Abstract

Background: The contamination of food items prepared in food establishments depends largely on the health status of food handlers and their hygiene, behavior, and practices. The transmission of the microorganisms and/or their toxins responsible for food-borne illnesses among medical, dental, and nursing students depends on the health status and hygiene of handlers and on the sanitary conditions of the food establishments.
Objective: To assess the health and hygiene status of the food handlers and to evaluate the sanitary conditions of food establishments of teaching hospitals.
Materials and Methods: A cross-sectional study using purposive sampling technique was conducted from August 2013 to July 2014, on all 181 food handlers working in the food establishments of three teaching hospitals in Bareilly. Result: Of the total (181) mess workers, majority (47%) were of age group younger than 20 years; 84% were male subjects, and 49.7% belonged to other backward castes. About 51.4% were illiterates, 60.2% from urban areas, 40.9% main cook, 56.9% below poverty line, 47% duration of service <1 year, 87.3% not taken training, 53% immunized against tetanus. But, 51.4% were not immunized for typhoid in the last 3 years, and 56.9% had not taken antiworm chemoprophy- laxis. Totally, 96.7% were with satisfactory personal hygiene, 65.2% not using gloves, 51.4% cutting their nails every week, and 86.2% washing their hands after toilet usage regularly. However, 82.9% were not washing their hands before cooking/serving foods, and 87.8% were not having any kind of disease; 5% were found clinically positive for various diseases when examined at work. Conclusion: Although the level of awareness about benefits of personal hygiene were very high among the food handlers and the health, hygiene status of food handlers and sanitary conditions of food establishments were found to be satis- factory, their immunization coverage was not satisfactory. So, there should be a regular evaluation program conducted with the intentions to maintain health, hygiene status of food handlers and to maintain sanitation of food establishments. Certain preventive measures can also be introduced during the implementation of these evaluation programs.