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The purpose of this paper is to determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the manufacturing of processed foods.

A mixed-method (interviews, surveys and microbiological analyses) approach was used to analyze the hygiene and halal practices of four food processing plants in Penang, Malaysia. In total, 200 food production workers were surveyed (and quality assurance staff were interviewed) to determine their understanding of halal concepts and attitude towards halal food products. Adenosine triphosphate (ATP) swabbing tests were conducted to determine the hygiene of workers and food contact surfaces. End products were sampled and enumerated for total bacterial count.

The swabbing tests of food contact surfaces (i.e. tabletops) showed that only Company C (oat) and Company D (coffee powder) passed the ATP hygiene test (= 10 reflective light units [RLU]). The results obtained from all workers’ hands and aprons indicated a 100 per cent failure rate (>30 RLU). No ATP was detected on the packaging materials from all companies. The microbiological findings indicated that the end products are satisfactory and were below detection limits as verified by the enumeration done on the food samples. Besides, from the interview sessions conducted with the quality assurance staff, one generic Halal Control Points (HCPs) plan and four specific HCP plan tables were developed for the manufacturing process of halal food products for each company.

The HCP plans will be of value for food industry seeking to identify potential point sources of haram contamination and halal control points for their food production processes.

Appropriate hand hygiene technique is a simple and effective method to reduce cross contamination and transmission of foodborne pathogens. The purpose of this paper is to investigate the frequency of hand hygiene activities among food handlers and consumers in fast food restaurants (FFRs).

A total of 25 FFRs and cafes were visited between May and August 2017 in North West England. A hand hygiene observational tool was adapted and modified from previous studies. The observational tool was designed to record 30 sequential hand activities of consumers and employees. Each transaction consisted of an observed action (e.g. touch with bare hands), object (e.g. exposed ready-to-eat (RTE) foods) and observed hand hygiene practice (e.g. handwashing or cleaning with wipes or sanitisers). Adenosine triphosphate (ATP) swabs of hand-contact surfaces of restaurants’ restrooms were carried out.

Findings revealed that both food handlers and consumers have low-hand hygiene compliance rate in FFRs. Consumers were more likely to clean their hands with napkins after handling exposed RTE food. Food handlers were observed to change into new gloves without washing their hands before handling exposed RTE food. The mean results for all hand-contact surfaces in restrooms were higher than 30 Relative Light Units indicating unhygienic surfaces. Male restroom exit doors’ ATP levels were significantly higher than females.

This study revealed the lack of hand hygiene practices among food handlers and consumers at FFRs and cafes. Restroom hand-contact surfaces revealed high ATP level indicating unhygienic surfaces. This can potentially re-contaminate washed hands upon touching unhygienic surface (e.g. exit door panel/handle) when leaving the restroom.

The purpose of this paper is to evaluate the hygiene of laminated menus.

The cleanliness of 41 laminated menus from first-class restaurant in Ankara, Turkey, was monitored according to the level of bioluminescence measured using a rapid hygiene monitor (Lumitester PD-20 and LuciPac Pen). Aerobic colonies, Escherichia coli, Enterobacteriaceae spp., and Staphylococcus aureus were enumerated.

Based on the adenosine triphosphate+adenosine monophosphate hygiene monitoring levels, analyses showed impurity in 82.9 percent of the samples. The aerobic colony count on the restaurant menus showed a mean 1.52 log cfu/cm². The study results demonstrated a high-level impurity on the menus in first-class restaurants in Ankara.

This study is the first in Turkey to assess the microbiological load of menus. This paper adds relevant insights into the assessment of menu hygiene and highlights the high contamination of the restaurant menus. Useful information about including the restaurant menus in the daily cleaning protocol is provided.

This study aims to empirically assess restaurant surfaces’ cleanliness and compare them to customers’ perceptions about the cleanliness of surfaces when dining in a restaurant.

This study used two methods to collect data. The first was a survey method to gauge customers’ perceptions and an empirical test to measure cleanliness using an adenosine triphosphate (ATP) meter. Two data sets were collected to compare customers’ perceptions and actual cleanliness measurements. One data set surveyed respondents as to their perceptions of high- and low-touch restaurant surfaces among 19 areas of the dining room and 15 surfaces from the restroom, and their perceived cleanliness or dirtiness of those same surfaces. The second one conducted empirical measurements of the cleanliness of these surfaces using an ATP meter, which were then compared to customers’ perceptions.

Although all surfaces had higher ATP readings than a 30 relative light units’ threshold, there were significant differences in ATP readings among surfaces. Results showed a fair amount of consistency between the consumers’ perceptions of cleanliness and the actual results of ATP readings for the cleanest areas, but very little consistency in customers’ perceptions and experimental measurements for the dirtiest areas.

This study empirically demonstrated the need for improved cleaning techniques and the importance of proper training for foodservice employees. Especially during the COVID-19 pandemic, results of this study suggest an additional responsibility on managers and staff to ensure clean environments and the imperative to address the concerns of their customers.

Based on an extensive literature review, to the best of the authors’ knowledge, no prior studies have compared consumers’ cleanliness perceptions with empirical measurements of cleanliness in restaurant settings using an ATP meter. The results of this study provide restaurant managers a better understanding of customers’ perceptions of cleanliness. It also provides restaurant managers and staff information to develop more effective cleaning procedures. In the context of the COVID-19 pandemic, perceptions of cleanliness and measures of actual cleanliness are more important than they have been in the past.

