Knowledge,attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia

This study was conducted to determine the level of knowledge, attitudes and practices of food handlers in food service operation at the main campus of Universiti Kebangsaan Malaysia (UKM) regarding food safety. Data were collected from 112 food handlers through questionnaires which consisted of questions about knowledge, attitudes and practices. The results showed that there was significantly positive correlation among the three levels and respondents possess good scores for knowledge (19.68 ± 3.87) about personal hygiene, foodborne diseases and temperature control of food; for attitudes (89.26 ± 8.66) on safe food handling, and for practices (90.02 ± 8.23), specifically for appropriate hand washing, use of gloves in food preparation and prevention of food hazards. About 73.2% of respondents never attend any training related to food safety and majority show poor knowledge of pathogens associated with disease-causing agents as well as critical temperatures for storage of ready-to-eat foods. Therefore, effective and ongoing training on food safety and hygiene must be given to all food service employees to ensure the safety of food provided.     

Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland

Food safety concerns have existed for a long time, as millions of people across the globe suffer from food borne disease every year. Contamination of food owing to limited knowledge of food safety practices primarily increases the risk of food borne illnesses. In the present study, quantitative research was carried out to gauge the level of food safety knowledge amongst people living in Ireland. A total of 1069 participants from all over the Republic of Ireland contributed to the survey (of which 821 were included in this research). Results showed that the residents of Ireland overall had an average level on knowledge of food safety practices (67.0% passing rate). They had an average level of knowledge in food storage (52.8% passing rate), usage and maintenance of the kitchen facilities (59.0% passing rate), and personal hygiene (61.0% passing rate). Conversely, they had a critically low level of knowledge in food handling (10.8% passing rate) and food poisoning (20.1% passing rate). The results of the present study also showed that, the level of knowledge of food safety practices varies amongst the residents based upon their gender, age, place of residence, education level, and marital status, while no significant difference in the knowledge level was observed based upon their per capita income. The study thus, highlights that there is scope for improvement for the residents to advance their knowledge of food safety practices. Therefore, it can be recommended that researchers, educators, food safety communicators, and the media can engage in educating the population, to help the residents advance their food safety knowledge to safer food practices.     

Food safety knowledge,attitudes and self-reported practices of food handlers in institutional foodservice in Accra,Ghana

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.     

Food safety knowledge and attitudes: culture and environment impact on hawkers in Malaysia.: Knowledge and attitudes are key attributes of concern in hawker foodhandling practices and outbreaks of food poisoning and their prevention

This study determined the impact of culture and environment on knowledge and attitudes of hawkers towards food safety, foodborne illnesses and their prevention. One hundred hawkers in Kuala Lumpur (KL) were interviewed, using a structured interview schedule. Environment did not effect hawkers’ knowledge and attitudes. Education influenced knowledge and attitudes scores of the interviewees. Differences in knowledge of the ethnic groups were in cross-contamination, equipment, utensils and premises, personal hygiene, hazard analysis critical control point (HACCP) and food regulations and control. Malay and Indian hawkers had better educational background, hence better knowledge and attitude scores than Chinese. The findings highlight the importance of education to bridge cultural gaps in food safety knowledge and attitudes. A strong relationship exists between the knowledge and attitudes of hawkers.     

Study on food safety concerns,knowledge and practices among university students in Saudi Arabia

Food Safety is important not only for the health of consumers but also the entire food industry and regulatory authorities. University students are an important target group as they are most likely to engage in risky eating behaviors and food handling practices making them susceptible to foodborne illness. The objectives of this study were to assess the level of food safety concerns, knowledge and practices among male and female university students of King Saud University, Saudi Arabia. Information concerning sociodemographic and academic characteristics and food safety knowledge were collected using self-administered questionnaire. Food safety questions were divided into four sections that covered key food safety concepts. A total of 808 students took questionnaires of which 66.08% responded (mean age 21.1 ± 2.9). Major food concerns for students were food taste, food temperature, food presentation, wellness of cooked food, cleanliness of serving area and appearance of food handlers. Students displayed good knowledge concerning food safety. Respondents were most knowledgeable about the cleanliness of kitchen surfaces and utensils, prevention of cross contamination and hand hygiene but demonstrated poor knowledge about heat treatment of food and temperature. Good knowledge of food safety was reflected in food safety practiced by the students except temperature control. Chi-square test results revealed that both male and female students demonstrated comparable food safety knowledge and practices. This is probably the first gender-based report on the food safety concerns, knowledge and practice among students of King Saud University, Saudi Arabia. The study highlights the need for educational programs that aim not only to provide knowledge but also encourage the students to practice the food safety measures strictly.     

