Castro Miguel, Soares Kamila, Ribeiro Carlos, Esteves Alexandra
Department of Veterinary Science, School of Agrarian and Veterinary Science (ECAV), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal.
Veterinary and Animal Research Center (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal.
Microorganisms. 2024 Apr 19;12(4):825. doi: 10.3390/microorganisms12040825.
Training food handlers is essential to ensure food safety. However, the efficacy of training programs relying solely on theoretical information remains uncertain and often fails to induce significant changes in inadequate food practices. Training programs in good hygiene and food safety practices that integrate theoretical and practical approaches have emerged as a vital tool, enabling food handlers to apply their knowledge during work hours and clarify doubts. This study aimed to assess the impact of food safety training based on theoretical and on-the-job training on the microbiological counts of equipment, surfaces, utensils, and food handler (FH) hands. The hygiene and food safety conditions of four restaurants were analyzed through facility checklists, employee questionnaires, and microbiological analyses conducted before and after training. Eight sample collection moments were conducted at each restaurant before and after training. The pre-training results indicate that 15% and 26% of analyses for and total mesophilic aerobic bacteria (TMB), respectively, did not comply with hygiene safety limits. Additionally, 31% and 64% of and TMB values, respectively, exceeded safety limits on food handler hands. Positive cases of coagulase-positive (CoPS) resulted from unprotected wounds on some FH hands. The presence of in drains was also identified as a concern. Following training, significant differences in results were observed. In many cases, there was a reduction of over 80% in microbial load for and TMB collected from equipment, surfaces, utensils, and food handler hands. The presence of in drains was also eliminated after food safety training. In conclusion, this study underscores the importance of effective training in improving food safety practices.
培训食品从业人员对于确保食品安全至关重要。然而，仅依赖理论信息的培训项目的效果仍不确定，并且往往无法在不当的食品操作中引发显著变化。将理论与实践方法相结合的良好卫生和食品安全操作培训项目已成为一种重要工具，使食品从业人员能够在工作时间应用所学知识并消除疑虑。本研究旨在评估基于理论和在职培训的食品安全培训对设备、表面、器具和食品从业人员手部微生物计数的影响。通过设施检查表、员工问卷以及培训前后进行的微生物分析，对四家餐厅的卫生和食品安全状况进行了分析。在每家餐厅培训前后各进行了八个样本采集时刻的检测。培训前的结果表明，金黄色葡萄球菌和总嗜温需氧菌（TMB）分析分别有15%和26%不符合卫生安全限值。此外，食品从业人员手部金黄色葡萄球菌和TMB值分别有31%和64%超过安全限值。一些食品从业人员手部未受保护的伤口导致了凝固酶阳性金黄色葡萄球菌（CoPS）的阳性案例。排水管道中存在金黄色葡萄球菌也被视为一个问题。培训后，结果出现了显著差异。在许多情况下，从设备、表面、器具和食品从业人员手部采集的金黄色葡萄球菌和TMB的微生物负荷降低了80%以上。食品安全培训后，排水管道中金黄色葡萄球菌的存在也被消除了。总之，本研究强调了有效培训在改善食品安全操作方面的重要性。
