KNOWLEDGE, ATTITUDE AND PRACTICES OF FOOD HANDLERS TOWARDS FOOD HYGIENE AT KINAAWA HIGH SCHOOL KAWEMPE CAMPUS, WAKISO DISTRICT. A CROSS-SECTIONAL STUDY.

Abstract

Background

The study aims to assess the Knowledge, attitude, and practices of food handlers towards food hygiene at Kinaawa High School Kawempe campus, Wakiso District. 

Methodology

A descriptive cross-sectional study design which utilized quantitative methods of data collection from 40 respondents.

Results

Respondents were well informed and had the right attitudes and good food handling practices. Respondents had adequate knowledge and recommendable practices but with varying attitudes about food handling. 30(75.0%) knew hand washing as a key food hygiene while 3(7.5%) knew either separating cutting boards and utensils or proper cleaning and sanitizing procedures as the key practices in food hygiene. 30(75%) had never had any training sessions about food handling, whereas only 2(5%) got them always. 34(85%) were conversant with cleaning procedures for kitchen and equipment while 6(15%) were not. 29(72.5%) agreed that food handlers themselves were the ones responsible for maintaining food safety whereas 1(2.5%) agreed that their supervisors were responsible for maintaining food safety 34(85.0%) agreed that continuous learning and improvement is part of their work while the minority 6(15.0%) disagreed.25(63%) of the respondents did not follow proper hand washing procedures while 15(37%) followed the proper hand washing procedures. 27(68%) of the respondents never used personal protective equipment while only 1(2%) used the PPE always. 28(70%) were females whereas 12(30%) were males.

Conclusion

Food handlers in Kanagawa High School have recommendable knowledge and good food handling practices despite having varied but acceptable attitudes concerning specific areas.

Recommendation

Food handlers need to be sensitized about food handling, encouraged, and supervised to apply all the safe handling techniques of food handling to ensure food safety.

School Administrators should provide the food handlers with adequate essential, equipment necessary for food handling hence promoting food hygiene.