Evaluation of food safety knowledge, attitude and hygienic practices among food service workers in hotels, restaurants and street food stands in Morogoro, Tanzania
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Date
2024-09-03
Journal Title
Journal ISSN
Volume Title
Publisher
Tehran University of Medical Sciences.
Abstract
Foodborne infections are a global problem, especially in developing nations. These infections mostly
spread in homes, restaurants, and other public places. Thus, promoting food safety knowledge,
attitudes, and hygienic behaviors is essential. The aim of this study was to assess the level of food
safety knowledge attitude and hygienic practices among food service workers in hotels, restaurants
and street food stands. A cross-sectional study carried out during February to May 2024 in Morogoro
Municipality examined 75 hotel, restaurant, and street food vendors' food safety knowledge,
attitudes, and hygienic practices using structured questionnaires and an observation checklist. Food
service workers were tested on pathogens, cleanliness, and handling. Correct answers got points;
scores below 50% indicated insufficient knowledge. Food safety attitudes contained 10 questions
with 10% points for accurate answers. Food service workers in hotels had significantly (p<0.05)
superior food safety knowledge (94.65%), attitude (95.60%), and hygienic practices (98.25%)
compared to those in restaurants and street food stands. The food service workers at street food
stands had the lowest ratings in terms of their knowledge (50.65%), attitude (40.40%), and hygienic
practices (45.75%). Restaurant food service workers scored 66.97%, 69.2% and 83.02% for food
safety knowledge, attitude, and hygienic practices, respectively, and these were significantly
(p<0.05) higher than those obtained from street food stand and lower than hotel service workers.
Hotel staff demonstrated superior food safety knowledge, attitude, and practices compared to street
vendors. Food safety in Morogoro Municipality requires intense training, regulatory supervision,
local authority cooperation, and continual study and monitoring
Description
Journal Article
Keywords
Knowledge, Attitude, Practices, Food safety, Food service workers
Citation
: http://jfsh.tums.ac.ir