Please use this identifier to cite or link to this item: https://hdl.handle.net/10321/3598
DC FieldValueLanguage
dc.contributor.advisorNapier, Carin E.-
dc.contributor.advisorIjabadeniyi, Oluwatosin Ademola-
dc.contributor.advisorVermeer, S. I.-
dc.contributor.authorDlomo, Kaite Nokuthulaen_US
dc.date.accessioned2021-07-26T11:01:44Z-
dc.date.available2021-07-26T11:01:44Z-
dc.date.issued2019-
dc.identifier.urihttps://hdl.handle.net/10321/3598-
dc.descriptionSubmitted in fulfillment of the requirements of the Masters of Applied Science in Food and Nutrition with the Department of Food and Nutrition Consumer Sciences, Faculty of Applied Sciences at the Durban University of Technology, 2019.en_US
dc.description.abstractObjective: To determine the food safety and hygiene practices of the food handlers at secondary school tuck shops in Umlazi, Durban, South Africa in order to assess the risk of exposure to harmful bacteria that may cause food poisoning by conducting knowledge questionnaires and microbial tests from food handlers’ hands, counter surfaces and kitchen cloths. Research Methods: A total of 18 secondary schools, 48 food handlers and 24 managers were included in the study. The observational, descriptive and analytical study consisted of quantitative data collection methods. Quantitative data was obtained through a food hygiene and safety questionnaire designed for food handlers and tuck shop owners/managers, an observational checklist and microbial swab tests from food handlers’ hands, counter surfaces and kitchen cloths for analysis of microbial presence before preparation, during preparation and after preparation of food. The microbes tested for were Staphylococcus aureus, Escherichia coli, Salmonella, Listeria monocytogene, Aerobic spore formers and anaerobic spore formers. Data was captured in Excel and analyzed using a statistical package for social sciences (SPSS) version 24 for descriptive statisticsen_US
dc.description.sponsorshipNational Research Council (NRF) and Aesopen_US
dc.format.extent183 pen_US
dc.language.isoenen_US
dc.subject.lcshFood handlingen_US
dc.subject.lcshFood--Safety measuresen_US
dc.subject.lcshFood service--Sanitationen_US
dc.subject.lcshSchool lunchrooms, cafeterias, etc.--South Africa--Durbanen_US
dc.titleFood hygiene and safety practices of food handlers in tuckshops at secondary schools in Umlazien_US
dc.typeThesisen_US
dc.description.levelMen_US
dc.identifier.doihttps://doi.org/10.51415/10321/3598-
local.sdgSDG04-
item.openairetypeThesis-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.languageiso639-1en-
item.fulltextWith Fulltext-
Appears in Collections:Theses and dissertations (Applied Sciences)
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