ABSTRACT:
Food safety plays a critical role in the well-being of hospitalised patients, who may be at a higher risk for foodborne diseases (FBD). The food safety knowledge, attitudes, and practices (KAP) of foodservice and nutrition support staff can have an impact on the prevention of FBD and other adverse health effects. There is a paucity of data on the food safety KAP of foodservice and nutrition support staff in hospitals in South Africa. The aim of the study was to assess the food safety KAP of foodservice and nutrition support staff, working in a tertiary government hospital in Western Cape, South Africa. We conducted an observational-descriptive study with an analytical component. A content validated, pilot tested, self-administered questionnaire was used for data collection. The study participants included foodservice staff (n=51), dietitians (n=12), milk kitchen staff (n=7), tube feed staff (n=4), and household aids (n=145). Less than half of participants (n=96, 43.84%) achieved a sufficient food safety knowledge score (≥70%). The question relating to the danger zone temperature range scored the lowest (n=151, 68.95%). More than half (n = 125, 57.08%) agreed that it is time consuming to wash hands in between tasks. However, the majority of participants (n=207, 94.52%) reported hand washing practices that aligned with established food safety guidelines, while 53.88% (n=118) reported keeping food outside the danger zone. The results among food service staff showed positive associations between knowledge and the importance of handwashing (p = 0.006) and temperature monitoring of food (p = 0.004). In the household aid group, a positive association between the level of knowledge and the importance placed on measuring food temperature was demonstrated (p = 0.036). Notable gaps in food safety KAPs regarding temperature control and hand washing were identified, suggesting a need for continuous food safety training.