Food Safety Knowledge, Attitude, and Practices among Employees : A case study at food court of Kandy City Centre, Sri Lanka.

Abstract

Improper food handling is a major cause of food contamination, which can pose serious health risks. To prevent such contamination, food handlers must possess adequate knowledge, demonstrate a positive attitude, and consistently practice proper food handling techniques. This study aimed to evaluate the food safety knowledge, attitudes, and practices of employees working in the food court of Kandy City Centre, as well as to identify the factors influencing these aspects. Data were collected from 50 food handlers involved in the preparation, serving, and sale of readymade food between June 2023 and September 2023. A questionnaire was used to gather information on socio-demographic variables, food safety knowledge, attitudes, and practices through interviews. The majority of respondents (61.5%) were under 25 years of age, and 75% were male. Almost all food handlers were aware of critical sanitary practices, such as personal hygiene (100%) and hand washing (98%). The study found that most participants (90.4%) had received basic food safety training, and 84.6% had undergone Hazard Analysis Critical Control Point (HACCP) training. The average percentages for food safety knowledge, attitudes, and practices were 77%, 82.2%, and 87%, respectively. While the study showed that food handlers generally have satisfactory knowledge, attitudes, and practices regarding food safety, some areas, particularly cross-contamination and time/temperature control, require further emphasis. The study recommends continuous food safety training to reinforce the weaker areas, with a focus not only on theoretical knowledge but also on practical skills and the promotion of positive attitudes towards food safety.

Key Words: Food Handling, Cross-Contamination, Hazard Analysis Critical Control Point, Training, Practical Skills