Poor Food Handling Practices Research Articles

Food handlers’ knowledge and practices and the relationship with appropriate sanitation hygiene scores in Malang City

Background: Food hygiene and sanitation in catering services are affected by food handlers because they are the first to come in contact with food ingredients. This matter is essential to prevent food contamination. Objective: This study aimed to determine the relationship between food handlers’ knowledge and practices and appropriate sanitation hygiene scores in catering services in Malang City, East Java, Indonesia.Materials and Methods: Two hundred four food handlers and 24 catering services participated in this cross-sectional study. Knowledge data were collected through validated questionnaires filled out by subjects, and food handlers’ practices were obtained through observation with a checklist. Subjects who scored >70 were considered to have sufficient knowledge and practice. Good sanitation hygiene was collected through interviews and face-to-face observations and given a score to determine appropriate sanitation hygiene scores. c2 and Pearson correlation analyses were performed.Results: Subjects generally had sufficient knowledge (82.8%) but poor food handling practices (57.8%) because of less frequent and comprehensive training, and food handlers did not apply their knowledge in food processing. Only a quarter of catering services (6 of 24) were rated as having good sanitary hygiene. There was no relationship between food handlers’ knowledge and practices and appropriate sanitation hygiene scores in catering services (p = 0.925 and 0.2363, respectively).Conclusion: Food handlers generally have sufficient food safety knowledge but have poor practice categories, and sanitation hygiene scores are in the inappropriate category. There is no relationship between food handlers’ knowledge and practices and sanitation hygiene scores in catering services.Keywords: Knowledge; practice; food handlers; hygiene sanitation; catering services.

An outbreak of acute diarrhoeal disease caused by Shigella sonnei in a village in Dibrugarh district, Assam.

Background & objectives Food and waterborne illnesses remain a neglected public health issue in India. Events with large gatherings frequently witness outbreaks of acute diarrheal diseases due to consumption of contaminated food or water or poor food handling practices. In the present study, an outbreak of acute diarrhoeal disease (ADD) occurring among the attendees of a birthday party in rural Dibrugarh district in the northeastern Indian State of Assam was investigated. Methods Sociodemographic information along with details of ADD outbreak that included information about source of foods, food handlers, illness details, etc., were collected using an outbreak investigation form for descriptive and analytical epidemiology. Rectal swabs from affected individuals and food handlers were collected along with bore-well water samples and tested in the laboratory by performing bacterial culture, biochemical analysis and polymerase chain reaction. Due to the delayed report on the outbreak, collecting leftover food for laboratory testing and analysis was impossible. Results A total of 25 cases of ADD had similar signs and symptoms. The mean incubation period for developing acute diarrhoea was 26.36±8.76 (± standard deviation) hours from food consumption. The overall attack rate was 60.04 per cent (25/41); 20 per cent (5/25) required hospitalization. Thirteen rectal swab samples were tested for pathogens and found positive for Shigella sonnei. Antibiotic susceptibility test of isolated S. sonnei showed resistance to nalidixic acid, ciprofloxacin and cefotaxime. Consumption of one of the food items - chicken curry was significantly associated with illness (Odds Ratio=14.8; 95% Confidence Interval: 2.75-85.11); P value<0.05 and Population Attributable Fraction (PAF) was 70.18 per cent. The water samples were found satisfactory for human consumption. Interpretation & conclusions The findings suggested that S. sonnei infection could be implicated in the investigated food-borne diarrhoeal disease outbreak and that there was a potential for human-poultry cross-infection. Additionally, the study revealed concerning levels of S. sonnei resistance to recommended antibiotics and drew attention to their public health relevance.

Spillover effects of an information intervention on food handling behavior and the stimulus of survey in rural China

A substantial proportion of foodborne illnesses arise at home as a result of poor food handling practices. Consumer information intervention has usually been conducted to prevent such illness; however, few studies have examined the spillover effect of these interventions. This study aimed to identify whether an information intervention focused on one target food handling behavior has spillover effects on other aspects of food handling behaviors (nontargeting behaviors) through a randomized controlled trial (RCT) conducted in rural China. The results estimated by the difference-in-difference model reveal that information intervention has a significant impact on both target and nontarget food handling behaviors. The existence of positive spillover effects is mainly due to the release of limited attention resources from information interventions and the motivation of consumers to maintain other aspects of behaviors as regulated as the target behaviors. In addition, the results also show that being surveyed spurs a stimulus to subsequent behavior. The survey effect is taken into account when calculating the spillover effects in this paper, so a more accurate estimate is obtained. These findings can motivate governments to conduct more consumer education campaigns, especially in emerging countries, and can also contribute to experimental design, data collection methods and cost‒benefit analyses of interventions, thereby helping researchers avoid biased parameter estimation.

