Hospital Food Handlers Research Articles

Analysis of the relationship between attitudes, training, and perceptions of food handlers on supervision and the implementation of personal hygiene among food handlers

Background: Poor personal hygiene can affect the cleanliness of food provided to patients. A preliminary study conducted at XX Hospital Nutrition Installation found that five food handlers failed to use complete personal protective equipment (PPE), and two food handlers engaged in conversation while preparing food. This research aims to identify factors influencing the implementation of personal hygiene among food handlers at XX Hospital Nutrition Installation. Method: This quantitative study employed a cross-sectional design from November 2019 to March 2020. The sample included 43 food handlers selected through total sampling. Data analysis utilized SPSS and Chi-square tests. Results: The study indicated that 48.8% of food handlers exhibited inadequate personal hygiene, 41.9% had limited knowledge, 53.5% demonstrated negative attitudes, 60.5% did not receive training, and 51.2% perceived inadequate supervision from their superiors. Significant correlations were observed between knowledge (p=0.004), attitude (p=0.000), training (p=0.000), and perception of supervision (p=0.004) with the implementation of personal hygiene. Conclusion: Attitude, training, and perception of supervision significantly influence the adherence to personal hygiene among food handlers at XX Hospital 's Nutrition Installation. It is recommended that the Nutrition Installation enhance supervision of food handlers' personal hygiene and conduct certified training programs on food hygiene and sanitation. Novelty/Originality: This study provides new insights into the relationship between knowledge, attitudes, training, and perceptions of supervision with implementing personal hygiene in the context of hospital food handlers. The findings suggest that although multiple factors influence individual hygiene, a better training and supervision-based approach can significantly improve compliance with hygiene practices, which is an essential contribution to managing food quality in the hospital environment.

Health education: A vital tool in changing environmental hygiene knowledge, attitudes and practices among food handlers in a tertiary care hospital of Delhi

BackgroundEnvironmental hygiene in food establishments is an important determinant of health. Health education package using combination of strategies is essential in preventing cross-contamination. ObjectiveTo determine change in environmental hygiene knowledge, attitudes and practices among food handlers following implementation of health education intervention. MethodsA before and after interventional study was conducted on 111 food handlers of food establishments in a tertiary care hospital of Delhi in 2021–22. Tool based on WHO & FSSAI guidelines was prepared with a scoring system to rate environmental hygiene knowledge (0–12), attitudes (0–10) and practices (0–12) including cleaning of surfaces, pest control, waste disposal & segregation, packaging of food along with utensil washing steps (0–10). Health education was given and scores on same tool were reassessed after 8 weeks of intervention. Nail bed swabs were taken as an indicator of bacteriological contamination. ResultsThe differences of mean scores of knowledge, attitudes and practices before & after intervention were statistically significant differences of 9.95 ± 0.95, 8.02 ± 0.68 and 7.91 ± 1.16 respectively (p < 0.05) while utensil washing practices before and after intervention were 2.78 ± 0.59 & 6.77 ± 0.74 with statistically significant difference of 3.99 ± 0.85. Before intervention, pathogenic organisms were isolated in nail bed swabs of 91 % of study participants while after intervention it was 12.6 %. Common species isolated were Klebsiella spp. (55.5 %), E. coli (15.9 %), Staphylococcus spp. (10.9 %) and Acinetobacter spp. (9.9). ConclusionImprovement in environmental hygiene KAP emphasizes need of ensuring implementation of existing guidelines. Thus, health education using planned combination of channels and strategies can achieve desired change.

Safeguarding health on every plate: Intestinal parasitic infection survey of food handlers in a tertiary care centre

Food borne infections pose significant public health problem, especially in developing countries of the world. A continuous surveillance to ensure the health of the personnel involved in preparation of the hospital food is important as they can be a source of spreading the infections and possible outbreaks. We analysed the data of the prevalence of intestinal parasitic infections in food handlers in our tertiary care centre from 2018 to 2022 and 6.8% were observed to harbour intestinal parasites during the period. This signifies the importance of routine screening, and the need of awareness and education of the food handlers in hospitals.

Effectiveness of health education package on hand hygiene knowledge, attitude, and practices among food handlers in a tertiary care hospital in Delhi.

