Perception of food safety hazards and related factors by food handlers from food service establishments in Mexico

Vita.A case study to test the correlation between the perception of food safety hazards by food handlers with their Job experience, educational level, and sanitation training, was conducted 'in a sample of employees from two different categories of food service establishments operating in Monterrey, NL. Mexico. A questionnaire designed to measure these variables, as well as other related information, was used to interview food handlers from 1 15 restaurants and cafeterias which belonged to the Tourist Quality and Traditional categories as designated by the Mexican food service organization ANIRAC. Regression analysis of the data collected showed that only Educational level in the Traditional category had a statistically significant effect on Hazard Perception scores, but the respective low correlation value indicated a weak association. hi general, the data obtained from both categories of establishments exhibited an wide and unpredictable variability. In the case of the Tourist Quality category correlation values were lower, and no variable was found to have a statistically significant effect on hazard perception scores. Compared to the Traditional category, the means of Hazard Perception and Training were statistically significantly higher in the Tourist Quality sample. The low correlation found between Hazard Perception scores and Experience, Educational level, and Training suggest a systematic mismanagement of the screening of experience and educational background as well as of the training policies for food handlers 'in the study population