Knowledge of food safety and handling in households: A survey of food handlers in Mainland China

The objective of the study was to provide a picture of knowledge of food safety and handling in households and identify a demographic profile of “high-risk” groups with the poorest knowledge. A national survey of food handlers in Mainland China (n = 482) was conducted using previously validated closed questionnaires. The questionnaire consisted of 26 knowledge questions, which included 5 scales that covered key concepts of food safety and handling in households, and 7 demographic questions. The respondents demonstrated a very low level of knowledge and the mean score awarded to them was 7.95 (knowledge scores from 0 to 26). The data were further analyzed to determine differences in knowledge between populations of different demographics. Differences were found between male and female respondents (p < 0.01), urban and rural respondents (p < 0.01) and respondents with different income levels (p = 0.04). Two “high-risk” groups with the lowest level of knowledge are 1) male food handlers with a per capita annual income of less than 30,000 CNY (4773 USD) and 2) female food handlers who live in rural areas and have a per capita annual income below 30,000 CNY (4773 USD) and deserve special attention. This is the first national survey in Mainland China and the results suggested that developing educational programs related to food safety and handling in households of Mainland China are urgently needed.     

Assessment of personal hygiene knowledge, and practices in Al Ain, United Arab Emirates

There is little information available about incidences and causes of foodborne illnesses that can help the government develop policies, which prevent them in the UAE. This study includes a group of multinational subjects (males and females), residing in Al Ain, UAE, and of an age ranging between 15 and 55 years. A questionnaire designed to assess “Knowledge” and “Practice” of public hygiene measures was piloted in a group of subjects from the public (n = 600). Data shows that 100% of highly educated subjects with postgraduate degrees (Master and PhD) have the proper information about food safety. However, only 70% of them always wash their hands before and after eating, while 80% always wash their hands after using toilets and frequently using warm water and soap. 29% of the total participants were inflicted with foodborne illness, and 85% read articles about food safety and personal hygiene. Most of the subjects in this study are Muslims, and they mainly depended on their daily attitude, which affects their personal hygiene because they must wash before praying. Data generally referred that awareness programs or training are needed, even for the highly educated members of the public. Further research is needed to explain the differences between reports of actual and usual behaviors.     

Knowledge,attitude and practices of food safety amongst food handlers in the coastal resort of Guangdong,China

In order to identify risk factors contributing to foodborne disease outbreaks in Guangdong province, China, the present study evaluated the knowledge, attitude, and practices (KAP) of food safety among food handlers in a coastal resort area that has a high incidence of foodborne disease outbreaks from Vibrio parahaemolyticus. The KAP of 171 food handlers from 22 food establishments—including seven food establishments in which outbreaks had occurred and 15 in which outbreaks had not occurred—were evaluated.A self-administered questionnaire designed to access the KAP of food safety was completed by the food handlers. The majority of respondents didn't know the maximum stored time at room temperature and the most common agent of foodborne disease in seafood. Most of the respondents' attitudes about food safety and training were positive. When asked about the practices undertaken, about one-fifth of the respondents admitted they had mixed food (raw and cooked) containers in varying degrees. There was significant variance among different food establishments, different ages, and different times of training. Training programs may achieve good results, but training should be more selective, educate the trainees to realize food safety is more important than fresh seafood, target how to cook seafood and lower the risk of microbiology in food, and conduct particularly focused training among managers and newcomers.     

