foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-2-263-267foodsyst-495Research ArticleСтатьиFood safety knowledge and practices of food handlers at a public Sudanese universityЗнания и практики безопасности пищевой продукции производственного персонала в Государственном Суданском Университетеhttps://orcid.org/0000-0002-9999-6148ИдрисЮ. М.А.IdrisY. M.A.

PhD, Профессор, Факультет пищевой науки и технологии, Колледж сельскохозяйственных исследований, Суданский университет науки и технологии

П/Я 407, Шамбат, Северный Хартум

Тел.: +24-991-216-51-15

Yousif M.A. Idris - PhD, Professor, Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology.

PO Box 407, Shambat, Khartoum North

Tel.: +24-991-216-51-15

yousifidris@yahoo.comhttps://orcid.org/0000-0003-3237-7948МариодА. А.MariodA. A.

PhD, профессор, Факультет биологических наук, Научный колледж Университета Джидды.

23218, Джидда, ул. Хамзы Ибн Аль-Касима, Аль-Шарафия

Тел.: +966-54-352-40-74

Abdalbasit A. Mariod - PhD, Professor, Department of Biology, College of Sci-ence, University of Jeddah.

Hamzah Ibn Al Qasim Str., Al Sharafeyah, Jeddah 23218

Tel.: +966-54-352-40-74

basitmariod58@gmail.comhttps://orcid.org/0009-0004-8844-4657МохамединК. Ф.MohamedinKh. F.

Бакалавр, Факультет пищевой науки и технологии, Колледж сельскохозяйственных исследований, Суданский университет науки и технологии.

п/я 407, Шамбат, Северный Хартум

Тел.: +24-990-569-51-33

Khansaa F. Mohamedin - B. Sc. Honours, Graduate, Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology.

PO Box 407, Shambat, Khartoum North

Tel.: +24-990-569-51-33

nosa.fa97@gmail.comhttps://orcid.org/0009-0003-5458-1840АлшафиА. С.AlshafiA. S.

Бакалавр, Факультет пищевой науки и технологии, Колледж сельскохозяйственных исследований, Суданский университет науки и технологии.

П/Я 407, Шамбат, Северный Хартум

Тел.: +24-911-746-28-32

Amna S. Alshafi - B. Sc. Honours, Graduate, Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology.

PO Box 407, Shambat, Khartoum North

Tel.: +24-911-746-28-32

amoonasala224@gmail.comФакультет пищевой науки и технологии, Колледж сельскохозяйственных исследований, Суданский университет науки и технологииСуданDepartment of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and TechnologySudanФакультет биологических наук, Научный колледж Университета ДжиддыСаудовская АравияDepartment of Biological Sciences, College of Science, University of JeddahSaudi Arabia20241707202472263267Copyright © Idris Y.M., Mariod A.A., Mohamedin K.F., Alshafi A.S., 20242024Идрис Ю.М., Мариод А.А., Мохамедин К.Ф., Алшафи А.С.Idris Y.M., Mariod A.A., Mohamedin K.F., Alshafi A.S.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/495

The study was conducted to evaluate food safety knowledge and practices of food handlers in twenty-four food premises at nine campuses of Sudan University of Science and Technology (SUST), Khartoum State, Sudan. A structured questionnaire about demographic characteristics, food safety knowledge and practices of one hundred and five respondents was used. Data showed that 95.2% of respondents were Sudanese; 99% were males, the majority were singles, 43.8% were university graduates, 64.8% were in the age group 20-30 years, 100% had good knowledge regarding the importance of maintaining a clean environment in food premises, preparing food in a safe way, danger of food poisoning and 95.4% agreed that it is their responsibility to prevent food poisoning. Food handlers had in general satisfactory practices of personal hygiene; however, 64.8 to 69.5% had some poor practices, particularly not wearing clean aprons, masks, gloves and hair nets. Among the respondents 68.6% received basic training in food safety. The study suggests that mandatory food safety education and training should be organized to strengthen food handlers' knowledge, attitudes and practices in food safety areas which are either weak or lacking. The HACCP system should be implemented in food premises at the university campuses.

Проведено исследование для оценки знаний и практик производственного персонала в отношении безопасности пищевой продукции в 24 помещениях для обработки пищевых продуктов в 9 кампусах Суданского университета науки и технологии (SUST), в штате Хартум, Судан. Был использован структурированный вопросник о демографических характеристиках, знаниях и практиках в отношении безопасности пищевой продукции 105 респондентов. Данные показали, что 95,2% респондентов были суданцами; 99% были мужского пола, большинство были одинокими, 43,8% были выпускниками университетов, 64,8% были в возрастной группе 20-30 лет, 100% обладали хорошими знаниями относительно важности поддержания чистой окружающей среды в помещениях для обработки пищевых продуктов, безопасного приготовления пищи, опасности пищевых отравлений, и 95,4% согласились с утверждением, что предотвращение пищевых отравлений является их ответственностью. Производственный персонал в целом имел удовлетворительные практики личной гигиены; однако, у 64,8-69,5% отмечены некоторые неудовлетворительные практики, в частности, отсутствие чистых фартуков, масок, перчаток и сеток для волос. Среди респондентов, 68,6% прошли базовое обучение по безопасности пищевой продукции. Данное исследование говорит о том, что необходимо организовать обязательное образование и обучение в отношении безопасности пищевой продукции для улучшения знаний, отношений и практик в области безопасности пищевой продукции, которые являются слабыми или отсутствуют. В помещениях для обработки пищевых продуктов должна быть внедрена система НАССР.

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The authors declare that there are no conflicts of interest present.