Food handlers can serve as a medium for potential foodborne infections through contaminated hands, posing a public health hazard. Poor handwashing practices among them can be a source of foodborne illnesses through cross-contamination. Health education intervention using multiple channels is one of the most effective tools for improving hand hygiene behavior. This study aimed to determine the change in hand hygiene knowledge, attitude, and practices (KAP) among study participants following the implementation of a health education intervention package. A before-and-after intervention study on 111 food handlers of food establishments in a tertiary care hospital in Delhi was conducted in 2021-2022. A tool was prepared with a scoring system to rate the hand hygiene KAP of food handlers. Health education was given to all, and scores on the same tool were reassessed after 8 weeks using an interview schedule and observational checklist based on the World Health Organization (WHO)'s five keys and Food Safety and Standards Authority of India (FSSAI) guidelines. The intervention package included a health talk, audiovisual aids, and a demonstration of handwashing steps. The mean scores of hand hygiene KAP improved significantly after the intervention with a difference of 5.24 ± 0.95 (P = 0.02), 3.14 ± 0.42 (P = 0.03), and 4.18 ± 1.97 (P = 0.03) out of total scores of 7, 5, and 15, respectively, with maximum improvement seen in practices of a duration of handwashing >20 seconds improving from 6.3% to 81.1% (P < 0.05) after the intervention and least improvement in use of towel or napkin to turn off tap improving from 2.7% to 4.5% after the intervention, respectively. The study findings conclude that handwashing with soap and water and following the steps of handwashing are one of the most important practices to improve hand hygiene practices. It emphasizes the need to ensure the implementation of the existing guidelines for food establishments strictly in medical institutions. Thus, education on hand hygiene using a combination of channels in medical institutions should be meticulously planned and held at regular intervals to achieve the desired change.

Knowledge, Attitudes and Self-reported practices Questionnaire on Pureed Diet Preparation (KAP DYS Puree) among Food Handlers in Malaysian Hospitals for Dysphagia Management: Development, Validity, and Reliability Testing

Introduction: This methodological research study aimed to measure content validity and reliability of a newly developed questionnaire of knowledge, attitudes, and self-reported practices towards pureed diet preparation (KAP DYS Puree) among hospital food handlers for dysphagia management. Methods: The study was conducted through face validation, content validation, content reliability and construct validation. A cross-sectional design with convenience sampling was carried out involving 4 panels for face validation, 10 raters for content validity and 161 food handlers participated for Exploratory Factor Analysis (EFA), while 30 food handlers were involved for test-retest reliability. The questionnaire which consisted of 40 items distributed into 3 domains and was assessed and analyzed using modified kappa (k*) for reliability. Results: Content Validity Index revealed the following I-CVI values: knowledge = 0.915, attitudes = 0.922 and self-reported practices = 0.900 and modified kappa values (k*) knowledge = 0.983, attitudes = 0.9214 and self-reported practices = 0.899. The EFA was employed for two dimensions which were self-reported practices and attitudes based on principal axis of factoring with varimax rotation. The factor analysis yielded two factors with a total of 10 items in the attitudes domain and two factors with a total of 9 items in the self-reported practices domain that had satisfactory factor loading (&gt; 0.3). The Kaiser-Meyer-Olkin (KMO) values for attitudes = 0.816 and self-reported practices = 0.776. Bartlett’s test of sphericity was significant at p &lt; 0.0001 for attitudes and self-reported practices indicating the suitability of this data for factor analysis. Interclass Correlation Index (ICC) values for attitudes = 0.739 and self-reported practices = 0.789. Conclusion: This instrument can be used as a need assessment tool in the development of a comprehensive training module for pureed diet preparations in dysphagia management.

