Assessing food safety practices in the era of COVID-19 : a cross-sectional analysis of restaurant, retail, and hotel sectors in Muscat Governorate, Oman.
المصدر
Journal of Agricultural and Marine Sciences (JAMS), v. 29, no. 2, p.100-118.
مؤلف
Al-Siabiyah, Shaikha.
الناشر
College of Agricultural and Marine Sciences, Sultan Qaboos University.
العنوان الأصلي
Assessing food safety practices in the era of COVID-19 : a cross-sectional analysis of restaurant, retail, and hotel sectors in Muscat Governorate, Oman.
الملخص الإنجليزي
This study evaluated the adherence of food retailers, restaurants, and hotels in Muscat Governorate to the precautionary measures to control the spread of COVID-19. This study found that only 18% of hotels implemented a Food System Management System (FSMS), while no restaurant or retailer implemented any FSMS. The majority of food retailers (89%) and restaurants (96%) did not conduct COVID-19 measures assessment, while the assessment was conducted by 53% of caterers. All caterers assessed visitors/suppliers on COVID-19 symptoms and 94% of them kept details in a record book, followed by 96% and 76%, respectively, in retailers and restaurants. Safety distancing measures, signs, barriers, and one-way systems were implemented by different food establishments at varying percentages. The COVID-19 pandemic resulted in several changes in food hygiene-related practices, such as hand sanitizing, wearing gloves, and wearing masks. In conclusion, the overall adherence level of food establishments toward health and symptoms monitoring, physical distancing, and face mask wearing was relatively high. The era resulted in the introduction of hygienic practices that have been always recommended in the food service sector.
المعرف
DOI: 10.53541/jams.vol29iss2pp100-118
