The aims of this
study were to investigate the food safety knowledge and practices of food handlers
and to assess the sanitary conditions of attieke production units in the South of C?te d’Ivoire. A cross-sectional study was
conducted during 4 months in 2012 in 7 localities and data were collected using
questionnaire and observation checklist and microbiological analysis of hands.
A total of 775 attieke production
units were involved in this survey. Seventy-one percent (71%) were located on
public domains and only 70 production units (9%) used septic tank as a mean of
final deposal for liquid waste. Hygiene conditions and practices of food handlers
in attieke production units were
inadequate. The presence of specific microorganisms such as Staphylococcus aureus, Klebsiella pneumoniae, Enterobacter agglomerans, Citrobacter youngae, Klebsiella oxytoca and Citrobacter freundi was indicative of a degree of ignorance on the part of food handlers towards
proper hygienic practices.
Improper practices and lack of knowledge by food handlers are contributing factors for the spread of foodborne outbreaks. This study aimed to explore the knowledge, attitude and practice of food handlers in military hospitals in Jordan. A Self completed questionnaire was answered by 200 employees; 150 military employees and 50 civilian employees in 7 Jordanian military hospitals selected randomly one from the capital Amman and two from the three provinces. The results showed that the means of the percentage scores for the knowledge, attitude, practice, were 84.82, 88.88, 89.43, respectively and the overall knowledge, attitude, practice (KAP) mean percentage score was 87.88. A significant difference (P < 0.05) in these values was observed between the military and civilian employee. The mean percentage scores for knowledge, attitude and practice were 88.5, 93.2, and 91.4, respectively for military employee compared to those for civilian employee of 73.7, 75.8, and 83.5, respectively. A significant difference for the overall (KAP) mean percentage score was also observed between gender, education and specific occupation of the food handler. Female KAP percentage mean score was 90.0 and that for males was 86.6; The college or university educations employee had a mean score of 91.6 while the elementary school education employee had a mean score of 79.7; The nutritionists and cooks had statistically similar means of 91.6 but these occupations significantly differ from the waiters 84.4 and cleaners 80.2.