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| Assessment of Food Safety Knowledge, Attitude and Hygienic Practices among Kitchen Staff at the Anum Presbyterian and Akwamuman Senior High Schools in Asuogyaman District |
Jerry Worlanyo Ohene-Asah, Esther Korkor Djidjor, Edith Axala, Edith Kafui Tse
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Abstract:
Food safety knowledge, attitude and hygienic practices are important in preventing food borne illness. Prevention of food borne illness is one of the primary responsibilities of everybody. Food borne illness outbreaks in most schools are often caused by lack of knowledge on hygienic practices and lack of food safety and quality among kitchen staff of senior high schools. The purpose of this study was to assess food safety knowledge, attitude and hygienic practice among kitchen staff in Senior High Schools. The sample for the study consisted of 46 female and 19 males. The target population for this study comprised of all kitchen staff in the selected schools in the Asuogyaman District of Eastern Region. Questionnaire in the form of likert format was used to collect data. Purposive sampling technique was employed to select the study respondents. The data was analysed descriptively using tables, frequencies, percentages, means and standard deviation. Findings indicated that the level of knowledge on food safety by the kitchen staff was moderate. In addition, it was found out that the common attitude of the kitchen staff on food safety was that kitchen staff who have abrasions or cuts on their hands should not touch foods without gloves. Based on these findings it was recommended that, school administrators should organize workshops or seminars for kitchen staff in order to boost their knowledge, attitudes and practices in the food safety.
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