Assessment of Food Safety Knowledge, Attitudes and Self-reported practices of food handlers in a selected hotel in Kampala, Uganda.

Abstract

The main aim of this study was to examine the food safety knowledge, attitudes and self-reported practices of food handlers in hotels in Uganda. A cross section study design was conducted to gather information regarding knowledge attitudes and self-reported practices among food handlers in a selected hotel in Kampala, Uganda. A total of 30 rspondents were randomly chosen with in different strata i.e. managers/supervisors, chefs/cooks and waiters or waitresses from two hotels. The data collection tools included a structured questionnaire, which were to collect information about knowledge, attitude and self-reported practices among food handlers and an observation checklist. Quantitative data was analyzed using Statistical Package for Social Scientists. Majority of the food handlers indicated that they were knowledgeable in safe food handling and their responsibility as regards to food safety. The knowledge and attitude about some aspects of food safety were mixed. However, percentage of correct answers varies with issues questioned. The most common food safety violations were not wearing head gears when required i.e 83.3% were not putting on head gears, 70% were not removing jewelry, 100% did not check for readiness of food using a thermometer. There is immediate need for increasing awareness and need for education among food handlers regarding particularly food safety. There is also need in improvement in monitoring of certain practices concerning food safety for example putting on head gears and removal of jewelry. As well as properly cleaning the working surfaces.