An assessment of the food safety knowledge and attitudes of food handlers in hospitals

Abstract

Background: The possession of inadequate food safety knowledge (FSK) by food handlers poses a serious threat to food safety in service establishments. The aim of this research was to investigate factors that influenced the FSK and food safety attitudes (FSA) of employees involved in the preparation and/or the serving of food from nine hospitals in the Capricorn District Municipality (CDM) in Limpopo Province, South Africa. Method: Up to 210 individuals (18-65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions. Results: Only 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not knowledgeable on the correct temperature for handling foods, and on the correct minimum internal cooking temperature for poultry, seafood and egg. Only the minority of food handlers knew that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products (47.1%) and that food borne bacteria will grow quickly in food at a temperature of 37°C (38.1%). Hospital food handlers with higher academic qualifications do not possess more FSK than those with lower academic qualifications. 51% of the hospital food handlers possessed a Satisfactory FSK while 10% possessed a Good FSK and 39% possessed an Inadequate FSK. Conclusion: More than 60% of the hospital food handlers possesses either Good FSK or Satisfactory FSK. Higher levels of education, experience in food handling and job position did not lead to better FSK outcome. All the hospital food handlers possess at least a Satisfactory FSA. There was a weak positive but significant correlation between the FSK and FSA of hospital food handlers. It is recommended all employees involved in food handlers be subjected to food safety training programmes on a regular basis irrespective of their academic, employment and training details.

Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the Philippines

“…(2010) , Stratev at al. (2017) , and Teffo and Tabit (2020) which reported that the level of education among the participants is not statistically significant to their self-reported FSP. An individual's educational attainment does not determine his or her application of food safety practice, since in this study, online food handlers with higher levels of education did not differ in their self-reported FSP, as compared to those with lower levels of education.…”

Food safety knowledge, attitude, and hygiene practices of street-cooked food handlers in North Dayi District, Ghana

“…Our finding affirms the assertion that training upsurges understanding of food safety which might reflect into hygiene practices [ 48 ]. Hence, a lack of or inadequate training of SCFHs on food safety may inadvertently result in poor hygiene practices, thereby encouraging food contamination [ 26 , 36 ]. This implies providing food safety training to food handles is important to keep consumers from food poisoning and other wellbeing dangers that could arise from eating unsafe food.…”

“…Ma et al [ 25 ] study in China, among street food vendors, revealed poor behaviour practices and knowledge of food safety among the respondents. Tabit and Teffo [ 26 ] in South Africa found over 60% of the respondents keep good knowledge and acceptable hygiene performance of food safety. Lema et al [ 27 ] in Ethiopia reported that below half of the respondents obtained good food cleanliness applications.…”

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

“…This aspect seems to be common in underdeveloped countries. Teffo and Tabit (2020) showed in their study that the majority of hospital food handlers were females and this could be linked to the fact that, in South Africa, there is a higher number of women than men in all nursing and food service occupations.…”

“…A study performed with food handlers in South Africa demonstrated that although the majority of food handlers possessed a satisfactory food safety knowledge only the minority gave correct answers to questions concerning foodborne bacteria and diseases. The study also showed that food handlers who had higher levels of education, more years of experience, and a higher job position, did not necessarily possess better food safety knowledge outcomes (Teffo & Tabit, 2020). Taking place in Beirut and Mount Lebanon, another study demonstrated that knowledge scores were significantly higher among food handlers who attended a training course, worked as public employees, and in hospitals that were not affiliated to universities.…”