Knowledge on food hygiene of food service staff working in nursing homes and kindergartens in Porto region – Portugal

Abstract

In this study the food-hygiene knowledge of food handlers working in nursing homes and kindergartens was evaluated. From a global population of 1392 food handlers, a sample was selected of 335 participants from 155 institutions (kindergartens and nursing homes), in the region of Porto, Portugal. Data was collected through a self-administrated, multiple-choice questionnaire that was filled-in individually, in the presence of the researchers. The average score of correctly answered questions was 13.9 (±3.65SD), corresponding to 60.7% of the questions. The level of knowledge shown was heterogeneous, varying according to the topics covered and the socio-demographic characteristics of the participants, although some pattern could be discerned as to areas of strength and weakness. Knowledge relating to temperature control (44.2% of correct answers) and to risk associated to foods (50.2% of correct answers) was significantly lower ( p < 0.001) than the overall knowledge (60.7% of correct answers). Education and training (over the previous 12 months) were positively correlated to higher knowledge on food hygiene ( p < 0.001). The same could not be verified in relation to hazard analysis and critical control points (HACCP) implementation ( p = 0.454). The results underline the importance of assessing training needs and consider such needs when designing training programs. • Food-hygiene knowledge of food handlers working in nursing homes and kindergartens was evaluated. • The average score of correctly answered questions corresponds to 60.7% of the questions. • The level of knowledge shown was heterogeneous, varying according to the topics analysed. • Education and training (previous 12 months) were positively correlated to higher knowledge on food hygiene. • The same could not be verified in relation to HACCP implementation.