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Knowledge, attitude, and practice regarding food hygiene among food handlers of eating establishments of a medical college, Pune, Maharashtra: A cross-sectional study


1 Department of Public Health, Zilla Parishad, Nagpur, Maharashtra, India
2 Department of Community Medicine, B. J. G. M. C, Pune, Maharashtra, India

Correspondence Address:
Deepika Nanabhau Sakore,
Department of Public Health, Zilla Parishad, Civil Line, Nagpur, Maharashtra
India
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Source of Support: None, Conflict of Interest: None

DOI: 10.4103/mjdrdypu.mjdrdypu_168_21

Background: Food handler is any person who handles food, regardless whether he/she actually prepares or serves it. The chances of food getting contaminated depend on their knowledge of food hygiene and its application. Any incidence of food-borne diseases that affect medical students and doctors can result not only in sickness absenteeism but also in case of transmission of pathogen to patients and their relatives which ultimately affect the health care services to a great extent. Therefore, the present study was conducted to assess knowledge, attitude, and practice (KAP) of food hygiene and safety among food handlers of eating establishments of medical college and attached hospital. Materials and Methods: A present, cross-sectional study conducted among all the food handlers of food establishments in the premises of Medical College and attached General Hospital in Pune in June–July 2017 selected by the universal sampling method. They were interviewed with prestructured questionnaire. The data were entered in MS excel and analyzed using Epi Info version 7.2. Results: A total 105 food handlers, mean age of 29.4 ± 11.02 years were enrolled. Maximum study participants 71 (67.6%) had good knowledge, 74 (70.5%) had favorable attitude, and 82 (78.1%) had good practice. There was positive relationship between both knowledge and attitude, knowledge and practice, also attitude and practice. It can be anticipated that as knowledge will increase, attitude, and practice will improve accordingly. Conclusion: Education, training, and the development of food safety certification examinations are the key components in the process of ensuring that food handlers are proficient in and knowledgeable about food safety and sanitation principles.


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    -  Sakore DN
    -  Parande MA
    -  Bhattacharya S
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