Self-reported food safety knowledge and practices of Lebanese food handlers in Lebanese households

What is it about?

The aim was to assess level of food safety knowledge and practices among 1500 food handlers in Lebanese households and to identify association between knowledge/practices and socio-demographic characteristics. Participants completed a questionnaire on demographics and knowledge/practices of food handling, storage, usage of kitchen facilities and personal hygiene. Participants scored 55.6±16.3, 51.3±25.7, 67.4±19.3, and 89.1±16.3, respectively; passing rates (above 50%) were 64.5, 69.9, 90.5 and 99.1, respectively, on the different subgroups. Gender had significant effect on food handling and personal hygiene; age, marital status and education had significant effect on handling, usage of kitchen facilities and personal hygiene; area of residence had significant effect on storage, handling and usage of kitchen facilities; income had significant effect on handling and usage of kitchen facilities. Mean score of overall food safety knowledge and practices was 63.8±12.6; passing rate was 86.2. Food safety practices and knowledge scores were significantly related with weak to moderate correlation coefficient.

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