Attitude Of Food Handlers Research Articles

Structural Modeling of Food Safety Knowledge, Attitude, and Practices of Food Handlers in Highway Tourist Stop-Over Food Service Establishments in Uganda

The study examines the socio-demographic characteristics, food safety knowledge, attitudes, and practices of food handlers in highway tourist stop-over food service establishments in Uganda. The study further explores the relationship between the above factors using the Structural Equation Model (SEM). Understanding food safety knowledge, attitudes, and practices of food handlers can inform future interventions toward food safety assurance in food service establishments. The study used a cross-sectional design and data was collected using a self-administered structured questionnaire. Data was analyzed using Statistical Package for Social Sciences (SPSS) Version 22 and Analysis of Moment Structures (AMOS). Approximately half of the respondents had adequate knowledge of food safety and good practices. The results from SEM confirmed that food safety knowledge significantly affected practices (β= 0.37 p<0.05), attitude insignificantly, and negatively affected practices (β= -0.04 p>0.05). Only 13.3% of the changes in practices were explained by the knowledge and attitudes of the respondents (R-squared 0.133). The majority of the food handlers were males, had experience of more than 2 years, attended food safety training, and had limited knowledge about Hazard Analysis Critical Control Points (HACCP). The study is the first of its kind in Uganda. The findings suggest that future interventions should look beyond food safety knowledge and attitudes of the food handlers in food safety assurance efforts.

Knowledge, Attitude, and Practices on Food Safety among Food Handlers Working in Public Food Service Establishments in Lemi Kura Subcity, Addis Ababa, Ethiopia.

Foodborne diseases, resulting from poor food handling and sanitation practices, are common public health problems globally. The primary contributing factors to potential foodborne disease outbreaks are often attributed to the poor perception and practices of food handlers regarding food safety. This study is aimed at assessing the knowledge, attitude, and practices of food handlers working in public food service establishments in Lemi Kura subcity, Addis Ababa, Ethiopia. A cross-sectional study was conducted from December 2022 to September 2023, involving 400 food handlers from 20 randomly selected public food service establishments. Data were collected using a structured interview-administered questionnaire and an observational checklist. The collected data were entered into Microsoft Excel and then transferred to SPSS version 20 for analysis. Descriptive statistics were employed to summarize the data, and Pearson's chi-square test was used to evaluate the association of sociodemographic factors with the knowledge, attitude, and practices of food handlers towards food safety. Of the 400 food handlers, 65.5% had good knowledge about food safety. All food handlers were knowledgeable that washing hand before handling food will reduce risk of poisoning, bacteria are the main cause of food poisoning, and temperature plays a big role in bacterial growth. This study also revealed that 65.3% of the food handlers had good attitude towards food safety and 55.3% of food handlers had good food handling practice. Based on the observation, 38.5% of food handlers had good food handling practice. Taking training, age, and work experience of food handlers have statistically significant (P < 0.05) association with good attitude towards food safety. Additionally, taking training, educational level, employment, and work experience of food handlers have statistically significant (P < 0.05) association with good practice towards food safety. However, there was no statistically significant association between all sociodemographic factors and knowledge about food safety. Good knowledge and attitude were also associated with good food handling practices of the respondents. Based on the observation, there was a statistically significant association between employment status and good food handling practice. In conclusion, the findings suggest the necessity for implementing formal educational and training programs aimed at positively influencing the knowledge and attitude of food handlers, subsequently improving their food handling practices.

Correlation of Knowledge and Attitude of Food Handlers with The Implementation of Sanitation Hygienen in Enthong Mas Catering

Background: food is a basic need every day for humans to survive on this earth. However, there are still extraordinary incidents of food poisoning caused by the application of poor hygiene and sanitation by food handlers. The Province of the Special Region of Yogyakarta ranks 11th as the province with the most cases of Extraordinary Food Poisoning (KLB KP) in Indonesia in 2021. Objective: analyze the relationship between the knowledge and attitudes of food handlers and the application of sanitary hygiene in Enthong Mas Catering. Method: quantitative study with a cross-sectional design. The sampling technique used total sampling 22 food handlers in the kitchen of Enthong Mas Catering and the dining room of the STPN Yogyakarta dormitory. The instrument in this study was a questionnaire. Data were analyzed by Fisher's test. Results: food handlers who are classified as having good knowledge (59.09%) and good attitudes (54.54%) dominate more than those who do not. Based on the Fisher test, that p-value = 0.011 &lt;0.05, which means that there is a significant relationship between knowledge and the application of sanitary hygiene. Based on the Fisher test, that p-value = 0.004 &lt;0.05, which means that there is a significant relationship between attitudes and the application of sanitary hygiene. Conclusion: there is a significant relationship between the knowledge and attitudes of food handlers and the application of sanitary hygiene. Age, education, and working period of food handlers have no effect on the application of sanitary hygiene. Key words : attitude, food handlers, knowledge, sanitation