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.

Foodborne Microbiological Hazards in Ghana: A Scoping Review.

Foodborne diseases pose a significant public health threat, particularly in regions with poor sanitation and food handling practices. These diseases, mainly caused by microbiological hazards like bacteria, fungi, and parasites, affect millions globally. Despite the global burden, the true extent of these hazards remains underestimated, especially in low- and middle-income countries like Ghana. This study aimed to map the available literature on foodborne microbiological hazards in Ghana, providing an overview of the evidence and identifying areas where further research is needed. This review followed the Preferred Reporting Items for Systematic Reviews and Meta-analysis Extension for Scoping Reviews. A detailed search was done in PubMed, Scopus, Web of Science, and Google Scholar, and articles were exported to Rayyan for screening. A three-phase screening process was used to identify relevant articles. Data from the included articles were extracted and analysed, with specific information related to food type, specific hazards, sample population, and hazard groups summarised using proportions and tables. This review included 72 studies which were published between 2001 and 2023. Eighty-five percent of these studies (85%) reported on bacterial hazards, while 19%, 11%, and 6% reported on fungi, parasites, and mycotoxins, respectively. The most reported bacterial, fungal, and parasitic hazards were Escherichia coli, Aspergillus spp. and Trichuris trichiura, respectively. Aflatoxins were reported in maize, groundnut, and spices, with prevalence ranging from 61% to 100% and at levels exceeding standards set by Ghana Standards Authority and European Food Safety Authority. This review highlighted the spectrum of microbiological hazards in foods in Ghana. The hazards identified pose significant public health risks, particularly among vulnerable populations. It is crucial that stricter enforcement of food safety laws and improved food handling practices are implemented in the country, particularly in the informal food sector, to protect consumers.

An Assessment of the Consumer’s Knowledge and Attitude of Food Safety and Hygiene Practices

The modern countries of the World are ambitious to provide safe and hygienic food to their masses. For this purpose, they spend huge amounts of money on research and development of food safety and hygiene at production level. However, at consumer side, due attention is not paid, which may result in poor and unhygienic food handling practices by the people. This research paper aimed to hit the consumer side concerning food safety and hygiene practices. This research focused to study the ‘knowledge’, ‘attitude’, and ‘practice’ of food safety and hygiene at domestic level. For this purpose, a survey was conducted in Government Girls Degree College No.1, wherein the focus group was young female students studying in different programs. The primary data was collected by using an adaptive questionnaire from 188 students of which 180 questionnaires were found complete in all respect (response rate = 95.7%) and the same were used in data analysis. The results of Correlations show there is significant positive correlation of knowledge with attitude and practices. Similarly, the age, domicile, and subject play a major role in the ‘KAP’ study.

Practices of hygiene during complementary food feeding and associated factors among women with children aged 6-24 months in Dedo district, Southwest Ethiopia: A cross-sectional study.

Poor food handling practices contribute to food contamination, leading to food-borne illnesses and childhood diarrhea in developing countries like Ethiopia. This study examines hygienic complementary food feeding practices and associated characteristics among women with children ages 6-24 months in the Dedo District. A community-oriented cross-sectional study design was used in a multistage sampling strategy to gather information from 501 mothers of children between May 25 and July 10, 2022. There were absolute and relative frequencies assigned to each variable. Multiple logistic models have been used for factors that were 20% significant in univariate analysis. Odds ratios with corresponding 95% confidence intervals (CI) were produced to identify the important predictors. This study showed that mothers with a diploma (adjusted odds ratio[AOR]: 11.2; CI: 5.51-22.8), urban residency (AOR = 6.35; CI: 3.57-11.3), a positive attitude toward hygienic complementary food feeding (AOR = 2.23; CI: 1.19-4.20), good knowledge of complementary food feeding practices (AOR = 3.95; CI: 2.39-6.55), access to a hand washing facility close to the latrine (AOR = 2.60; CI: 1.55-4.36), and access to water close to their home (AOR = 2.42; CI: 1.27-4.59) were highly associated with good hygiene practices of mothers. This study shows that mothers of children aged between 6 and 24 months have a very low overall prevalence of good hygienic complementary feeding practices. The concerned parties should therefore establish a healthcare educational program for mothers that emphasizes the importance of hand washing and informs them about the dangers of improper complementary feeding practices.

