Assessing the hygienic practices of food handlers in selected restaurants in the Accra metropolis

Abstract

The purpose of the study was to assess the hygienic practices of food handlers in selected restaurants in the Accra Metropolis, to unearth the gap between theory and practice. Descriptive survey research design was used with quantitative approach. The study involved 120 food handlers selected purposively from 10 restaurants to answer the questionnaire. Data collected through the questionnaire were analyzed using SPSS. It was found that food handlers properly wash their hands before and after performing some tasks, maintain personal hygiene, and clean utensils, work surfaces and equipment used in the restaurant. It was revealed that the major causes of violating hygienic practices were food handlers’ ignorance about the best hygienic practices they have to adopt, and lack of laid down hygienic practices leading to the adoption of inappropriate hygienic practices by food handlers. It was indicated there were of the consequences of not maintaining proper hygienic practices in the restaurant. It was found that some food handlers do not comply with appropriate the food hygiene standards. This was because of the fact that food handlers’ knowledge about the causes of food hygiene violations was limited. The researcher recommends that management ensure compliance with hygienic practices in the restaurant by incorporating hygiene policies and principles in the training of food handlers. Also, there should be monitoring and evaluation of food handlers with respect to their hygienic practices. Again, potential sources of contamination from the environment should be considered