[PDF][PDF] Hygiene practices and food contamination in managed food service facilities in Uganda
Salmonella). Respondents with higher education levels had better knowledge and attitudes
regarding food safety, but knowledge in specific areas were varied. The majority of
individual workers used safe food handling practices, but the majority of institutions did not
practice good environmental hygiene. The majority of food samples tested had APC and
total coliform levels higher than acceptable, but only two tested positive for Salmonella. Food
service worker training and managerial improvement of environmental hygiene are needed …
regarding food safety, but knowledge in specific areas were varied. The majority of
individual workers used safe food handling practices, but the majority of institutions did not
practice good environmental hygiene. The majority of food samples tested had APC and
total coliform levels higher than acceptable, but only two tested positive for Salmonella. Food
service worker training and managerial improvement of environmental hygiene are needed …
Salmonella). Respondents with higher education levels had better knowledge and attitudes regarding food safety, but knowledge in specific areas were varied. The majority of individual workers used safe food handling practices, but the majority of institutions did not practice good environmental hygiene. The majority of food samples tested had APC and total coliform levels higher than acceptable, but only two tested positive for Salmonella. Food service worker training and managerial improvement of environmental hygiene are needed to improve food safety in these facilities.
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