Knowledge of Food Safety and Handling Practices among Food Handlers in University Communities

Document Type : Original Article

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Department of Pharmaceutical Sciences, Institute of Health and Allied Sciences, Ruaha Catholic University

Abstract

ABSTRACT
Food safety involves practices that prevent food contamination and disease, a critical issue highlighted in the 2030 Agenda for Sustainable Development Goals. Foodborne illnesses significantly impact public health, with inadequate knowledge and handling practices among food handlers contributing to outbreaks. This study aimed to assess food safety knowledge and the handling practices of food handlers in three university communities in Iringa Municipality, Tanzania. The study involved a cross-sectional descriptive design conducted in June and July 2024, utilizing convenience sampling to survey 56 participants. Data were analyzed using the Statistical Package for the Social Sciences (SPSS) version 26, which computed the frequencies, percentages, and descriptive statistics of variables. The study revealed that 85.7% scored adequately in knowledge, with an average score of 73.1%, yet only 21.4% demonstrated adequate food handling practices, with practice scores averaging 47.8%. Furthermore, 98.2% of food handlers recognized symptoms of foodborne illnesses, and knowledge gaps were evident, with only 16.1% knowing the proper thawing method and 26.8% understanding ideal refrigeration temperatures. Observationally, 85.7% practiced handwashing before work, but only 7.1% wore gloves while handling ready-to-eat foods. The study reveals a significant gap between food handlers' knowledge of food safety and their actual handling practices. Effective food safety education and continuous training are critical for improving handling practices and reducing foodborne illness risks 

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