70% were non model households. Type of household [AOR: 2.07, 95% CI: (1.32–3.39)], sex of household head [AOR: 1.63, 95% CI: (1.06–2.48)], Availability of liquid wastes disposal pit [AOR: 2.23, 95% CI: (1.39,3.63)], Knowledge of liquid waste to cause diseases [AOR: 1.95, 95% (1.23,3.08)], and availability of functional hand washing facility [AOR: 3.61, 95% CI: (1.86–7.02)] were the factors associated with food handling practices.ConclusionThis study revealed that good food handling practice is low among model and non model households. While type of household (model versus non model households), sex, knowledge of solid waste to cause diseases, availability of functional hand washing facility, and availability of liquid wastes disposal pit were the factors associated with outcome variable. Health extension workers should play a great role in educating households regarding food hygiene practices to improve their knowledge and practices of the food hygiene.

A Student Satisfaction Index Model of Chinese College based on CSI

Objective: This study aims to examine the SERVQUAL dimensions (tangibles, reliability, responsiveness, assurance, and empathy) in relation to service quality and customer loyalty. Design/Methods/Approach: This study employs a quantitative research approach. The population consists of all customers of PT. Bintang Samudera Mandiri Line's maritime transportation and logistics services, totaling 110 companies. The sampling technique used is random sampling, with a sample size of 86 respondents. Data was collected through questionnaires distributed via Google Forms. The data analysis method utilizes SmartPLS 4.0 software. Findings: Tangibles have a significant impact on customer satisfaction. Reliability also influences customer satisfaction. Similarly, responsiveness affects customer satisfaction. However, assurance and empathy do not impact customer satisfaction. Furthermore, customer satisfaction does not significantly influence customer loyalty. Tangibles, reliability, responsiveness, assurance, and empathy do not indirectly affect customer loyalty through customer satisfaction. Originality/Value: No previous studies on SERVQUAL, customer satisfaction, and loyalty have been conducted at PT. Bintang Samudera Mandiri Line. Practical/Policy implication: Companies can use the results of this study to improve their service quality, the findings of this study provide guidance for companies to focus on the service dimensions that most affect customer satisfaction. Companies can prioritize strengthening Tangibles and Reliability to achieve increased customer satisfaction and loyalty, this study also shows the importance of efficiency and reliability in the delivery process. Therefore, companies can improve their logistics infrastructure and management system to ensure on-time delivery and better management of customer complaints. Keywords: Tangibles, Reliability, Responsiveness, Assurance, Empathy, Customer Satisfaction, and Customer Loyalty

This study aims to analyze the role of Service Quality, System Quality, and Customer Experience on Customer Loyalty in Digital Banking, with Customer Satisfaction as an intervening variable. This study focuses on digital bank users in Jakart a. A quantitative approach with a survey method was used. The analysis technique employed was Structural Equation Modeling (SEM) to test the relationships among the studied variables. The sample size used in this study was 110 respondents. The findings show that Service Quality (X1) influences Customer Satisfaction (Z), but does not affect Loyalty (Y). Customer Satisfaction (Z) does not influence Loyalty (Y). System Quality (X2) does not affect Customer Satisfaction (Z). Customer Experience (X3) affects Customer Satisfaction (Z) and Customer Loyalty (Y). However, Service Quality (X1) through Customer Satisfaction (Z) does not impact Loyalty (Y). Similarly, System Quality (X2) through Customer Satisfaction (Z) does not affect Loyalty (Y), and Customer Experience (X3) through Customer Satisfaction (Z) does not influence Loyalty (Y).