Food safety knowledge and practices among food handlers in Bangladesh: A systematic review

• Published in: Food control Vol. 142; p. 109262
• Main Authors: Rifat, M.A., Talukdar, Imdadul Haque, Lamichhane, Nishan, Atarodi, Vera, Alam, Syeda Saima
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2022
• Subjects: Attitude; Bangladesh; Food handler; Food safety; Hygiene; Knowledge; Medicin och hälsovetenskap; Practice; Bangladesh; Attitude; Practice; Food handler; Food safety; Knowledge; Hygiene
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2022.109262

Food handlers play a key role in maintaining food safety and preventing food borne illnesses. In Bangladesh, food safety related mainstream research focuses on microbiological and chemical qualities of foods whereas food handlers are less emphasized. Therefore, this systematic review focuses on food safety knowledge and practices among food handlers in Bangladesh. A systematic search strategy was used to collect records in different databases, including PubMed, Web of Science, Embase, Cochrane, Google Scholar, Banglajol, and ScienceDirect. Information related to either food safety knowledge or practices of the food handlers were extracted. Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) was followed as a reporting guideline. A total of 1609 records were screened. After initial (n = 1609) and full text (n = 20) screening, 12 studies were included for review. Included studies considered food handlers at different settings, including restaurant, street food, retail market, food industry, and household. Food handlers were widely varied by their sociodemographic characteristics, including gender, age, education, and income. Out of 12 studies, eight reported food safety knowledge of the food handlers. Among them, poor food safety knowledge of the food handlers was reported in five studies (62.50%). Food safety practices was reported in 11 studies of which eight (72.73%) studies reported poor food handling practices of the food handlers. Restaurant and street food handlers were found with worse practices than others. Knowledge, education, and training on food handling skills were found to be associated with good practices. On the other hand, education, training, years of food handling experience, and attitude were found to be associated with food safety knowledge. Based on available information, overall food safety knowledge and practices of the food handlers in Bangladesh are not satisfactory. More quality studies in this area are required. Strengthening the food safety monitoring system, providing food safety training to the food handlers, and building awareness could be considered to improve the situation.