[01] Al Suwaidi A. H. E., Preventive Medicine Department, Ministry of Health, Dubai, UAE. [02] Hussein H., School and Educational Institutions Health Unit, Health Affairs Department, Primary Health Care Services Sector, Dubai Health Authority, Dubai, UAE. [03] Al Faisal W., School and Educational Institutions Health Unit, Health Affairs Department, Primary Health Care Services Sector, Dubai Health Authority, Dubai, UAE. [04] El Sawaf E., Staff Development, Health Centers Department, Primary Health Care Services Sector, Dubai Health Authority, Dubai, UAE. [05] Wasfy A., Staff Development, Health Centers Department, Primary Health Care Services Sector, Dubai Health Authority, Dubai, UAE.

Background: Hygiene practices among food handlers has gained considerable importance in each step of the food chain from production to preparation and serving of the food since nutritional habits have changed and out of house food consumption has increased due to the living and working conditions of today’s world. Objectives: To study hygiene practices and their associated factors among food handlers in Dubai. Methodology: A cross-sectional study was carried out among 425 respondents who were selected by a systematic random sampling method and face-to-face interviewed using questionnaire structured by the researcher. Stool specimens were collected and examined for parasitic infection. Results: Overall hygienic practices score had a mean ± SD value of 81.74 ± 5.29 with lowest score for personal hygiene (71.45 ± 7.43) and highest for cooking (90.05+ 7.38). Eighty two percent of food handlers received adequate training in personal or general hygiene. Hygiene practices elaborated significant differences observed by sex, education, occupation, monthly income and by training. In stepwise logistic regression analysis those working in restaurants or housemaid and not trained were more likely to have fair to bad hygienic score. The prevalence of parasitic infection among food handlers was 2%. Stepwise logistic regression analysis revealed that the most significant predictors of parasitic infection were male sex (OR = 2.57, 95% CI = 1.47-4.50, p = 0.001), income of 1500-<2000 AED monthly (OR = 2.47, 95% CI = 1.27-4.82, p = 0.008) and one toilet at home (OR = 1.92, 95% CI = 1.17-3.15, p = 0.009). Conclusion and recommendations: This study showed good cooking practices of food hygiene among food handlers in Dubai, but with a need for improvement of personal and general hygienic practices through training and retraining of food handlers by the management of the food facilities and the local governmental authorities.

Hygienic Practice, Food Handles, Dubai

[01] Santos MJ, Nogueira JR, Patarata L and Mayan O. Knowledge levels of food handlers in Portuguese school canteens and their self-reported behaviour towards food safety. Int J Environ Health Res 2008; 18(6):387-401. [02] Tonder I, Lues JFR and Theron MM.The Personal and General Hygiene Practices of Food Handlers in the Delicatessen Sections of Retail Outlets in South Africa. J Environ Health 2007; 70(4):33-39. [03] Rocourt J, Moy G, Vierk KA, Schlundt J and Tiffin R. Foodborne disease in OECD countries: present state and economic costs. : Publications de l'OCDE; 2003. [04] Chopra M, Galbraith S and Darnton-Hill I. A global response to a global problem: the epidemic of overnutrition. Bulletin- World Health Organization 2002; 80(12):952-958. [05] Centers for Disease Control and Prevention. United States foodborne disease outbreaks. Centers for Disease Control and Prevention (Atlanta), Accessed [February 15, 2010]. Available from: http://www.cdc.gov/foodborneoutbreaks/outbreak_data.htm. [06] UN Food and Agriculture Organization (FAO)/World Health Organization (WHO), the Role of Food Safety in Health and Development. Accessed [February 15, 2010]. Available from: http://www.who.int/foodsafety/en/. [07] Andargie G, Kassu A, Moges F, Tiruneh M and Huruy K. Prevalence of bacteria and intestinal parasites among food-handlers in Gondar town, northwest Ethiopia. J Health Popul Nutr 2008; 26(4):451. [08] Rocha Carvalho ML, Beninga Morais T, Ferraz Amaral D and Sigulem DM. Hazard analysis and critical control point system approach in the evaluation of environmental and procedural sources of contamination of enteral feedings in three hospitals. J Parenter Enteral Nutr 2000; 24(5):296. [09] Sanlier N. The knowledge and practice of food safety by young and adult consumers. Food Control 2009; 20(6):538-542. [10] Tahkapaa, S., M. Kallioniemi, H. Korkeala and R. Maijala. Food control officers perception of the challenges in ımplementing new food control requirements in Finland. Food Control 2009; 20(6): 664-670. [11] World Health Organization. 2006. Five keys to safer food manual. Accessed [August 10, 2010]. Available from: www.who.int/entity/foodsafety/publications/consumer/ manual_keys.pdf. [12] Green LR, Selman CA, Radke V, Ripley D, Mack JC, Reimann DW, Stigger T,Motsinger M, and Bushnell L.Food worker hand washing practices: an observation study. Journal of Food Protection 2006; 69(10):2417-2423. [13] Blanch, Susan.Food hygiene. London: Hodder & Stoughton 2003; 6:115. [14] Green LR, Radke V, Mason R, Bushnell L, Reimann DW, Mack JC, Motsinger MD, Stigger T and Selman CA. Factors related to food worker hand hygiene practices. Journal of Food Protection 2007; 70(3):661-666. [15] Pittet D, Simon A, Hugonnet S, Pessoa-Silva CL, Sauvan V and Perneger TV. Hand hygiene among physicians: performance, beliefs, and perceptions. Ann Intern Med 2004; 141(1):1-8. [16] Michaels B, Keller C, Blevins M, Paoli G, Ruthman T, and Todd E. Prevention of food worker transmission of foodborne pathogens: risk assessment and evaluation of effective hygiene intervention strategies. Food Service Technology 2004; 4(1):31-49. [17] DeBess EE, Pippert E, Angulo FJ and Cieslak PR. Food handler assessment in Oregon. Foodborne Pathogens and Disease 2009; 6(3):329-335. [18] Mudey AB, Kesharwani N, Mudey GA, Goyal RC, Dawale AK and Wagh VV. Health Status and Personal Hygiene among Food Handlers Working at Food Establishment around a Rural Teaching Hospital in Wardha District of Maharashtra, India. Global Journal of Health Science 2010; 2(2):198-206. [19] Nee SOI and Sani NA. Assessment of Knowledge, Attitudes and Practices (KAP) Among Food Handlers at Residential Colleges and Canteen Regarding Food Safety. Sains Malaysiana 2011; 40(4):403-410. [20] Bas M, Ersun AS and Kivanc G. Implementation of HACCP and prerequisite programs in food businesses in Turkey. Food control 2006; 17(2):118-126. [21] Askarian M, Kabir G, Aminbaig M, Memish ZA and Jafari P. Knowledge, attitudes, and practices of food service staff regarding food hygiene in Shiraz, Iran. Infection control and hospital epidemiology 2004; 25(1):16-20. [22] Skubina EC and Skwierczyński S. Examination of hygiene Knowledge of personnel employed in hotel catering establishments. Pol. J. Food Nutr. Sci 2007; 57(4): 95-99. [23] Jevsnik M, Hlebec V and Raspor P. Food safety knowledge and practices among food handlers in Slovenia. Food Control 2008; 19(12):1107-1118.