Knowledge and practices regarding food hygiene and health profile of food handlers in eateries in a town in Southern Karnataka

Abstract

Background: A food handler is anyone who works in a food business and handles food, or surfaces that are likely to come into contact with food. The chance of food becoming contaminated depends largely on the health status and knowledge and practices of food safety of food handlers. Current statistics on food borne illnesses in various industrialized countries show that up to 30% of cases may be caused by poor food handling techniques, and by contaminated food served in food service establishments.Methods: A cross sectional study was undertaken among 150 food handlers working in eateries in Anekal town, Bangalore Urban district, to determine their health profile and assess their knowledge and practices regarding food hygiene. A pre-validated, structured questionnaire was used to assess the knowledge and practices among food handlers. Knowledge and practice scores were categorized to find associations between levels of score and demographic variables.Results: The mean age of the study subjects was 33.68±12.86 years. Fever and dizziness was reported by 39 (26.6%) of food handlers. Poor knowledge was found in 80 (53.3%) and poor practice in 83 (55.3%) regarding safe food hygiene. An increase in age and education levels showed a positive association with knowledge and practice of safe food hygiene.Conclusions: Given high levels of poor knowledge and practice regarding safe food hygiene among these food handlers, there is an urgent need to address this issue that may translate into increased morbidity and suffering among populations served by these food handlers.

Perception and Practices Regarding Food Safety and Health Profiles of College Students

“…We found that more than 90% of college students have the potential to follow recommended food safety practices. However, more than 82% of college students reported eating potentially dangerous foods; this finding was agreed upon by George et al (2018) and Iwu et al, (2017). Furthermore, this study shows that perceptions of food hygiene do not directly improve eating habits, especially the prohibition of consuming harmful foods.…”

“…Since history first recorded, the social health problem was unsafe food and water, and society faced food safety problems. However, foodborne illnesses are frequently, not apprehend as a significant health problem by people and even considered a common consequence (George et al, 2018). People perception of food safety is reportedly associated with demography.…”

“…This habit nestling them at increased risk for foodborne disease (Byrd-Bredbenner et al, 2007) also has poor perception and safe food practices (Green & Knechtges, 2015). However, food contaminated chances depend mainly on food handler health status, hygiene, awareness and practices of food safety (George et al, 2018). Previous research has shown that adult food safety knowledge tends to increase with age and practice: female correspondents have better knowledge than men, and younger respondents need additional food safety education more than adults (Rimal et al, 2001).…”

“…The perception and practices of food safety in various groups extensively researched (Nesbitt et al, 2014;Anderson et al, 2011;George et al, 2018;Green & Knechtges, 2015;Rossi et al, 2017;de Andrade et al, 2019). However, to the best of our knowledge, no other authors have discussed food safety perceptions and practices among college students and their health profiles.…”

Investigation of the Effects of Kitchen Hygiene Training on Reducing Personnel-Associated Microbial Contamination

“…It has been reported that inadequate food hygiene knowledge and practices of kitchen personnel are a major problem in terms of public health and this situation should be prevented 20 . In another study conducted to determine the food safety knowledge levels of the kitchen personnel, 67,9% stated that they were very interested in food safety, 28,6% were interested in them, 2,1% were less interested in them and 1,3% were not interested at all.…”