Purpose: The aim of this study was to assess the level of food safety knowledge and practices among 1,500 Lebanese food handlers in Lebanese households and to identify the association between their knowledge/practices and the sociodemographic characteristics.
Methods: Participants were from different gender, age groups, area of residence, income, marital status, and education. They completed a questionnaire of six questions about their demographic characteristics and 26 questions related to their knowledge and practices in terms of food handling, storage, usage of kitchen facilities, and personal hygiene subgroups. Approval of the Institutional Review Board in the Lebanese American University was obtained prior to approaching the participants.
Results: On average, participants scored 55.6±16.3, 51.3±25.7, 67.4±19.3, and 89.1±16.3%, respectively; whereas, the passing rates (above 50%) were 64.5, 69.9, 90.5 and 99.1%, respectively, on the different subgroups. Gender had a significant (P<0.05) effect on food handling and personal hygiene; age, marital status, and education had a significant (P<0.05) effect on handling, usage of kitchen facilities, and personal hygiene; area of residence had a significant (P<0.05) effect on storage, handling, and usage of kitchen facilities; income had a significant (P<0.05) effect on handling and usage of kitchen facilities. In terms of overall food safety knowledge and practices, the mean score was 63.8±12.6%; passing rate was 86.2%; gender, age, area of residence, education, marital status, and income had a significant (P<0.05) effect. Food safety practices and knowledge scores were significantly (P<0.001) related with a weak to moderate correlation coefficient (R=0.34).
Significance: Our results confirm the need for ongoing educational initiatives to improve food safety knowledge and practices among Lebanese food handlers in Lebanese households.