Prevalence of multidrug-resistant Escherichia coli isolated from Jember hospital food handler in Indonesia

Introduction: Foodborne illness is a significant global public health issue. Improper food handling and personal cleanliness can result in a few ailments. Over 400 food-related infections have been found by the CDC, of which food handlers cause 20%. Escherichia coli is often found in hospital food handler hand and nasal swabs. This study aimed to ascertain the prevalence of E. coli and the antibiotic susceptibility profile of food handlers working in hospitals in Jember City, Indonesia. Method: A cross-sectional investigation uses a total sampling method held between October and November 2022. Inclusion criteria are asymptomatic food handlers that have not taken antibiotics for the last three months and have already given informed consent. Exclusion criteria are food handlers who’s sick or with incomplete questionnaires. We performed hand and nasal swabs and continued with bacteria identification, culture, and antibiotic sensitivity tests. Result: Ten food workers (14.71%) and fourteen (20.59%) of the 68 who underwent hand and nasal swab culture screenings for E. coli were positive. All E. coli hand swab isolates were susceptible to levofloxacin and azithromycin antibiotics. Still, of the 10 E. coli hand swab isolates, 90% were resistant to the antibiotics; penicillin, Cefotaxime, and ceftriaxone, while 70% were resistant to erythromycin. For E. coli isolates originating from nasal swabs, 85.71% were resistant to Cefotaxime, 71.43% to Penicillin and Cefepime, and 57.14% were resistant to Ceftriaxone and Erythromycin. E. coli Multiple Antibiotic Resistance (MAR) index for hand and nasal swab specimens is 0.18 – 0.82. Most of the hand swab specimens (90%) are Multidrug Resistant (MDR), while nasal swab specimen shows 78.57% Multidrug Resistant (MDR). Conclusion: The predominance of multidrug-resistant E. coli among hospital food handlers makes it imperative to implement infection control measures, including better biosecurity, to ensure that they do not enter the food supply and limit alternatives to inpatient therapy.

Assessment of Knowledge of Gluten-Free Diet Amongst Food Handlers in Hospitals.

Purpose: When admitted to the hospital, individuals with celiac disease rely on food handlers for provision of safe, uncontaminated gluten-free meals. We aimed to assess the knowledge of gluten-free diet (GFD) amongst individuals involved in meal preparation for patients.Methods: A questionnaire with 10 demographic and 35 test items to assess knowledge of GFD, including workplace scenarios encountered in meal preparation, was administered to food handlers including cooks, utility workers, dietary technicians, and supervisors in 2 tertiary care, university-affiliated hospitals. A score of ≥28 of 35 (≥80%) was considered a "pass".Results: A total of 72 individuals completed the study, mean age 40.3 ± 1.6 years, 75% female. Only 42 (56.8%) scored ≥80% and achieved a pass. The average score was 75.9% ± 13.4%, range 25.7%-100%. The supervisors had significantly higher scores (87.9% ± 11.4%) than utility workers (73.0% ± 11.4%; P = 0.01) and cooks (71.7% ± 14.5%; P = 0.01). Cooks had the lowest scores with 80% scoring <80%. Females scored higher than males (77.8% vs. 68.8%; P = 0.02).Conclusions: There are significant differences in GFD knowledge amongst various groups involved in food preparation in hospitals. The gaps identified in knowledge can potentially compromise the safety of patients with celiac disease. Targeted interventions to educate hospital food handlers about GFD are warranted. Registered Dietitians can play an important role in providing this education.

Food Safety Knowledge, Attitude, and Practices Among Food Handlers in Kirkuk City Hospitals, Iraq

Introduction: Food safety and hygiene remains one of the important public health issues. In hospitals, poor food handling by food handlers during food preparation has been linked to many incidences of foodborne disease or food poisoning. This study assesses food handlers’ food safety knowledge, attitudes, and practises at Kirkuk city hospitals in Iraq. Method: Fifty food handlers from three hospitals in Kirkuk’s city centre were asked to complete a four-part questionnaire. Results: Results revealed that most respondents had a fair understanding of food safety, with the highest pass rate of 96% for knowledge of hand washing, 90% for knowledge of foodborne illness symptoms, and 80% for knowledge of cross-contamination. In regard to attitudes, 56% of participants had fair attitudes toward food safety, with highest marks observed for attitudes toward wearing gloves, masks, and head caps (90%), followed by cooking habits (90%). Food safety practises were also observed with 98% participants receiving a fair level of practice in terms of food safety hygiene. Spearman rho coefficient revealed a statistically significant weak positive correlation between knowledge and attitude scores (r = 0.304, P = 0.032). Conclusion: This study highlighted the important need for specific food safety education and training programmes to enhance food safety and practices understanding among hospital food handlers in Iraq.

