Adoption of Food Safety and Hygiene Practices in Food Service Operations

Food is basic necessity for growth, development, and progression. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illnesses. Since the dawn of human history, food borne diseases have been a problem for all societies, and it is an increasing public health issue worldwide. Literature indicates that poor food handling and sanitation practices are more common among food handlers in developing countries resulting in food - borne illness. Hence the study was undertaken with the objectives to evaluate the hygiene practices practiced in food service operations during COVID 19 outbreak and to understand the food safety concerns and satisfaction by the consumers. A total of 50 food handlers, 10 food delivery personnel and 40 customers were selected randomly from food establishments at the study area, Krishnagiri, Tamil Nadu. Appropriate questionnaires were designed to collect details on existing food safety and hygiene practices among food handlers, food delivery personnel and customers. Education on food safety and hygiene practices and personal hygiene were provided to food handlers, to food delivery and to the selected customers, it was imparted through pamphlets. This study revealed that the overall knowledge, practices, and attitude towards food safety among food handlers, food delivery personnel and customers were average. There was a significant association between knowledge and practice while food safety practices were independent with an attitude among the food service employees and food delivery personnel. Creating awareness and proper education strategies to the food handlers, food delivery personnel and customers will prevent contamination and thereby ensure the service of safe and quality foods to the public. Good lifestyle practices can enhance the quality of health among the generation at all times and especially during this COVID ? 19 pandemic.