Food safety in foodservice establishments : knowledge, practices and attitudes of food handlers in Gauteng and Eastern Cape provinces of South Africa

Abstract

Poor food safety practices, limited knowledge and improper attitudes of food handlers have been revealed to exist in many foodservice establishments by a number of researchers. The high numbers of reported food poisoning cases across the world have raised concerns regarding food safety. At a base level, food is prepared under unhygienic conditions in which food handlers seem not to be complying with food safety regulations. Therefore, this study sought to examine the level of food handlers’ knowledge toward compliance with food safety standards. Food handlers’ attitudes and the extent of practice consistent with food safety regulations. This study was conducted in both private and government foodservice establishments within South Africa. The sample frame comprised of private foodservice establishments such as commercial restaurants, while the government foodservice establishments included health care establishments. A 100% response rate was achieved from the 100 food handlers drawn from various foodservice establishments in Gauteng and Eastern Cape provinces of South Africa. Data were collected from sampled respondents by way of self-administered questionnaires that were specifically designed for food handlers in foodservice establishments. Data were quantitatively analysed in SPSS using bivariate techniques and correlation. The results of quantitative analysis show primarily that despite food handlers possessing knowledge of food safety standards at different levels, only a limited number put their knowledge into practice. Topical to these food safety standards are proper handling of food, storage and preparation. This investigation locates the gap in implementing, practising and enforcing food safety regulations. This study recommends that stakeholders in government, communities, foodservice industry owners, educators and researchers prioritise collective action to educate society in particular food handling in advancing, implementing and maintaining proper practices regarding food safety knowledge. Importantly, the study recommends the need for state organs to improve current ways of enforcement of food safety regulations in order to prevent food poisoning and ensure safe foods. One of the food safety enforcement improvements would be the training of staff who manage foodservice establishments and staff who handle food.