Evaluating Food Safety Compliance and Hygiene Practices of Food Handlers Working in Community and Healthcare Settings in Kuwait

Ola H. Moghnia, Vincent O. Rotimi and Noura A. Al-Sweih
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Ola H. Moghnia: Department of Microbiology, Faculty of Medicine, Kuwait University, Al-Safat 24923, Kuwait
Vincent O. Rotimi: Department of Microbiology, Faculty of Medicine, Kuwait University, Al-Safat 24923, Kuwait
Noura A. Al-Sweih: Department of Microbiology, Faculty of Medicine, Kuwait University, Al-Safat 24923, Kuwait

IJERPH, 2021, vol. 18, issue 4, 1-12

Abstract: Safe food handling and proper hygiene practices performed by food handlers (FHs) in catering establishments are fundamental elements in reducing foodborne diseases. This study aimed at assessing food safety knowledge and compliance of hygiene practices of FHs within food establishments (using a structured questionnaire). A cross-sectional study was carried out from May 2016 to March 2018 on FHs working in community and healthcare settings. A total of 405 FHs, including 44.9% and 55.1%, were working in community and healthcare settings, respectively. The majority, 84.7%, were males with a ratio of 5.5:1. Most of them, 84.4%, had a high school education and above. A greater number, 44%, of FHs were in the age bracket of 29–39 years. As high as 95.6% of them underwent a regular medical check-up. Unsafe attitudes were shown by 44.9%% who used the same hand gloves while handling raw meat and fresh food. Additionally, 42% went home with their uniforms. The hygiene assessment score was 95.8%. In general, FHs have adequate knowledge and compliance with food safety practices. It is recommended that regular and ongoing training on hygienic practices and proper food safety techniques must be given to all FHs to ensure food safety.

Keywords: food handlers; food safety compliance; hygiene practices; foodborne diseases; Kuwait (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
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