Selvaraj R, Cheng EJ, Gan P, et al. Microbiological profiles of disposable gloves used for handling ready-to-eat foods. Journal of Food Protection. 2023; 86(11): 100146. DOI: https://doi.org/10.1016/j.jfp.2023.100146.
Dekker M, van Mansfeld R, Borgert M, et al. The combined application of hand hygiene and non-sterile gloves by nurses in a tertiary hospital: a multi methods study. Antimicrobial Resistance & Infection Control. 2024; 13:23. DOI: https://doi.org/10.1186/s13756-024-01378-5.
World Health Organization [WHO], Food and Agriculture Organization of the United Nations [FAO]. Covid-19 and food safety: guidance for food businesses. (7. 4. 2020).
Michaels BS, Ayers T, Brooks-McLaughlin J, et al. Potential for glove risk amplification via direct physical, chemical, and microbiological contamination. Journal of Food Protection. 2024; 87(7): 100283. DOI: https://doi.org/10.1016/j.jfp.2024.100283.
Bencardino D, Amagliani G, Brandi G. Carriage of Staphylococcus aureus among food handlers: An ongoing challenge in public health. Food Control. 2021; 130: 108362. DOI: https://doi.org/10.1016/j.foodcont.2021.108362.
Traynor M, Douglas AC, Lee YM, et al. Enhancing food safety and sanitation education: Developing an immersive learning platform using virtual simulation. Journal of Culinary Science & Technology. 2024; 1–17. DOI: https://doi.org/10.1080/15428052.2024.2379331.
Chapman B, Eversley T, Fillion K, et al. Assessment of food safety practices of food service food handlers (risk assessment data): Testing a communication intervention (evaluation of tools). Journal of Food Protection. 2010; 73(6): 1101-1107. DOI: https://doi.org/10.4315/0362-028X-73.6.1101.
Rajagopal L, Strohbehn CH. Observational assessment of glove use behaviors among foodservice workers in a university dining setting: Testing a visual intervention tool. Food Protection Trends. 2013; 33: 315-324.
Lynch RA, Phillips ML, Elledge BL, et al. A preliminary evaluation of the effect of glove use by food handlers in fast food restaurants. Journal of Food Protection. 2005; 68(1): 187–190. DOI: https://doi.org/10.4315/0362-028x-68.1.187.
Montville R, Chen Y, Schaffner DW. Glove barriers to bacterial cross-contamination between hands to food. Journal of food protection. 2001; 64(6): 845-849. DOI: https://doi.org/10.4315/0362-028x-64.6.845.
Arendt SW, Paez P, Strohbehn C. Food safety practices and managers’ perceptions: A qualitative study in hospitality. International Journal of Contemporary Hospitality Management. 2013; 75(6): 8-14. DOI: https://doi.org/10.1108/09596111311290255.
Montville R, Chen Y, Schaffner DW. Risk assessment of hand washing efficacy using literature and experimental data. International Journal of Food Microbiology. 2002; 73(2-3): 305-313. DOI: https://doi.org/10.1016/S0168-1605(01)00666-3.
Green LR, Selman CA, Radke V, et al. Food Worker Hand Washing Practices: An Observation Study. Journal of Food Protection. 2006; 69(10): 2417-2423. DOI: https://doi.org/10.4315/0362-028X-69.10.2417.
Todd ECD, Michaels BS, Greig JD, et al. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 8. Gloves as barriers to prevent contamination of food by workers. Journal of Food Protection. 2010; 73(9): 1762-1773. DOI: https://doi.org/10.4315/0362-028X-73.9.1762.
Green LR, Redke V, Mason R, et al. Factors related to food worker hand hygiene practices. Journal of food protection. 2007; 70(3): 661–666. DOI: https://doi.org/10.4315/0362-028x-70.3.661.
Mullan B, Wong C, Todd J, et al. Food hygiene knowledge in adolescents and young adults. British Food Journal. 2014; 117(1): 50-61. DOI: https://doi.org/10.1108/BFJ-03-2013-0060.
Filimonau V. The prospects of waste management in the hospitality sector post COVID-19. Resources, Conservation and Recycling. 2021; 168: 105272. DOI: https://doi.org/10.1016/j.resconrec.2020.105272.
