Effectiveness of an intervention package on knowledge, attitude, and practices of food handlers in a tertiary care hospital of north India: A before and after comparison study

Dudeja, Puja; Singh, Amarjeet; Sahni, Neeru; Kaur, Sukhpal; Goel, Sonu

doi:10.1016/j.mjafi.2016.10.002

Cited by 47 publications

(38 citation statements)

References 12 publications

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“…chefs, managers etc., in Ireland (FSAI, 2016). This finding is in agreement with similar studies conducted in other countries including, the USA, India, Austria and Nigeria who report significantly higher KS for certified managers, than food handlers (non-management); including higher overall inspection scores following formal training of managers (Adesokan, Akinseye, & Adesokan, 2015;Dudeja et al, 2017;Kassa;Panchal et al, 2012;Pichler et al, 2014). Panchal et al (2012); also report a direct relationship between KS and the frequency of time spent cooking food (assisting these individuals in retaining pertinent information such as critical limits), in contrast to individuals in other roles.…”

Section: Discussionsupporting

confidence: 92%

“…It is widely agreed that food safety training is an effective tool for improving knowledge which is fundamental to proper hygiene practices (Hislop and Shaw, 2009;Gormley, Rawal, & Little, 2012). A direct relationship between training and knowledge, attitudes and practice has also been reported in other studies conducted in Malaysia, Nigeria, India, Portugal and Vietnam (Abdul-Mutalib et al, 2012;Adesokan et al, , 2015;Dudeja et al, 2017;Gomes, Lemos, Silva, Hora, & Cruz, 2014;Nee & Abdullah Sani, 2011;Vo et al, 2015). In addition, guidance and supervision by managers and supervisors during work improves attitudes and practices (Egan et al, 2007).…”

Section: Mmentioning

confidence: 81%

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A study of food safety knowledge, practice and training among food handlers in Ireland

2019

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Food safety knowledge, practice and training were examined among 689 food workers in Ireland. Parameters such as role, years worked, level of food safety training acquired, and establishment were all found to have a significant effect (p-values <0.01) on knowledge score. It is notable that 28% of all respondents claimed 'never' to have received food safety training, suggesting insufficient compliance with this legislative requirement. Notably, absence of training only accounted for 1% (n=1) of all canteen workers surveyed. In addition, individuals working in canteens were found to have the highest knowledge score (81%) and the highest percentage of level 3 training (60%). Respondents were asked a series of questions relating to operational prerequisite hygiene requirements such as working while unwell, critical limits, food allergens and hand hygiene. This study highlights the value of food safety training and elucidates potential areas for improvement. 1. Introduction Globalisation, coupled with the demand for increased product shelf-life, has led to longer and intrinsically more complex supply chains than ever before (Copenhagen, 2015; Walsh & Leva, 2018). This creates many challenges for the food sector in delivering safe food produce to customers; particularly in light of the current consumer demand for minimally processed food (De Corato, 2019). The global burden of foodborne disease has been reported to be comparable to major infectious diseases, HIV/AIDS, malaria and tuberculosis; with 1 in 10 individuals falling ill and 420,000 associated fatalities annually (Havelaar et al., 2015; WHO, 2015). In regional terms, European figures suggest that 23 million individuals became ill from foodborne disease, with an estimated 5,000 fatalities, reported in the EU every year (WHO, 2015). Interestingly, 61% of all foodborne outbreaks (including waterborne cases), reported in Europe (EFSA, 2018) and 78% in the USA (CDC, 2018), have been attributed to food from the food service sector. Similarly, approximately 50% of foodborne illness (Bolton, Meally, Blair, McDowell, & Cowan, 2008), has been previously reported to be associated with catering establishments and restaurants in Ireland, respectively. These figures combined with several recent studies documenting insufficient levels of knowledge, negative attitudes and optimistic bias among food handlers (

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Section: Discussionsupporting

confidence: 92%

Section: Mmentioning

confidence: 81%

A study of food safety knowledge, practice and training among food handlers in Ireland

2019

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“…A study found that the number of food safety violations did not differ as a function of certification [129]. Thus, certifications and legal requirements may not guarantee food safety [139].…”