Hand hygiene knowledge,attitudes and practices among food handlers at primary schools in Hulu Langat district,Selangor (Malaysia)

The purpose of this study was to investigate the hand hygiene knowledge, attitudes and practices of food handlers from 38 primary schools in Hulu Langat district, Selangor State in Malaysia. Hand hygiene knowledge, principally regarding ready-to-eat foods, the existence of bacteria and correct hand-washing methods were lacking among the food handlers. From the observations reported herein, the use of masks and hand-washing with proper technique were neglected by most food handlers. In the demographic profile analysed, there were significant differences (p ≤ 0.05) in the following areas: hand-washing practices between genders (p = 0.039), hand hygiene attitudes and glove use between nationalities (p = 0.002 and p = 0.029, respectively); and personal hygiene knowledge between groups with different levels of education (p = 0.048). This study revealed a slightly positive relationship between hand hygiene knowledge and self-reported practices of food handlers (r = 0.249, p = 0.022). The results showed that further continuous effort should be invested in hand hygiene education and enforcement for food handlers from primary schools in the Hulu Langat district. This study provided data about the current knowledge, attitudes and practices of food handlers from institutional foodservice operations in Malaysia regarding hand hygiene.     

Evaluation of food safety and sanitary practices among food vendors at car parks in Ile Ife,southwestern Nigeria

Globally, the street food business has expanded rapidly and provides access to a diversity of inexpensive, ready-to-eat variety of food for customers. Street Food vendors (SFVs) operate where numerous customers exist and their operations are poorly regulated in Nigeria. Globally, SFVs were implicated in several outbreaks of foodborne diseases. This study therefore evaluates the behavioural characteristics and hygiene practices of SFVs in car parks in Ile Ife, southwestern Nigeria.The study was cross sectional in design and utilized interviewer-administered questionnaire on 160 randomly selected SFVs, targeting demography, food and personal hygiene practices and knowledge of foodborne diseases.Most respondents were <40 years (134, 83.7%); females (147, 91.9%); married (125, 78.1%); had at least secondary education (144, 90%); and vend whole meals (151, 94.3%), respectively. In addition, only 27 (16.9%) ‘always’ wash hands after using the toilet; 100 (62.5%) ‘rarely’ keep finger nails short while only 6 (3.8%) SFVs ‘always’ refrigerate leftover cooked food, though experiences power outages that compromise refrigeration temperatures. About ⅔ (61.9%) of the SFVs had no formal training and their medical status is unknown. Hence, inception and refreshers trainings should be mandatory and enforced by appropriate authorities. In addition, supportive monitoring, supervision, among others are necessary to promote compliance.     

Knowledge, attitude and practice of Taif University students on food poisoning

The aim of this study is to evaluate the knowledge, attitude and practice (KAP) on food poisoning of Taif University students, Saudi Arabia. A cluster random sampling technique stratified by three major discipline groups was used: “Male and health”, “Male and humanities” and “Female and humanities”. A total of 1020 were responded to a structured questionnaire, 340 from each group. Results showed over 50% of the students lack the knowledge that raw eggs and raw white cheese have high risk for food poisoning. Also over 50% have negative attitude and they believe there is no risk from eating raw egg or drinking raw milk of she camel. The response to practice questionnaires indicates good hygienic practice except that 76% of the students eat by hand rice and soup meal from one bowl shared by several persons. There was a significant difference (p < 0.05) between the mean score of knowledge, attitude and practice according to discipline and sex. The overall KAP mean score was 74.78%. However, the mean score for KAP components were 74.95%, 67.26% and 80.29% for knowledge, attitude and practice, respectively.     

Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases

Coenzyme Q₁₀ (CoQ₁₀) or ubiquinone (2,3-dimethoxy-5-methyl-6-multiprenyl-1,4-benzoquinone) is an endogenous hydroxybenzoquinone liposoluble compound which plays important physiological roles that makes it to be considered as a bioactive compound that may be used for clinical practices and as food supplement. The purpose of this work was to analyse CoQ₁₀ in three muscles with different oxidative patterns and determine its variability in different animal species (pork, beef, lamb and rabbit). The content of CoQ₁₀ ranged from 4.3 to 30.9 μg/g meat with the highest content in those muscles with oxidative pattern. So, more specific data on type of meat cut and proportion of muscles must be given for this nutrient when reporting its content in food composition databases.     

The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry

The hygienic working practices of the maintenance personnel as well as the hygiene of the equipment in the food industry were investigated with questionnaires and microbial surveys. The protective clothing, washing of hands and tools as well as avoiding foreign bodies left on the production lines should be targeted when the hygienic working practices are developed for maintenance personnel. Based on the questionnaire to food processors, packaging machines, conveyers, dispensers, slicing and cooling machines were considered the most problematic pieces of equipment hygienically mainly because of poor hygienic design. In order to improve food safety, both the training of maintenance personnel in food hygiene and equipment design should be more emphasised.     

