Food safety knowledge, attitudes and practices of food handlers in lebanese hospitals: A cross-sectional study

Abstract Background The adoption and evaluation of good practices in food handling in food service are essential to minimizing foodborne diseases. The present study aimed to evaluate food safety knowledge, attitudes, and practices of food handlers in schools in Vitória, Brazil. Methods A cross-sectional study was carried out in the school food services of the municipal network of Vitória-ES. The sample of food handlers was obtained by convenience and comprised food handlers involved with preparation and other kitchen-related activities. The instrument consisted of a structured questionnaire with 36 six questions that included sociodemographic characteristics, knowledge, attitudes, and practices (KAP) related to good practices and food safety. The questionnaire was answered by 172 food handlers. Pearson correlation test, T-test, Tukey’s test and multiple linear regression analysis were conducted. Data entry and analysis were done using SPSS v.20 software. Results Most of the participants were female (96.5%, n = 166), were 40 to 49 years old (44.8%, n = 78), attended high school (57.9%, n = 99), had up to 5 years of experience in the role (39.5%, n = 68). Some of them had participated at least 4 times in training (74.4%, n = 128) of which the most recent session had occurred within 3 months (52.0%, n = 44). The lowest score was obtained for knowledge (7.1 ± 1.22). All the models presented significant results for the F-test. This result show good model fit and results ranging from 1.5 to 2.5 on the Durbin Watson test of residual autocorrelation. The linear regression analysis allowed us to identify that the knowledge score increased with experience, but it was significant only for those who had spent up to 10 years in the role. The knowledge score was associated with experience and training time. Attitudes were significantly related to the schooling and training time. The increase in the classification of practices is shown only through a classification of attitudes. Conclusions Although the food handlers’ knowledge level in general was considered as sufficient, it was inferior to their scores for attitudes and practices regarding certain food safety concepts. Food safety training is ongoing in these units and covers the main aspects that favour the transformation of knowledge into appropriate attitudes and practices.

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Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia

Food Control ◽

10.1016/j.foodcont.2015.05.002 ◽

2016 ◽

Vol 59 ◽

pp. 212-217 ◽

Cited By ~ 51

Author(s):

Nasser Abdulatif Al-Shabib ◽

Sameh Hassan Mosilhey ◽

Fohad Mabood Husain

Keyword(s):

Saudi Arabia ◽

Food Safety ◽

Cross Sectional Study ◽

Food Handlers ◽

Sectional Study ◽

Cross Sectional ◽

King Saud University ◽

Safety Knowledge

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Food allergy knowledge, attitudes and practices (KAP) among restaurant's staff in Jordan: a cross-sectional study

British Food Journal ◽

10.1108/bfj-06-2020-0522 ◽

2020 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Nour Amin Elsahoryi ◽

Refat Alkurd ◽

Leena Ahmad ◽

Amin N. Olaimat ◽

Fwzieh Hammad ◽

...

Keyword(s):

Food Allergy ◽

Food Safety ◽

Cross Sectional Study ◽

Education Level ◽

Knowledge Level ◽

Sectional Study ◽

Cross Sectional ◽

Content Type ◽

Attitudes And Practices ◽

Knowledge Attitudes And Practices

PurposePeople with food allergies rely to a great extent on restaurant staff to have a safe meal. The purpose of this paper is to acquire novel data to evaluate knowledge, attitudes and practices of food allergy among the restaurant's staff and factors that could be associated with these domains.Design/methodology/approachA cross-sectional study involving 306 restaurant staff in Amman City, Jordan was conducted using a validated self-reported questionnaire. Logistic regression analysis was performed to identify factors independently associated with knowledge, attitude and practices (KAP).FindingsThe results showed that most restaurant staff had moderate to excellent knowledge, positive attitudes, low to moderate risk practices regarding food allergy. Knowledge level was significantly associated with the staff's age, position, education level and restaurant class. Further, attitude level was significantly associated with staff age, experience, gender, education level, restaurant class and whether the restaurant held food safety certificates. Similarly, staff behavioral practices were significantly associated with staff position, restaurant class and the presence of valid food safety certificates.Practical implicationsThis study suggests that more training for the staff in restaurants would be associated with a lower risk of providing unsafe meals.Originality/valueThis study demonstrated the need for the pre-employment theoretical and practical tests for restaurants’ staff to determine their knowledge level and provide them mandatory developing training programs to support and facilitate food allergy risk management and to develop food allergy policies.

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Food safety knowledge, attitudes and practices among food handlers working in meat selling establishments in the City of Nairobi

The East and Central Africa Medical Journal ◽

10.33886/ecamj.v3i1.40 ◽

2018 ◽

Vol 3 (1) ◽

pp. 14-20

Author(s):

J M Mathenge ◽

M M Gicheru ◽

P O Okemo ◽

P M Ng’ang’a ◽

J M Mbaria

Keyword(s):

Food Safety ◽

Cross Sectional Study ◽

Positive Trend ◽

Food Handlers ◽

Food Handling ◽

Cross Sectional ◽

Attitudes And Practices ◽

Level Of Knowledge ◽

The City ◽

Knowledge Attitudes And Practices

Introduction: Food-borne diseases have been increasing in recent years with a greater impact on health and economies of developing countries. Good levels of knowledge towards food safety among food handlers and the effective practices in food handling are imperative in reducing such illnesses. Objective: The aim of the present study was to evaluate the level of knowledge, attitudes and practices in food safety among food handlers working in meat selling and processing points within Nairobi city. Methodology: A cross-sectional study was conducted in the City of Nairobi. Data were collected from 100 food handlers working in food establishments selling meat in the city using an interviewer administered questionnaire. Results: Majority of the participants were male (80.0%) and Christians (89.0%). The median (interquartile range (IQR)) age of the participants was 30.5 (26.0-38.0) years. The respondents demonstrated above average proficiency in the assessments involving Knowledge, Attitudes and Practices (KAP). The overall KAP scores were not associated with age, gender, level of education and marital status. On the other hand, respondents who had ever attended a food handling and/or food safety course had a statistically significantly higher KAP mean score than their counterparts who had never attended (respectively, 31.5±0.2 versus 30.3±0.3, p=0.003). Conclusion: The level of knowledge, attitude, and practice on food safety and food handling amongst the sampled food handlers were found to be favorable. Training, motivation and initiatives should be provided to encourage food handlers to sustain this positive trend in knowledge, attitude, and practices in food safety.

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