COVID-19 appropriate health and hygiene practices among food handlers: an experience from therapeutic kitchen of a dedicated COVID hospital of Bhubaneswar, Odisha, India

Abstract

The health and hygiene practices of food handlers’ are an indicator of the overall food hygiene and are indirectly linked with patients’ safety. WHO recommends that staff working in food sector need to be aware of the symptoms of COVID -19 as well as the various COVID-appropriate behaviour. The study was undertaken with an aim to determine the health and hygiene practices of food-handlers involved in preparation of patient diet and to assess their knowledge of COVID-19 appropriate behavior. A cross-sectional study was done among 75 food-handlers, of a therapeutic kitchen, at a COVID Hospital; Using a study tool with 3 sections- socio-demographic details, food-handler’s knowledge about COVID-19 and a checklist to assess their practices; data was entered and analyzed using Microsoft excel spreadsheet and Epi-Info software-version7.2.4.0.Of the 75 respondents 94.6% were males, mean age was 30.88 ± 10.3yrs SD.5.33% had suffered from COVID. 77.33% used masks properly, 70.67% practised hand-washing and 46.67% physical distancing. 96% said they were satisfied with measures taken for prevention at workplace. 93.33% had knowledge on COVID appropriate behaviour. It was concluded that the sampled population had a proper knowledge on COVID appropriate behaviour. The people not practising the same were identified and counselled, thus improving their hygiene and sanitation practices.

Keywords: Food-handler, food safety, COVID-19, hospital, therapeutic kitchen