A systematic review and meta-analysis of food handling practices in Ghana vis-a-vis the associated factors among food handlers during 2009 and 2022

Foodborne diseases (FBDs) are a major public health concern, especially in Sub-Saharan African (SSA) countries, such as Ghana, where poor food handling practices (FHPs) are prevalent. To estimate the pooled proportion of good FHPs and the associated factors among Ghanaian food handlers, this systematic review and meta-analysis was conducted to aid scholars, practitioners and policymakers in devising FBD-preventable interventions. The scientific databases PubMed, Google Scholar, Science Direct, African Journals Online, ProQuest, and Directory of Open Access Journals were systematically searched until April 19, 2023, for relevant literature. Observational studies meeting the inclusion criteria of reported good FHPs among food handlers were included. Three authors independently searched the database, assessed the risks of bias and extracted the data from the shortlisted articles. A random-effects model with the DerSimonian and Laird model was used to estimate the pooled effect size of FHPs and the pooled odds ratio (POR) of FHP-associated factors. Out of the 2019 records collated, 33 with a total sample size of 6095 food handlers met the inclusion criteria for meta-analysis. The pooled proportion of good FHPs among Ghanaian food handlers was 55.8% [95% Cl (48.7, 62.8%); I2 = 97.4%; p < 0.001]. Lack of food safety training [POR = 0.10; 95% CI (0.03, 0.35); p = 0.001] and inadequate knowledge of food hygiene [POR = 0.36; 95% CI (0.01, 10.19); p < 0.001] were identified as the critical good FHP-associated factors. The study showed that the proportion of good FHPs among Ghanaian food handlers was 55.8%. To increase knowledge of food hygiene among food handlers, the Ghanaian Food and Drugs Authority (FDA) is recommended to provide regular training on food safety for the well-being of the general public.

Assessing Food Allergen Knowledge in Food Service Worker

Food service workers are responsible to safely handle food that is intended for customer consumption. Many of these workers take FOODSAFE™, which is a food safety certification in British Columbia that equips students with knowledge to prevent foodborne illness. Poor food handling practices are a major factor in the causation of an allergic reaction to a certain food. When patrons with food allergies dine out, they rely on the food service workers’ knowledge about allergens and proper technique to prevent allergic reactions. The purpose of this study is to assess food allergen knowledge of food handlers.

Factors Associated with Foodborne Pathogens among Food Handlers: A Case Study of Thika, Kiambu County, Kenya

Increasing risks of infections with foodborne pathogens may occur as a result of poor food handling practices. The present cross-sectional study employed a mixed-methods approach to determine the factors associated with foodborne pathogens among food handlers working in the food establishments in Thika, Kiambu County, Kenya. Random sampling was used to enroll respondents in the survey. A single stool specimen was collected from each study participant. Laboratory analysis of the specimen was done to test the selected foodborne pathogens. Overall, 44 out of the 285 food handlers who took part in the study had at least one food-transmitted pathogen, putting the prevalence of foodborne infections among the food handlers at 15.4% (95% confidence interval (CI) 11.7%–20.1%). The findings from multivariate logistic regression indicated the following protective factors for foodborne pathogens among the studied food handlers: being female (adjusted odds ratio (AOR) 0.098 (95% CI 0.0304–0.315, p &lt; 0.001 )); having a valid medical examination certificate (AOR 0.141 (95% CI 0.141–1. 0.439, p = 0.001 )); not boiling or treating water before serving the water to customers was a risk factor for having infections with foodborne pathogens (AOR 3.043 (95% CI 1.2225–7.577, p = 0.017 )). The presence of foodborne pathogens among the food handlers in the study area potentially highlights the need to address the spread and transmission of foodborne infections in the study area. There is a need to institute appropriate control measures, including regular screening of food handlers for foodborne illnesses in addition to training them on safe food handling practices, hand hygiene practices, and regular monitoring of the food handling practices.

