Universal Journal of Public Health Vol. 11(6), pp. 936 - 944
DOI: 10.13189/ujph.2023.110618
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Understanding of Food Safety Standards and Personal Hygiene among Foodservice Workers in Mokopane and Voortrekker Hospitals in Mogalakwena Municipality, Limpopo Province

Sibiya PK , Sithole PK , Nkwane ST , Mphasha MH ^*, Tleane DMR
Department of Human Nutrition and Dietetics, University of Limpopo, South Africa

ABSTRACT

At the healthcare facilities, especially in hospitals where vulnerable patients are treated, personal hygiene and food safety procedures are of the utmost importance. Food safety is a public health issue and as such, foodservice workers need to have in-depth knowledge. Conversely, poor personal hygiene and food safety practices may lead to contamination and subsequently foodborne diseases. The goal of this study is to determine knowledge on food safety and personal hygiene among foodservice staff at Mokopane and Voortrekker hospitals foodservice units in Mogalakwena Municipality. The purpose is to pinpoint and outline areas that may need improvement to guarantee provision of hygienic and safer meals. Twenty-one food service employees in the hospitals participated in a qualitative e cross-sectional study. One-on-one interviews were held, and observations and audio recordings were made. For analysis, inductive, descriptive of open coding methods using Tesch's eight phases were employed. Results indicated that participants were knowledgeable about food safety practices, including frequent hand washing and cleanliness, as well as personal hygiene behaviours. Employees in the hospital kitchen/ foodservice unit showed that they understood the value of maintaining cleanliness, good hand hygiene, and correct food handling. The study recommends education and training programs to reinforce knowledge of food safety, appropriate food handling methods, and personal hygiene practices however, participants' abilities to put this knowledge into practice are hampered by challenges such as lack of enforcement of food safety compliance, inadequate staffing, and time restraints. The prevention of foodborne illnesses and infections was also emphasized. Employees in the hospital kitchen/ foodservice unit showed that they understood the value of maintaining cleanliness, good hand hygiene, and correct food handling. The study recommends education and training programs to reinforce knowledge of food safety, appropriate food handling methods, and personal hygiene practices. Therefore, strong enforcement procedures, adequate staffing and effective time management are required.

KEYWORDS
Personal Hygiene, Food Safety, Foodservice Workers, Hospital, Patients

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Sibiya PK , Sithole PK , Nkwane ST , Mphasha MH , Tleane DMR , "Understanding of Food Safety Standards and Personal Hygiene among Foodservice Workers in Mokopane and Voortrekker Hospitals in Mogalakwena Municipality, Limpopo Province," Universal Journal of Public Health, Vol. 11, No. 6, pp. 936 - 944, 2023. DOI: 10.13189/ujph.2023.110618.

(b). APA Format:
Sibiya PK , Sithole PK , Nkwane ST , Mphasha MH , Tleane DMR (2023). Understanding of Food Safety Standards and Personal Hygiene among Foodservice Workers in Mokopane and Voortrekker Hospitals in Mogalakwena Municipality, Limpopo Province. Universal Journal of Public Health, 11(6), 936 - 944. DOI: 10.13189/ujph.2023.110618.