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Association Between Food Safety Knowledge and Practice of Food Handlers in Food Businesses at Kushtia, Bangladesh

Received: 12 January 2021     Accepted: 13 January 2022     Published: 24 January 2022
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Abstract

The target of this study was to evaluation of knowledge, and practices regarding food safety problems among street food workers at Kushtia, leading face to face discussion and directing questionnaire. Of the 200 food workers who responded, 3.05% were involved in stirring or allotting unpacked foods regularly and use self-protective gloves during their working practices. Almost all contributors had not taken basic food safety training. The mean food safety knowledge scores were 23.4±10.3. The study presented that food handlers in Kushtia Sadar food businesses frequently have absence of knowledge concerning the basic food safety. There is an immediately necessary for education and increasing alertness among food handlers concerning safe food handling practices.

Published in Research & Development (Volume 3, Issue 1)
DOI 10.11648/j.rd.20220301.15
Page(s) 23-27
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Food Handlers, Food Businesses, Knowledge, Practices

References
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[2] Barrie, D. (1996). The provision of food and catering services in hospital. Journal of Hospital Infection, 33, 13–33.
[3] Bryan, F. L. (1988). Risks of practices, procedures and procedures that lead to outbreaks of food borne diseases. Journal of Food Protection, 51, 663–673.
[4] Ehiri, J. E., & Morris, G. P. (1996). Hygiene training and education of food handlers: Does it work? Ecology of Food and Nutrition, 35, 243–251.
[5] Ehiri, J. E., Morris, G. P., & McEwen, J. (1997). Evaluation of a food hygiene training course in Scotland. Food Control, 8, 137–147.
[6] Evans, H. S., Madden, P., Doudlas, C., Adak, G. K., OBrien, S. J., Djuretic, T., Wall, P. G., & Stanwell-Smith, R. (1998). General outbreaks of infectious intestinal disease in England and Wales: 1995 and 1996. Communicable Disease and Public Health, 1, 165–171.
[7] Fielding, J. E., Aguirre, A., & Palaiologos, E. (2001). Effectiveness of altered incentives in a food safety inspection program. Preventetive Medicine, 32, 239–244.
[8] Fuerst, R. (1983). Frobisher and Fuersts microbiology in health and disease: Foods as vectors of microbial disease. Sanitation in food handling (15th ed.). W. B. Saunders Company: Philadelphia, pp. 418–433.
[9] Gent, R. N., Telford, D. R., & Syed, Q. (1999). An outbreak of of camphylobacter food poisoning at a university campus. Communicable Disease and Public Health, 2, 39–42.
[10] Howes, M., McEwen, S., Griffiths, M., & Harris, L. (1996). Food handler certification by home study: Measuring changes in knowledge and behaviour. Dairy, Food and Environmental Sanitation, 16, 737–744.
[11] Jay, L. S., Comar, D., & Govenlock, L. D. (1999). A video study of Australian domestic food-handling practices. Journal of Food Protection, 62, 1285–1296.
[12] Lynch, R., Elledge, B. I., Griffith, C. C., & Boatrigh, D. T. (2003). A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma county, Oklahoma. Journal of Environmental Health, 66, 9–14.
[13] Powell, S. C., Attwell, R. W., & Massey, S. J. (1997). The impact of training on knowledge and standards of food hygiene—a pilot study. International Journal of Environmental Health Research, 7, 329–334.
[14] Rennie, D. M. (1995). Health education models and food hygiene education. Journal of the Royal Society of Health, 115, 75–79.
[15] Walker, E., Pritchard, C., & Forsythe, S. (2003a). Hazard analysis critical control point and prerequisite implementation in small and medium size food businesses. Food Control, 14 (3), 169–174.
[16] Walker, E., Pritchard, C., & Forsythe, S. (2003b). Food handlers hygiene knowledge in small food businesses. Food Control, 14 (5), 339–343.
[17] Wilson, M., Murray, A. E., Black, M. A., & McDowell, D. A. (1997). The implementation of Hazard analysis and critical control points in hospital catering. Managing Service Quality, 7 (3), 150–156.
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  • APA Style

    Tamanna Aktar, Md. Alauddin Biswas. (2022). Association Between Food Safety Knowledge and Practice of Food Handlers in Food Businesses at Kushtia, Bangladesh. Research & Development, 3(1), 23-27. https://doi.org/10.11648/j.rd.20220301.15

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    ACS Style

    Tamanna Aktar; Md. Alauddin Biswas. Association Between Food Safety Knowledge and Practice of Food Handlers in Food Businesses at Kushtia, Bangladesh. Res. Dev. 2022, 3(1), 23-27. doi: 10.11648/j.rd.20220301.15

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    AMA Style

    Tamanna Aktar, Md. Alauddin Biswas. Association Between Food Safety Knowledge and Practice of Food Handlers in Food Businesses at Kushtia, Bangladesh. Res Dev. 2022;3(1):23-27. doi: 10.11648/j.rd.20220301.15

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  • @article{10.11648/j.rd.20220301.15,
      author = {Tamanna Aktar and Md. Alauddin Biswas},
      title = {Association Between Food Safety Knowledge and Practice of Food Handlers in Food Businesses at Kushtia, Bangladesh},
      journal = {Research & Development},
      volume = {3},
      number = {1},
      pages = {23-27},
      doi = {10.11648/j.rd.20220301.15},
      url = {https://doi.org/10.11648/j.rd.20220301.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.rd.20220301.15},
      abstract = {The target of this study was to evaluation of knowledge, and practices regarding food safety problems among street food workers at Kushtia, leading face to face discussion and directing questionnaire. Of the 200 food workers who responded, 3.05% were involved in stirring or allotting unpacked foods regularly and use self-protective gloves during their working practices. Almost all contributors had not taken basic food safety training. The mean food safety knowledge scores were 23.4±10.3. The study presented that food handlers in Kushtia Sadar food businesses frequently have absence of knowledge concerning the basic food safety. There is an immediately necessary for education and increasing alertness among food handlers concerning safe food handling practices.},
     year = {2022}
    }
    

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    T1  - Association Between Food Safety Knowledge and Practice of Food Handlers in Food Businesses at Kushtia, Bangladesh
    AU  - Tamanna Aktar
    AU  - Md. Alauddin Biswas
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    AB  - The target of this study was to evaluation of knowledge, and practices regarding food safety problems among street food workers at Kushtia, leading face to face discussion and directing questionnaire. Of the 200 food workers who responded, 3.05% were involved in stirring or allotting unpacked foods regularly and use self-protective gloves during their working practices. Almost all contributors had not taken basic food safety training. The mean food safety knowledge scores were 23.4±10.3. The study presented that food handlers in Kushtia Sadar food businesses frequently have absence of knowledge concerning the basic food safety. There is an immediately necessary for education and increasing alertness among food handlers concerning safe food handling practices.
    VL  - 3
    IS  - 1
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Author Information
  • Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh

  • Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh

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