Food handlers’ hygiene knowledge in small food businesses

Four hundred and forty-four food handlers, employed in 104 small food businesses, were personally interviewed with regard to their knowledge of food hygiene. Fifty-seven percent of food handlers thought that they could tell if food was contaminated with food poisoning bacteria by sight, smell and taste and 25% thought bacteria readily multiplied at −10, 75 or 120 °C. Sixteen percent thought the correct temperature of a refrigerator was −18 °C or below. The study demonstrated that the basic lack of hygiene knowledge and understanding could prove to be a major barrier to the effective implementation of hazard analysis critical control point in small food businesses