Knowledge, attitude, and hygiene practices of food handlers related to food safety in Al-Suwaira City, Wasit Province in Iraq

Abstract

Background and Aim: Food safety and hygiene are global health concerns, particularly in underprivileged nations, due to the increased incidence of foodborne diseases (FBDs) and associated mortality. This study aimed to evaluate the food handlers’ knowledge, attitude, and hygiene practices toward food safety in Al-Suwaira City, Wasit governorate, Iraq. Materials and Methods: In this cross-sectional study, researchers interviewed 130 food handlers to assess their knowledge, attitude, and hygiene regarding food safety in Al-Suwaira, Wasit governorate, Middle Eastern Iraq, from October 2022 to March 2023. The data regarding their age, sex, place of residence, education, employment history, marital status, and monthly income were collected through a questionnaire, as were details on their knowledge, attitudes, and hygiene habits about food safety. Results: Overall, most participants demonstrated poor knowledge of food hygiene and preservation but showed good knowledge of personal hygiene. Knowledge gaps were identified about the healthy ways to clean and use cooking utensils (35.38%), storage of food in the refrigerator (33.85%), and the possible exposure to foodborne pathogens when utensils are reused to cook vegetables and meat (12.31%). Nearly all participants in this study had positive attitudes toward food safety. Most participants (n = 100, 76.7%) agreed that separating raw and cooked food is the best way to avoid spreading germs. Moreover, 109 respondents (83.85%) agreed that washing hands before preparing food efficiently reduces the spread of FBDs. Furthermore, 117 participants (90%) disagreed that disposing of expired perishable foods is necessary, while 91.54% disagreed that monitoring meals for cleanliness and health is important. Our findings showed that 57.15% of the participants had low-to-intermediate competence in food safety procedures, such as avoiding cross-contamination, checking food temperatures, and washing hands thoroughly before and after handling food. Conclusion: The participants in this study exhibited poor compliance and awareness of food safety procedures and practices, respectively. Therefore, educational opportunities and training are necessary to enhance their knowledge, attitudes, and cleanliness levels.