Evidence map›Paper›PMID 41626267›Full record

ArticleJournal of nutrition and metabolism2026

Food Safety, Hygiene, and Sanitation Practices Among University Campus Dining Personnel: An Institution-Based Cross-Sectional Study.

Md Rakibul Hasan, Apurba Chowhan, Most Ruksana Khatun, Mst Mariam Sultana Saema, Tanjina Haque, Somaiya Islam Shuchy, Sunamdeb Chandra Pramanik, Farhana Akther

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of nutrition and metabolism, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Md Rakibul HasanDepartment of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh, mbstu.ac.bd.ORCID https://orcid.org/0000-0002-0079-0108
Apurba ChowhanDepartment of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh, mbstu.ac.bd.ORCID https://orcid.org/0009-0009-9778-6073
Most Ruksana KhatunDepartment of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh, mbstu.ac.bd.ORCID https://orcid.org/0009-0007-4542-4682
Mst Mariam Sultana SaemaDepartment of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh, mbstu.ac.bd.ORCID https://orcid.org/0009-0001-5647-6652
Tanjina HaqueDepartment of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh, mbstu.ac.bd.ORCID https://orcid.org/0009-0005-9554-3351
Somaiya Islam ShuchyDepartment of Nutrition and Food Engineering, Daffodil International University, Savar, Dhaka, Bangladesh, daffodilvarsity.edu.bd.ORCID https://orcid.org/0009-0009-9159-5874
Sunamdeb Chandra PramanikDepartment of Statistics, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh, mbstu.ac.bd.ORCID https://orcid.org/0009-0003-3736-8888
Farhana AktherDepartment of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail, Bangladesh, mbstu.ac.bd.ORCID https://orcid.org/0000-0002-7871-2273

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Foodborne illnesses are a major global health issue, often due to poor food safety practices. The specific aim of this study was to assess the level of knowledge, attitude, and practices (KAPs) and to identify the discrepancies between self-reported and actual food safety practices among campus dining personnel. A cross-sectional survey among 70 food handlers from 9 food outlets was conducted to collect self-reported data on KAPs regarding hygiene, food handling, and safety practices using a structured questionnaire. About 90% of food handlers claimed adherence to hygiene protocols, no handlers were observed wearing aprons or hairnets, and only 11.1% used disposable gloves. Although 77.8% reported regular hand washing, only one outlet (11.1%) had functional hand washing facilities. Unsafe thawing methods were observed in all outlets, with 88.9% failing to use gloves for ready-to-eat foods. For practices, knowledge emerged as a significant predictor (

Indexed as

attitudefood handlersfood safetyknowledgepractices

Identifiers

PMID41626267
PMCPMC12859165

What OpenQuestion holds

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LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.