Food safety knowledge, practices and attitudes of fishery workers in Mar del Plata, Argentina

Abstract

In order to identify training needs in food handling, the present study evaluates the theoretical knowledge, practical knowledge and attitudes of 221 food handlers working in fishing industries in Mar del Plata, Argentina. A written questionnaire of 45 questions was designed to collect the data on the demographic characteristics of the respondents, food contamination and bacterial growth, high-risk foods, type of hazards, personal hygiene practices, cleaning and disinfection and attitudes towards training on food safety. The results show that the food handlers have acceptable level for theoretical knowledge, practical knowledge and attitudes, with average score of 6.08 ± 2.69 (from a range of 0–10), 16.05 ± 2.19 (from a range of 0–20) and 7.28 ± 2.31 (from a range of 0–10), respectively. However, some unawareness was observed regarding to the term cross-contamination, the range of temperature that favors bacterial growth, the recognition of biological hazards, the proper duration of hand-washing and the necessary supplies in a washbasin. The majority of the participants showed a positive attitude towards the importance of training in hygiene practices. The theoretical knowledge level of the respondents showed a significant association with the level of education, the amount of training in food handling and the attitudes. The results reinforce the importance of continuing the training of food handlers by the use of teaching methodologies adapted to their level of education.