Knowledge, practices, and appraisals on food handling in public hospital of Buenos Aires province, Argentina, 2020

Abstract

INTRODUCTION: Food handling within the hospital setting plays a crucial role  in the causal chain of foodborne illnesses. There is currently no information on knowledge, practices, and appraisals of food handlers at local level. The objective of this study was to assess food handlers in public hospitals of Buenos Aires province and their association with sociodemographic, work and training characteristics. METHODS: A cross-sectional, analytical study was carried out. A virtual survey was sent to public hospitals in the province to be distributed to all food handlers. Sociodemographic, work and training data were collected. Knowledge and practices were evaluated through multiple-choice questions and personal appraisal of their work was consulted. RESULTS: The survey was completed by 561 food handlers from 56 hospitals. More than 80% had received some type of training, 22.9% presented sufficient knowledge and 15.3% adequate practices. The assessment of good practices was associated with greater seniority, outsourced services and conducting 5 or more in-service trainings. Shortage of work items and inadequate infrastructure were identified as the main barriers. DISCUSSION: Doing in-service training and having senior staff could improve food handling.