Impact of STP on Food Hygiene in Terms of Knowledge and Practice among Food Handlers

Food hygiene is a broad term used to describe the preservation and preparation of foods in a manner that ensures the food is safe for human consumption. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness Major risk of food contamination lies with the food handlers. Pathogenic organisms present in or on food handler's body multiply to an infective dose when come in contact with food and could be a potential source of food poisoning to its clients. One of the possible causes of food borne illness is unsafe preparation of food for sale or delivery to public by food businesses.

A total of 34 samples were selected by simple random sampling. Samples were divided into experimental and control group. Data was collected by taking structured interview schedule and a structured teaching program was organized for experimental group. Data analysis was done by descriptive and inferential analysis.

The knowledge and practice level of the experimental group was increased after structured teaching programme regarding food hygiene.

Health education programme should be organized by nursing personnel to provide the knowledge on food hygiene to improve their practice and knowledge level among food handlers.