Eureka! Institutional Repository

This study focuses in the investigation of the level of food safety knowledge among food handlers working in different food establishments. A total of 180 food handlers were investigated working in restaurants, fast foods or in caterings units. The questionnaires used had questions on cross contamination refrigeration, cooking, cleaning and other hygiene and food safety waters. The questionnaires also included questions regarding and food allergens. The results show that a high percentage of food handlers had a good knowledge regarding recommended practices for food safety. Food handlers working in restaurants and in the catering sector had a more complete knowledge on food safety matters compared to those working in fast foods. This work revealed also significant knowledge gaps which could be used in order to better prepare food training programs. Within these knowledge gaps it was evident that although in some cases the handlers knew the significance of one variable they lacked understanding and knowledge of the practical application of this knowledge. Finally, even in critical questions the wrong answers were in general below 20 – 30% such a level is still high if we consider that food handling related to public health. Consequently, greater efforts should be put on the training of food handlers.