An Assessment Of The Knowledge, Attitudes And Practices Of Registered Food Restaurants Owners Towards Food Hygiene A Case Study Of Rusape Town
- Author
- Samantha Musende
- Title
- An Assessment Of The Knowledge, Attitudes And Practices Of Registered Food Restaurants Owners Towards Food Hygiene A Case Study Of Rusape Town
- Abstract
-
COVID-19 generated an improvement on food safety and hygiene sector through improved good hygienic practices. Despite being equipped with food safety regulations (Food and Food Standards Act Chapter 15:04), cases of food borne illnesses have been on a rise in small towns in Zimbabwe. This study aimed to evaluate food workers' practices, attitudes, and expertise in registered food restaurants including the relationship between food safety knowledge and hygiene. Data was collected from 25 randomly chosen food handlers using a questionnaire. SPSS was used for data analysis including a pilot test prior to data collection to reduce bias. One way ANOVA test was conducted using years of experience as the independent factor.
Majority of food handlers proven to have knowledge on food safety and hygiene as 96% knew that cleaning utensils reduces that risk of food contamination whilst 72% had knowledge that cross-contamination occurs when micro-organisms food handlers spread from contaminated food. Most food handlers have a positive attitude regarding food safety and cleanliness as 100% respondents agreed that their goal in business is safe food provision and 80% indicating that medical examinations should be conducted in every six months. The food handlers shown to have good food safety and hygiene practices as over 80% of the food handlers received training and are taken for job inductions before work. Socio-demographic information of the food handlers under study (highest educational level) influence the knowledge, attitude and practices of food handlers (p> 0.05 and f< 1). There is strong positive relationship between knowledge and food safety attitude and practices in food preparation and serving.
Demographic information has a great impact on the understanding, attitude and food handler procedures in regard to safe food provision. Trainings on food safety and hygiene influence an individual’s attitude and practice in safe food provision as there will be new information and ideas in order to lessen the occurrence of tainted food which might cause food borne illnesses. Other factors (organizational structure, and procedures, organizational food safety culture, economic factors etc) despite demographic information also influence the understanding, perception, and behaviour of food handlers. It is imperative that those who handle food undergo periodic trainings and awareness on food safety and hygiene to ensure safe food provision in all food restaurants thereby reducing the cases of food borne illnesses
- Date
- June 2024
- Publisher
- BUSE
- Keywords
- Knowledge, Attitudes And Practices
- Registered Food Restaurants
- Food Hygiene
- Supervisor
- N/A
- Item sets
- Department of Environmental Sciences
- Media
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Musende - SHEM.pdf