A Qualitative Study on Hygiene Practices Followed by Personnel Working in Sweet Shops in Chandigarh

This study collected data on food workers' self-reported food safety practices and beliefs about factors that impacted their ability to prepare food safely. The workers (Manager, Head-cook, Assistantcook, Waiters, dishwashers, Sweepers and people on counter) of 12 sweet shops were interviewed regarding cleaning and hygiene practices followed by them. Only in one sweet shop, one food handler had received formal training in food hygiene. All the workers washed their hands prior to handling the materials. In 17 per cent of sweet shops, plain water was used, 67 per cent of shops used soap and water and 17 per cent used polythene or plastic bags as hand gloves. Plain water, soap or detergent was used by all the workers for washing the cooking and serving utensils. Almost all the shop keepers used a disinfectant for cleaning purposes. For washing the floors, plain water and mop was used in 50 per cent of shops, surf and wet cloth was used in 50 per cent shops. Floor was cleaned once in 67 per cent of shops while twice and thrice a day in 17 per cent and 17 per cent of shops, respectively. Fly trappers were used in 42 per cent of shops. Wiping cloths were reused next day in all the shops after washing with soap and water in 83 per cent of shops and 17 per cent of shops used detergent. For the floor, disinfectants were used by all the workers once in 2-3 days. 83 per cent shops had deep freezers and 17 per cent did not have. 67 per cent of workers had knowledge regarding the freezer temperature for storage of sweets. Results suggest that food safety programs need to address the full range of factors that impact food preparation behaviours.