Evaluation of food safety knowledge, attitude and hygienic practices among food service workers in hotels, restaurants and street food stands in Morogoro, Tanzania

Abstract

Foodborne infections are a global problem, especially in developing nations. These infections mostly spread in homes, restaurants, and other public places. Thus, promoting food safety knowledge, attitudes, and hygienic behaviors is essential. The aim of this study was to assess the level of food safety knowledge attitude and hygienic practices among food service workers in hotels, restaurants and street food stands. A cross-sectional study carried out during February to May 2024 in Morogoro Municipality examined 75 hotel, restaurant, and street food vendors' food safety knowledge, attitudes, and hygienic practices using structured questionnaires and an observation checklist. Food service workers were tested on pathogens, cleanliness, and handling. Correct answers got points; scores below 50% indicated insufficient knowledge. Food safety attitudes contained 10 questions with 10% points for accurate answers. Food service workers in hotels had significantly (p<0.05) superior food safety knowledge (94.65%), attitude (95.60%), and hygienic practices (98.25%) compared to those in restaurants and street food stands. The food service workers at street food stands had the lowest ratings in terms of their knowledge (50.65%), attitude (40.40%), and hygienic practices (45.75%). Restaurant food service workers scored 66.97%, 69.2% and 83.02% for food safety knowledge, attitude, and hygienic practices, respectively, and these were significantly (p<0.05) higher than those obtained from street food stand and lower than hotel service workers. Hotel staff demonstrated superior food safety knowledge, attitude, and practices compared to street vendors. Food safety in Morogoro Municipality requires intense training, regulatory supervision, local authority cooperation, and continual study and monitoring.