Knowledge, Attitude and Practices of Food Handlers in a Hospital Kitchen- an Administrator’s Perspective

Hospital food hygiene plays an important role in patients’ health. Studies have proved that improper practices and lack of knowledge are major contributing factors of foodborne diseases. This study has been conducted with an aim to determine knowledge, attitude and practices of hospital kitchen staff towards safe food handling in a tertiary care teaching hospital in Pune. A cross sectional study was conducted in the central kitchen of the hospital.Data was collected from 20 food handlers (the entire staff working in the central kitchen) through a pre- validated questionnaire. Data was collected in May- June 2022. Most of food handlers had studied up till high school and their mean age group was 36.2 years. The average work experience of respondents was 16.5 years. The result of the questionnaire showed that majority of food handlers have a fair knowledge in safe food handling procedures, have a good attitude and practices. However, the results also strongly emphasize the need of more frequent food hygiene training of hospital food handlers. It also suggests that non-food handlers such as the nursing staff or kitchen supervisor should also be involved in the training. Some aspects of food handlers’ safety behaviour also needs to be emphasized.

Assessment of Food Safety Knowledge, Attitudes and Practices of Food Service Staff in Bangladeshi Hospitals: A Cross-Sectional Study.

Food safety knowledge, attitudes and practices among hospital food service staff are crucial in the prevention of foodborne disease outbreaks, as hospitalized patients are more vulnerable to potential hazards. This study, therefore, sought to assess the food safety knowledge, attitudes and practices of food service staff in Bangladeshi hospitals. A cross-sectional study was conducted among 191 food service staff from seven different hospitals in Dhaka and Chattogram from October 2021 to March 2022 using pretested questionnaires. Multiple linear regression was used to identify the factors associated with the food safety knowledge, attitudes and practices. The findings showed moderate knowledge but high levels of attitudes and practices of food safety among hospital food handlers. Food safety knowledge was significantly higher among males, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations. Moreover, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations had more positive attitudes and better practices regarding food safety. Hospital management should consider these factors for enhancing food handlers’ knowledge and increase training and supervision on food safety practices to reduce foodborne diseases and outbreaks.

Development and assessment of health education program regarding food safety among food handlers at Ain Shams university hospitals, Cairo, Egypt

Background: Food safety at hospitals is of significant importance for the recovery and wellbeing of patients. Reasons beyond unsafe food at hospitals may be related to consumption of food contaminated with microorganisms or their toxins, which may result from unsafe sources, inadequate cooking or unhygienic practices during food preparation, handling and storage. Objectives: to identify the baseline knowledge and food handling practices of food safety among the food handlers in Ain Shams University Hospitals (ASU), and to develop a health education program about food safety for the food handlers and assess its outcome in ASU Hospitals. Method: one arm intervention study was carried out at the kitchens of ASU hospitals. All food handlers (n=75) in ASU hospital kitchens were recruited in this study. The study was carried out in three phases, the first phase was evaluation of baseline knowledge and practices of participants using self-administered questionnaire and on site observation checklist (Pre-intervention phase), the second phase was health education program for food handlers (Intervention phase) which included several activities such as power point lecture, demonstration, playing video, interactive discussion and distribution of brochures.

Prevalence of intestinal parasites, Salmonella and Shigella species among food handlers working in a tertiary care hospital of South India

Background: Infected food handlers act as potential sources of food borne illnesses. Consequences of such outbreaks in healthcare settings are more severe affecting their vulnerable sick patients. We aimed to determine the prevalence of intestinal parasites, Salmonella and Shigella species, and associated risk factors in our hospital food handlers in this cross-sectional study. Materials and Methods: Data on sociodemographic details, past medical illness, hygiene awareness practices, occupational prophylaxis undertaken were collected from 110 food handlers in hospital kitchen area. Their stool samples were collected for microbiological analyses of common intestinal parasites using saline and Lugol’s iodine wet mount preparations. Stool samples were inoculated onto Selenite F broth and subcultured onto Nutrient agar, MacConkey’s agar, Salmonella Shigella agar for isolation of Salmonella, Shigella species. Chi-square test and Odds ratio were used to determine risk factors in infected food handlers. Results: Only 4 (3.6%) food handlers were positive for intestinal parasites of Entamoeba histolytica (1.8%), Ascaris lumbricoides (0.9%) and Giardia lamblia (0.9%). None had Salmonella or Shigella species isolated from stool culture. All infected food handlers were aged over 50 years. Noncompliance to hand hygiene standards and illiteracy rates raised above 50 years. Conclusion: The negligible prevalence of intestinal parasites, Salmonella and Shigella species in food handlers testify our efficient hospital infection control program. Age over 50 years, uneducated and incompetent in hand hygiene practices were predominant risk factors for IPI. Scrupulous occupational health screening and trainings targeting high risk food handlers above 50 years of age, could prevent enteric pathogen spread in healthcare settings.