A Cross-Sectional Study to Asses Knowledge and Food Hygiene Practices among Food Handlers in Food Establishments

Introduction: Food safety is one of the important issue in public. Food handlers with poor personal hygiene and lack of awareness of important issues in preventing food borne diseases, working in food establishments could be potential sources of infections of many intestinal helminthes of protozoa and estrogenic pathogens. Aims: The objective of the study was to procure information about various food handling practices and spread awareness about the prevention of food borne diseases. Methods: An organization based cross-sectional study. All the food handlers in given area like sevlal, Morrapur, Thanda, Baddenpally, Ankusapur and Narsimbulapally were contacted. A total of 172 food handlers in food establishments were interviewed within the stipulated time. The required data is obtained by per designed questionnaire method; the data collection involves the following criteria– Food handling practices, environmental and personal hygiene, knowledge of food hygiene and safety and also their attitude,measures taken for controlling and preventing of food borne illnesses, incidence of food borne diseases. Proportions and Chi square test were used for analysis of the data. Results: This Study found that maximum food handlers were not certified in food training i.e. 82.5%, 27.9% of food handlers reported that they heard about food borne diseases. Study found that food can be a source of infection if not handled properly. Awareness or knowledge was better in females 36.8% compared to males 25.3%. The Majority of food handlers acquired that knowledge through mass media. Study found overall the attitude of food handlers towards handling of food was satisfactory. In the present study, all practices related to food hygiene were very well followed by majority of the food handlers in the study. Conclusions: The overall knowledge, attitude and practices of the food handlers were very good and above the average

Knowledge Attitude and Practice of Food Handlers Regarding Food Safety Practices District Kohat Khyber Pakhtunkhwa Pakistan

Objective: To assess the knowledge, attitude and practice of food handlers regarding food safety and personnel hygiene practices among the local food handlers of District Kohat Khyber Pakhtunkhwa Pakistan. Methodology: The Department of Community Medicine at the KMU-Institute of Medical Sciences (KIMS), Kohat, conducted a cross-sectional study between December 2021 and May 2022. A cross-sectional study with a sample of n=265 adults was conducted, with a 95% confidence interval and a 5% margin of error. The respondents' food safety knowledge, attitudes, and behaviours were evaluated using a well-designed questionnaire. Data were entered and analysed using SPSS version 26.0. Final results were tabulated and presented. Results: Out of those surveyed, 39.25% were found to have a basic understanding of the written word; 82.648% earned less than 30,000 PKR per month; 58.87% had worked for at least four years; and 67.74% were in the service industry (mostly as cooks and wait staff). In addition, 32.83 percent of those who handled the food had adequate expertise, 90.94 percent had an upbeat mentality, and 47.92 percent followed adequate procedures to ensure the safety and cleanliness of the food they handled. Conclusions: It was concluded that knowledge of food handlers was not up to the standards of food safety and personnel hygiene practices. Moreover, the attitude of food handlers was satisfactory whereas the practice was below the average satisfactory level and thus needs strategies to enhance knowledge, and to improve practices of food handlers regarding food safety to reduce food borne diseases. Keywords: Knowledge, Food Contamination, Practice, Food Handlers, Attitude, Kohat.

Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port 'X' area, North Jakarta, Indonesia 2018.

Improper food handling can be a major cause of food contamination. To prevent food contamination, the food handler should have good knowledge, display a positive attitude, and practice proper food handling practices. This study aimed to evaluate the food safety and personal hygiene knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area in North Jakarta, Indonesia. This study uses a cross-sectional design. The research was conducted in April 2018 and May 2018. Data were collected from 72 food handlers from kitchens located in the Port ‘X’ area in North Jakarta. Data collection was performed through interviews and observations, using questionnaires and checklists as research instruments. The results show a significant correlation between the level of knowledge about food safety and the attitude of food handlers (p=0.01), and attitude scores were significantly higher among food handlers who reported attending a previous food safety training course (p=0.002) with (r=0.302) it means a weak uphill (positive) linear relationship attitude scores and training that food handlers attended. This study found a significant relationship between the knowledge and attitude of food handlers, but there was no significant relationship between knowledge or attitude and food handling practices. Thus, it is recommended that training activities for food handlers be held regularly, as the food safety knowledge obtained from training or courses can translate into the improvement of attitudes and food handling practices.

