A Study to Assess the Knowledge, Attitude and Practice of Food Hygiene among Food Vendors
- 1. Senior Assistant Professor, Department of Community Medicine, Madras Medical College, Chennai - 600003.
- 2. Associate Professor, Department of Community Medicine, Government Ariyalur Medical College & Hospital, Ariyalur-621713
Description
Background: One of the frequent problems in the sale of street foods is their actual and potential hazard caused by bacterial contamination. Investigations of outbreaks of food-borne disease throughout the world show that, in nearly all instances, they are caused by the failure to observe satisfactory standards in the preparation, processing, cooking, storing or retailing of food. Only few recent studies are available on KAP on food hygiene among street food vendors .Hence this study was conducted with the purpose to shed light on knowledge, attitude and practice on food hygiene among street food vendors in Urban population in South Indian City. Methodology: This study was conducted as a cross sectional quantitative study design done among urban population in a south Indian city in Tamilnadu. Around 110 food vendors were interviewed and included in this study. The Questionnaire was developed keeping in mind the objectives of the study. It had 5 Parts including demographic characteristics, assessment of personal hygiene and assessment of Knowledge, Attitude and Practice on food hygiene. Results: Only 16.3% had adequate level of knowledge on cooking process.43.6% and 40% of the vendors had moderate and inadequate levels of knowledge on cooking process respectively. In our study 50% (55) of the study population had more positive attitude towards food hygiene. Also in our study, 75.4% (83) had good level of attitude in serving area hygiene among the study population. 76.3% (84) of the study population had good level of practice in food safety. Conclusion: Food vendors should be adequately educated on the role of food in disease transmission as well as on rules of personal hygiene and approved practices in handling street food. Along with administrative support, Promotion of awareness and increasing understanding of food safety issues among the general public would pave path for better food handling techniques. This also should be promoted with health education and training programs.
Abstract (English)
Background: One of the frequent problems in the sale of street foods is their actual and potential hazard caused by bacterial contamination. Investigations of outbreaks of food-borne disease throughout the world show that, in nearly all instances, they are caused by the failure to observe satisfactory standards in the preparation, processing, cooking, storing or retailing of food. Only few recent studies are available on KAP on food hygiene among street food vendors .Hence this study was conducted with the purpose to shed light on knowledge, attitude and practice on food hygiene among street food vendors in Urban population in South Indian City. Methodology: This study was conducted as a cross sectional quantitative study design done among urban population in a south Indian city in Tamilnadu. Around 110 food vendors were interviewed and included in this study. The Questionnaire was developed keeping in mind the objectives of the study. It had 5 Parts including demographic characteristics, assessment of personal hygiene and assessment of Knowledge, Attitude and Practice on food hygiene. Results: Only 16.3% had adequate level of knowledge on cooking process.43.6% and 40% of the vendors had moderate and inadequate levels of knowledge on cooking process respectively. In our study 50% (55) of the study population had more positive attitude towards food hygiene. Also in our study, 75.4% (83) had good level of attitude in serving area hygiene among the study population. 76.3% (84) of the study population had good level of practice in food safety. Conclusion: Food vendors should be adequately educated on the role of food in disease transmission as well as on rules of personal hygiene and approved practices in handling street food. Along with administrative support, Promotion of awareness and increasing understanding of food safety issues among the general public would pave path for better food handling techniques. This also should be promoted with health education and training programs.
Files
IJPCR,Vol16,Issue2,Article146.pdf
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Additional details
Dates
- Accepted
-
2024-01-26
Software
- Repository URL
- https://impactfactor.org/PDF/IJPCR/16/IJPCR,Vol16,Issue2,Article146.pdf
- Development Status
- Active
References
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