Food Handlers' Knowledge of Food Hygiene Practices and the Bacteriological Quality (Staphylococcus aureus) of Vegetable Salad in Private Hospitals in Mombasa County

Consumption of fresh vegetable salad has increased all around the world. Many consumers strive to eat healthy diets to protect themselves from illnesses such as cancer, cardiovascular disease, and obesity. Besides the health benefits, vegetable salad has been associated with outbreaks of food borne disease in many countries. Various health problems can arise from the consumption of contaminated prepared salad if hygiene practices are not adhered to. The study assessed the relationship between the personal hygiene of the food handlers and the bacteriological quality of the vegetable salad in registered private hospitals’ in Mombasa County. Laboratory tests were carried out to isolate and identify Escherichia coli strains from 180 prepared homogenate samples from carrots, tomatoes, and lettuce using standard media, biochemical tests and serology where applicable. Cultures were only considered positive when unsatisfactory limits were met, that is, E. coli ≥10 2 cfu /g. An observation method was used to assess the personal hygiene practices of 135 food handlers in private hospitals. Escherichia coli organism was predominantly present in the vegetable salad cultures. Escherichia coli in tomato samples; before washing 11.7 (%); preparation stage 8.3 (%) and service stage 13.3 (%). In lettuce samples, Escherichia coli isolated: before washing 31.7 (%); preparation stage 8.3 (%) and service stage 13.3(%). While in carrot samples: before washing 25 (%); preparation stage 10 (%) and service stage 18.3(%). Results of the Multiple linear regression analysis indicated an overall significant causal relationship between the personal hygiene of the food handlers {Personal Protective Equipment use (scale 5-1), Good grooming (scale 5-1), good practice (scale 5-1), Hand Hygiene (scale 5-1), physical examination (scale 5-1)} and the bacteriological quality of the vegetable salad in private hospitals in Mombasa County. The study recommends that the Ministry of Health, in particular the public health department should identify a monitoring and surveillance team to carry out spot checks on food production areas and assess their capacity in terms of personnel, facilities and equipment. There is need to carry out regular analysis of hand swabs from the food handlers. Keywords: Personal Hygiene, Food Handlers, Bacteriological Quality, Escherichia coli &amp; Vegetable Salad.

Personal Hygiene Practices of Food Handlers and the Bacteriological Quality (Escherichia coli) of the Vegetable Salad in Private Hospitals’ in Mombasa County

Consumption of fresh vegetable salad has increased all around the world. Many consumers strive to eat healthy diets to protect themselves from illnesses such as cancer, cardiovascular disease, and obesity. Besides the health benefits, vegetable salad has been associated with outbreaks of food borne disease in many countries. Various health problems can arise from the consumption of contaminated prepared salad if hygiene practices are not adhered to. The study assessed the relationship between the personal hygiene of the food handlers and the bacteriological quality of the vegetable salad in registered private hospitals’ in Mombasa County. Laboratory tests were carried out to isolate and identify Escherichia coli strains from 180 prepared homogenate samples from carrots, tomatoes, and lettuce using standard media, biochemical tests and serology where applicable. Cultures were only considered positive when unsatisfactory limits were met, that is, E. coli ?10 2 cfu /g. An observation method was used to assess the personal hygiene practices of 135 food handlers in private hospitals. Escherichia coli organism was predominantly present in the vegetable salad cultures. Escherichia coli in tomato samples; before washing 11.7 (%); preparation stage 8.3 (%) and service stage 13.3 (%). In lettuce samples, Escherichia coli isolated: before washing 31.7 (%); preparation stage 8.3 (%) and service stage 13.3(%). While in carrot samples: before washing 25 (%); preparation stage 10 (%) and service stage 18.3(%). Results of the Multiple linear regression analysis indicated an overall significant causal relationship between the personal hygiene of the food handlers {Personal Protective Equipment use (scale 5-1), Good grooming (scale 5-1), good practice (scale 5-1), Hand Hygiene (scale 5-1), physical examination (scale 5-1)} and the bacteriological quality of the vegetable salad in private hospitals in Mombasa County. The study recommends that the Ministry of Health, in particular the public health department should identify a monitoring and surveillance team to carry out spot checks on food production areas and assess their capacity in terms of personnel, facilities and equipment. There is need to carry out regular analysis of hand swabs from the food handlers. Keywords: Personal Hygiene, Food Handlers, Bacteriological Quality, Escherichia coli &amp; Vegetable Salad.

