Knowledge Level and Self-Reported Attitudes of Food Handlers: Case Study of a University Campus

Abstract

This study was performed conducting surveys to assess the Knowledge Level (KL) and Self-Reported Attitudes (SRA) of Food Handlers (FH) in order to evaluate their food safety perception. Food handlers working in 5 cafes and 6 canteens in a university campus responded to a questionnaire about food hygiene. The knowledge level about food hygiene was obtained by answering five question groups (G): Agents involved in food borne diseases (G1), Food handling hygiene (G2), Cross contamination (G3), Heat treatment/cooling techniques (G4), Reduced temperatures (G5). The SRA level was obtained through seven questions with multiple choice options on behaviors of health and safety applied to the work routine, which were considered as percentage of hits. The hygiene's knowledge average was 75%, ranging from 63.3% (G4) to 94.5% (G3). Significant associations between establishment type and G1 (p = 0.027), professional experience and G5 (p = 0.020), training and G5 (p = 0.037) were found. Food handlers knowledge did not have effect in FH attitude (p = 0.371). From 25 FH (46.0%) who had high KL, 17 had reported incorrect attitudes. The level of hits is, in general, more than 75%, except for matters relating to the use of different cutting tables (44.4%) and knives (51.9%). Significant differences of values and odds for handlers' knowledge were observed between cafes' and canteens' FH. No difference (p > 0.05) was observed in FH SRA scores according to the type of establishment. The results reveal a reduced application of knowledge acquired by food handlers, evidenced by the low level of attitudes considered correct. This clearly justifies the implementation of additional measures, including on job training as part of an effective strategy to control establishment's food safety.

Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the Philippines

“…Studies conducted by Byrd-Bredbenner et al. (2013) and Soares et al. (2016) highlighted the same findings where their participants do not use the appropriate temperature requirement for foods when storing, preparing, or bringing them to the customers.…”

Food Safety And Hygiene Practices Among Food Handlers Involved In School Feeding Programme In Kaduna State, Northwest, Nigeria

“…1 It is generally believed that knowledge and practice of basic food hygiene could contribute significantly to prevention and control of food borne diseases and thus significantly reduce adverse human health and economic burden associated with food borne diseases. 12,13 It has been shown that food handlers who had good knowledge of food hygiene were more likely to have better food handling practices compared to those who had poor knowledge. 14 While knowledge is a prerequisite for positive attitudes and practices, there are many other factors such as environmental, social, cultural, belief systems, and so on, that contribute to determining whether knowledge of handling food properly positively impacts attitude and practices in the workplace.…”