Evaluation of food hygiene knowledge attitudes and practices of food handlers in food businesses in Accra, Ghana

Posted: November 3rd, 2011 - 6:35pm
Source: Food and Nutrition Sciences, Vol.2, No.8

ABSTRACT
Food handlers have a prime role to play in food businesses, and that is to guarantee that meals served are hygienic for consumption. Conscious or inadvertent contamination of such food places consumers at risk of suffering from food- borne illnesses. For this reason the study was carried out to document the food hygiene knowledge, attitudes and practices of some food handlers, in food businesses in Accra, Ghana and also to determine the microbiological load of the foods sold by the food businesses. The study targeted food handlers in the hotel industry. The study involved a field survey, followed by a laboratory assessment of microbiological status of food samples obtained from the sampled hotels. Cross tabulations and chi – squared tests (5% significance level) as well as frequency distributions were used to analyze the data obtained from the field survey. Data obtained from the laboratory assessment were also compared to standard values of microbiological counts. Majority of respondents were between the ages of 30 - 40 years (42.9%) with tertiary or post secondary education. Food hygiene knowledge and attitudes were satisfactory, however its practice was challenging. Gender, age and educational level of respondents did not influence their food hygiene practices. Microbial counts of all food samples was generally high ranging from 1.2 × 105 CFU/g to 1.1 × 108 CFU /g. The total coliform counts of foods ranged from 1.0 × 104 CFU/g to 5.0 × 106 CFU/g, and these were obtained from three out of the five hotel kitchens sampled. The study concluded that, the food hygiene knowledge and attitudes of the food handlers did not result in efficient food hygiene practices.
Reference

[1] M. Adams and Y. Motarjemi, “Basic Food Safety for Health Workers,” World Health Organization, Geneva, 1999, pp. 113-114.
[2] S. T. Omaye, “Food and Nutri-tional Toxicology,” CRC Press LLC, Boca Raton, 2004, pp. 163-173.
[3] I. Haapala and C. Probart, “Food Safety Knowledge, Perceptions and Behaviours among Middle School Students,” Journal of Nutrition Education Behaviour, Vol. 36, No. 2, 2004, pp. 71-76. doi:10.1016/S1499-4046(06)60136-X
[4] M. McCarthy, M Brennan, A. L. Kelly, C. Ritson, M. deBoer and N. Thompson, “Who Is at Risk and What Do They Know? Segmenting a Population on Their Food Safety Know-ledge,” Journal of Food Quality and Preference, Vol. 18, No. 2, 2007, pp. 205-217. doi:10.1016/j.foodqual.2005.10.002
[5] C. Tirado and K. Schmidt “WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe. World Health Organization,” Journal of Infection, Vol. 43, No. 1, 2001, pp. 80-84.
[6] E. C. Redmond and C. J. Griffith, “Consumer Food Handling in the Home: A Review of Food Safety Studies,” Journal of Food Protection, Vol. 66, No. 1, 2002, pp. 130-161.
[7] M. Bas, A. S. Ersun and G. Kvauc, “Evaluation of Food Hygiene Knowledge, Attitudes and Practices of Food Handlers in Food Businesses in Turkey,” Journal of Food Control, Vol. 17, No. 4, 2006, 317-322. doi:10.1016/j.foodcont.2004.11.006
[8] I. Acheampong, “Food Hygiene of the Cafeteria Facilities of the University of Ghana,” BSc Project Report, Department of Nutrition and Food Science, University of Ghana, Legon, 2005
[9] L. K. King, B. Awumbila, E. A. Canacoo and S. Ofosu-Amaah, “An Assessment of Safety of Street Foods in the Ga District of Ghana; Implications for Spread of Zoo- noses,” Acta Tropica, Vol. 76, No. 1, 1998, pp. 39-43. doi:10.1016/S0001-706X(00)00087-5
[10] T. Nuer, “Knowledge, Attitudes and Practices of Fan Milk Product Vendors on Food Hygiene and Food Borne Illness,” BSc Project Report Department of Nutrition and Food Science, University of Ghana, Legon, 2001.
[11] M. Wilson, A. E. Murray, M. A. Black and D. A. McDowell, “The imple-mentation of Hazard Analysis and Critical Control Points In Hospital Catering,” Managing Service Quality, Vol. 7, No. 3, 1997, pp. 150-156. doi:10.1108/09604529710166941
[12] Fung, “Ranges of Microorganisms for Applied Microbiology,” Journal of Food Protection, Vol. 43, 1980, pp. 547-550.
[13] ICMSF, “Microorganisms in Foods 1: Their Significance and Methods of Enumeration” 2nd Edition, Academic Press, New York, 1978, pp. 115-220.
[14] M. Jev?nik, V. Hlebec and P. Raspor, “Food Safety Knowledge and Practices among Food Handlers in Slovenia,” Journal of Food Control, Vol. 19, No. 12, 2007, pp. 1107-1118.
[15] Outagamie County Health and Human Services, Public Health Division, Proper Thawing and Preparation Practices, 2010. http://www.co.outagamie.wi.us/PublicHealth/Adobe%20 forms/ThawingandPreparation.pdf
[16] United States Department of Agriculture, Fact Sheets on Safe Food Handling, 2006. http://www.fsis.usda.gov/FactSheets/Smoking_Meat_and_Poultry/index.asp
[17] J. Garbutt, “Essentials of Food Microbiology,” Hodder Headline Group, London, 1997, pp. 116-170.
[18] D. J. Bolton, A. Meally, I.S. Blair, D. A. McDowell and C. Cowan, Food Safety Knowledge of Head Chefs and Catering Managers in Ireland,” Journal of Food Control, Vol. 19, No. 3, 2007, pp. 291-300. doi:10.1016/j.foodcont.2007.04.006
[19] L. Greene, C. Selman, A. Banerjee, R. Marcus, C. Medus and F. J. An-gulo, “Food Service Workers’ Self-Reported Food Prep-aration Practices: An EHS-Net Study,” International Journal of Hygiene and Environmental Health, Vol. 208, No. 1-2, 2005, pp. 27-35. doi:10.1016/j.ijheh.2005.01.005
[20] J. G. Black, “Mi-crobiology: Principles and Explorations,”4th Edition, Prentice Hall, Upper Saddle River, 1999, pp. 386-600.
[21] Christchurch city council, “Food Handling Protection and Storage: A Food Safety for Workers In-formation Source,” 1998. http://www.ccc.govt. nz/Health/foods2.asp
[22] I. F. Angelillo, N. M. A. Vig-giani, L. Rizzo and A. Bianco, “Food Handlers and Food borne Diseases: Knowledge, Attitudes and Reported Be-havior in Italy,” Journal of Food Protection, Vol. 63, No. 30, 2000, pp. 381-385.
[23] P. Mensah, D. Yeboah-Manu, K. Owusu-Darko and A. Ablordey, “Street foods in Accra, Ghana: how safe are they?” Bulletin of the World Health Organization, Vol. 80, No. 7, 2002, pp. 546-554.

 

Additional Information
Date Published: 
01.oct.11
Publication: 
Food and Nutrition Sciences, Vol.2, No.8
Author: 
George Amponsah Annor, Ekua Anamoaba Baiden
Source URL: 
http://www.scirp.org/journal/PaperInformation.aspx?paperID=7885#abstract&utm_source=eknl&utm_medium=fns1111nl01v02n08&utm_campaign=05
Source Title: 
Food and Nutrition Sciences, Vol.2, No.8
Your rating: None (1 vote)

Bookmark and Share
Categories: Food Safety Culture