Knowledge, attitude, and food safety practices among food handlers in educational settings in Kampala, Uganda

Abstract

Introduction Food safety issues have been in existence for over a long period of time across the globe as many students suffer from food-borne illnesses. Food handlers play a very crucial role in promoting food safety and they could easily contaminate food. Poor food-related practices and limited knowledge of food handling primarily increases the risks of food contamination. Food establishments around educational settings are frequently used by students who especially have a common delicacy for street foods. However, these establishments do not adhere to food safety standards when handling this food, which leaves the consumers at risk of foodborne illnesses. Therefore, this study aimed to assess the level of knowledge, attitudes, and practices among regarding food safety among food handlers in educational settings in Kampala, Uganda. Methods A mixed-method cross-sectional study design was carried out among 322 food handlers who met the inclusion criteria in all restaurants around selected universities in Kampala. A total of eight key informant interviews were conducted among food managers, food establishment owners, and local authority practitioners. Data was collected using a pre-tested questionnaire with the aid of research assistants and analyzed using STATA version 14 and SPSS. The univariate analysis was done to determine means and frequencies and the results are summarized in tables and graphs. Multivariate analysis was done to determine factors associated with poor food safety practices. Results The majority of the food handlers were aged 25 to 30 years and the mostly females worked in the food establishments. Nearly a tenth 9.5% of the respondents didn’t know how safe food should be, however, the majority, 72.4% of the respondents had attained a secondary level of education. The majority of the respondents (97.5%) agreed that they should not handle food with bruises, cuts, and injuries on their hands. In addition, the prevalence of poor food safety-related practices was 31% higher among males compared to females and the prevalence of poor food safety practices was getting lower as one attained a certain level of education. Conclusion Although the study revealed good knowledge and positive attitudes regarding food safety among the food handlers, the practices were found to be poor. Most of the food establishments did not have licenses and those that had were invalid. Therefore, the concerned authority should continuously inspect food establishments in educational settings to ensure food safety guidelines are being followed.