Food safety and handling knowledge and practices of Lebanese university students

The aim of this study was to assess the level of food safety handling knowledge and practices among 1172 Lebanese university students (mean age 20.0 ± 1.6 SD) and to explore the association between their knowledge/practices and the socio-demographic and academic characteristics. Participants were undergraduate students enrolled in the Lebanese American University from different majors and years of study, from different areas of residence, living alone or with others, and having working or non-working mothers. They completed a questionnaire of 16 food handling practices and 14 food safety knowledge questions related to preparation, cross-contamination, storage and hygiene. On average, the students scored 53.6 ± 15.8% and 44.7 ± 14.3% on the knowledge and practices parts, respectively. Female students scored higher on both practices and knowledge questions than male students; however, the difference was significant (p < 0.001) for the practices part only. Health-related majors scored significantly (p ≤ 0.001) better on both practices and knowledge questions. Senior students scored highest on the knowledge questions, followed by juniors, sophomores and finally freshmen and the difference was borderline significant (p = 0.07). The area of residence had a significant (p = 0.006) effect on the food safety practices questions. Students living with parents scored higher in both knowledge and practices parts than those living alone or with roommates; howkver, the difference was significant (p = 0.009) in the knowledge part only. Students who cook all the time showed a significant (p = 0.001) lower difference in terms of their food safety knowledge compared to those who cook less frequently. Food handling practices and food safety knowledge scores were significantly (p < 0.001) related with a weak to moderate correlation coefficient (R = 0.231). Our results confirm the need for ongoing educational initiatives to improve the relatively low food awareness among the Lebanese young adults group.     

Evaluation of food safety training on hygienic conditions in food establishments

Food handlers' training is fundamental in order to ensure the safety of the foodstuff. However, the success of training programs that provide only information is unclear and changes in improper food practices are not usually achieved. Food training programs based on theoretical as well as practical activities have been revealed as an important tool in which food handlers can put information into practice. Thus, the objective of this study was to assess the influence of food safety training, based on both theoretical and practical approaches, on the microbiological counts of food contact surfaces, food tools, food equipment surfaces and hand washing in canteens and cafes of one university campus. After food safety training, total plate counts decreased about 60% in the case of canteens and almost 45% in cafes while moulds and yeasts decreased approximately 65% in canteens and 55% in cafes. In terms of location, the microbiological reductions observed were higher for food equipment in canteens and for food tools in cafes. The microbiological counts of food handlers' hands decreased after both food safety training and disinfection. Food safety training influenced the reduction of overall microbiological parameters. Parametric t-tests (after vs before training) indicated that reductions were statistically significant before and after disinfection for total plate counts. The decrease observed for total coliforms and Enterobacteriaceae, were statistically significant only before disinfection. The food safety programs cannot be based entirely on a theoretical approach but also on adequate training which includes a practical approach. The success of the microbiological reductions in the study was associated to the practical lessons which let the handler put into practice the knowledge acquired in the theoretical part.     

Knowledge,attitudes and self-reported practices of food service staff regarding food hygiene in Edirne,Turkey

The purpose of this study was to evaluate the knowledge, attitudes and practices among food service staff with regards to food hygiene in hospitals in Edirne, Turkey, and to provide baseline data for implementing HACCP in hospital food services by carrying out a questionnaire by a face-to-face interview. The current study shows that food service staff in Edirne hospitals have insufficient knowledge regarding the basics of food hygiene. And also revealed a discrepancy between attitudes and practices towards food hygiene. There is an immediate need for continuous training among food handlers regarding safe food handling practices.     

