Assessment of Knowledge of Food Safety and Hygiene among Food Handlers in Cochin, Kerala, India

  • Bulbin Jose department of Food and Nutrition, RVS College of Arts and Science, Sulur, Coimbatore, Tamilnadu, India
  • Meera Raman department of Food and Nutrition, RVS College of Arts and Science, Sulur, Coimbatore, Tamilnadu, India
Keywords: food handler, food hygiene, safety, food production, handling of food, knowledge, food contamination and poisoning.

Abstract

Food handlers play a very important role in food hygiene and safety because they have direct contact with foods during production, processing, distribution and preparation. Transmission of microbes causing food contamination and food poisoning. Therefore this topic merits particular attention. A survey was designed to obtain data about food handlers knowledge of hygiene and food safety during preparation, processing and handling of food. Two hundred and fourty eight food handlers from eight food service establishments such as star hotels, a/c hotels, non-a/c hotels, hospital kitchens, railway canteens, bakeries, food processing units and street vendors were involved in the study. The data were collected from the food handlers through the methods of questionnaire and analyzed using the SPSS version 12.0. In general, the respondents’ knowledge level from various food service establishments clearly shows differences between eight categories of food service establishments. The knowledge level of workers of star hotels, a/c hotels, non a/c hotels, hospital kitchens, food processing units, railway station, bakery and street vendors are different. In conclusion, amongst the eight categories food handlers of star hotels have better knowledge level than other food service establishments.

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