Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana

Annor, George Amponsah; Baiden, Ekua Anamoaba

doi:10.4236/fns.2011.28114

Cited by 64 publications

(54 citation statements)

References 10 publications

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“…In this study majority of participants had studied up to secondary level which was similar to the study conducted in Malaysia, Nigerian [5]. Study conducted in Aligarh, Ethiopia, Maharashtra showed majority of participant were illiterate [1,2,3].…”

Section: Discussionsupporting

confidence: 54%

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Knowledge, Attitude and Practice regarding food hygiene among food handlers: A cross sectional study

Pokhrel¹,

Pokhrel²,

Chhetri

et al. 2016

Janaki Med. Coll. J. Med. Sci.

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Background and objectives:Food is an important basic necessity, its procurement, preparation and consumption is vital for the sustenance of life. However, diseases that spread through food are common and persistent problems result in appreciable morbidity and occasionally in death. Eating establishments provide food on a large scale and are important from the point of view of epidemiology of food borne diseases in the community. This study is carried out to assess the Knowledge, Attitude and Practice (KAP) regarding food hygiene among food handlers working in food establishment in Nehru Nagar, Belgaum City. Material and Methods:A descriptive cross sectional study was conducted in food establishment in Nehru Nagar, Belgaum City. Sample is a subset of a population selected to participate in a study. Total number of food establishment's functioning in Nehru Nagar is 103. . From each food establishment's one cook, one helper and one service staff was selected randomly. Hence the total number of samples in the study is 103x 3= 309. Pre-tested structured questionnaire was used to gather information regarding practices of food hygiene. Data were coded and entered into SPSS sheet and analyzed by using SPSS software (SPSS 20.0 Version). Proportions were calculated wherever required from frequency tables. Chi square test was used. Results:The maximum number of subjects 251(81.2%) had average knowledge, 237 (76.7%) had average attitude and 262 (84.8%) had average practice. There is a statistically significant association found between demographic variables such as, nationality, religion, education, marital status, duration of employment, with knowledge of food handlers at the p < 0.05 level of significance. Conclusion:The food hygiene is an important aspect in food establishments made it compulsory for food handlers to provide clean food and free from contamination.

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Section: Discussionsupporting

confidence: 54%

“…In large scale cooking, food passes through many hands, thereby increasing the chances of food contamination due to improper handling. Deliberate or accidental contamination of food during large scale production might endanger to the health of the consumers, and have very expensive repercussion on a country [3].…”

Section: Inroductionmentioning

confidence: 99%

Knowledge, Attitude and Practice regarding food hygiene among food handlers: A cross sectional study

Pokhrel¹,

Pokhrel²,

Chhetri

et al. 2016

Janaki Med. Coll. J. Med. Sci.

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show abstract

“…Participants having their mother house wives scored significantly higher than working women which was 36.8% and that of working women was 32%. Participants living in hostel had a better score than those living with their families which was 39% and those living with their families were 37% and those participants with age range from 23-24 years had a better knowledge about refrigeration which is 53% (Table 5) [10][11][12][13].…”

Section: Journal Of Clinical Nutrition and Dietetics Issn 2472-1921mentioning

confidence: 99%

A Questionnaire-Based Survey on Food Safety Knowledge during Food-Handling and Food Preparation Practices among University Students

Zeeshan¹,

Shah²,

Durrani³

et al. 2017

J Clin Nutr Diet

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“…Unintended contamination of food during large scale cooking, leading to foodborne disease outbreaks can pose danger to the health of consumers and economic consequence for nations [1][2][3]. Foodborne related illnesses have increased over the years, and negatively affected the health and economic well-being of many developing nations [4].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Ali¹,

Immanuel²

2017

J Food Process Technol

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Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women's hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. Questionnaires regarding food safety knowledge, attitudes and practices were administered to all the 25 food handlers working at these two kitchens (18 (72%) from old and 7 (28%) from new women's hostel kitchens) through in-person interviews. A total of 72 cooked food samples (36 from each kitchen) were analyzed for evidence of contamination (total aerobic mesophilic bacteria, coliforms, and Escherichia coli). The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens.

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Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana

Abstract: Food handlers have a prime role to play in food businesses

Cited by 64 publications

References 10 publications

Knowledge, Attitude and Practice regarding food hygiene among food handlers: A cross sectional study

Knowledge, Attitude and Practice regarding food hygiene among food handlers: A cross sectional study

A Questionnaire-Based Survey on Food Safety Knowledge during Food-Handling and Food Preparation Practices among University Students

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

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