Prevalence of food thermometers usage and temperature control in restaurants in Dammam, Saudi Arabia
Abstract The Saudi Ministry of Municipal and Rural Affairs is planning to initiate a hazard analysis critical control point (HACCP) system in restaurants and cafeterias to manage issues of food safety in Saudi Arabia. One of the most important elements in the HACCP system is the monitoring temperatu...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-06-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3305 |
| _version_ | 1797805720860622848 |
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| author | Nargis Begum Javed Mohammed AL‐Mohaithef |
| author_facet | Nargis Begum Javed Mohammed AL‐Mohaithef |
| author_sort | Nargis Begum Javed |
| collection | DOAJ |
| description | Abstract The Saudi Ministry of Municipal and Rural Affairs is planning to initiate a hazard analysis critical control point (HACCP) system in restaurants and cafeterias to manage issues of food safety in Saudi Arabia. One of the most important elements in the HACCP system is the monitoring temperature of cooked and stored food. The present study aimed to investigate the prevalence and use of refrigerators/freezers and food thermometers among food handlers in local and international restaurants in Dammam, Saudi Arabia. A cross‐sectional study was conducted in municipality‐licensed restaurants. The temperatures of refrigerator and freezer were checked, and the survey form was completed by the researcher according to logbook entries. We then checked for the presence of a food thermometer, and if a functional thermometer was present, the chef was asked to complete an online questionnaire using Survey Monkey website on a tablet. The response rate of the survey was 68% (238/350 restaurants). We found that 88.1% of restaurants used a thermometer to check the temperature of their refrigerators and freezers. Thirty‐one restaurants (13.0%) had a regular temperature‐monitoring record available for both the refrigerator and freezer. International restaurants had significantly greater temperature‐monitoring data than local restaurants (88.1% vs 63.3%; p = .0001). The prevalence of food thermometers in restaurants was 53.4% (127/238 restaurants), with significantly higher prevalence in international restaurants than in local restaurants (96.6% vs 10.8%; p = .0001). The practice of using food thermometer “always” when meat turned brown was significantly associated with the chef's age and education level. The study results showed poor monitoring and documentation of refrigerator and freezer temperatures along with a low prevalence of food thermometer use. The study result provides an insight into one of the barriers to the implementation of the HACCP system in Dammam. |
| first_indexed | 2024-03-13T05:56:20Z |
| format | Article |
| id | doaj.art-cd9715271d4b45cca40354c660bbf10f |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-13T05:56:20Z |
| publishDate | 2023-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-cd9715271d4b45cca40354c660bbf10f2023-06-13T05:10:23ZengWileyFood Science & Nutrition2048-71772023-06-011163246325410.1002/fsn3.3305Prevalence of food thermometers usage and temperature control in restaurants in Dammam, Saudi ArabiaNargis Begum Javed0Mohammed AL‐Mohaithef1Department of Public Health, College of Health Sciences Saudi Electronic University Dammam Saudi ArabiaDepartment of Public Health, College of Health Sciences Saudi Electronic University Riyadh Saudi ArabiaAbstract The Saudi Ministry of Municipal and Rural Affairs is planning to initiate a hazard analysis critical control point (HACCP) system in restaurants and cafeterias to manage issues of food safety in Saudi Arabia. One of the most important elements in the HACCP system is the monitoring temperature of cooked and stored food. The present study aimed to investigate the prevalence and use of refrigerators/freezers and food thermometers among food handlers in local and international restaurants in Dammam, Saudi Arabia. A cross‐sectional study was conducted in municipality‐licensed restaurants. The temperatures of refrigerator and freezer were checked, and the survey form was completed by the researcher according to logbook entries. We then checked for the presence of a food thermometer, and if a functional thermometer was present, the chef was asked to complete an online questionnaire using Survey Monkey website on a tablet. The response rate of the survey was 68% (238/350 restaurants). We found that 88.1% of restaurants used a thermometer to check the temperature of their refrigerators and freezers. Thirty‐one restaurants (13.0%) had a regular temperature‐monitoring record available for both the refrigerator and freezer. International restaurants had significantly greater temperature‐monitoring data than local restaurants (88.1% vs 63.3%; p = .0001). The prevalence of food thermometers in restaurants was 53.4% (127/238 restaurants), with significantly higher prevalence in international restaurants than in local restaurants (96.6% vs 10.8%; p = .0001). The practice of using food thermometer “always” when meat turned brown was significantly associated with the chef's age and education level. The study results showed poor monitoring and documentation of refrigerator and freezer temperatures along with a low prevalence of food thermometer use. The study result provides an insight into one of the barriers to the implementation of the HACCP system in Dammam.https://doi.org/10.1002/fsn3.3305documentationFood handlersfreezermonitoringrefrigeratorsurvey |
| spellingShingle | Nargis Begum Javed Mohammed AL‐Mohaithef Prevalence of food thermometers usage and temperature control in restaurants in Dammam, Saudi Arabia Food Science & Nutrition documentation Food handlers freezer monitoring refrigerator survey |
| title | Prevalence of food thermometers usage and temperature control in restaurants in Dammam, Saudi Arabia |
| title_full | Prevalence of food thermometers usage and temperature control in restaurants in Dammam, Saudi Arabia |
| title_fullStr | Prevalence of food thermometers usage and temperature control in restaurants in Dammam, Saudi Arabia |
| title_full_unstemmed | Prevalence of food thermometers usage and temperature control in restaurants in Dammam, Saudi Arabia |
| title_short | Prevalence of food thermometers usage and temperature control in restaurants in Dammam, Saudi Arabia |
| title_sort | prevalence of food thermometers usage and temperature control in restaurants in dammam saudi arabia |
| topic | documentation Food handlers freezer monitoring refrigerator survey |
| url | https://doi.org/10.1002/fsn3.3305 |
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