S1335 Assessment of Knowledge of Gluten-Free Diet Amongst Food Handlers in Hospitals

Introduction: Individuals with celiac disease (CD) and other gluten-related disorders require a strict gluten-free diet (GFD). If ever admitted to hospital, they rely on food handlers for provision of safe, uncontaminated gluten-free meals. Previous studies have assessed knowledge of CD and GFD in restaurant chefs, dietitians, and physicians. However, there is no such research on food service personnel in health care institutions such as hospitals. We aimed to assess the basic knowledge of GFD and food preparation practices amongst individuals involved in making meals for patients in hospital. Methods: A questionnaire was developed with 10 demographic items and 35 test items to assess knowledge of GFD including practical workplace scenarios encountered in food preparation. The questionnaire was developed by members of the research team, which included adult and pediatric gastroenterologists and dietitians with expertise in GFD. Further guidance was obtained from chefs, patients with CD and parents of children with CD. A score of 28 out of 35 (80%) was set as a Pass. Subjects were recruited from food handling services of two tertiary care, university-affiliated hospitals and included cooks, utility workers, dietary technicians and supervisors. Results: A total of 72 individuals completed the study, mean age 40.3 ± 1.6 years, 75% female. Only 42 (56.8%) scored a Pass. The average test score was 75.9 ± 13.4% (26.6 out of 35), range 25.7-100%. The supervisors (87.9 ± 11.4%) had significantly higher scores than utility workers (73.0 ± 11.4%, P = 0.01) and cooks (71.7 ± 14.5%; P = 0.01), but similar to scores of dietary technicians (87.1 ± 8.0%, P = 1.0). Cooks had the lowest scores and highest fail rate (80%). There was a significant difference in scores between male and female participants (68.8 vs 77.8%; P = 0.02). Conclusion: There are significant differences in gluten-free diet knowledge between various individuals involved in food preparation in hospitals. While supervisors and dietary technicians play important roles in the selection of gluten-free meals and accordingly have higher levels of formal education in nutrition, cooks and utility workers are at the frontline in meal preparation and these individuals must be adequately educated on GFD. We identified gaps in knowledge of gluten-free diets amongst food handlers, which has a potential of compromising the safety of patients with celiac disease. Targeted interventions to educate these individuals about gluten-free diet are required.

The effect of training of food handlers in hospitals kitchen in Khartoum State, Sudan

An interventional research was conducted in the kitchens of Khartoum state hospitals 2021 on the impact of training of food handlers in (12) hospitals with (56) food handlers to identify food hygiene requirement. Training was done before and interventions training after. Questionnaires were filled out with food handlers and interview with nutrition supervisor about kitchens. The data was statistically analyzed by using the Statistic Package for Social Sciences (SPSS) program version 25; the Paired Samples T Test and Chi-Square Test was used and there is an improvement at the level of indication 0.000 at the level (0.05). The results showed that the majority of food handlers were females (75%), the lack of quality of kitchens in buildings, equipment, utensils, hand facilities, no periodic inspection for raw materials and no any training about food safety and hygiene for all food services staff. The study concluded that training has an effective impact on kitchen quality. The study recommended that the ministry of health and hospitals to design kitchens with standardization and provide training to all workers periodically.

