Background
Methods
The study area
Research design and sampling
Research instrument
Data collection
Statistical analysis
Results
Socio-demographic characteristics of hospital food handlers
Variables | Frequency (%) |
---|---|
Gender | |
Female | 167(79.5) |
Male | 43(20.5) |
Race | |
African | 209(99.5) |
White | 1(0.5) |
Indian | 0 |
Coloured | 0 |
Asian/others | 0 |
Age | |
18–25 years | 73(34.8) |
26–35 years | 44(21) |
36–45 years | 50(23.8) |
46–55 years | 24(11.4) |
56–65 | 19(9) |
Marital status | |
Single | 136(64.8) |
Married | 65(31) |
Divorced | 3(1.4) |
Widowed | 4(1.9) |
Separated | 2(1) |
Level of education | |
Below matric certificate | 24(11.4) |
Matric certificate | 53(25.2) |
Certificate/Diploma | 70(33.3) |
Higher certificate/Higher diploma | 12(5.7) |
Bachelor’s degree/Postgraduate certificate | 51(24.3) |
Employment and training details of hospital food handlers
Variables | Frequency (%) |
---|---|
Type of employment | |
Full time | 149(71) |
Part time | 4(1.9) |
Temporal | 57(27.1) |
Current employment position | |
Food service managers | 10(4.8) |
Food service supervisors | 12(5.7) |
Chef | 34(16.2) |
Nurses | 148(70.5) |
Support staff | 6(2.9) |
Experience in food handling practices | |
Under 2 years | 38(18) |
2–4 years | 56(26.7) |
5–7 years | 43(20.5) |
8–10 years | 21(10) |
Above 10 years | 52(24.8) |
Income per month | |
Below R5000 | 59(28.1) |
R5001-R10000 | 88(41.9) |
R10001-R15000 | 32(15.2) |
R15001-R20000 | 17(8.1) |
Above R20000 | 14(6.7) |
Food Safety Training course | |
Yes | 58(27.6) |
No | 152(72.4) |
Knowledge on storage temperatures
Knowledge questions on receiving and storage of TCS foods and answer options | Frequency (%) |
---|---|
Which of the following is the correct temperature for receiving TCS food? | |
0 °C or lower | 16(7.6) |
5 °C or lower | 124(59) |
7 °C or lower | 33(15.7) |
10 °C or lower | 36(17.1) |
Which of the following is the maximum duration for which prepared ready-to-eat TCS food prepared in-house is stored at 5 °C? | |
3 days | 167(79.5) |
5 days | 26(12.4) |
7 days | 17(8.1) |
9 days | 0(0) |
Which of the following is the best way to safely thaw frozen meat? | |
Thawing at room temperature | 71(33.8) |
Thawing in the refrigerator | 67(31.9) |
Thawing under a bowl of cold water | 31(14.8) |
Thawing by heating in the microwave | 41(19.5) |
ANOVA between groups (p-value) | ||||
---|---|---|---|---|
Knowledge questions | Level of Education | Job position/description | Experience in food handling practices | Food safety training course attendance |
Which of the following is the correct temperature for receiving TCS food? | 0.039¥PCT 1 | 0.057 | 0.006¥PCT 2 | 0.403 |
Which of the following is the maximum duration for which prepared ready-to-eat TCS food prepared in-house is stored at 5 °C? | 0.395 | 0.275 | 0.347 | 0.186 |
Which of the following is the best way to safely thaw frozen meat? | 0.000¥PCT 3 | 0.001¥PCT 4 | 0.000¥PCT 5 | 0.074 |
Knowledge on internal cooking temperature
Knowledge variables | Frequency (%) |
---|---|
Which of the following is the correct minimum internal cooking temperature requirement for meat, poultry and seafood? | |
57 °C for 15 s | 95(45.2) |
63 °C for 15 s | 76(36.2) |
68 °C for 15 s | 20(9.5) |
74 °C for 15 s | 19(9.05) |
Which of the following is the correct minimum internal cooking temperature requirement for eggs that will be hot-held for service? | |
57 °C for 15 s | 100(47.6) |
63 °C for 15 s | 50(23.8) |
68 °C for 15 s | 37(17.6) |
74 °C for 15 s | 23(11.0) |
Which of the following is the minimum internal cooking temperature requirement for ground beef? | |
57 °C for 15 s | 21(10.0) |
63 °C for 15 s | 43(20.5) |
68 °C for 15 s | 52(24.8) |
74 °C for 15 s | 94(44.8) |
ANOVA between groups (p-value) | ||||
---|---|---|---|---|
Knowledge questions | Level of education | Job position/ description | Experience in food handling practices | Food safety training course attendance |
Temperatures control | ||||
Which of the following is the correct minimum internal cooking temperature requirement for meat, poultry, and seafood? | 0.464 | 0.271 | 0.249 | 0.379 |
