Effect of food safety and hygiene training on KAP score among food handlers in multiple food service institution, Pakistan

Abstract

Food safety is an assurance that foodstuff which is consumed are safe to human health. Insufficient practices and absence of knowledge among food handlers are contributing factors for the spread of foodborne diseases. To evaluate knowledge, attitudes, and practices concerning food safety issues among food handlers in multiple food service area’s by conducting face to face interviews and administrating structured questionnaire. A cross sectional analytical study was conducted among 72 food handlers by using purposeful sampling technique. The study demonstrated that the positive association was found between working experience, formal training with knowledge, attitude and practices towards food safety and disease control measures (p < 0.05). The mean percentage of pre training KAP and observed practices scores were 75.8 and 13.7 while Post training KAP were 95.9 and 16.8 respectively. Food handlers have adequate knowledge regarding the basic food hygiene but needs improvement in HACCP (critical temperatures of hot or cold ready-to-eat foods, time temperature control of food and cross-contamination etc). There is an immediate need for periodic education and increasing awareness regarding safe food handling practices. Verdicts from this study gives a vision for better food sanitation practices and influence all food service institutions to follow HACCP practices.