HUBUNGAN SIKAP PENJAMAH MAKANAN DENGAN CARA PRODUKSI PANGAN YANG BAIK PADA INDUSTRI RUMAH TANGGA PANGAN DI KAMPUNG KUE SURABAYA&lt;br&gt;&lt;i&gt;[Correlation of Food Handlers Attitude with Good Manufacturing Practice in the Household Food Industry in Kampung Kue Surabaya]&lt;/i&gt;&lt;/br&gt;

The application of Good Manufacturing Practice (GMP) can improve quality of products. Good manufacturing practice aim to make a safe product to be consumed. Attitude of food handlers can affect practice of food handlers on production process. The purpose of this study was to analyze the correlation between attitude of food handlers with GMP. This research was an observational study, using cross sectional design. Subjects were 38 food handlers, taken by simple random sampling. Data were collected include interview method using attitude questionnaires and observation of the GMP. Data were analyzed using Spearman Correlation. Results showed majority of food handlers have adequate attitude (55.3%), meanwhile GMP were poor (89.5%). There was a signifi cant correlation between attitude (p=0.018) with good manufacturing practice. Food handlers have to pay more attention on the cleanliness of production space and the use of appropriate clothes for handling the food, such as apron, cap, and masker. Food handlers who have had food safety certifi cate needs to share GMP to other food handlers. Periodically training in food safety needs to be done at Kampung Kue Surabaya.

Relación entre conocimientos, actitudes y prácticas de higiene en manipuladores de alimentos en quioscos de Instituciones Educativas Públicas de Ate, 2017

Objetivo: Determinar la relación entre conocimientos, actitudes y prácticas de higiene en manipuladores de alimentos en quioscos de instituciones educativas públicas de Ate. Metodología: Enfoque cuantitativo, de corte transversal, diseño no experimental, y tipo correlacional. Los participantes estuvieron conformados por 145 manipuladores de alimentos de 70 quioscos escolares. El instrumento que se utilizó fue un cuestionario de preguntas sobre conocimientos y actitudes de higiene del manipulador de alimentos y una ficha de verificación de prácticas. Resultados: Los resultados indicaron que el 78.6% de los participantes presentan un conocimiento alto, el 87.6% presenta niveles de actitudes favorables, mientras que el 73% de los manipuladores presentan adecuadas prácticas sobre higiene de alimentos. Con respecto a la correlación, mediante la prueba estadística de Rho de Spearman, se demostró que existe correlación estadísticamente significativa entre el conocimiento y las actitudes de higiene de los manipuladores de alimentos (p&lt;.05). También se evidenció que existe correlación estadísticamente significativa entre el conocimiento y las prácticas de higiene de manipuladores de alimentos (p&lt;.05). Mientras que, entre las actitudes y las prácticas de higiene de manipuladores de alimentos, se observa que no existe correlación estadísticamente significativa (p&gt;.05). Conclusión: los manipuladores de alimentos poseen conocimientos, actitudes y prácticas adecuadas en la mayoría de los temas abordados.

Knowledge and food hygiene practices among food handlers in food establishments

Background: Food handlers with poor personal hygiene and lack of awareness of important issues in preventing food borne diseases, working in food establishments could be potential sources of infections of many intestinal helminthes of protozoa and enterogenic pathogens. The objective of the study was to procure information about various food handling practices and spread awareness about the prevention of food borne diseases. Methods: An organization based cross-sectional study. All the food handlers in given area like Suraram, Shapur, Jeedimetla, Gajulramaram, Chintal and Gandimaisamma were contacted. A total of 86 food handlers in food establishments were interviewed within the stipulated time. The required data is obtained by per designed questionnaire method; the data collection involves the following criteria – Food handling practices, environmental and personal hygiene, knowledge of food hygiene and safety and also their attitude, measures taken for controlling and preventing of food borne illnesses, incidence of food borne diseases. Proportions and Chi square test were used for analysis of the data. Results: It was found that maximum food handlers were not certified in food training (82.5%). Only 27.9% of food handlers reported that they heard about food borne diseases. That is they were aware that food can be a source of infection if not handled properly. Awareness or knowledge was better in females (36.8%) compared to males (25.3%). Majority of food handlers acquired their knowledge through mass media. It is seen that overall the attitude of food handlers towards handling of food was satisfactory. In the present study, it was found that all practices related to food hygiene were very well followed by majority of the food handlers in the study. Conclusions: The overall knowledge, attitude and practices of the food handlers were very good and above the average.