Identifying Predictors of Safe Food Handling Practices among Canadian Households with Children Under Eighteen Years

Poor food handling practices at home are a common cause of foodborne illness. Children are more susceptible to foodborne illness than adults. Because children’s food safety depends on the safe food handling practices of parents and caregivers, this study aims to identify determinants of safe food handling practices among Canadian families with children under 18 years. Data for Canadian households with children (n = 294) were extracted from a larger telephone survey conducted across all Canadian provinces and territories between 2014 and 2015. Four food safety practice outcomes and six demographic variables were examined using multivariable logistics regression. Most survey participants were females (56%) who had less than a bachelor’s degree (67%) and were caring for one child (55%). Approximately 90% of caregivers reported proper hand hygiene, and 79% refrigerated leftovers within 2 h of cooking. Only 33% of caregivers reported preventing cross-contamination, and fewer reported using food thermometers for poultry cuts (13%) and hamburgers (11%). Those in the higher income and education categories were less likely to follow safe food handling practices such as hand hygiene and safe refrigeration of leftovers. This research highlights the need for food safety interventions that target Canadian families with children within certain demographic groups.

Identifying Predictors of Safe Food Handling Practices among Canadian Households with Children Under Eighteen Years

Poor food handling practices at home are a common cause of foodborne illness. Children are more susceptible to foodborne illness than adults. Because children’s food safety depends on the safe food handling practices of parents and caregivers, this study aims to identify determinants of safe food handling practices among Canadian families with children under 18 years. Data for Canadian households with children (n = 294) were extracted from a larger telephone survey conducted across all Canadian provinces and territories between 2014 and 2015. Four food safety practice outcomes and six demographic variables were examined using multivariable logistics regression. Most survey participants were females (56%) who had less than a bachelor’s degree (67%) and were caring for one child (55%). Approximately 90% of caregivers reported proper hand hygiene, and 79% refrigerated leftovers within 2 h of cooking. Only 33% of caregivers reported preventing cross-contamination, and fewer reported using food thermometers for poultry cuts (13%) and hamburgers (11%). Those in the higher income and education categories were less likely to follow safe food handling practices such as hand hygiene and safe refrigeration of leftovers. This research highlights the need for food safety interventions that target Canadian families with children within certain demographic groups.

Food safety knowledge, attitude, and practices among school children: a cross-sectional study based in the Colombo educational zone, Sri Lanka

The study focuses on assessing the knowledge, attitude, and practices (KAP) of food safety among school children in the city of Colombo, Sri Lanka, based on a questionnaire survey conducted from September to October 2020, with a sample of 380 teenagers from a selection of schools in the Colombo Educational Zone, Sri Lanka. It reports that the mean food safety knowledge, attitude, and practice scores of the participants were 59.949 ± 0.833, 84.336 ± 0.448, and 79.597 ± 0.616 (mean ± SE) respectively and hypothesises that the food safety practice score and the attitude score of school children both significantly increase relative to their food safety knowledge score ( rp = 0.205, p &lt; 0.001 and rp = 0.359, p &lt; 0.001). A multiple linear regression analysis of the data establishes that the food safety knowledge score of the male participants is higher than that of the female participants and that poor food handling practices are common among the males in the population. The results further demonstrate a correlation between the individual schoolchild’s academic performance, the educational background of his/her parents, and his/her knowledge of food safety. The present study reveals that the school children in Colombo Education Zone maintain an average level of food safety knowledge and satisfactory levels of food safety attitudes and practices. Thus, the authors suggest that school children should be provided with appropriate education and training to enhance their current level of food safety knowledge, especially about proper temperature control during food processing and food handling.

Food hygiene knowledge, attitude and practices among food handlers in Calabar Municipal, Cross River State, Nigeria

Background: The risk of foodborne diseases increase with poor food handling practices. Unsafe food leads to the spread of diseases which increases morbidity and occasionally mortality, significantly impeding public health. This study was aimed to determine food hygiene knowledge, attitude, and practices among food handlers in Calabar Municipal, Cross River State, Nigeria. Methods: A total of 156 food handlers were randomly selected and interviewed using a structured pretested questionnaire. Direct observation of environment and hygiene practices while handling or serving the food was also done. SPSS version 25 was used for data analysis and testing associations using Chi square test. Results: The finding of the study revealed that majority 135(86.6%) of the food handlers had good knowledge of food safety and hygiene. Most 134(86%) of the respondents also had good level of practice of food hygiene. Majority 118(75.6%) were also found to have good attitude towards food hygiene. but few still had poor practice. The proportion who had good food hygiene practice was higher among handlers with good food hygiene knowledge levels compared to those with poor knowledge levels, (87.3% versus 66.6%) and the difference was statically significant (P =0.002). Moderately sanitary food vending environments were also observed in the study. Conclusion: Good food hygiene practices is associated with good knowledge levels. We recommend health education courses/ workshops for food handlers as a requirement for commencement of food vending business. Continuous monitoring and periodic training is also essential in order to improve knowledge, attitude and practice towards food safety.

