ArticleInternational journal of food science2020
Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman.
Article in International journal of food science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Do Nutrition-related Knowledge and Attitudes Impact Food Handlers' Practices in the COVID-19 Pandemic? A Case Study in Banyumas, Indonesia.Acta medica Philippina · 2026Article
- Food safety knowledge, attitudes, and practices among food handlers in collective catering in central Morocco.Heliyon · 2024Article
- Effectiveness of health education package on hand hygiene knowledge, attitude, and practices among food handlers in a tertiary care hospital in Delhi.Journal of education and health promotion · 2024Article
- Nanozyme-based sensors for detection of food biomarkers: a review.RSC advances · 2022Review
- A survey to evaluate knowledge, attitudes, and practices associated with the risk of foodborne infection in a sample of Sicilian general population.AIMS public health · 2022Article
- Knowledge of Food Safety and Handling Practices Among Food Handlers of Student Cafeteria at Kotebe Metropolitan University, Addis Ababa, Ethiopia.Environmental health insights · 2022Article
- Hygienic Food Handling Practices and Associated Factors Among Food Handlers in Ethiopia: A Systematic Review and Meta-Analysis.Environmental health insights · 2022Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food safety is vital to human beings as well as to the food industry. Therefore, knowledge and hygiene practice of food safety among food handlers are particularly important. Evaluation of food safety knowledge and hygienic practices among 18 restaurants in three different regions (i.e., districts) in the Governorate of Muscat was performed. In order to determine the quality level of restaurants, grouping (i.e., Region 1, Region 2, and Region 3; e.g., Group I, Group II, and Group III) was adopted from the regulations and assigned by the municipality based on the number of complaints against the restaurants. A questionnaire was designed to assess the knowledge of hygiene, food poisoning, food handling, cooking, and local regulations/rules of the food handlers in selected restaurants. The food handlers in the Region 1 restaurants showed significantly higher (
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Registered trials
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