Assessment of Food Safety Knowledge and Practices Among Food Handlers in Restaurants in Nnewi Urban
Chapter One
Purpose of the Study
The purpose of this study was to assess food safety knowledge and practices among food handlers in restaurants in Nnewi urban.
Specific Objectives
The objectives of this study were to:
- assess food safety knowledge by food handlers in restaurants in Nnewi urban
- assess food safety practices in the preservation of food in restaurants in Nnewi urban.
- identify food safety practices in the preparation of food by food handlers in Nnewi urban.
- ascertain food safety practices in serving food by food handlers in Nnewi urban.
CHAPTER TWO
LITERATURE REVIEW
This chapter discussed related literature to the study. Literature was reviewed using textbooks, journals and internet extracts and presented under the following headings: Conceptual review of literature, Review of related theory, Empirical review and Summary of the literature review.
Concept of Food Safety
Food safety is the set of basic principles employed in the systematic control of the environmental conditions during production, packaging delivery/transportation, storage, processing, preparation, selling and serving of food in such a manner as to ensure that food is safe to consume and is of good keeping quality (UNFAO) (2010). According to Shiklomanov (2000) food safety is a scientific discipline describing handling, preparation and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.
United Nations Food and Agriculture Organization (UNFAO) (2010) also defined Food safety as a scientific discipline describing handling, preparation and storage of food in ways that prevent illness. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. Therefore food safety system includes food production, processing, packaging, distribution/ transportation, storage and preparation.
According to Douglas and Carolos (2006) Food consumption plays two roles in human development: nutrition and disease prevention. Foods provide not only protein, fats, vitamins, minerals and other constituents essential for growth, but also components necessary for prevention of certain diseases. For proper growth and mental development, people must eat a balanced diet. Food is both abundant and generally recognized to be safe, but some human illness can be traced to foods. The causes of these illnesses may be natural constituents of foods, such as contaminating pathogenic bacteria or chemicals in minute amounts that have been added for other purposes, such as pesticides for insect control before harvest or food additives for enhancing food quality and safety.
The five key principles of food safety according to World Health Organization (2010) are: prevent contaminating food, with pathogens spreading from people, pets and pests. Separate raw and cooked foods to prevent contaminating the cooked foods. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
Illnesses associated with foods are rare. When they occur, however, the adverse effect on human health and the food supply availability can be significant. Studies conducted in research laboratories play an important role in identifying the sources of food borne health risks and the development of procedures and products that reduce the magnitude and significance of food borne hazards. These studies help provide the assurance of a safe, wholesome food supply industry. Academia and public health agencies work hand in hand to reach this goal.
Food itself can pose a health threat, a problem that is serious in developing countries due to difficulties in securing optimal safety food handling practices. The public health objective of food safety is the prevention of illness attributable to consumption of food. This is because adequate supply of safe, wholesome and healthy food are essential for the health and well-being of humans. The consumption of contaminated or unsafe foods may result in illness, also referred to as food borne disease. Food borne diseases remain a major public health problem across the globe. Even in developed countries, an estimated one-third of the population are affected by microbiological food borne diseases each year. According to Obionu (2007) sometimes the food may look attractive and may be normal in smell and taste and yet cause acute illness and almost immediately after consumption or after a period of time due to toxins produced by bacteria.
CHAPTER THREE
RESEARCH METHODS
This chapter focused on the research design, area of study, population of study, sample size and sampling procedure, instrument for data collection, validity of instrument, reliability of instrument, ethical consideration, and procedure for data collection and method of data analysis.
Research Design
The researcher adopted a cross sectional descriptive survey design. This involves investigation and description of events in their natural settings without manipulating variables (Akubueze, 2010). This design was used by Ifeadike, Ironkwe and Adogu(2012) to assess food hygiene practices of food handlers in the federal capital territory of Nigeria, and was deemed appropriate for this study.
