Assessing food hygiene and hygiene practices of food handlers in traditional restaurants (chop bars) a case study of Wa municipality

Abstract

Food hygiene is a subject of great concern to anyone who cares about eating healthy and staying alive because the import of food borne illness can occasionally be grave. This research study was carried out among food handlers in the Wa Municipality; it sought to assess the sanitary conditions under which food is cooked and served in ‘chop bars’, assess the food hygiene practices employed by food handlers in ‘chop bars’ and assess the personal hygiene practices of food handlers in ‘chop bars’. The study was a survey that used both open ended and close ended structured questionnaires to illicit data from local restaurant (chop bar) operators/handlers, customers and regulatory bodies. In all 82 questionnaires were issued, 40 to operators/ handlers, 40 to customers and 2 to regulatory bodies. Out of the 80 questionnaires issued, 74 were retrieved. Forty (40) from operators/handlers, 32 from customers, and 2 from the regulatory bodies, representing (92.5%) response rate. Using the statistical package for social sciences (SPSS) version 20.0, the results revealed 80% of managers of chop bars and food handlers had no formal education. Kitchen hygiene, personal hygiene and food hygiene were poorly practiced in many chop bars. Food handlers had knowledge in hygiene but did not put into practice for instance hand washing was improperly and irregularly practiced, hair was improperly covered during operation, and both solid and liquid wastes were poorly disposed. Most chop bars lacked proper storage systems; hence both cooked and raw food items were poorly stored. The results also showed that chop bars did not have rules and regulations guiding their operations and three quarters (75%) of them had no training in food hygiene and safety. It was recommended that regular monitoring and inspection should be carried out, clear rules and regulations concerning choice of site for restaurant, the requirements of the structure, and standard of hygiene practice should be set up.