Stakeholders' perceptions,attitudes and practices towards risk prevention in the food chain

An online survey was conducted to describe stakeholders' perceptions, attitudes and practices towards risk prevention in the food chain and to explore if common features could be extracted from different fields of competency or groups of stakeholders. Out of 80 participants, 60% believed that pathogenic microorganisms were the main hazard to prevent. Twenty-four percent perceived climate change as the main risk factor. Seventy-three percent believed that hazards in the food chain are preventable and they often showed a positive attitude towards risk prevention measures. The opinion of 75% of stakeholders was that prevention measures should be compulsory and under the shared responsibility of both food business operators and competent authority. Seventy-five percent of the respondents had recent experience with particular hazards and declared to have undertaken risk reduction measures. Incentives to implement measures were policy obligation and public health consequences whereas barriers were budgetary reasons and doubts about their effectiveness. However, there was not always a complete agreement between the perceived usefulness of risk prevention measures and their effective implementation, and conversely. No significant difference could be observed in the perceptions, attitudes and practices towards risk prevention between neither groups of stakeholders nor their fields of competency. The results are important for improving the risk communication process because the same issues can be emphasized when promoting risk prevention in the food chain regardless of the type of food sectors and the groups of stakeholders.     

Food safety knowledge,attitudes and practices of street food vendors and consumers in Port-au-Prince,Haiti

This study had the major objective of determining the food safety knowledge, attitudes and practices of vendors and consumers of street food in Port-au-Prince, Haiti. Haiti currently has no food safety legislation in place. 160 consumers and 80 vendors from four different communes (Tabarre, Delmas, Pétion-ville and downtown Port-au-Prince) volunteered to participate in the study. In general, consumers and vendors exhibited average food safety knowledge and attitude levels. Gender, training, level of education and location did not have a significant effect (p < 0.05) on the level of food safety knowledge of the consumers. Vendors were determined to have higher levels of food safety knowledge than consumers, whilst trained vendors had better food safety knowledge and attitudes compared to untrained vendors. The majority of vendors and consumers were aware of the importance of washing hands and proper cleaning with regards to the prevention of foodborne diseases. However, some other aspects were of concern. Consumers and vendors did not know that Hepatitis A, Salmonella spp. and Staphylococcus spp. are pathogens responsible of foodborne diseases. They also had difficulties in identifying the groups at risk of foodborne diseases and most were unaware of the importance of reheating food to fight against foodborne diseases. In the observational part of the study, it was found that in 60% of the cases, flies and animals were evident around the stall and 65% did not have access to potable water. The majority served food with bare hands and did not wash their hands after handling money. Additionally, 70% of the vendors did not chill pre-cooked food. The conditions in which street food vendors operate in Port-au-Prince are largely unacceptable from a food safety point of view and an effort should be made to provide them with adequate infrastructure including potable water, toilets and waste disposal facilities. The results of this study should be used to generate part of the impetus towards the development of enforcement of appropriate food safety legislation in Haiti.     

The role of theoretical food safety training on Brazilian food handlers' knowledge,attitude and practice

The objectives of this study were 1. to identify the relationship of theoretical training with knowledge, attitudes, self-reported practices and observed practices and 2. to identify variables that influence observed practices. This study was cross-sectional and involved 183 randomly selected food handlers from different food businesses in Santos City, Brazil, as follows: street food kiosks, beach kiosks, restaurants, hospitals and school meal services. To evaluate knowledge, attitudes and self-reported practices, a structured questionnaire was used. Observed practices were evaluated using a checklist. A researcher observed and followed each food handler throughout the process of food handling/preparation during a workday. The majority of participants (68.3%) had participated in at least one food safety training session. The average percentage of correct answers on the knowledge questionnaire was 64%. Food handlers who had undergone training presented higher knowledge scores but did not differ from those who had not regarding attitudes, self-reported practices and observed practices. A regression model was used to study the variables associated with observed practices (p < 0.001). The variables related to observed practices were the knowledge score (β = 0.27, p < 0.01), experience (in years as a food handler) (β = 0.19, p = 0.01), the relationship between the number of meals and the number of food handlers (β = −0.19, p = 0.01), buildings and facilities adequacy (β = 0.20, p = 0.01) and the presence of a nutritionist (β = 0.42, p < 0.001). This study showed that training based on theoretical aspects is not related to the attitudes, self-reported practices and observed practices of Brazilian food handlers from different food services. However, training seems to be an effective tool for improving knowledge. The current wording of Brazilian legislation motivates food handlers to undergo training only for certification. Food safety laws should not only require certification but also enable the establishment of policies to monitor and ensure the adequacy of food services.