Knowledge, attitude, and practices (KAP) of foodservice providers, and microbial quality on food served in Kumasi

Gyebi, Barbara Efua Akyaa; Annan, Reginald Adjetey; Apprey, Charles; Asare, Chris Yaw

doi:10.1080/15378020.2020.1859972

Cited by 4 publications

(2 citation statements)

References 12 publications

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“…In other words, food service employees should be trained to have the knowledge needed in undertaking their tasks and to attain skills improving their practices of food handling. So, knowledge, attitude and practice of food handlers, play dominant role in food safety with regards to food service safety (30) Concerning the food handlers" knowledge regarding food safety and proper food temperature control, the results of the present study showed that more than one quarter of the food handlers had poor knowledge regarding food safety and less than one fifth of them had good knowledge level. This could be explained by the educational level of the food handlers where more than half of them were from basic and secondary education, which may affect them knowledge level.…”

Section: Discussionmentioning

confidence: 60%

Knowledge, attitudes and practices of food handlers about food safety at Fayoum restaurants.

Abdelwahed

Metwaly

Ahmed

et al. 2022

Tanta Scientific Nursing Journal

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Background: All food handlers are required to possess adequate food safety knowledge and food handling skills to handle food hygienically during preparation and to ensure that food is safe by the time it reaches the consumer especially during a corona pandemic. The aim of this study was to assess the level of knowledge, attitudes, and practices regarding food safety among food handlers at local and international restaurants in Fayoum. To determine the correlation between the knowledge, attitudes and practices of food handlers about food safety during the corona virus pandemic. Study design: a comparative quantitative cross-sectional study. Subjects and Method: a descriptive cross-sectional research design was conducted with a convenient sample of 100 food handlers from Fayoum. The data is collected using structured questionnaires arranged by interviews. There are four tools: first; Food handler"s personal and socio-demographic data, second; Food handlers" knowledge Questionnaire, third; Food handlers" practices and fourth; Food handlers" attitude toward food safety scale. Results: More than one quarter of the food handlers had poor knowledge about food safety and less than one fifth of them had good knowledge level. The majority (98.0%) of the food handlers had a positive attitude toward food safety and controlling food temperature. Around two thirds (66.0%) of the food handlers had poor practice level about food safety and controlling food temperature. More than one quarter (30.0%) of the food handlers had fair practices. Conclusion: Lack of knowledge and practices of food handlers are important a potential risk. Therefore, it is recommended that there is an urgent need to train programmers for food handlers and repeat the training at specific time intervals to ensure that the learned data is applied in daily life practice and reduce the occurrence of epidemics.

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Section: Discussionmentioning

confidence: 60%

Knowledge, attitudes and practices of food handlers about food safety at Fayoum restaurants.

Abdelwahed

Metwaly

Ahmed

et al. 2022

Tanta Scientific Nursing Journal

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“…Regarding the quality of the included studies, eight studies 4 , 6 , 11 , 20 , 22 , 26 , 34 , 40 had a low risk of bias (24.2%), and 25 studies 2 , 7 , 12 , 16 – 19 , 21 , 23 – 25 , 27 – 33 , 35 – 39 , 41 , 42 had a moderate risk of bias (75.8%) (Supplementary File Table 3 , on pages 2 and 3).…”

Section: Resultsmentioning

confidence: 99%

A systematic review and meta-analysis of food handling practices in Ghana vis-a-vis the associated factors among food handlers during 2009 and 2022

Tuglo,

Mishra,

Mohapatra

et al. 2023

Sci Rep

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Foodborne diseases (FBDs) are a major public health concern, especially in Sub-Saharan African (SSA) countries, such as Ghana, where poor food handling practices (FHPs) are prevalent. To estimate the pooled proportion of good FHPs and the associated factors among Ghanaian food handlers, this systematic review and meta-analysis was conducted to aid scholars, practitioners and policymakers in devising FBD-preventable interventions. The scientific databases PubMed, Google Scholar, Science Direct, African Journals Online, ProQuest, and Directory of Open Access Journals were systematically searched until April 19, 2023, for relevant literature. Observational studies meeting the inclusion criteria of reported good FHPs among food handlers were included. Three authors independently searched the database, assessed the risks of bias and extracted the data from the shortlisted articles. A random-effects model with the DerSimonian and Laird model was used to estimate the pooled effect size of FHPs and the pooled odds ratio (POR) of FHP-associated factors. Out of the 2019 records collated, 33 with a total sample size of 6095 food handlers met the inclusion criteria for meta-analysis. The pooled proportion of good FHPs among Ghanaian food handlers was 55.8% [95% Cl (48.7, 62.8%); I2 = 97.4%; p < 0.001]. Lack of food safety training [POR = 0.10; 95% CI (0.03, 0.35); p = 0.001] and inadequate knowledge of food hygiene [POR = 0.36; 95% CI (0.01, 10.19); p < 0.001] were identified as the critical good FHP-associated factors. The study showed that the proportion of good FHPs among Ghanaian food handlers was 55.8%. To increase knowledge of food hygiene among food handlers, the Ghanaian Food and Drugs Authority (FDA) is recommended to provide regular training on food safety for the well-being of the general public.

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Antibiotic-resistant Pattern of Isolated Bacteria from Selected Foods Sold at the Street Side Stalls and Restaurants of Tangail Municipality, Bangladesh

Afrin,

Parvin,

Ali

et al. 2024

CNF

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Objectives:: The goal of this investigation was to determine the microbial load with special emphasis on total viable count (TVC), total coliform count (TCC), total E. coli (TE.cC), and Staphylococcus spp. counts (TSC) in food samples collected from selected areas of Tangail municipality, Bangladesh. Methods:: An intensive study was carried out from December 2021 to March 2022 in the Tangail district of Bangladesh for investigation. A total of 5 types of food samples (15 from street side stalls and 15 from the selected restaurants; n= 30) were collected with a semi-structure-based questionnaire and tested by using different standard microbiological methods. Biochemical and antibiogram tests were performed to confirm the bacterial isolates and antibiotic-resistant patterns. Results:: The results revealed that the values of TVC, TCC, TE.cC and TSC were found in the range of 2.5 ×106 - 8.9 ×108, 2.5×105 - 7.1×107, 1.9×103 - 5.6×105 and 5.0×105 - 4.6×106 CFU/ml in street vended foods and 5.5 ×105 - 9.5 ×106, 4.3×104 - 7.1×105, 0 to 3.9×104 and 4.1×104 - 5.9×105 CFU/ml in restaurant foods. The E. coli isolates displayed the highest resistance rates to amoxicillin (80%), whereas Staphylococcus spp. showed 90% resistance to ampicillin. Conclusion:: From the interview and observational assessment, it was found that the food service system was not well managed, and there was a lack of hygiene practices. Thus, the study identified the foods from selected areas as carriers of food-borne pathogens.

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Knowledge, attitude, and practices (KAP) of foodservice providers, and microbial quality on food served in Kumasi

Cited by 4 publications

References 12 publications

Knowledge, attitudes and practices of food handlers about food safety at Fayoum restaurants.

Knowledge, attitudes and practices of food handlers about food safety at Fayoum restaurants.

A systematic review and meta-analysis of food handling practices in Ghana vis-a-vis the associated factors among food handlers during 2009 and 2022

Antibiotic-resistant Pattern of Isolated Bacteria from Selected Foods Sold at the Street Side Stalls and Restaurants of Tangail Municipality, Bangladesh

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