Assessment of knowledge, attitudes and practices of sanitation and hygiene in selected food establishments in Namasuba

Abstract

Introduction:

Historically, documented human tragedies and economic disasters due to consuming contaminated food occurred as a result of intentional or unintentional personal conduct and government failure to safeguard food quality and safe. While earlier incidents were mainly chemical contaminants, more recent outbreaks have been due to microbial agents. To ensure food safety and to prevent food borne illnesses, rapid and accurate detection of pathogenic agents is essential. Globally, 600million people are reported to have food-borne illness and this means that 1 in every 10 people gets sick because of eating unsafe food every year.

Aim:

The main aim of this study was to assess the knowledge, attitudes and practices of sanitation and hygiene of food establishments in Namasuba. Methodology:

This study employed a cross-sectional study design to gather information regarding knowledge, attitudes and self-reported practices among food handlers in selected food establishments in Namasuba. The data collections tools used were structured questionnaires and a total of 300 respondents from 35 food establishments was chosen. STATA MP14.1 was used for data analysis.

Results:

The results showed that the respondents had knowledge on sanitation and hygiene in food establishments i.e., 967% of the respondents had received training before they started working at their respective premises, 97.7% of the respondents knew and could name some good hygiene practices and the attitudes towards the topic were also good i.e., 77% of the respondents thought that the government is not responsible for food poisoning. The practice scores on the other hand were low i.e., 45% cover their hair while in the food premise and 46.7% throw away left-over food from the previous day