Food Safety Knowledge among Food Handlers in Hospitals of Jordan

Food safety knowledge (FSK) plays an important role in guiding food handlers (FHs) practices during food operations. The aim of this research was to investigate the level of FSK among FHs in hospitals' food services in Jordan. Up to 245 food handlers work in hospitals were purposefully selected from 6 public and private hospitals. A published FSK questionnaire included 120 items in 6 subscales was used to collect data. Most of the hospitals' FHs were male (91.84, n=225), of mean age 35.89 ± 9.26 years, with average experience of 12.55 ± 8.1 years, education of less than high school, and worked in public hospitals. The overall FSK was found to be

Cross-sectional study to assess the awareness about personal hygiene and food borne diseases among food handlers in a tertiary care hospital in Puducherry

Background: Food handlers play an important role in ensuring food safety throughout the chain of production, processing, storage and preparation. Mishandling and disregard of hygienic measures by food handlers may lead to food contamination and cause illness among the consumers. This study was undertaken to determine the knowledge, attitude and practice towards food-borne diseases and personal hygiene among food handlers in a tertiary care hospital and to assess their morbidity status.Methods: A cross-sectional study was conducted among the food handlers working in the food establishments within the campus of Pondicherry Institute of Medical Sciences (PIMS), Puducherry. Total 51 food handlers consented and participated. Participants were explained about the purpose of study and written informed consent was obtained. Data was collected using a pre-tested pre-validated questionnaire. Data was analyzed using SPSS version 17.0. Institutional ethics committee approval was obtained for the study.Results: Overall the average score for knowledge, attitude and practices was good among the food handlers. There was statistically significant association between the lesser attitude &amp; practice scores and the history of gastrointestinal morbidity among the participants. There was positive correlation between the years of work experience and the mean knowledge, attitude and practice scores.Conclusions: Although knowledge, attitude and practices of the food handlers working in the tertiary care hospital was good but periodic health education and awareness will contribute in maintaining and reinforcing the existing knowledge and practices so as to prevent any food contamination and potential outbreak of food borne illness.

Do as I say or as I do? Food handler's knowledge on good handling practices and evaluation of hygienic–sanitary conditions in hospital foodservices

AbstractThe aim of the study was to evaluate the overall hygienic–sanitary conditions of university hospitals foodservices and assess food safety knowledge and self‐reported practices of food handlers. A self‐administered questionnaire based on sanitary standards for foodservices was given to 123 food handlers from three public hospitals. Microbiological analysis of food handling surfaces and food hygiene inspections were also performed. Food handlers' self‐reported knowledge and practices reached satisfactory levels (77.2% and 78.1%, respectively), and showed a significant positive intercorrelation (p &lt; .05). Food hygiene inspections in the hospitals foodservices presented a 60.9% average of adequacy and microbiological analysis results showed that 66.7% of the evaluated surfaces presented significant contamination by mesophilic bacteria. The presence of coliforms at 45°C above the safety limit was identified in 47.9% of the surfaces. The results showed a need for motivating hospital food handlers to practice the safe handling knowledge that they have demonstrated in theory.

English

Food borne diseases (FBDs) can occur due to the health status of the food handlers. The present study aimed to assess food hygiene knowledge, attitude and practices among hospital food handlers of ElManagil City, Sudan. A cross-sectional study was administered to evaluate knowledge, attitudes, and practices, in food hygiene among hospital food handlers through a questionnaire. The food handlers expressed a level of knowledge, attitude, and practice of 70.1, 63.81 and 74.40%, respectively. The food handlers lacked knowledge regarding the transmission of hepatitis A virus and the working of infected food handler. They demonstrated poor attitude regarding the continuous evaluation of their health status, as well as the importance of training courses in the prevention of food contamination. They exhibited a low practice rate regarding removing nail polish and covering the head while preparing food. Statistically significant differences were found when comparing the educational level with washing the utensils with a detergent, along with wearing gloves while working. It was concluded that the hospitals food handlers in ElManagil expressed moderate level of knowledge, positive attitude, and good practice in food hygiene. Generally, there is an urgent need to improve on food hygiene in health care systems in Sudan. Food hygiene training programs should be implemented among health care food handlers. Key words: Attitude, Elmanagil City, food handlers, food hygiene, hospitals, knowledge, practice.