Limon MR. Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the Philippines.
Curr Res Food Sci 2021;
4:63-73. [PMID:
33665620 PMCID:
PMC7903060 DOI:
10.1016/j.crfs.2021.01.001]
[Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 12/31/2020] [Accepted: 01/10/2021] [Indexed: 11/28/2022] Open
Abstract
This study was conducted to assess the self-reported and observed food safety practices (FSP) of food handlers, who deliver food products that are prepared and cooked at home during the COVID-19 pandemic in the Philippines. 751 participated in the online survey who were selected using criterion sampling. A questionnaire developed by the researcher was used to gather data with Cronbach Alpha of 0.91. t-test, ANOVA, and Fleiss kappa were performed to treat data. There were no significant differences between self-reported FSP in four dimensions and demographic characteristics, except for age, where a significant difference exists between the FSP of the four age groups along food preparation (F = 4.530,ρ<0.01). The FSP in the four dimensions obtained a weighted x¯ and σ of 1.72 ± 0.69 which is interpreted as Sometimes Practiced. The food handlers at home inadequately and inappropriately practiced the protocols in keeping the food safe to eat. The observed reports showed that the food handlers at home do not meet food safety standards as indicated in the weighted x¯ and σ in the four dimensions 1.63 ± 0.11, with a description of Sometimes Practiced. Observed practices further show very poor adherence to guidelines. Test for inter-rater reliability yielded almost perfect agreement (κ = 0.81, ρ<0.05). There exists a significant difference with the FSP in personal hygiene (t = 0.964, ρ<0.05), cross-contamination prevention and sanitation (t = 0.815, ρ<0.05), food preparation (t = 0.753, ρ<0.05), and food delivery (t = 0.794, ρ<0.05). Government and non-government agencies should work together towards educating the food handlers at home on effective ways to learn about food safety concepts so they could become advocates of safer food practices.
Online food business is growing due to restrictions brought about by the pandemic.
Self-reported FSP of food handlers reveal compliance to food safety standards.
Food handlers violate food safety protocols based on expert observations.
There is significant difference between the self-reported and the observed FSP.
Food safety training involving food handlers in online businesses is imperative.
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