Food handlers with poor knowledge of food born diseases and poor personal hygiene can be potential sources of food contamination. This study aimed to analyze food handlers' knowledge, attitudes, and ...hygiene practices around elementary schools in Banyumas. This research was conducted using a cross-sectional study design, has been conducted at Banyumas in 2020. The multistage sampling method determined the number of subjects as many as 150 food handlers. Data on characteristics, knowledge, attitudes, and practices were obtained by interview and analyzed using Mann Whitney and spearman correlation test. The results showed no significant difference in the knowledge (p= 0,287) and attitudes (p= 0,689) of subjects who lived in rural and urban areas. There was a significant difference in the average practice score between subjects living in rural and urban areas (p= 0,000). The Spearman correlation test showed a relationship between knowledge-attitudes of subjects living in rural (p= 0,002) and urban (p= 0,000). There was a relationship between the knowledge practice of the subject who lived in rural (p= 0,015) and urban (p= 0,000). There was no relationship between the attitudes and practices of the subject in rural (p= 0,122) and urban areas (p= 0,819). In conclusion, there was a relationship between knowledge-attitude and knowledge-practice of hygiene and sanitation in rural and urban areas. There was no relationship between attitude and practice in rural or urban areas.
This study aims to assess the food safety knowledge, attitudes and practices among food handlers working in Lebanese hospitals and to explore the association between the obtained scores, handler ...socio-demographic and working characteristics.
An observational cross-sectional study was carried out, using a semi-administered, semi-structured questionnaire interviewing 254 food handlers working in 13 different hospitals located in Beirut (n = 7) and Mount Lebanon (n = 6).
The mean age of the 254 recruited food handlers was 37.6 ± 10.3 years, 63.8% were males, 60.1% had primary level education and the majority (90%) had previously received a course on food safety in hospitals. The most incorrect practice was thawing food at room temperature (72.8%). On average, food handlers scored 59.2%, 83.7% and 83.2% on the knowledge, attitudes and practices questions, respectively and 75.4% on the overall knowledge, attitude, practice (KAP) score. Knowledge scores were significantly higher among food handlers who attended a training course (60.8%, p = 0.001), working in government and hospitals not affiliated to university (71.3%, p = 0.013 and 60.5%, p = 0.013, respectively). Respondents who served for more than 21 years in university-affiliated hospitals were significantly (p < 0.001) more likely to have positive attitudes. The reported practices and overall KAP scores were significantly higher among those who had been working for more than 21 years, in government hospitals. Men scored better than women for practices scores (85.2%, 79.6%, p = 0.001).
Results strongly emphasize the need for continuous food safety interventions, training sessions and food hygiene regulations to enhance food handlers' knowledge and improve food safety in hospitals.
•254 food handlers from 13 hospitals located in Beirut and Mount Lebanon were recruited.•Food handlers showed very poor knowledge of food vehicles associated with foodborne diseases.•More than 21 years of service increases the awareness of the handlers.•Food safety training programs are needed for food handlers in hospitals.•There is an urgent need to enforce quality control measures in Lebanese hospitals.
The present cross sectional study was conducted on 87 food handlers employed in the King Saud University, Riyadh, KSA to evaluate their food safety knowledge, attitude and practices. Present data ...highlights that most of the workers belonging to different nationalities have good knowledge regarding personal hygiene, food borne diseases and cross contamination related to food safety. The results show that the food handlers had excellent practices towards food and personal hygiene. Attitude is also a crucial factor that influences food safety, food handlers attitudes were favorable with total of mean scores being 80.76 ± 18.02 and total mean score of 2.69. A significant positive correlation was observed between knowledge with attitudes (rs = 0.371, p < 0.05), knowledge with training (rs = 0.107, p < 0.05), knowledge with personal hygiene (rs = 0.303, p < 0.05), training with personal hygiene (rs = 0.174, p < 0.05) and attitudes with personal hygiene (rs = 0.173, p < 0.05). Although these correlation were positive and significant but the correlation was not very strong. The study suggests that even though the knowledge, attitude and practice level of the food handlers was satisfactory, some of the aspects related to hygiene and time and temperature control need to be stressed. Continuous education and training should be organized to strengthen food handlers' knowledge in areas which seem to be lacking.
