Effectiveness of educational intervention on KAP of food handlers and barriers to implementation of food safety: a cross sectional comparative study

Shubhralok Sinha; Navneet Kaur Sandhu

doi:10.18203/2394-6040.ijcmph20231702

Authors

Shubhralok Sinha Department of Community Medicine, Army Medical Corps Training College, Lucknow, Uttar Pradesh, India
Navneet Kaur Sandhu Department of Community Medicine, 131 Station Health Organization, Pathankot India

DOI:

https://doi.org/10.18203/2394-6040.ijcmph20231702

Keywords:

Comparative study, Food handlers, Food safety, KAP, Training

Abstract

Background: With an estimated 600 million cases of foodborne illnesses annually, unsafe food is a threat to human health and economies globally. World Health Organization (WHO) emphasizes that the future of food safety is to transform knowledge into action for people and communities. Hence, this study was undertaken to evaluate the effectiveness of an educational intervention package on Knowledge, Attitude and Practice (KAP) of food handlers and to evaluate the barriers to implementation of food safety.

Methods: This was an educational intervention before and after comparison study. All food handlers employed in food establishments located in the premises of a tertiary care hospital were included in the study. The educational intervention comprised of interactive lectures and documentaries. The responses of the participants were recorded on pre-validated questionnaires and KAP scores were calculated before and after the educational intervention. Chi square test and paired t-test were used to assess statistical significance.

Results: The mean age of food handlers was 38+2 years. Majority were educated up to 12th standard. There was a significant improvement in the KAP scores pre- and post- intervention. Among the barriers recognised in ensuring food safety, the most common were manpower management and absence of basic amenities for hand washing.

Conclusions: The study concludes that while educational intervention has a significant role in improving the KAP of food handlers, a holistic approach in prevention of food borne illnesses should include active participation from the stakeholders and clientele besides providing periodic training to the food handlers.

Metrics

Metrics Loading ...

References

Park K. Textbook of Preventive And Social Medicine. 26th edition. Jabalpur: Banarsidas Bhanot. 2021:pp 746.

World Health Organization (WHO). Food safety and food borne illness. Fact sheets N 237, World Health Organization (WHO). 2007.

Udgiri R, Yadavnnavar MC. Knowledge and Food Hygiene Practices among Food Handlers employed in food establishments of Bijapur City. Indian J Public Health. 2006;50(4):240-1.

World Health Organization. Technical report series 785. Health Surveillance and management procedures for food handling personnel. 1989.

Zain MM, Naing NN. Sociodemographic characteristics of food handlers and their knowledge, attitude and practice towards food sanitation: a preliminary report. Southeast Asian J Tropical Med Public Health. 2002;33(2):410-7.

Overview of the Food Safety and Standards Act 2006, Ministry of Health and Family Welfare, Government of India. Available at http://www.fssai.gov.in/cms. Accessed on 12 July 2022.

Food safety and Standards Authority of India (FSSAI), Revised Schedule 4 of Food Safety and Standards (Licensing and Registration of food Businesses) Regulation. 2011.

FDA report on the Occurrence of Foodborne illness risk factors in selected Retail and food service facility types 2015. Available at http://www.fda.gov/downloads/Food/FoodSafety. Accessed on 3 July 2022.

Todd EC, Greig JD, Bartieson CA, Michaels BS. Outbreaks where food workers have been implicated in the spread of foodborne diseases. Part 3. Factors contributing to outbreaks and description of outbreak categories. J Food Prot. 2007;70(9):2199-217.

Park SH, Kwak TK, Chang HJ. Evaluation of the food safety training for food handlers in restaurant operations. Nutrition Research Practice. 2010;4(1):58-68.

Mendagudadi RR, Akka KD, Swati IA, Shedole DT, Bendigeri NAD. Knowledge, attitude and practices of food safety among women of Khaza bazar, the urban field practice area of KBN institute of Medical Sciences, Kalaburagi, Karnataka. Int J Med Sci Public Health. 2016;5:516-20.

Has SM, Jaafar SN, Chilek T. An assessment on pre- and post-food hygiene training on food safety’s KAP level among food handlers in Kuala. Terengganu Kuala Nerus. 2018;47(4):61-9.

Roberts KR, Barrett BB, Howells AD, Shanklin CW, Pilling VK, Brannon LA. Food safety training requirement and food handlers’ knowledge and behaviour. Food protection trends. 2008;28:252-60.

Adesokan HK, Akinseye VO, Adesokan GA. Food safety training is associated with improved Knowledge and behaviours among food service establishments’ workers. Int J Food Sci. 2015;1(1):1-9.

Milton A, Mullan B. Consumer food safety education for the domestic environment: A systematic review. British Food J. 2010;112(9):1003-22.

Wandolo M, Ndiritu D, Khayiya R, Mugendi BW. Barriers to the implementation of Food Safety and Hygiene Principles in TVET and University Hospitality Schools in Kenya. Int J Scientific Res Management. 2018;6(7):544-56.

Kirejczyk HJ. Updated Army Cook Staffing Model to reflect workloads generated by current field feeding operations, group rations, and kitchens. U.S Army Research, Development and Engineering Command, Natrick Soldier Center, Natrick, Massachusetts, March 2006.