Food safety in collective catering: knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers

Food safety critically reliant on the behaviors adopted by foodservice personnel, involved in various stages of meal preparation, from supply raw food materials until its distribution to consumer. The purpose this work was collect information level knowledge safety, correct application Good Hygiene Practices (GHP) and Manufacturing (GMP) attitudes operators collective catering. survey conducted among 15 social catering companies Apulia (Italy) using a modified Sharif Al-Malki (2010) anonymous questionnaire intended assess knowledge, practices handlers. results highlight need improve both regarding hygiene order minimize risk transmitting foodborne diseases. More careful planning, implementation, monitoring evaluation training programs for workers is required, taking into consideration provisions European laws.