BACKGROUND: Food is an important basic necessity, its procurement, preparation and consumption are vital for the sustenance of life. Food handlers have been found to play prominent roles in the transmission of food borne diseases, therefore training of food handlers on food safety and hygiene is crucial to the prevention of food borne diseases. METHODOLOGY: A quasi-experimental study carried out among food handlers in boarding secondary schools in Jos North Local Government Area to determine the effect of training on the knowledge and practice of food safety and hygiene. EPI info statistical software version 3.5.4 was used for data analysis and 95% confidence interval was used in this study with a P ≥ 0.05 considered statistically significant. RESULT: The mean age of the food handlers in the study was 42.07 ± 8.71 years with the mean years of work experience as 11.59 ± 8.05 years. The level of knowledge of food safety and hygiene improved significantly after the training (P < 0.001). Majority (98.5%) of the food handlers had good practice of food safety and hygiene after the training as against 51.5% who had same before the training (χ2 = 76.6; P < 0.001). CONCLUSION: This study has demonstrated the effectiveness of training in improving the knowledge and practice of food safety and hygiene among food handlers.
BACKGROUND: Food is an important basic necessity, its procurement, preparation and consumption are vital for the sustenance of life. Food handlers have been found to play prominent roles in the transmission of food borne diseases, therefore training of food handlers on food safety and hygiene is crucial to the prevention of food borne diseases. METHODOLOGY: A quasi-experimental study carried out among food handlers in boarding secondary schools in Jos North Local Government Area to determine the effect of training on the knowledge and practice of food safety and hygiene. EPI info statistical software version 3.5.4 was used for data analysis and 95% confidence interval was used in this study with a P ≥ 0.05 considered statistically significant. RESULT: The mean age of the food handlers in the study was 42.07 ± 8.71 years with the mean years of work experience as 11.59 ± 8.05 years. The level of knowledge of food safety and hygiene improved significantly after the training (P < 0.001). Majority (98.5%) of the food handlers had good practice of food safety and hygiene after the training as against 51.5% who had same before the training (χ2 = 76.6; P < 0.001). CONCLUSION: This study has demonstrated the effectiveness of training in improving the knowledge and practice of food safety and hygiene among food handlers.
Entities:
Keywords:
Boarding secondary schools; food handlers; food safety and hygiene
Authors: U M Chukwuocha; I N S Dozie; A N Amadi; B O Nwankwo; C N Ukaga; O C Aguwa; O C Abanobi; E A Nwoke Journal: East Afr J Public Health Date: 2009-12