Food safety knowledge, attitudes and practices of restaurant food handlers in a lower‐middle‐income country

• Main Authors: France Ncube, Artwell Kanda, Morleen Chijokwe, Goden Mabaya, Tendayi Nyamugure
• Format: Article
• Language: English
• Published: Wiley 2020-03-01
• Series: Food Science & Nutrition
• Subjects: Attitudes; food handler; food safety knowledge; practices; restaurant
• Online Access: https://doi.org/10.1002/fsn3.1454

Abstract Global research attention appears to be focused predominantly on self‐reported than observed food safety practices. The purpose of this study was to determine the food safety knowledge, attitudes, and self‐reported and observed practices of food handlers in 22 urban restaurants in Zimbabwe. A piloted questionnaire was used to gather qualitative data regarding socio‐demographic variables, food safety knowledge (FSK), attitudes, and self‐reported food handling practices (SRFHPs). A predesigned checklist was used to observe the food handling practices. FSK scores were significantly higher in food handlers who received basic food safety training compared to those who did not (p < .05). No differences in food safety knowledge and attitudes were noted based on the socio‐demographic characteristics of the food handlers (p > .05). A significant positive correlation was observed between FSK and attitudes (rs = 0.371, p < .05), FSK and SRFHPs (rs = 0.242, p < 0.05), FSK and observed food handling practices (OFHPs) (rs = 0.254, p < .05), attitudes and SRFPs (rs = 0.229, p < .05), and attitudes and OFHPs (rs = 0.263, p < .05). About half of the food handlers washed their hands in sinks meant for washing cutlery, 57% did not use approved hand drying methods, and 19.8% did not adequately thaw frozen foods. Food was commonly defrosted either under room temperature or using hot water (>45°C). Results suggest a need for mandatory basic and advanced training to improve the food safety knowledge, attitudes, and practices.