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Home / File / Presentation 3: Food safety knowledge, attitude and practices of Orange-Fleshed Sweetpotato puree handlers in Kenya

Presentation 3: Food safety knowledge, attitude and practices of Orange-Fleshed Sweetpotato puree handlers in Kenya

Derick Nyabera Malavi, Research Assistant, International Potato Centre (CIP-SSA)

E-mail: m.derick@cgiar.org

Mobile No. +254 712 654 008

 

ABSTRACT

Lack of food safety knowledge and inappropriate food handling practices by food handlers are leading causes of foodborne diseases in developing countries. Food handlers play an important role in ensuring food safety along the food chain. The current study assessed levels of food safety knowledge, attitude and hygiene practices (KAP) among Orange Fleshed Sweetpotato (OFSP) puree handlers in Kenya. A cross-sectional study was conducted among 35 OFSP puree handlers chosen by exhaustive sampling. A self-administered structured questionnaire was used to assess their level of knowledge, attitude and practices during the period of July and August 2016. The mean percentage scores for knowledge, attitude, practices and overall KAP were 73, 89, 80 and 81 respectively. Food handlers in this study had low level of knowledge on food contamination, foodborne illnesses, cleaning and sanitation with mean scores of 64, 76 and 63 %, respectively. Training had a significant impact on food safety knowledge, attitude, practices and overall KAP (p=0.020, 0.050, 0.006 and 0.001 respectively) with majority of the food handlers (63 %) having had received a training in food safety. A moderate positive correlation existed between knowledge and practices (r=0.358, p=0.035) and attitude and practices (r=0.42, p=0.013). According to adjusted linear regression analysis, food safety practice increased by 0.32% (p=0.045) with one-unit increase in knowledge and by 0.38% (p=0.018) with one-unit increase in attitude. Food handlers had unsatisfactory level of knowledge and practices but demonstrated a positive attitude towards food safety. Frequent food safety training is needed to improve knowledge and hygienic practices of food handlers.

 

Keywords: KAP, OFSP, Food handlers, Foodborne illnesses, Contamination, Personal Hygiene

 

Authors: Derick Malavi

Subjects: MPU CoP

Pages:

Publication Date: 2017

Rights: Attribution 4.0 International (CC BY 4.0) - You can copy, distribute, display and perform the work and evolved versions of it. You must give the original creator credit for the work.

Keywords: AP, Contamination, Food handlers, Foodborne illnesses, OFSP, Personal Hygiene