Area of Study
The study was carried out in Nnewi Urban of Anambra State, made up of four (4) villages viz: Uruagu, Otolo, Nnewi-ichi and Umudim.. Anambra State is located in South-Eastern Nigeria. Its name is an anglicized version of the original ‘OmaMbala’, the native name of the Anambra River. The Capital and the Seat of Government is Awka. Onitsha and Nnewi are the biggest commercial and industrial cities. in the State. As a fast developing city and a major industrial and commercial hub in Africa, Nnewi experiences voluminous financial activities, therefore hosts major banks, and other financial institutions. Industries are dotted around the city and adjoining towns. Palm oil, cosmetics, motor, and motorcycle spare parts, books, and stationeries, textiles, electric cables, and so on are produced in commercial quantity in the area. Its main trading centers include NkwoNnewi market (the largest spare parts market in west Africa) and Nwafor market, Eke Amaobi market, Eke Ochie, Eke Ichi Market, Orie
otube Market, etc. Several Nigerian fast food chains are located in Nnewi. There are also a variety of local restaurants offering a variety of continental and Igbo dishes as well as indoor and outdoor catering services.
Population of Study
The target population for the study consists of all the food handlers working in restaurants in Otolo and Uruagu Communities in Nnewi Urban. The total number is three hundred and twenty eight. (see Appendix i)
CHAPTER FOUR
PRESENTATION OF RESULTS
This chapter presented the results of the findings. The results are presented in a tabular form according to the research questions. 180 copies of the questionnaire with checklist were distributed, retrieved and sorted. Out of the 180 copies, 145 copies were correctly and completely filled thereby giving a return rate of 80.6%.
CHAPTER FIVE
DISCUSSION OF FINDINGS
This chapter presents discussion of major findings, limitations, implications for nursing, suggestion for further studies, summary, conclusion and recommendations.
Discussion of Major Findings
Knowledge of food handlers in restaurants about food safety.
The findings of this study indicated that majority of respondents knew what food safety is and likewise food borne disease. This is in line with the study conducted by Anant et al (2011) where 95.2% of respondents were aware about food borne diseases.
Knowledge that food safety prevents diarrhoea diseases was high and likewise the knowledge that poor hygiene and skin lesions contribute to food contamination. This finding agrees with the findings of Anant et al (2011) where 86.7% of the respondents knew that contaminated food transmits diseases.
There was also good knowledge among the respondents on washing of hands after going to the toilet. This confirms their knowledge that poor personal hygiene contributes to food contamination. This is in line with the study conducted by Aello et al (2008) which indicated that 31% of gastro intestinal illnesses were prevented by hand hygiene interventions. Knowledge of hand hygiene after going to the toilet also meets with the requirement of U.SFDA food code (2009b) which requires that hands should be washed immediately after using the toilet. However, findings from the study revealed poor knowledge on hand washing during food preparation.
This is in line with the study of Strohbehnet et al (2011) where food handlers performed poorly on hand washing after touching equipment, utensils or dish ware. This also does not conform to (USFDA 2012) guideline on food safety, which states that food handlers must wash hands before starting to work, during work as necessary to prevent contamination of foods. Knowledge of the use of fresh clean paper towel and air-dryer was below average. Majority of the respondents consider the use of common towel, which does not conform with USFDA (2012) standard. This standard stipulates that hands should be dried using paper towel or drying device. Similarly the respondents did not practice the use of hot water in washing meat cutting boards. Those who knew that food surfaces should be cleaned and sanitized when they become contaminated were few. These findings do not conform to the guideline given by USDA FSIS (2015) on food preparation. Those that have seen a food thermometer were few and those that knew the Ideal temperature of the refrigerator and the correct temperature to keep frozen food were equally few. These findings do not conform to USDA (2011b) guidelines. According to them storing and cooking food to the appropriate temperature and correctly using thermometers are significant steps in preventing food borne illnesses. There was no significant relationship between age and knowledge of food safety. This implies that age of respondents did not affect their knowledge of food safety
Implications of the Findings
It was observed that food handlers in restaurants in Nnewi urban had good knowledge of food safety. Majority observed good food safety practices in preparation and serving of food as this was above average. However, food safety practices in preservation of food was not adequate. Most of the food handlers have not seen or used a food thermometer. This implies that most food handlers do not know the proper temperature to cook food. Cooking food to the proper temperature is the best way to destroy harmful germs that may be present in foods; and most types of germs are killed through cooking.
