ASSESSMENT OF GOOD HYGIENIC PRACTICES AMONG FOOD PROCESSORS IN SMALL FOOD BUSINESSES IN BARISAL CITY CORPORATION OF BANGLADESH

Authors

  • A. K. Paul
  • M. M. Riad
  • A. Chandra

DOI:

https://doi.org/10.3329/bjvm.v15i2.35524

Abstract

The food safety is the alarming issue for the global heath. The aim of this study is to assess the awareness on GHP of food processors, working in different food businesses in Barisal City Corporation area of Bangladesh. A questionnaire was used which includes the use of cutting tool for food, use of gloves during food processing, knowledge about zoonotic diseases, work with sickness, aware during food serving, shower before work, personal hygiene, separate working dress and aware about customer health. 93 food processors were interviewed during the period from January to March 2015.  In this study, we found that 89.2% food processor were used boti for cutting the food which was significantly higher than that of use knife (10.8%). 71% food processor were not used hand gloves during cutting and processing the food which was significantly higher than that of use gloves (29%). We also found out that 35.5% were processors were worked with sickness where as 54.8% worker has no knowledge about the food borne disease transmission which was significantly higher than that of knowledge about that (45.2%). 67.7% were worker not use any separate dress during their work and 28% processor did not aware about the customer health hygiene. 91.4% worker was concern about their personnel cleanliness such as cutting nail, use of shop after toilet etc. However, the food processor awareness during food processing and serving to the people is essential for public health significance. Therefore, from this study, it may be recommended that the proper training of food processors is necessary to protect consumers’ health.

Downloads

Download data is not yet available.
Abstract
959
PDF
763

Downloads

Published

2018-01-30

Issue

Section

Veterinary Public Health