Todd ECD, Greig JD, Bartleson CA, et al. Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 2. Description of Outbreaks by Size, Severity, and Settings. Journal of Food Protection. 2007; 70(8): 1975-1993. DOI: https://doi.org/10.4315/0362-028X-70.8.1975.
Ovca A, Jevšnik M, Kavčič M, et al. Food safety knowledge and attitudes among future professional food handlers. Food Control. 2018; 84: 345-353. DOI: https://doi.org/10.1016/j.foodcont.2017.08.011.
Ovca A, Jevšnik M, Raspor P. Food safety awareness, knowledge and practices among students in Slovenia. Food Control. 2014; 42: 144-151. DOI: https://doi.org/10.1016/j.foodcont.2014.01.036.
Yap M, Chau ML, Pahm Hartantyo SH, et al. Microbial Quality and Safety of Sushi Prepared with Gloved or Bare Hands: Food Handlers’ Impact on Retail Food Hygiene and Safety. Journal of Food Protection. 2018; 82(4): 615-622. DOI: https://doi.org/10.4315/0362-028X.JFP-18-349.
Michaels B, Keller C, Blevins M, et al. Prevention of food worker transmission of foodborne pathogens: Risk assessment and evaluation of effective hygiene intervention strategies. Food Service Technology. 2004b; 4(1): 31-49. DOI: http://dx.doi.org/10.1111/j.1471-5740.2004.00088.x.
Robinson A, Jung Lee H, Kwon J, et al. Adequate Hand Washing and Glove Use Are Necessary To Reduce Cross-Contamination from Hands with High Bacterial Loads. Journal of Food Protection. 2016; 79(2): 304-308. DOI: https://doi.org/10.4315/0362-028X.JFP-15-342.
Possas A, Pérez-Rodríguez F. New insights into cross-contamination of fresh-produce. Current Opinion in Food Science. 2023; 49: 100954. DOI: https://doi.org/10.1016/j.cofs.2022.100954.
Huang Y, Kim DY, Liu P. Applying a hypocrite strategy to improve restaurant food safety practices in the U.S. Food Control. 2023; 143: 109280. DOI: https://doi.org/10.1016/j.foodcont.2022.109280.
Halim-Lim SA, Mohamed K, Muhammad Sukki F, et al. Food Safety Knowledge, Attitude, and Practices of Food Handlers in Restaurants in Malé, Maldives. Sustainability. 2023; 15(17): 12695. DOI: https://doi.org/10.3390/su151712695.
Saveanu CI, Anistoroaei D, Todireasa S, et al. Evaluation of the Efficiency of Hand Hygiene Technique with Hydroalcoholic Solution by Image Color Summarize. Medicina. 2022; 58(8): 1108. DOI: https://doi.org/10.3390/medicina58081108.
Lee HK, Abdul Halim H, Thong KL, et al. Assessment of Food Safety Knowledge, Attitude, Self-Reported Practices, and Microbiological Hand Hygiene of Food Handlers. International Journal of Environmental Research and Public Health. 2017; 14(1): 55. DOI: 10.3390/ijerph14010055.
Soares LS, Almeida RCC, Cerqueira ES, et al. Knowledge, attitudes and practices in food safety and the presence of coagulase-positive staphylococci on hands of food handlers in the schools of Camaçari, Brazil. Food Control. 2012; 27(1): 206–213. DOI: 10.1016/j.foodcont.2012.03.016.
Green L, Selman C, Banerjee A, et al. Food service worker´s self-reported food prepration practices: an EHS-Net study. International Journal of Hygiene and Environmental Health. 2005; 208(1-2): 27 - 35. DOI: http://dx.doi.org/10.1016/j.ijheh.2005.01.005.
Taha S, Osaili TM, Vij M, et al. Measuring management practices impact on hygiene practices of food handlers: The mediating role of commitment and training perception. Food Control. 2021; 130: 108313. DOI: 10.1016/j.foodcont.2021.108313.
Alqurashi NA, Priyadarshini A, Jaiswal AK. Evaluating Food Safety Knowledge and Practices among Foodservice Staff in Al Madinah Hospitals, Saudi Arabia. Safety. 2019; 5(1): 9. DOI: https://doi.org/10.3390/safety5030054.
McIntyre L, Vallaster L, Wilcott L, et al. Evaluation of food safety knowledge, attitudes and self-reported hand washing practices in FOODSAFE trained and untrained food handlers in British Columbia, Canada. Food Control. 2013; 30(1): 150–156. DOI: https://doi.org/10.1016/j.foodcont.2012.09.035.