The problems identified above have implication for Nursing Practice. The need for training of food handlers in preservation of food is important especially by Public Health Nurses and Environmental Health Officers. It was also observed that there is no relationship between age and knowledge of food safety. There was also no relationship between educational level and food safety practice. On the other hand practice of food safety was associated most with those that have not practiced for more than two years. The above inconsistencies also have implication for Nursing and is also a Public Health Issue. The restaurants should have a systems based approach to food safety often called a HACCP (Hazard Analysis and Critical Control Point) plan; that is set procedures on how to perform most tasks in the restaurants from receiving of foods to preparation and to service to the customers. Other relevant health, environmental and other regulatory agencies should be involved. A standard of food safety practices should be set and regulated by these authorities.
Limitations of the Study
The major constraint in this study was the difficulty faced by the researcher in making contact with the study respondents as there was no register for food handlers both at the local government headquarter and at the state ministry. The researcher had to make several visits to the respondents to observe their food safety practices and administer and collect the questionnaire. Another serious constraint was the cost imposed on the researcher as the names and addresses of all the restaurants in the two selected towns were enumerated.
Summary
This study assessed food safety knowledge and practices among food handlers in restaurants in Nnewi urban. This study was designed to: Assess the:
- Food safety knowledge by food handlers in restaurants.
- Food safety practices in preservation of food in restaurants.
- Food safety practices in preparation of food by food handlers in Nnewi urban.
- Food safety practices in serving of food by food handlers.
Literature was reviewed under conceptual review and empirical studies which were based on the objectives of the study. The research designs was descriptive survey and a simple random sampling procedure was used to select two towns from the four towns that make up Nnewi urban. A validated questionnaire and checklist constructed by the researcher was used for data collection; data obtained from the study was subjected to descriptive statistics and chi square test of association. Major findings of the study showed that majority of the respondents, 130 (89.7) had knowledge of what food safety is. Majority, 133 (91.7) also had knowledge of what food borne disease is. Knowledge that food safety prevents diarrhea disease was high 135(93.1%) and likewise the knowledge that poor personal hygiene 113(77.9%) and skin lesions 119(82.1%) contribute to food contamination. In circumstances that involved hand washing, the knowledge of hand washing after going to the toilet was high 125(86.2%). Majority also observed good food safety practice for example 107(73.8%) had good washing facility in restaurant. 143 (98.6%) washed their hands before engaging in food preparation. 135(93.1%) washed their hands when switching between handling raw animal food and ready-to-eat food. 117(80.7%) washed their hands after touching body parts. 142(97.9%) washed hands after blowing nose. 95(65.5%) covered hair while cooking food while 121(83.4%) kept short and neat finger nails. 132(91.0%) held their food off the floor while serving. Use of apron and covering of hair while serving were on the average. There is no relationship between age of respondent and knowledge of food safety practice and also between educational level and food safety practice. There was, however significant relationship between respondents’ length of service and food safety practice. Food safety practice was associated more to food handlers that served for 2 years and less.
Conclusion
Based on the findings of this study the following conclusions were made:
Majority of the food handlers had good knowledge of food safety. Majority also observed good food safety practice. There is no relationship between age and knowledge of food safety. Level of education had no significant influence on good practice of food safety. Length of service negatively influenced good practice of food safety. Those that have practiced for two years and below had better practice than those that have practiced for more than two years.
Recommendation
On the basis of the findings from this study, the researcher therefore, recommends that:
- A similar study should be carried out in other towns in Anambra State. This is to enable generalization of the study.
- Health and environmental authority should improve on the implementation of existing food hygiene laws leading to a more effective regulation of restaurants.
- Workshops and seminars should be organized to update the stake holders with relevant information to enable them to update food handlers’ knowledge from time to time: especially on food preservation and glove use.
- The government and related health agencies should do more in provision of logistics to improve access to these food handlers even in remote areas.
Suggestions for Further Studies
- Similar study should be carried out on food handlers in rural areas of the state.
- A research study should also be carried out on the role of health and environmental authorities in the regulation of food handlers in restaurants.
- Evaluation of the effect of glove use by food handlers in fast food restaurants.
- Evaluation of the use of food thermometers by food handlers in restaurants.
REFERENCES
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