Assessment of food safety knowledge, attitudes and practices of fish farmers and restaurants food handlers in Bangladesh

Hashanuzzaman, Mohammad; Bhowmik, Shuva; Rahman, Md. Shafiqur; Zakaria, M.U.M. Abu; Voumik, Liton Chandra; Mamun, Abdullah Al

doi:10.1016/j.heliyon.2020.e05485

Cited by 44 publications

(27 citation statements)

References 47 publications

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“…of WFHs and DFHs, respectively, agreed that they wipe their hands after the end of the day's work. These hand washing practices coincide with those found by Hashanuzzaman et al (2020), who stated that about 88% of the fish farmers performed hand washing practices before eating, and another 60% showed hand washing practices after using the toilet. Soon and Baines (2012) reported that 46.6% and 82.9% of their workers, respectively, wore caps, masks, and gloves when handling food.…”

Section: Food Safety Practices Of Respondentssupporting

confidence: 86%

Knowledge, attitudes, and practices on food safety and hygiene of wet and dry fish handlers in Cox's Bazar, Bangladesh

Sobuj

Rabby

Rahman

et al. 2022

Food Science & Nutrition

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This study aimed to provide the very first description of the current scenario of knowledge, attitudes, and practices (KAP) concerning the food safety and hygiene subjects among wet fish handlers (WFHs) and dry fish handlers (DFHs) in Cox's Bazar, Bangladesh. Data collection was performed through the application of face‐to‐face interviews with 234 WFHs and 258 DFHs. The overall score of the correct answer assessed components was 55.95% and 57.05% in WFHs and DFHs, respectively. Among the different knowledge categories, both the respondents showed the highest positive response in the time, temperature, and quality control category and the lowest positive responses noted in the foodborne disease occurrence category. For attitudes, obtained results showed positive attitude with a mean score of 37.82 ± 4.28 and 35.58 ± 5.48 for WFHs and DFHs, respectively. The WFHs gained a mean score of 23.08 ± 4.24 for practices, and the score was 22.78 ± 4.47 in the case of DFHs. A positively significant correlation coefficient (rs) was observed among fish handlers' KAP of 0.326–0.584. Although the association between the three levels was acceptable, several food safety principles and hygiene practices remained unsatisfactory. These findings highlighted the need for rapid action to enhance food safety and hygiene KAP through an intensive training program to assure the production of safe fisheries products for human consumption.

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Section: Food Safety Practices Of Respondentssupporting

confidence: 86%

Knowledge, attitudes, and practices on food safety and hygiene of wet and dry fish handlers in Cox's Bazar, Bangladesh

Sobuj

Rabby

Rahman

et al. 2022

Food Science & Nutrition

Self Cite

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show abstract

“…The possible reasons could be the type of food training courses received, the sample size, the scoring rubric applied, and understandings acquired on the subjects. This supported claims, creating an optimistic culture of food safety, inhibit food contamination if incorporated periodically [ 44 , 46 ]. This scenario affirms that the food safety training courses may remarkably enhance the knowledge of food handlers, especially concerning FBDs.…”

Section: Discussionmentioning

confidence: 85%

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

Agordoh

Tekpor

Pan

et al. 2021

Environ Health Prev Med

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Background Food safety and hygiene are currently a global health apprehension especially in unindustrialized countries as a result of increasing food-borne diseases (FBDs) and accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene practices (KAP) of food safety among street-cooked food handlers (SCFHs) in North Dayi District, Ghana. Methods This was a descriptive cross-sectional study conducted on 407 SCFHs in North Dayi District, Ghana. The World Health Organization’s Five Keys to Safer Food for food handlers and a pretested structured questionnaire were adapted for data collection among stationary SCFHs along principal streets. Significant parameters such as educational status, average monthly income, registered SCFHs, and food safety training course were used in bivariate and multivariate logistic regression models to calculate the power of the relationships observed. Results The majority 84.3% of SCFHs were female and 56.0% had not attended a food safety training course. This study showed that 67.3%, 58.2%, and 62.9% of SCFHs had good levels of KAP of food safety, respectively. About 87.2% showed a good attitude of separating uncooked and prepared meal before storage. Good knowledge of food safety was 2 times higher among registered SCFHs compared to unregistered [cOR=1.64, p=0.032]. SCFHs with secondary education were 4 times good at hygiene practices of food safety likened to no education [aOR=4.06, p=0.003]. Above GHc1500 average monthly income earners were 5 times good at hygiene practices of food safety compared to below GHc500 [aOR=4.89, p=0.006]. Registered SCFHs were 8 times good at hygiene practice of food safety compared to unregistered [aOR=7.50, p<0.001]. The odd for good hygiene practice of food safety was 6 times found among SCFHs who had training on food safety courses likened to those who had not [aOR=5.97, p<0.001]. Conclusions Over half of the SCFHs had good levels of KAP of food safety. Registering as SCFH was significantly associated with good knowledge and hygiene practices of food safety. Therefore, our results may present an imperative foundation for design to increase food safety and hygiene practice in the district, region, and beyond.

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“…In Bangladesh, few studies have been conducted to evaluate food safety knowledge, attitudes and practices of meat handlers, chicken vendors, fish farmers, food handlers of baking industries and consumers' knowledge and awareness of food safety [34][35][36][37][38]. While food safety in hospitals is a great matter of concern, there is a scarcity of published research on the knowledge, attitudes and practices of food service staff in Bangladeshi hospitals.…”

Section: Introductionmentioning

confidence: 99%

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

Banna

Khan

Rezyona³

et al. 2022

Nutrients

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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.

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Assessment of food safety knowledge, attitudes and practices of fish farmers and restaurants food handlers in Bangladesh

Cited by 44 publications

References 47 publications

Knowledge, attitudes, and practices on food safety and hygiene of wet and dry fish handlers in Cox's Bazar, Bangladesh

Knowledge, attitudes, and practices on food safety and hygiene of wet and dry fish handlers in Cox's Bazar, Bangladesh

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

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

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