Which of the following is the correct minimum internal cooking temperature requirement for eggs that will be hot-held for service? | 0.000¥ PCT 1 | 0.000¥PCT 2 | 0.062¥PCT 3 | 0.524 |
Which of the following is the minimum internal cooking temperature requirement for ground beef? | 0.446 | 0.547 | 0.966 | 0.742 |
Safe food handling attitudes
Attitude questions on Safe food handling and answer options | Frequency (%) | |
---|---|---|
Receiving and Storage | ||
Do you believe that food stored at an incorrect temperature must always be discarded? | Yes | 148(70.5) |
No | 43(20.5) | |
No idea | 19(9.0) | |
Do you always check the temperature of refrigerators at least once per day? | Yes | 147(70.0) |
No | 53(25.2) | |
No idea | 10(4.8) | |
Do you always separate raw and cooked food during storage? | Yes | 184(87.6) |
No | 20(9.5) | |
No idea | 6(2.9) | |
Food handling and contamination risks | ||
Do you always avoid partaking in food preparation when you have diarrhoea? | Yes | 173(82.4) |
No | 33(15.7) | |
No idea | 4(1.9) | |
Do you always wash your hands during food preparation, even if others do not wash theirs? | Yes | 188(89.5) |
No | 19(9.0) | |
No idea | 3(1.4) | |
Do you think it is important to improve hygiene practices to reduce the risk of foodborne illnesses? | Yes | 199(94.8) |
No | 5(2.4) | |
No idea | 6(2.9) |
Knowledge on foodborne bacteria and diseases
Knowledge questions on food-borne pathogens and answer options | Frequency (%) | |
Which of the following is the main foodborne bacteria pathogens, mostly associated with poultry products? | Salmonella | 99(47.1) |
Staphylococcus | 39(18.6) | |
E. coli | 20(9.5) | |
Botulinum | 8(3.8) | |
Do not know | 44(21.0) | |
Which of the following best explains what will happen to food borne bacteria in food at a temperature of 37 °C? | Die | 29(13.8) |
Do not grow | 41(19.5) | |
Grow quickly | 80(38.1) | |
Grow slowly | 28(13.3) | |
Do not know | 32(15.2) | |
Knowledge questions on food-borne diseases and answer options | Frequency (%) | |
Which of the following is the most common symptom for food poisoning? | Headache | 6(2.9) |
Diarrhoea | 193(91.9) | |
Rash | 3(1.4) | |
Constipation | 4(1.9) | |
Do not know | 4(1.9) | |
2.3.4. Which of the following best explains why are preschool-age children at a higher risk for foodborne illnesses? | They have not built up strong immune systems | 140(66.7) |
They are more likely to spend time in a hospital | 8(3.8) | |
They are more likely to suffer allergic reactions | 32(15.2) | |
Their appetites have increased since birth | 4(1.9) | |
All of the above | 26(12.4) | |
2.3.5. Which of the following groups of people are more vulnerable to foodborne diseases? | Children | 31(14.8) |
Older people | 5(2.4) | |
Pregnant women | 16(7.6) | |
All of the above | 150(71.4) | |
I do not know | 8(3.8) |
ANOVA between groups (p-value) | ||||
---|---|---|---|---|
Knowledge questions | Level of Education | Employment position | Experience in food handling practices | Food safety training course attendance |
Food-borne pathogens | ||||
Which of the following is the main foodborne bacteria pathogens mostly associated with poultry products? | 0.000¥PCT 1 | 0.002¥PCT 2 | 0.097 | 0.119 |
Which of the following best explains what will happen to food borne bacteria in food at a temperature of 37 °C? | 0.000¥PCT 3 | 0.010¥PCT 4 | 0.257 | 0.330 |
Food-borne diseases | ||||
Which of the following is the most common symptom for food poisoning? | 0.077 | 0.127 | 0.160 | 0.073 |
Which of the following best explains why are preschool-age children at a higher risk for foodborne illnesses? | 0.030¥PCT 5 | 0.317 | 0.220 | 0.043¥PCT 6 |
Which of the following groups of people are more vulnerable to foodborne diseases? | 0.113 | 0.769 | 0.320 | 0.104 |
Assessment of food safety knowledge and attitude
ANOVA between groups (p-value) | |||
---|---|---|---|
Level of education | Job position/ description | Experience in food handling practices | Food safety training course attendance |
0.000¥PCT 1 | 0.257 | 0.003¥PCT 2 | 0.838 |
Food safety knowledge score | 0.164a |
Food safety attitude score |