Impact of COVID-19 Risk Communication on Knowledge and Mental Status of Food Handlers’: A Cross-Sectional Study in a Tertiary Care Setting

Abstract

Introduction: The mental health impact of COVID-19 among food handlers working in food establishments/canteens of Dedicated COVID Health Centers and Hospitals are unrecognized. Aim/Objectives: This was an analytical cross-sectional study conducted among all the food handlers working in food establishments/canteens of a tertiary care hospital in central India using a pre-designed, pre-tested proforma that included Depression, Anxiety and Stress Scale 21 (DASS 21). Results: Out of 76 study subjects, 9 (11.8%) had some form of mental illness; 7(9.2%) had depression, 3(3.9%) had anxiety and 1(1.3%) had stress. It was observed that study subjects traveling to the worksite in their own vehicle (OR=5.75, 95% CI=1.29- 25.72), difficulty with transport during lockdown (OR=14.75, 95%CI=3.07-70.92) and those with active complaints (OR=16.25, 95%CI=2.25-117.10) were at increased risk of some form of mental illness in comparison to their counterparts (p<0.005). The study subjects who received training or attended sessions had significantly better knowledge on COVID-19 prevention and control measures than those who didn’t (t=2.448, mean difference= 0.82, 95%CI= 0.13-1.51). Conclusion: It has to be reiterated that effective risk communication and periodic reinforcement of the non-pharmacological measures focusing food handlers to curb the spread of infection has to be continued in the fight against COVID-19.