Organizational factors and safe food handling by food service workers: a scoping review protocol.
Journal
JBI evidence synthesis
ISSN: 2689-8381
Titre abrégé: JBI Evid Synth
Pays: United States
ID NLM: 101764819
Informations de publication
Date de publication:
01 06 2023
01 06 2023
Historique:
medline:
8
6
2023
pubmed:
22
3
2023
entrez:
21
3
2023
Statut:
epublish
Résumé
The objective of this scoping review is to explore and map the scientific evidence on organizational factors related to safe food handling by food service workers to prevent foodborne disease. According to the World Health Organization, more than 600 million people become ill each year due to foodborne diseases. Improper food handling is one of the main causes of such diseases. Despite the growing literature on safe food handling, many studies focus on assessing and discussing cognitive variables, such as food safety knowledge. This indicates a need to study this topic from a new perspective, for example, through its organizational factors. The review will include quantitative and qualitative studies on food handlers (ie, individuals who have direct or indirect contact with food during their professional duties) working in food services (ie, institutional or commercial establishments). Food handlers involved in industrial processing, planting, harvesting, or working on the street (street food) or in the home will be excluded. Eligible studies will explore the organizational factors of safe food handling that influence employee behavior regarding food production. This review will use the JBI methodology for scoping reviews to identify published and unpublished studies in all languages, with no date limit. The following databases will be searched: Scopus, CINAHL, Embase, Web of Science, MEDLINE, PsycINFO, and Food Science and Technology Abstracts. A structured search for gray literature will also be conducted. Titles, abstracts, and full texts of articles will be screened by 2 independent reviewers for inclusion, with discrepancies resolved by a third reviewer. Data will be extracted using a standardized form. The results will be summarized in tabular or graphical format, accompanied by a narrative summary. https://osf.io/hxfe4.
Identifiants
pubmed: 36942562
doi: 10.11124/JBIES-22-00194
pii: 02174543-202306000-00012
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1318-1326Informations de copyright
Copyright © 2023 JBI.
Déclaration de conflit d'intérêts
The authors declare no conflicts of interest
Références
Walls H, Baker P, Chirwa E, Hawkins B. Food security, food safety & healthy nutrition: are they compatible? Glob Food Secur 2019;21:69–71.
Food and Agriculture Organization. Rome Declaration on world food security and World Food Summit plan of action [internet]. FAO; 1996 [cited 2022 May 17]. Available from: https://www.fao.org/3/w3613e/w3613e00.htm .
Leão MM. The human right to adequate food and national food and nutrition security system. Brasília: ABRANDH; 2013. 263 p.
Simelane KS, Worth S. Food and nutrition security theory. Food Nutr Bull 2020;41:367–379.
Institute of Medicine (US) and National Research Council (US) Committee to Ensure Safe Food from Production to Consumption. Ensuring safe food: from production to consumption [internet]. National Academies Press; 1996 [cited 2022 May 17]. Available from: https://pubmed.ncbi.nlm.nih.gov/24967491/ .
World Health Organization. WHO estimates of the global burden of foodborne diseases: foodborne disease burden epidemiology reference group 2007-2015 [internet]. WHO; 2015 [cited 2021 Sep 29]. Available from: https://apps.who.int/iris/handle/10665/199350 .
Lake RJ, Devleesschauwer B, Nasinyama G, Havelaar AH, Kuchenmüller T, Haagsma JA, et al. National studies as a component of the World Health Organization initiative to estimate the global and regional burden of foodborne disease. PLoS One 2015;10:e0140319.
Jaffee S, Henson S, Unnevehr L, Grace D, Cassou E. The safe food imperative: accelerating progress in low-and middle-income countries [internet]. World Bank; 2019 [cited 2021 Sep 29]. Available from: https://openknowledge.worldbank.org/handle/10986/30568 .
Fung F, Wang HS, Menon S. Food safety in the 21st century. Biomed J 2018;41:88–95.
Schmidt RH, Rodrick GE. Food safety handbook. Wiley; 2005. 867 p.
Leinonen E, Kaskela J, Keto-Timonen R, Lundén J. Results of routine inspections in restaurants and institutional catering establishments associated with foodborne outbreaks in Finland. Int J Environ Health Res 2023;33(6):588–599.
Jones AK, Cross P, Burton M, Millman C, O’Brien SJ, Rigby D. Estimating the prevalence of food risk increasing behaviours in UK kitchens. PLoS One 2017;12(6):e0175816.
da Cunha DT, Hakim MP, Soon JM, Stedefeldt E. Swiss Cheese Model of food safety incidents: preventing foodborne illness through multiple layers of defence. Food Control 2022;139:109053.
