Research Areas: Food Science & TechnologyThis study aimed to assess the compliance of specific hand hygiene and food contact
surfaces hygiene in fresh fishery product retailers (FFPR) and its relation to socio-demographic
characteristics that might influence the observed procedures and practices. A cross-sectional study
was conducted in traditional food markets’ FFPRs (N = 74) using interviews and audits for data
collection purposes. Results revealed that women were overrepresented among FFPR managers;
most were over 50 years of age and had a long working experience in fish retail activities, despite
a low educational level. The majority had attended training courses in food hygiene, safety, and
Hazard Analysis and Critical Control Points-based procedures. Both documental assessment and
hand hygiene procedures and practices verification revealed a low level of compliance. Many
documents supporting hygiene practices were lacking. Several non-conforming requisites were
identified related to the handwashing procedure and equipment and to glove wearing practices. A
higher level of compliance was obtained in food contact surfaces hygiene procedures and practices
verification, with complete hygiene procedures applied and proper cleaning of utensils and chemical
products management in several cases. These findings reflect an ambiguous understanding and
misconceptions related to hygiene procedures and practices, suggesting the need to improve and
update FFPR food handler training regarding basic food hygiene and safety.info:eu-repo/semantics/publishedVersio