This study aims to strengthen implications about hotel cleaning outcomes by comparing guests’ perception of the amount of contact they have with cleanliness of hotel surfaces.

This study used two data-collection methods, a survey and an adenosine triphosphate (ATP) test. Data were collected from recent hotel guests using Amazon Mechanical Turk. Guests were asked to identify hotel surfaces that they touch most frequently. Actual hotel cleanliness was measured using empirical data collected with ATP meters. The two data sets were used to compare guests’ perceptions about the amount of contact they have with actual cleanliness measurements of those hotel surfaces.

This study found that amount of guest contact was related to cleanliness of surfaces in guestrooms. Significant differences were found in guest perception between high- and low-touch areas and between guestrooms and hotel public areas. More high-touch areas and higher ATP readings were found in guestrooms than in hotel public areas.

To the best of the authors’ knowledge this study is the first to compare guest contact with hotel surfaces to a scientific measure of hotel cleanliness. In addition, this study is unique because it assesses guest contact and cleanliness of public areas to provide a holistic view of hotel-cleaning needs. The study offers industry empirically based results from guest perception and scientifically based data that can be used to improve hotel housekeeping programs.

During the COVID-19 pandemic, the three-dimensional (3D) printing community is actively participating to address the supply chain gap of essential medical supplies such as face masks, face shields, door adapters, test swabs and ventilator valves. This paper aims to present a comprehensive study on the role of 3D printing during the coronavirus (COVID-19) pandemic, its safety and its challenges.

This review paper focuses on the applications of 3D printing in the fight against COVID-19 along with the safety and challenges associated with 3D printing to fight COVID-19. The literature presented in this paper is collected from the journal indexing engines including Scopus, Google Scholar, ResearchGate, PubMed, Web of Science, etc. The main keywords used for searches were 3D printing COVID-19, Safety of 3D printed parts, Sustainability of 3D printing, etc. Further possible iterations of the keywords were used to collect the literature.

The applications of 3D printing in the fight against COVID-19 are 3D printed face masks, shields, ventilator valves, test swabs, drug deliveries and hands-free door adapters. As most of these measures are implemented hastily, the safety and reliability of these parts often lacked approval. The safety concerns include the safety of the printed parts, operators and secondary personnel such as the workers in material preparation and transportation. The future challenges include sustainability of the process, long term supply chain, intellectual property and royalty-free models, etc.

This paper presents a comprehensive study on the applications of 3D printing in the fight against COVID-19 with emphasis on the safety and challenges in it.

Looks at CaterClean, a new service from Rentokil Hygiene Division, which combines deep cleaning with rapid‐result testing. Outlines what the programme involves and concludes that this service will help operators to satisfy themselves, their customers and the enforcement authorities that they reach the required hygiene standards.

The present digital world’s challenging issue is COVID-19. This paper is related to the process of the COVID-19 treatment based on age, gender, symptoms and previous health issues. This paper gives the deep discussion about the prevention, symptoms, tests and treatment process. In this research work, the discussion is about vaccine invention and the side effects of the consumed medication.

This paper gives a clear explanation of the types of vaccine, which are lopinavir, ritonavir, remdesivir, hydroxychloroquine, chloroquine and plasma therapy. Thereafter, the discussion is prolonged to Indian vaccine for COVID-19.

This paper examines some of the COVID-19 treatment processes and difficulties, and finally, this paper aims to summarize and give an overview of the present preclinical research and clinical trials of potential candidates for COVID-19 treatments and vaccines.

The required information has been taken from online databases such as PubMed, Science, Nature, PNAS and Cell. Papers included were published between December 2019 and July 2020. The current results indicate the most promising outcomes for dexamethasone as a treatment and vaccine. Further research is needed to identify safe and effective treatments and vaccines for COVID-19.

The purpose of these studies was to investigate the cleaning and hygiene of plastic cheese moulds and plastic transportation crates and to assess the suitability of ultrasonication for cleaning these dairy devices on a pilot scale and to optimise these cleaning procedures.

The contamination load in the various process lines was monitored by use of chemical methods, i.e. EDTA titration and COD measurement for organic residues and various microbiological techniques for microbial contaminants. Ultrasonication cleaning procedures for cheese moulds were planned among parameters applicable to the process environment. The Taguchi method design of experiments was also used for the cleaning of milk transportation crates.

Ultrasonication was found to be a suitable cleaning method for both cheese moulds and transportation crates. Acceptable cleaning results were achieved using short cleaning procedures with a temperature under 60°C. Various types of cleaning agents can be used together with ultrasonication and the plastic materials in the utensils tolerated ultrasonication. The quality and the efficacy of the cleaning liquid used in the ultrasonic bath in the dairy plant were rapidly diluted due to the accumulation of organic soil. To ensure the effectiveness of cleaning, the quality of cleaning liquid should be measured frequently and threshold limits for changing the cleaning liquid should be set. The COD measurement proved to be practical for monitoring the organic load of the cleaning liquid and traditional culturing, as well as commercial culturing applications, e.g. Petrifilm™ AC and DryCult^® TPC can easily be used for monitoring the level of microbial contamination.

No major limitations, apart from the required investments, were found for applying the ultrasonication in the cleaning of dairy devices, e.g. plastic cheese moulds and plastic milk transportation crates.

The work is of value in highlighting the potential use for ultrasonication in improving the cleaning procedure of returnable milk transportation crates made of plastic.