Assessment Of Personal Hygiene of Canteen Workers of Government Medical College and Hospital, Solapur
Keywords:
hotel workers, food handlers, personal hygiene, food establishmentsAbstract
Background: Major risk of food contamination lies with the food handlers. Pathogenic organisms present in or on food handlers’ body multiply to an infective dose when come in contact with food and could be a potential source of food poisoning to its clients.
Methodology: Cross sectional observational study involving all 83 food handlers presently working were included. With structured proforma, details of socio-demographic data, general physical examination for personal hygiene and assessment of knowledge about food hygiene carried out.
Results: 45.8% were from 15 to 35 years age group while child labors were found to be 6.0%. Only 28.9% were having good personal hygiene whereas 32.5% were having poor personal hygiene. Commonly observed dermatological morbidities were fungal infection (21.4%), dermatitis (20.4%) and scabies (9.3%). 95.2% were aware about food borne diseases. 86.7% responded that contaminated foods transmit disease. 56.6% responded role of vectors in disease transmission.
Conclusion: There is lot of scope for improving the standards of personal hygiene of canteen workers. Owners of establishments should be made aware of importance of pre-placement and periodical medical examination in order to protect the health of consumer.
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