Assessment of food safety knowledge, attitudes and practices of fish farmers and restaurants food handlers in Bangladesh

• Main Authors: Mohammad Hashanuzzaman, Shuva Bhowmik, Md. Shafiqur Rahman, M.U.M. Abu Zakaria, Liton Chandra Voumik, Abdullah-Al Mamun
• Format: Article
• Language: English
• Published: Elsevier 2020-11-01
• Series: Heliyon
• Subjects: Food science; Food safety; Knowledge; Attitudes; Practices; Fish farmers
• Online Access: http://www.sciencedirect.com/science/article/pii/S2405844020323288

The study was conducted to assess the present status of knowledge, attitudes and practices (KAP) concerning the food safety and hygiene issues among fish farmers and food handlers in Noakhali, Bangladesh. Data were collected from 100 respondents (50 fish farmers and 50 food handlers) through face to face interviews. All the respondents agreed that training on hygiene practices was necessary and they were interested to attend training in their spare time. Food handlers (88%) agreed that raw foods must be kept separate from prepared foods and 68% of them believed that improper preservation of foods is harmful to health. About 52% of farmers used a face mask when spreading insecticides, fertilizers, and chemicals. Food handlers were wearing protective clothing (32%) and masks (12%) when touching and distributing unwrapped foods, however no handlers used a cap. A significant strong correlation coefficient (rs) was found between knowledge with attitudes, knowledge with practices and attitudes with practices of 0.73–0.99 among the three domains for fish farmers and food handlers. The correlation among the three levels was satisfactory, however, some food safety concepts and practices regarding hygiene were still insufficient. Therefore, an effective and appropriate training program on food safety and hygiene should be launched in a holistic approach for all fish farmers and food handlers to increase awareness and ensure safe food for consumers with a view to reducing the possibility of disease outbreak.