Ncube France, Kanda Artwell, Chijokwe Morleen, Mabaya Goden, Nyamugure Tendayi
Department of Environmental Science Bindura University of Science Education Bindura Zimbabwe.
Department of Agricultural Economics, Education and Extension Bindura University of Science Education Bindura Zimbabwe.
Food Sci Nutr. 2020 Feb 13;8(3):1677-1687. doi: 10.1002/fsn3.1454. eCollection 2020 Mar.
Global research attention appears to be focused predominantly on self-reported than observed food safety practices. The purpose of this study was to determine the food safety knowledge, attitudes, and self-reported and observed practices of food handlers in 22 urban restaurants in Zimbabwe. A piloted questionnaire was used to gather qualitative data regarding socio-demographic variables, food safety knowledge (FSK), attitudes, and self-reported food handling practices (SRFHPs). A predesigned checklist was used to observe the food handling practices. FSK scores were significantly higher in food handlers who received basic food safety training compared to those who did not ( < .05). No differences in food safety knowledge and attitudes were noted based on the socio-demographic characteristics of the food handlers ( > .05). A significant positive correlation was observed between FSK and attitudes ( = 0.371, < .05), FSK and SRFHPs ( = 0.242, < 0.05), FSK and observed food handling practices (OFHPs) ( = 0.254, < .05), attitudes and SRFPs ( = 0.229, < .05), and attitudes and OFHPs ( = 0.263, < .05). About half of the food handlers washed their hands in sinks meant for washing cutlery, 57% did not use approved hand drying methods, and 19.8% did not adequately thaw frozen foods. Food was commonly defrosted either under room temperature or using hot water (>45°C). Results suggest a need for mandatory basic and advanced training to improve the food safety knowledge, attitudes, and practices.
全球研究关注的焦点似乎主要集中在自我报告的食品安全行为上，而非观察到的食品安全行为。本研究的目的是确定津巴布韦22家城市餐馆食品从业人员的食品安全知识、态度以及自我报告和观察到的行为。采用一份经过预试验的问卷来收集有关社会人口统计学变量、食品安全知识（FSK）、态度以及自我报告的食品处理行为（SRFHPs）的定性数据。使用一份预先设计的清单来观察食品处理行为。与未接受基本食品安全培训的食品从业人员相比，接受过培训的人员的FSK得分显著更高（<0.05）。根据食品从业人员的社会人口统计学特征，未发现食品安全知识和态度存在差异（>0.05）。观察到FSK与态度（=0.371，<0.05）、FSK与SRFHPs（=0.242，<0.05）、FSK与观察到的食品处理行为（OFHPs）（=0.254，<0.05）、态度与SRFPs（=0.229，<0.05）以及态度与OFHPs（=0.263，<0.05）之间存在显著正相关。约一半的食品从业人员在用于清洗餐具的水槽中洗手，57%未使用经批准的干手方法，19.8%未充分解冻冷冻食品。食品通常在室温下或使用热水（>45°C）解冻。结果表明需要进行强制性的基础和进阶培训，以提高食品安全知识、态度和行为。
