Evaluation of food hygiene in commercial food service establishments in Hyderabad
Food handlers have a prime role to play in food businesses, and that is to guarantee the meals served are hygienic for consumption. The unhygienic working practices and attitude of the food handlers often play a major role in the food contamination process.
The purpose of this study is to evaluate the level of knowledge, attitude and Food hygiene practices among food handlers in commercial food service outlets in Hyderabad. Two hundred food handlers from 20 food service outlets in the vicinity of the University College for Women, Koti were purposively selected for the study. In general the respondents knowledge was moderate with a percentage mean score of 49.8. A base kitchen hygiene check revealed the poor hygiene practices and their attitude towards safe food handling is also moderate with a mean percentage score of 46.9 and 57.6 respectively. The microbial load of the skin and nail swabs among food handlers has shown a viable count of highly pathogenic bacteria like E.coli and Staphylococcus.
Periodic Vigilance checks of the outlets by the regulatory authorities, Training sessions and periodic medical checkups of the food personnel by the management are necessary to protect the health of the food handlers and to promote Food safety.
Copyright (c) 2015 International Journal of Biomedical and Advance Research
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (SeeThe Effect of Open Access).
- Author must Submit Copyright form After accepetance of Article.