Palupi IR, Budiningsari RD, Khoirunnisa FAA, et al. Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering. Italian Journal of Food Safety. 2024; 13(2). DOI: https://doi.org/10.4081/ijfs.2024.10656.
Putri M, Susanna D. Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area, North Jakarta, Indonesia 2018. Italian Journal of Food Safety. 2021; 10(4). DOI: 10.4081/ijfs.2021.9215.
Afolaranmi TO, Hassan ZI, Bello DA, et al. Knowledge and practice of food safety and hygiene among food vendors in primary schools in Jos, Plateau State, North Central Nigeria. E3 Journal of Medical Research. 2015; 4(2): 016–022. DOI: https://doi.org/10.18685/e3jmr(5)2_59-64.
Malavi DN, Abong GO, Muzhingi T. Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya. Food Control. 2021; 119: 107500. DOI: 10.1016/j.foodcont.2020.107500.
Todd ECD, Greig JD, Bartleson CA, et al. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 3. Factors contributing to outbreaks and description of outbreak categories. Journal of Food Protection. 2007; 70(9): 2199–2217. DOI: 10.4315/0362-028X-70.9.2199.
Amaiach R, El Ouali Lalami A, Fadil M, et al. Food safety knowledge, attitudes, and practices among food handlers in collective catering in central Morocco. Heliyon. 2024; 10(23): e40739. DOI: 10.1016/j.heliyon.2024.e40739.
Ovca A, Jevšnik M, Kavčič M, et al. Food safety knowledge and attitudes among future professional food handlers. Food Control. 2018; 84: 345–353. DOI: 10.1016/j.foodcont.2017.08.011.
Majowicz S, Hammond D, Dubin JA, et al. A longitudinal evaluation of food safety knowledge and attitudes among Ontario high school students following a food handler training program. Food Control. 2017; 76(3). DOI: 10.1016/j.foodcont.2017.01.011.
Michel V, Godelieve L. Effectiveness of food hygiene regulations and training programs in small food establishments. Food Protection Trends. 2011; 31(4): 233–239. DOI: https://doi.org/10.4315/0362-028X.JFP-10-295.
Newbold KB, McKeary M, Hart R, et al. Restaurant inspection frequency and food safety compliance. Journal of Environmental Health. 2008; 71(4): 56–61. DOI: https://doi.org/10.1007/BF02294956.
Jevšnik M, Kirbiš A, Vadnjal Š, et al. Food safety knowledge among professional food handlers in Slovenia: The results of a nation-wide survey. Foods. 2023; 12(14): 2735. DOI: 10.3390/foods12142735.
Bryan FL, Little CL. Foodborne disease outbreaks due to improper food handling. Journal of Food Protection. 2004; 67(6): 1134–1145. DOI: https://doi.org/10.4315/0362-028X-67.6.1134.
Kumar S, Ganesh P. Food safety training and its impact on food handlers’ behavior in large restaurants. Food Safety Journal. 2017; 11(3): 211–220. DOI: https://doi.org/10.1080/15428145.2017.1324011.
Baker M, McNabb S, Lee S. Hygiene practices in food service settings: A systematic review of interventions. Journal of Food Protection. 2015; 78(4): 853–860. DOI: https://doi.org/10.4315/0362-028X.JFP-14-527.
Lee CH, Sampson A. Assessment of food safety compliance in the hospitality industry. Journal of Food Safety. 2015; 35(3): 203–210. DOI: https://doi.org/10.1111/jfs.12181.
Prevolšek V, Ovca A, Jevšnik M. Fulfilment of technical and hygienic requirements among street food vendors in Slovenia. British Food Journal. 2020; 122(11): 3614-3627. DOI: https://doi.org/10.1108/BFJ-11-2020-1056.
Hussain M, Karim R, Iqbal Z. Challenges in food hygiene practices in small food businesses: A case study. Food Control. 2013; 29(2): 507–514. DOI: https://doi.org/10.1016/j.foodcont.2012.05.034.
Clarke A, Anderson M, Brown G. Training and practices in hygiene standards in small catering businesses. International Journal of Hospitality Management. 2012; 31(2): 473–480. DOI: https://doi.org/10.1016/j.ijhm.2011.06.005.