•Male food handlers in KSU were surveyed for food safety knowledge, attitudes and practices.•Workers of all nationalities have good knowledge of personal hygiene, food borne diseases and cross contamination.•Food handler's attitudes towards food safety were found to be favorable.•Positive correlation was found between knowledge, attitude, hygiene and training.
This study was conducted to evaluate the level of food safety knowledge, attitudes and practices among 402 food handlers in Kuwait restaurants. The information was collected through face to face ...interviews and questionnaires comprising four sections: demographic characteristics, knowledge, attitudes and practices. The results show that the majority of food handlers had sufficient knowledge 53.59 ± 16.68 (70%) showing very good knowledge particularly about personal hygiene (93%). Areas of concern were lack of knowledge about cross-contamination and sanitation (68%), time and temperature control for food (63%), and food pathogens (51%). For attitudes, results show that respondents had excellent positive attitudes with a mean score of 69.12 ± 9.97 (94%). Food handlers generally show very good practices 27.6 ± 7.03 (82%) particularly in personal hygiene. However, a few areas of poor practice include cross-contamination as well as time and temperature control. A significant positive correlation was observed between knowledge with practices (rs = 0.536, P < 0.05), knowledge with attitudes (rs = 0.407, P < 0.05), practices with attitudes (rs = 0.317, P < 0.05) and knowledge with training (rs = 0.59, P < 0.05), attitudes with training (rs = 0.314, P < 0.05) and practices with training (rs = 0.30 , P < 0.05 ). The study suggest that even though the knowledge, attitude and practice level of food handlers was satisfactory, some aspects related to crosscontamination, food pathogens and time and temperature control need to be stressed. Continuous food safety training for food handlers in Kuwait should become mandatory to strengthen food handlers in the areas which seem to be lacking. Training should not only focus on theoretical aspects of knowledge, but also be practical and foster positive attitudes towards food safety and promote good food safety practices.
•Food handlers have satisfactory knowledge, attitudes and practices in food safety.•Some cross-contamination and time and temperature control aspects need stressing.•Positive correlations exist between knowledge with practices and attitudes.•A significant positive correlation exists between practices with attitudes.•A positive correlation exists between knowledge, attitude, practices and training.
Background: Food safety plays a significant role in the management and recovery of hospitalized patients. This study has assessed knowledge, attitude, and practices of food handlers on food safety in ...selected tertiary hospitals in Metro Manila, Philippines.Methods: In a cross-sectional analytical design, the knowledge, attitude, and practice levels of 50 food handlers on food safety in four tertiary Metro Manila hospitals were assessed, and the relationship of knowledge, attitude, and practices with sociodemographic characteristics was investigated using a self-administered questionnaire.Results: Food handlers were shown to have fair knowledge (69.73±11.3%), positive attitude (87.8±7.6%), and good practices (84.3±7.8%) on food safety. They had good knowledge on personal hygiene (99%) and cross-contamination (89%), but had poor knowledge on foodborne diseases (42%) and storage temperatures (31%). The majority of the food handlers reported good food safety practices, food safety control, and food storage. No significant association was demonstrated between sociodemographic characteristics and knowledge, attitude, and practices of food handlers regarding food safety. A correlation was observed between attitude (p=0.4431) and practices (p=0.0013) of food handlers on food safety.Conclusion: Food handlers in hospitals in Metro Manila reported positive attitude and good practices on food safety. Improvement in quality of food services through constant and holistic training and evaluation of food handlers seems essential. The strict compliance to food safety standards should be undertaken to ensure the safety and quality of food served to people.
This study presents an overview of the relationship between knowledge, attitudes and practices (KAP) of food handlers with training in food safety, in addition to proposing reflections on the ...training of food handlers, considering its responsibility for food safety and health of consumers. The review was based on the integrative method. The descriptors used were: (food handler), (knowledge, attitudes and practice) and (training). Six databases were searched, 253 articles were consulted and 36 original articles were included. Fifty per cent of the articles pointed that there was no proper translation of knowledge into attitudes/practices or attitudes into practices after training. Knowledge, attitudes and practices of food handlers are important for identifying how efficient training in food safety is allowing prioritize actions in planning training. The evaluation of KAP is the first step to understand the food handler's point of view. After this evaluation other diagnostic strategies become necessary to enhance this understanding.
