Summary
INTERNATIONAL PERSPECTIVES - Report
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Extract
The personal and general hygiene practices of food handlers in the delicatessen sections of retail outlets in South Africa.
Introduction
The high incidence of foodborne illnesses has led to an increase in global concern about food safety. Several foodborne-disease outbreaks have been reported to have been associated with poor personal hygiene of people handling foodstuffs (Altekruse, Timbo, Mowbray, Bean, & Potter, 1998; Bryan, 1988; Parish, 1998; Shapiro et al., 1999; Vought & Tatini, 1998). Food handlers have a major responsibility in the prevention of contamination associated with food spoilage and food poisoning during the production and distribution of food and, if personal hygiene is unsatisfactory, they may cross-contaminate raw and processed foodstuffs or asymptomatic carriers of pathogenic organisms may contribute to the spread of disease (Walker, Pitchard, & Forsythe, 2003). Although significant advances have been made with respect to food safety, in many developing countries inadequate practices and surveillance systems persist, and there is often a risk of food being microbiologically hazardous to the consumer (Department of Health, South Africa, 2000a; Escartin, 1997). The socioeconomic impact of foodborne illness includes loss of productivity, loss of income, loss of trade, loss of food as a result of condemnations, and ultimately loss of tourism (Department of Health, South Africa, 2000b). As a result of the internationalization of South African industry after the removal of sanctions, a growing awareness has developed about the importance of quality improvement to being competitive. Improvement is achieved through formalized disciplines such as the HACCP system and by replacing the traditional concepts o...See the full content of this document
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