Purpose: Eight convenience food manufacturing plants were randomly selected for the purpose of conducting interviews with food handlers who prepare Ready-to-Eat foods. The purpose of this study was to present data on the food hygiene knowledge and practices of these food handlers.
Methods: Interviews based on structured questions were completed by a target population (88) that represents 100% of the population of food handlers & management in eight convenience food manufacturing plants, predominantly supplying Ready-to-Eat products to retailers. The interviews were conducted on a one-on-one basis with the food handlers before they commenced their shift, but after they had entered their working environment.
Results: An average of only 82% of respondents always washed their hands as a standard hygiene practice, 66% had received some form of food hygiene training and only 34% received training from the chemical supplier on how to use their products. None of the plants had an adequate supply of hot water for cleaning. All the plants used chemicals and/or detergents for washing, but only 47.7% used cold water, soap, pressure and sanitizer, which comprise the best option. All plants frequently send product samples for microbiological analysis and 25% of the plants reported samples that tested positive for Staphylococcus aureus, 50% for Listeria and 37.5% for Escherichia coli.
Significance: Food handlers had an unacceptable knowledge level of good food hygiene practices, as well as poor implementation thereof. Although food safety training programs are essential, behavioral changes will not occur merely as a result of training, thus should be further developed through continuous programs, workplace-specific courses and skills development.