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Abstract：
The aim of this cross-sectional study was to assess safe food handling practices, food safety knowledge, and adherence to implementation of Hazard Analysis and Critical Control Point among 53 food safety managers working in randomly selected food service establishments in Qatar. Face-to-face interviews with the managers at each participating food service establishment were conducted using a survey consisting of 40 questions in October-December 2015. In addition to the survey questionnaire, a checklist was used to determine the implementation of Hazard Analysis and Critical Control Point by observing actual practices applied at each food service establishment. About 66 and 68% of managers had college degree and were trained on Hazard Analysis and Critical Control Point, respectively. Results also showed that casual sit-in and fine dine-in restaurants were the only food service establishments that consistently kept records on safe food handling practices (100%), followed by fast-food food service establishments (36%). Managers\' training and education level were highly correlated with the probability of their employees receiving food safety training. This first assessment on food safety knowledge and practices in Qatar demonstrated that training and education are important factors that directly impact the food safety culture in food service establishments. These findings may help government agencies establish guidelines for compulsory on-site training of food handlers for effective food safety practices in food service establishments in Qatar where the fast growing demography has led to a rapid growth in food service establishment in different cuisines leading to heterogeneity in food safety practices.
摘要：
这项横断面研究的目的是评估安全的食品处理做法，食品安全知识,在卡塔尔随机选择的食品服务机构工作的53名食品安全管理人员中，遵守危害分析和关键控制点的实施。在2015年10月至12月，使用由40个问题组成的调查对每个参与食品服务机构的经理进行了面对面的采访。除了调查问卷,使用检查表通过观察每个食品服务机构的实际做法来确定危害分析和关键控制点的实施情况。大约66％和68％的管理人员拥有大学学位，并接受了危害分析和关键控制点的培训，分别。结果亦显示,休闲静坐及精细用餐的食肆是唯一一贯保存有关安全食物处理做法记录的食物服务机构(100%),其次是快餐店(36%)。管理人员的培训和教育水平与其员工接受食品安全培训的可能性高度相关。对卡塔尔食品安全知识和实践的首次评估表明，培训和教育是直接影响食品服务机构食品安全文化的重要因素。这些发现可能有助于政府机构为卡塔尔食品服务机构的有效食品安全实践制定强制性现场培训指南，在卡塔尔快速发展的人口导致不同美食的食品服务机构快速增长，导致食品安全实践的异质性。