Harris K, Taylor S, DiPietro RB. Antecedents and outcomes of restaurant employees’ food safety intervention behaviors. Int J Hosp Manag 2021;94:102858.
Wu YN, Liu XM, Chen Q, Liu H, Dai Y, Zhou YJ, et al. Surveillance for foodborne disease outbreaks in China, 2003 to 2008. Food Control 2018;84:382–388.
Codex Alimentarius - International Food Standards: General Principles of Food Hygiene CXC 1-1969 [internet]. WHO; 2020 [cited 2022 Apr 8]. Available from: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B1-1969%252FCXC_001e.pdf .
Egan MB, Raats MM, Grubb SM, Eves A, Lumbers ML, Dean MS, et al. A review of food safety and food hygiene training studies in the commercial sector. Food Control 2007;18:1180–1190.
da Cunha DT. Improving food safety practices in the food service industry. Curr Opin Food Sci 2021;42:127–133.
da Cunha DT, Soon JM, Eluwole KK, Mullan B, Bai L, Stedefeldt E. Knowledge, attitudes and practices model in food safety: limitations and methodological suggestions. Food Control 2022;141:109198.
de Andrade ML, Stedefeldt E, Zanin LM, da Cunha DT. Food safety culture in food services with different degrees of risk for foodborne diseases in Brazil. Food Control 2020;112:107152.
Silva CT, Hakim MP, Zanetta LD, Pinheiro GSDD, Gemma SFB, da Cunha DT. Burnout and food safety: understanding the role of job satisfaction and menu complexity in food service. Int J Hosp Manag 2021;92:102705.
Ko W, Kang H. Effect of leadership style and organizational climate on employees’ food safety and hygiene behaviors in the institutional food service of schools. Food Sci Nutr 2019;7:2131–2143.
Freitas RSG, Cunha DT, Stedefeldt E. Work conditions, social incorporations, and foodborne diseases risk: reflections about the (non)compliance of food safety practices. Risk Anal 2020;40:926–938.
Chiavenato I. [People management: the new role of human resources in organizations], 4th ed. Barueri, SP: Manole; 2014;494. Portuguese.
James LR, Choi CC, Ko CHE, McNeil PK, Minton MK, Wright MA, et al. Organizational and psychological climate: a review of theory and research. Eur J Work Organ Psychol 2008;17:5–32.
Mostafa AMS. Transformational leadership and restaurant employees customer-oriented behaviours: the mediating role of organizational social capital and work engagement. Int J Contemp Hosp Manag 2019;31:1166–1182.
Bass BM, Avolio BJ. Transformational leadership and organizational culture. Public Adm Q 1993;17:112–121.
Banderó FA, Silva RCda, Filho MR de CP, Oliveira PSGde, Alves CA. The relationship between leadership and the engagement of professionals in the food service segment in bars and restaurants (food service). J Bus Proj 2021;12:121–142.
Valaitis R, Meagher-Stewart D, Martin-Misener R, Wong ST, MacDonald M, O’Mara L, et al. Organizational factors influencing successful primary care and public health collaboration. BMC Health Serv Res 2018;18:420.
Commission Regulation (EU) 2021/382 of 3 March 2021 amending the Annexes to Regulation (EC) No 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs as regards food allergen management, redistribution of food and food safety culture (Text with EEA relevance) [internet]. 2021 [cited 2022 Sep 25]. Available from: http://data.europa.eu/eli/reg/2021/382/oj/eng .
Peters MDJ, Godfrey C, Mclnerney P, Munn Z, Tricco AC, Khalil H. Aromataris E, Munn Z Chapter 11: Scoping Reviews. JBI Manual for Evidence Synthesis [internet]. JBI; 2020 [cited 2022 Jan 10]. Available from: https://synthesismanual.jbi.global .
Tricco AC, Lillie E, Zarin W, O’Brien KK, Colquhoun H, Levac D, et al. PRISMA extension for scoping reviews (PRISMA-ScR): checklist and explanation. Ann Intern Med 2018;169:467–473.
Munn Z, Aromataris E, Tufanaru C, Stern C, Porritt K, Farrow J, et al. The development of software to support multiple systematic review types: the Joanna Briggs Institute System for the Unified Management. Assessment and Review of Information (JBI SUMARI). Int J Evid Based Healthc 2019;17:36–43.