FOOD SAFETY KNOWLEDGE AND ATTITUDE OF CONSUMERS OF VARIOUS FOOD SERVICE ESTABLISHMENTS

Abstract

ABSTRACT In the present study, food safety knowledge and attitude of 300 consumers from nine different categories of food service establishments (FSEs) were assessed. Results revealed that most consumers (60%) eating at various FSEs were young, in the age group of 18–35 years. Some of the consumers could identify the carriers for foodborne diseases such as cholera, food poisoning and jaundice, but most of them did not know about the carriers of typhoid, gastroenteritis and amebiosis. Most of the consumers received information on food safety from family and friends. A positive association was seen between education of consumers and frequency of receiving information from various sources such as magazines, TV/radio, posters/hoardings, newspapers, school/colleges, health workers and family/friends. Most consumers had a positive attitude toward food hygiene, and they believed in punishing street food vendors who violated the food safety norms. Most consumers believed that government intervention would help in improving the quality of street foods. A lot of better‐educated food handlers believed that adherence to norms on the personal hygiene of the food handler should be made compulsory, and that training of persons in street food service is essential to ensure quality of food and food safety. In conclusion, various sources of information should be used to increase consumer awareness on food safety. PRACTICAL APPLICATIONSIn the present study, situational analysis was conducted to obtain data on food safety knowledge and attitude of consumers. Results indicated that although some of the consumers could identify the carriers for foodborne diseases, such as cholera, food poisoning and jaundice, most of them did not know about the carriers of typhoid, gastroenteritis and amebiosis. Thus, efforts should be made to educate consumers about the relation between food and diseases and the importance of making proper food choices for consumption. Most consumers had a positive attitude toward food safety and believed government intervention would help in improving the quality of street foods. Such data can form the basis for seeking the attention of government to undertake measures to improve the quality of foods served at various food outlets. Also, it was found that very few consumers received information on food safety from various sources like magazines, TV/radio, posters, newspapers, health workers, nongovernment organizations, etc. This calls for attention of food safety educators to use a variety of audio‐visual aids to spread the messages on food safety. Such area‐specific data on consumers' knowledge on food safety can assist in developing food safety education programs.