The study was to evaluate the food safety knowledge and hygiene practices among food handlers. A total of 42 food handlers in 13 basic schools under the School Feeding Scheme, Soweto, South Africa were recruited for the study using purposive and convenience sampling methods for the respondents and institutions, respectively. A piloted self‐administered questionnaire was used. All the respondents were female (100%) with the majority being between the ages of 31 and 40 (40%) and had secondary education (63%). About (90.5%) of the respondents indicated that food safety is very important. Frequent hand washing (95.2%); cleaning and sanitizing knives/cutting boards (95.3%); checking best before date (92.8); keeping kitchen surfaces clean (80.9%) among others were indicated as very important food safety and hygiene practices. However, they failed to agree that frozen foods, particularly meat are to be thawed using room temperature (4.8%) and also in the lower shelf in the refrigerators (26.2) as the best practices. Spearman's correlation coefficient revealed that no correlation exists between food safety knowledge and hygiene practices (p < .05), but strong correlations among educational levels, knowledge, and practices (p < .05). Hence, training and workshops particularly in hazard analysis critical control point (HACCP) is needed to cover‐up the lapses.

中文翻译：

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评估南非索韦托小学供餐计划餐饮服务人员的食品安全和卫生知识和做法

该研究旨在评估食品处理者的食品安全知识和卫生习惯。在南非索韦托的学校供餐计划下的 13 所基础学校中，共有 42 名食品处理人员被招募用于研究，分别对受访者和机构使用有目的和方便的抽样方法。使用了试行的自我管理问卷。所有受访者均为女性 (100%)，其中大部分年龄在 31 至 40 岁之间 (40%)，且受过中等教育 (63%)。约 (90.5%) 的受访者表示食品安全非常重要。经常洗手（95.2%）；清洁和消毒刀具/砧板（95.3%）；检查最佳食用日期（92.8）；保持厨房表面清洁 (80.9%) 被认为是非常重要的食品安全和卫生措施。然而，他们未能同意将冷冻食品，尤其是肉类解冻使用室温 (4.8%) 和冰箱的下层架子 (26.2) 作为最佳做法。Spearman 的相关系数表明，食品安全知识和卫生习惯之间不存在相关性 (p < .05)，但教育水平、知识和实践之间存在很强的相关性 (p < .05)。因此，需要特别是在危害分析关键控制点 (HACCP) 方面的培训和研讨会来掩盖失误。但教育水平、知识和实践之间存在很强的相关性（p < .05）。因此，需要特别是在危害分析关键控制点 (HACCP) 方面的培训和研讨会来掩盖失误。但教育水平、知识和实践之间存在很强的相关性（p < .05）。因此，需要特别是在危害分析关键控制点 (HACCP) 方面的培训和研讨会来掩盖失误。