Attitudes, knowledge and food safety awareness of food handlers and consumers in the hospitality industry
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Authors
Mngoma, Precious Mavis Thulile
Issue Date
2022-05
Type
Dissertation
Language
en
Keywords
Food safety , Hospitality industry , Food safety knowledge , Food safety awareness , Food handlers , Managers and customers
Alternative Title
Abstract
Food-borne illnesses are a global concern affecting the foodservices industry. Like other eating establishments, the hospitality industry is prone to foodborne illnesses. Food safety knowledge and awareness pose potential hazards when food is not prepared hygienically, and several campaigns have launched a reduction to the burden of food-borne diseases. This study aims to measure food safety attitudes, knowledge and awareness in the hospitality industry based on the uMhlathuze Municipality in KwaZulu-Natal, South Africa. The research design was cross-sectional and quantitative. It was designed to measure levels food safety practices within the hospitality industry to fight against food-borne illnesses. Respondents were individuals who are 18 years or more, employed and making use of services offered in the hospitality establishments. A total size of study was 101 managers, 110 food handlers, and 170 consumers and were randomly selected to participate in the study. Respondents were invited to participate having signed informed consent. The data was collected through self-administered questionnaires with sub-sections targeting managers, food handlers, and consumers eating food prepared out of the household. Data was analysed using SPSS version, cross tabulations and Chi-square tests of p<0.05 were done. Graphs and tables were used to graphically represent the data. The results showed that, 66% of food handlers had good food safety knowledge and awareness. Seventy-five percent of consumers had knowledge of the importance of food safety. Less than half (38%) of managers ensured to monitor food safety but through hygiene policies and procedures complied to food safety.
This study revealed the existence of a reasonable gap in food safety knowledge and awareness within the hospitality industry and attention is needed on temperature monitoring and the development of food safety policies and procedures to prevent the occurrence of food-borne diseases outbreaks and improved consumer food safety awareness within the hospitality industry.