Paradoxical risk mitigation behavior in private households

More than 40% of registered foodborne outbreaks can be attributed to unsafe food handling practices in private households (World Health Organization (WHO), 2016). Although households represent the final stage of the food chain (where mitigation of food safety risks would be vital), consumers generally do not consider themselves to be a responsible actor in this respect (Taché & Carpentier, 2014). Poor hygiene and food handling practices are among the major risk factors for household-related foodborne illnesses, specifically cross-contamination and inefficient handwashing. In this work, we present two studies in which we analyzed hygiene and safety aspects of the poultry handling habits of consumers. Study 1 was an in-home behavior observation study involving 15 households. Besides inefficient handwashing, washing of poultry meat in the sink was the most problematic behavior. Salmonella and/or Campylobacter spp. were detected in 47% of meat samples taken during the home visits. Study 2 was a nationally representative household survey (N = 1007). 83% of the respondents reported that they washed poultry meat before food preparation. Based on patterns of poultry washing practices, knowledge about and interest in food safety, and worries about the safety of homemade dishes, five clusters of consumers were identified. Only one of these clusters had a significantly reduced tendency to wash poultry before preparation. The results indicate that, paradoxically, the more the conscious consumers are of microbiological hazards, the more likely they are to wash their poultry: most consumers believe that washing poultry before preparation is good hygiene practice and are not aware of cross-contamination risk.

Understanding Domestic Food Safety: An Investigation into Self-Reported Food Safety Practice and Associated Factors in Southern Ethiopian Households.

Background:According to available studies, 12%-20% of reported foodborne outbreaks start in the household. It is projected that 1 out of every 10 persons will become ill as a result of consuming tainted food. Poor food handling practices cause 600 million foodborne illnesses each year. In a given year, this leads to 420 000 deaths. In Ethiopia, there is a scarcity of studies on home-food-safety practices and the factors that affect them. This has resulted in a shortage of relevant information on the status of home-food-related illnesses in the country.Methods:A community-based cross-sectional study was carried out from May to June 23, 2021. A standardized and pre-tested questionnaire was used to collect data from 622 households. The total plate count method was used to analyze bacteria on cleaned plates. Epi data version 3.1 was used to enter data, while SPSS version 25 was used to analyze the data. Descriptive statistics and multivariable regression were used to characterize the data and identify factors associated with food safety practices.Result:51.1% of the study participants had a safe food handling practice. The mean total plate count was 2.34 CFU/cm2. In the multivariable regression, Household wealth (AOR = 2.05, 95% CI [1.01-3.16]), Education (AOR = 3.33, 95% CI [1.41-6.31]), Training (AOR = 2.85, 95% CI: [1.31–3.19]), Knowledge of safe practices (AOR = 1.95, 95% CI [1.23-3.08], and Attitude (AOR = 2.04, 95% CI [1.09, 3.82]) were associated with safe food handling practices.Conclusion:Although data gathering systems for food-borne diseases typically overlook a large number of home-based outbreaks of sporadic infection, it is now widely understood that many episodes of food-borne sicknesses are caused by individuals’ inappropriate food handling and preparation in their kitchens. In the current study, educational status, household wealth, food safety training, attitude, and knowledge about FBDs were found to be strongly associated with safe practices. This implies that public education is a key factor in improving food safety practices at home.

Fair Strategies to Tackle Unfair Risks? Bacteriological Assessment of Food and Water Prepared in Standard Hotels in Abuja Metropolis, Fct, Niger

In Nigeria, with a populace of more than 170 million individuals it was accounted for that just 90,000 cases of food borne ailments happen every year. There was also a report of 60 cases and 3 deaths due to food borne disease with symptomatic gastro intestinal disorders among people who ate in a funeral service. In Nigeria, food safety is not given high preference. Since the hospitality industries manages giving food, drink or convenience to individuals who are away from home, food contamination may emerge at whatever point there is unhygienic food preparation. The study seeks to assess the bacteriological assessment of food and water prepared in standard hotels in Abuja. The study made use of a descriptive cross-sectional study with stratified purposive sampling technique, hotels with 3, 4 and 5 star ratings in Abuja were selected for this study, 45 foods and water samples were aseptically collected for this study. The instrument for data collection was sterile container for sample collection. Data were analysed using, SPSS version 23.0 to present inferential statistics (ANOVA) and descriptive statistics (charts and tables). Staphylococcus aureus (69.75%), Pseudomonas aeruginosa (20%), E. coli (33.75%) and Bacillus spp (18.2%) were isolated in the food samples while E. coli (48%), S. aureus (77.5%), P. aeroginosa (27%), P. vulgaris (12%) Shigella dysentriae (6%) were isolated in water samples. The percentage occurrence of bacteria isolated in the samples were in compliance with the WHO limit for microorganisms in food and water (105 ) cfu/m. This could be as a result of the poor food handling practices carried out in the hotels. However, According to WHO, there should be zero tolerance of E. coli and Samonella typhii, in food and water because at low levels they can still pose risk to health. The results from this study will enable health inspectors and food handlers in hotels to implement stringent food safety methods like HACCP in hotels of their standard to bring about satisfaction and safety of food in their hotels.