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•Majority of KAP surveys were conducted in developing countries.•There was no proper translation of knowledge/attitudes into attitudes/practice.•Evaluation of KAP is the first step to understand the food handlers' point of view.•Studies with evaluations of observed practice are still scarce.•KAP are important for identifying how efficient training in food safety is.
Staphylococcus aureus is a commensal bacterium known to colonize the skin, nares, and gastrointestinal tract of humans. Asymptomatic workers can contaminate food via manual contact or through ...respiratory secretions thus becoming the source of staphylococcal food poisoning. This gastrointestinal intoxication occurs after the ingestion of food contaminated by enterotoxin-producing Staphylococcus aureus. Although most individuals overcome the infection without medical assistance and make a full recovery, in rare cases the infection can be life-threatening. Hence, Staphylococcus aureus food contamination represents a serious problem for both the food industry and healthcare systems. In the last few decades, many studies have investigated the prevalence of carriers among food handlers. We present an overview of all investigations carried out on nasal carriers working in different food industry settings highlighting the risk associated with cross-contamination.
The aim of this study was to evaluate the food safety knowledge, attitude and practices (KAP) of food handlers from institutional food service establishments that serve hospitals, boarding senior ...high schools and prisons in Accra, Ghana. A total of 278 food handlers (56.8% of hospital, 30.9% of schools and 12.3% of prison food service) participated in the cross-sectional study. Data was collected by face-to-face interviews, and responses were scored to determine the level of food safety KAP. Respondents who scored ≥70% of the maximum possible score were adjudged to have sufficient knowledge and practices and positive attitudes. Results showed that respondents generally had insufficient food safety knowledge and practices with means scores of 20.99 ± 7.64 (46%) and 9.35 ± 5.62 (52%) respectively. Attitudes towards food safety were generally negative but with a comparatively higher mean score of 12.64 ± 3.06 (63%). Areas of most concern were 1) Lack of knowledge of sources of contamination/cross-contamination and appropriate holding temperatures for food. 2) Poor practices included multiple freeze-thaw cycles for frozen food and 3) Infrequent hand washing during food preparation after coughing or sneezing. There is the need for continuous risk based training to educate and effect behavioral changes among food handlers. This process will encourage positive attitudes towards food safety and consequently promote good food safety practices.
•Insufficient food safety knowledge, attitudes and practices were observed for food handlers in institutional food service.•Significant gaps remain in safe food thawing and proper hand washing practices after coughing and sneezing.•Consistent and efficient training on food safety important to bridge gaps.•Establishment of a food safety culture is necessary to enforce safe food practices.
This study was conducted to assess the level of food safety knowledge, attitudes and practices among 273 Filipinos, Egyptians and Indians food handlers in Kuwait restaurants. The information was ...obtained through face to face interviews and questionnaires covering four sections: demographic characteristics, food safety knowledge, attitudes and practices. The results show that Filipinos, Egyptians and Indians food handlers had sufficient food safety knowledge particularly in the personal hygiene area. Filipinos were the best answering questions related to cross contamination and sanitation (p < 0.05). Egyptians and Indians lacked the knowledge about cross-contamination and sanitation, time and temperature control for food, and food pathogens. For attitudes, results show that Filipinos had excellent positive attitudes followed by Indians then Egyptians (p < 0.05). The three nationalities generally show very good practices mainly in personal hygiene. However, only 56 % of Egyptians and 57% of Indians avoided keeping cooked food in the temperature danger zone until served (p < 0.05). The study recommends that some aspects associated to cross-contamination, food pathogens and time and temperature control need to be stressed especially for Egyptians and Indians food handlers. Continuous food safety training for food handlers in Kuwait should become compulsory to reinforce food handlers in the areas which seem to be lacking. (
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