Study of sociodemographic characteristics and awareness about personal hygiene among the food handlers

Singh, Arun; Chaudhary, Varsha; Agarwal, Kiran; Joshi, Hari Shankar; Narula, Kusum; Chandra, Rahul

doi:10.5455/ijmsph.2015.26032015251

Cited by 3 publications

(3 citation statements)

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“…This finding shows that food washing was worse than findings of Pengetahuan et al, (7) in Malaysia (2011) who found that, hands were not washed before handling ready to eat food in 40% of observations. A study conducted by Meleko et al, (8) in Ethiopia (2015) found that in 47.7% of observations, hands were not washed before starting any activity, while in a study conducted by Singh et al, (9) in Italy (2015), it was found that hands were not washed before handling ready to eat food in only 17.1% of the observations. In the present study, hands were not washed after handling raw food in 58.4% of the observations.…”

Section: Discussionmentioning

confidence: 97%

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Effect of an Educational Program on Food Safety Practices in Food Preparation and Handling Procedures in Governmental Hospitals of an Egyptian Governorate

Wahdan

Gad

Habib

et al. 2019

Journal of High Institute of Public Health

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Background & Objective(s): In hospitals, food borne diseases could be prevented if appropriate food safety measures are applied during food handling. The study aims to assess the food safety practices of food handlers in governmental hospitals of Gharbia Governorate and to design, implement and evaluate the effect of an intervention program on these practices. Methods: The study was conducted in all Ministry of Health and Population hospitals of Gharbia Governorate (n=17) among all food handlers (n=161) using a one group pre-test post-test intervention approach. Data were collected using an interviewing questionnaire and an observation checklist. A health education program was designed and implemented then practices of food handlers were reassessed using the same study tools. Results: Food handlers with scientific background related to nutrition and those working in general hospitals had higher significant odds of food handler practice score than relevant categories. Mutivariate logistic regression analysis shows that hospital type and scientific background were significant predictors for food hygiene practices score. Food handlers had more good and fair levels of practices post-intervention compared to pre-intervention. There were significant differences between both pre and post intervention practice scores. Conclusion:There is a significant effect of the intervention program on food safety practices of food handlers.

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Section: Discussionmentioning

confidence: 97%

“…Gloves were not used in 84.5% of the observations in this study. Singh et al, (9) in Italy (2015) found that gloves were not used in 65.2% of the observations, while Mobolaji, et al, (12) in Nigeria (2014) found that gloves were not used in 90.1% of the observations. Masks were used during handling food in only 0.6% of the observations.…”

Section: Discussionmentioning

confidence: 99%

Effect of an Educational Program on Food Safety Practices in Food Preparation and Handling Procedures in Governmental Hospitals of an Egyptian Governorate

Wahdan

Gad

Habib

et al. 2019

Journal of High Institute of Public Health

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“…Similarly, Singh et al in their study done in North India reported that 34.8% food handlers used gloves while handling food. 7 Deshpande et al in their study on food handlers in Western Maharashtra reported that 32% had clean nails. 8 Hand hygiene of the food handlers is of utmost importance.…”

Section: Discussionmentioning

confidence: 97%

A study of personal hygiene among food handlers in Panaji city, Goa

Pradhan

Cacodcar

Akarkar

2018

Int J Community Med Public Health

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Background: Food is an elementary requirement for human survival. Food handlers are essential components in the link between the environment of cooking food and the prepared or served food. Food handlers with poor personal hygiene employed in food establishments could be likely sources of infection. Hence this study was undertaken to evaluate the personal hygiene among various food handlers in the city of Panaji, Goa.Methods: This cross sectional study was carried out among 227 study participants in 12 food establishments registered under corporation of city Panaji for duration of 18 months (September 2015 to February 2017). Sampling was done by stratified random sampling.Results: Out of the 227 food handlers, only 65 (28.6%) of the study participants used head caps while cooking. Only 70 (30.8%) had clean nails at the time of examination. As per the scale of scoring it was observed that majority i.e. 112 (49.4%) had fair personal hygiene, 77 (33.9%) had poor personal hygiene and only 38 (16.7%) had good personal hygiene. There was significant statistical association between the personal hygiene of the study participants and the training received in food safety.Conclusions: Personal hygiene levels among the food handlers were found to be sub-standard indicating essentiality of creating awareness among the food handlers regarding importance of maintaining good personal hygiene and food hygiene.

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An epidemiological study on morbidity profile among food handlers in Panaji city, Goa

Pradhan,

Cacodcar,

Jose

et al. 2024

Journal of Family Medicine and Primary Care

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Context: Access to safe and nutritious food is key to promoting good health. An estimated 600 million fall ill after eating contaminated food, for which food handlers may constitute a common source of contamination. In addition to unhealthy food handlers, disease carriers handling the food play an equally important role in transmitting these diseases and pose a significant threat to public health. This study, therefore, aimed to know the morbidity profile among the food handlers employed in various food establishments in Panaji city. Methods and Material: Using stratified sampling techniques, we conducted a cross-sectional study among 227 participants selected from 12 food establishments. We did three visits to each food establishment. We excluded food handlers who were unavailable despite three visits at fortnightly intervals and those who did not consent to the study. We administered a pre-designed and pre-structured questionnaire to each participant. A general examination and laboratory investigations, including stool and urine routine, were performed on all participants. We performed descriptive and analytical statistics by using SPSS version 14 Results: Out of the 227 study participants, 79 (34.8%) had at least one morbidity at the time of examination. None of the food handlers had received a single dose of typhoid, hepatitis A, or cholera vaccines. Most (74.4%) study participants did not administer deworming tablets Conclusions: We found that the health status of the study participants was substandard. Food safety may be in peril among food handlers with lower education backgrounds with morbidities as they may have little understanding of the risk of microbial contamination of food. Therefore, it is essential to create awareness among them.

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Study of sociodemographic characteristics and awareness about personal hygiene among the food handlers

Cited by 3 publications

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Effect of an Educational Program on Food Safety Practices in Food Preparation and Handling Procedures in Governmental Hospitals of an Egyptian Governorate

Effect of an Educational Program on Food Safety Practices in Food Preparation and Handling Procedures in Governmental Hospitals of an Egyptian Governorate

A study of personal hygiene among food handlers in Panaji city, Goa

An epidemiological study on morbidity profile among food handlers in Panaji city, Goa

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