Cross sectional study on food safety knowledge, attitudes, and practices of food handlers in Lahore district, Pakistan

Annually, millions of the people suffer from foodborne diseases which are mainly associated with poor food handling practices. The poor food safety knowledge and practices increase the risk of food contamination and foodborne diseases. The aim of this study was to evaluate the relationship between demographic attributes and food safety knowledge, attitudes, and practices (KAP) of food handlers (chefs and servers) working in small-scale restaurants, hotels and eateries in Lahore, Pakistan. A structured questionnaire including questions related to demographic characteristics and food safety KAP attributes of food handlers (n = 202) was used to collect the responses. The responses of food handlers were statistically analyzed using Spearman Correlation and Chi-Square tests. The results showed that a large proportion of food handlers had good attitudes towards food safety and followed good food safety practices (FSP) but had poor food safety knowledge (FSK). Demographic characteristics of food handlers i.e. level of education, professional category, current job tenure, and total food service industry experience were significantly (p < 0.05) associated with FSK, FSA, and FSP. FSK was found to be moderate to strongly correlated with FSP of food handlers (rs = 0.675), whereas FSA was found to be strongly correlated with FSP (rs = 0.733). The study highlighted the importance and impact of food safety knowledge on food safety practices and overall perspective of food handlers working in restaurants.

Analytical Evaluation of Food Safety Knowledge and Practices of Street Food Vending in the Philippines

This study explores the disparity between the food safety knowledge and practices of street food vendors in a developing country. A purposive survey to determine the knowledge and practices of street food vendors was conducted on 36 street food vendors. The food safety knowledge of the street vendors was tested under five factors, as adopted in the literature. Through a chi-square goodness-of-fit test, a disparity between the food safety knowledge and practices of street food vendors was observed. Moreover, a structural modeling technique was adopted to analyze the interrelationships between food safety knowledge factors and practices. As a result, it was found that most of the food safety knowledge impact their counterpart factors on food safety practices. Likewise, such factors on food safety knowledge are crucial in explaining the reported food safety practices. When mapping the food safety knowledge.of the street food vendors to their practices, it was found that street vendors have a high level of food safety knowledge but low in actual practice, as evidenced by poor food handling practices among street food vendors which also significantly differs from the established standards. The results in this study provide crucial insights into the literature in developing a holistic view of the dynamics of street food vending. Moreover, the results may be beneficial to stakeholders as it may aid them in the development of management and policy initiatives that may be crucial in addressing the contemporary issues of street food vending in developing countries.

Food Safety Knowledge and Hygienic Practices among Vendors of Vegetable Salads in Pipeline Ward of Nairobi County, Kenya

Street sold foods are a source of inexpensive, nutritious food for many people living both in the urban and rural areas. It is also a major source of income for many people, particularly women by providing self-employment and the opportunity to develop business skills with low capital investment. However, ready-to-eat foods are a source of contamination and can transmit food-borne diseases through those handling the salads. Therefore, a quantitative cross-sectional survey of exhaustively sampled 120 vendors was carried out to assess food safety knowledge and hygienic practices among vendors of vegetable salads in Nairobi County, Kenya. The study established that the majority (60 %) of the respondents were males aged between 26-35 (53 %) and most of them had up to the secondary level of education (73 %). The majority of the vendors (59 %) had been trained on food handling practices and therefore had good knowledge of food hygiene, and practiced good hygiene. The results indicate that even though most respondents used gloves and aprons, some did not practice food handling hygienic practices and this could predispose the salads to contamination. The study indicates that the majority of the respondents had formal education and were trained on food handling practices, and this may have had an effect on their perception of hygiene. However, some of the vendors exhibited poor food handling practices and therefore there is a need to enhance training and law enforcement governing street food vending business.