Abstract
Food handlers have a prime role to play in food businesses, and that is to guarantee that meals served are hygienic for consumption. Conscious or inadvertent contamination of such food places consumers at risk of suffering from foodborne illnesses. For this reason the study was carried out to document the food hygiene knowledge and attitudes of food businesses operators from SHGs in Trivandrumand also conduct an intervention programme based on that. A food safety intervention programme of two days duration was conducted for the food business operators selected for the study. Prior to the conduct of the intervention programme, the existing knowledge and attitude followed by the respondents were assessed, so as to find out the impact of the intervention programme. The impact of the food safety intervention programme assessed immediately after the programme and also one month after the conduct of the programme showed that there was significant change in knowledge and attitude among the respondents showing the positive impact of the programme. Verification of the log book after one month revealed that the respondents started using the adulteration kit to detect the presence of adulterants in certain food articles used by them for processing.
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