Section: Food Safety and Hygiene Trainingmentioning

confidence: 99%

A Systematic Review and Meta-Analysis of the Effects of Food Safety and Hygiene Training on Food Handlers

Insfran-Rivarola

Tlapa

Limón-Romero

et al. 2020

Foods

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Foodborne diseases are a significant cause of morbidity and mortality worldwide. Studies have shown that the knowledge, attitude, and practices of food handlers are important factors in preventing foodborne illness. The purpose of this research is to assess the effects of training interventions on knowledge, attitude, and practice on food safety and hygiene among food handlers at different stages of the food supply chain. To this end, we conducted a systematic review and meta-analysis with close adherence to the PRISMA guidelines. We searched for training interventions among food handlers in five databases. Randomized control trials (RCT), quasi-RCTs, controlled before–after, and nonrandomized designs, including pre–post studies, were analyzed to allow a more comprehensive assessment. The meta-analysis was conducted using the random-effects model to calculate the effect sizes (Hedges’s g) and 95% confidence interval (CI). Out of 1094 studies, 31 were included. Results showed an effect size of 1.24 (CI = 0.89–1.58) for knowledge, an attitude effect size of 0.28 (CI = 0.07–0.48), and an overall practice effect size of 0.65 (CI = 0.24–1.06). In addition, subgroups of self-reported practices and observed practices presented effect sizes of 0.80 (CI = 0.13–1.48) and 0.45 (CI = 0.15–0.76) respectively.

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“…Attitude reflects traditional beliefs and can be a barrier to the adoption of the right approach. A positive attitude can improve endeavors and the opposite way [35]. In the present research, positive changes were made to participants' attitude toward safety.…”

Section: Discussionmentioning

confidence: 73%

Effectiveness of a health intervention based on WHO food safety manual in Iran

et al. 2020

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Background: Food safety manual was developed by the World Health Organization (WHO) to train professionals to reduce the burden of foodborne diseases as a global strategy. The present pioneering research aimed to explore the effectiveness of an intervention based on the manual of five keys to safer food by WHO in enhancing the knowledge, attitude and behavior of Iranian Female Community Health Volunteers (FCHVs). Methods: In the present quasi-experimental research, FCHVs (n = 125) were selected and assigned to two groups, an intervention and a control. A modified version of the questionnaire based on WHO manual was used to measure knowledge, attitude and behavior of the sample. The questionnaire was first completed at the outset of the study (pretest) and then once again in 2 months of the intervention (post-test). Face and content validity of the questionnaire was tested and confirmed. Cronbach's alpha was used to test the reliability of the questionnaire along with the testretest method of testing reliability. The data entered SPSS16 for statistical analysis. To this aim, Chi-squared test, dependent and independent samples T-test, ANOVA and ANCOVA were run. Partial population attributable risks were calculated and corresponding 95% confidence intervals (95% CIs) were estimated using a bootstrap method. Results: The two groups showed no statistically significant difference in the pretest (p > .05). In the post-test, the mean scores for all variables was higher in the intervention group than the control, and this difference between the two research groups was statistically significant (p < .001). When the volunteers were adjusted for age and experience in healthcare centers, the mean scores were significantly higher in the intervention group than the control (p < .001). Conclusion:It was revealed in the present study that the educational intervention based on five keys to food safety manual by WHO managed to improve participants' knowledge, attitude and behavior. Translation of the target guideline in future can be a great help to researchers in prospective research.

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Effectiveness of an intervention package on knowledge, attitude, and practices of food handlers in a tertiary care hospital of north India: A before and after comparison study

Abstract: The intervention package was useful in improving the knowledge, creating a positive attitude and enhancing the food safety practices of food handlers working inside a tertiary care hospital.

Cited by 47 publications

References 12 publications

A study of food safety knowledge, practice and training among food handlers in Ireland

A study of food safety knowledge, practice and training among food handlers in Ireland

A Systematic Review and Meta-Analysis of the Effects of Food Safety and Hygiene Training on Food Handlers

Effectiveness of a health intervention based on WHO food safety manual in Iran

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