Knowledge, attitudes and behaviours of food preparers regarding food preparation in East London, South Africa

Background: Food preparers and food handlers seem to face difficulties in identifying activities that render food unsafe as a result of food contamination during food preparation. Research has shown that food preparation is a global problem and a potential health risk which can result in food-borne diseases as a result of a lack of knowledge on the principles of hygienic practices and negative attitudes when handling food. Aim: This study aims to determine the knowledge, attitudes and behaviours that motivate food preparers in safe food preparation. Method: Building on existing work in understanding this phenomenon it asks: A purposive sample of male and female participants who prepare food at home were asked to complete a questionnaire. The questionnaire items were developed through focus group interviews and after a pilot study, presented to participants to complete. The items were subjected to principal component analysis (factor analysis), yielding a six-factor solution. The factor means, standard deviations were calculated and reliability was determined for each factor using Cronbach’s alpha as a measure of internal consistency. Group differences were determined through independent samples t-tests and anova. Results: The quantitative analysis demonstrated that food preparers have a fair knowledge and perception of how to prevent contamination. However, their behaviour is various aspects of food preparation might at times put them at risk for contamination. With regards to attitude, when comparing groups, people who prepare food with love and care demonstrated a more positive attitude towards food preparation than those who are less passionate to prepare food. On this basis, hygiene education should focus on the perceived threat to health as cues to action in changing attitudes and adherence to recommendations on hygiene. Conclusion: Further research is required to solicit the views of respondents below the age of 18 with regard to food-handling practices in pre-prepared food to ascertain and prevent further contamination and ensure food safety