Abstract
Introduction: Central to food safety are open-market food handlers who greatly influence food quality by potentially transmitting pathogens passively from contaminated sources, particularly in ready-to-eat food. Investigating food handlers’ knowledge, attitudes and practices on food safety at Oshakati mini market guides policymakers in developing strategies that enhance food safety in northern Namibia. The study assessed the food handlers’ knowledge, attitudes and practices regarding food safety at the Oshakati mini market in northern Namibia.
Methods: This study employed a descriptive cross-sectional design which followed a quantitative approach. Data was collected from 103 simple, randomly selected food handlers using a closed-ended structured self-administered questionnaire. Data was analysed employing SPSS version 29, with descriptive statistics presented in tables, charts and graphs using frequency (n) and percentage (%). Inferential statistics employed the Pearson correlation at p≤0.01 significant level and multiple regression assessing the statistical significance of sociodemographic characteristics regarding knowledge, attitudes and practices aligned to food safety.
Results and Discussion: Of the 103 food handlers, the majority were women aged 30-49 years, and despite a high response rate of 95.3%, only 15.5% had received formal food safety training, primarily in Oshakati and Windhoek, in 2022. Knowledge gaps were evident, with notable misconceptions such as prioritising taste over safety and misunderstanding the role of wiping cloths in spreading microorganisms. Many participants indicated uncertainty in temperature control practices and legal food storage requirements, with a substantial proportion incorrectly believing defrosted foods can be refrozen. Although there was strong agreement on hand washing (95.1%), only 28.2% used uniforms during food preparation, and 21.4% admitted smoking in food areas. Overall, 60.2% demonstrated adequate food safety knowledge, which correlated positively with better food safety practices. Attitudes towards food safety were predominantly negative (60.2%), contrasting with 39.8% that indicated positive attitudes. Regression analyses indicated age negatively correlated with both knowledge (β = -0.265, p < 0.01) and attitudes (β = -0.265, p < 0.01) towards food safety, while work experience positively influenced knowledge (β = 0.393, p < 0.01) and practices (β = 0.393, p < 0.01).
Conclusion
This study underscores significant gaps in food safety knowledge and practices of food handlers at the Oshakati open market. Despite a high response rate and predominant female participation, formal food safety training remains limited, contributing to widespread misconceptions and inadequate practices. Positive correlations between knowledge and better practices accentuate the importance of targeted training interventions. Addressing these challenges is crucial to enhancing food safety standards and regulatory compliance in local markets, thereby safeguarding public health.
Keywords: Food safety, Food handler, Knowledge, Attitudes, Practice, Namibia,