Food Safety Knowledge and Practices among Food Handlers in Food Street Lahore | Abstract

International Journal of Medical Research & Health Sciences (IJMRHS)
ISSN: 2319-5886 Indexed in: ESCI (Thomson Reuters)


Food Safety Knowledge and Practices among Food Handlers in Food Street Lahore

Author(s):Samina Aslam, Gulshan Umbreen, Fozia Jahangir, Razia bano and Zubaida Akhtar

Background: Food safety can be defined as the confidence degree that the food will not cause any harm or sickness to the consumer when it is prepared, served and consumed based on its intended use. A secure food is a food that is physically, chemically and biologically ready to be consumed when it is prepared according to its main purpose and does not loses its nutritional value. Aim of Study: The purpose of this study to assess the knowledge and practices regarding food safety among the food handlers. Method: A descriptive cross sectional survey based study was conducted in Food Street, ShahiQilaha, Lahore. Convenience sampling  technique was used to collect the data from respondents. Closed ended questionnaire was used. Data was gathered from food handlers working in Food Street, Shahi Qilaha, Lahore. SPSS version 20 was used to analyze the data and descriptive statistics applied. Result: In our study, almost all of the food-handlers were aware of the critical role of general sanitary practices in the work place, such as using gloves (88.0%). On disease transmission, 56.0% of the food- handlers had knew that Salmonella is a food borne pathogens and 74.0% were known that hepatitis A is a food borne pathogen, 44.0% respondents knew about the AIDS transmitted by food. Only 56.0% participants knew the temperature of 65° should keep for ready food and this knowledge with their experience. Conclusion: In generally the food handlers have satisfactory knowledge in the areas of food safety, personal hygiene and sanitation procedures. But they do not use strict hygienic practices during processing and handling food products. The most important issues are the lack of knowledge regarding refrigeration temperatures, lack of knowledge concerning cross-contamination and its control. 

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