Abstract
Safe food handling and proper hygiene practices performed by food handlers (FHs) in catering establishments are fundamental elements in reducing foodborne diseases. This study aimed at assessing food safety knowledge and compliance of hygiene practices of FHs within food establishments (using a structured questionnaire). A cross-sectional study was carried out from May 2016 to March 2018 on FHs working in community and healthcare settings. A total of 405 FHs, including 44.9% and 55.1%, were working in community and healthcare settings, respectively. The majority, 84.7%, were males with a ratio of 5.5:1. Most of them, 84.4%, had a high school education and above. A greater number, 44%, of FHs were in the age bracket of 29–39 years. As high as 95.6% of them underwent a regular medical check-up. Unsafe attitudes were shown by 44.9%% who used the same hand gloves while handling raw meat and fresh food. Additionally, 42% went home with their uniforms. The hygiene assessment score was 95.8%. In general, FHs have adequate knowledge and compliance with food safety practices. It is recommended that regular and ongoing training on hygienic practices and proper food safety techniques must be given to all FHs to ensure food safety.
Highlights
Food serves as a source of various pathogens and an excellent vehicle by which many pathogens can reach an appropriate colonization site in a new host
According to the World Health Organization (WHO) in 2007, up to 70% of diarrheal diseases are associated with the consumption of contaminated food, and around 1.8 million people die every year from diarrheal diseases, mostly due to the contamination of food and drinking water [3]
Southeast Asians represented the highest proportion of food handlers (FHs)
Summary
Food serves as a source of various pathogens and an excellent vehicle by which many pathogens can reach an appropriate colonization site in a new host. Foodborne infections are an escalating global public health concern with significant morbidity and mortality, even in societies with highly industrialized food safety systems [2]. The. World Health Organization (WHO) reported that, globally, food-borne diseases affect an estimated 30% of the population in developed countries annually. World Health Organization (WHO) reported that, globally, food-borne diseases affect an estimated 30% of the population in developed countries annually Exposed workers such as food handlers (FHs) play an essential role in the transmission of microbial pathogens through food in catering services. According to the WHO in 2007, up to 70% of diarrheal diseases are associated with the consumption of contaminated food, and around 1.8 million people die every year from diarrheal diseases, mostly due to the contamination of food and drinking water [3].
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