Background: In hostels and similar institutions, where many people are served each day and the risk of foodborne illness is high, food safety remains a major public health concern. Diseases such as typhoid, hepatitis, and diarrhea often result from mess workers not knowing enough about safe storage, personal hygiene, proper food handling, and how to prevent cross-contamination. Additional risks in these kitchens come from factors like low income, limited education, frequent staff changes, and inconsistent training. The objectives of this study were to identify any gaps in current procedures, assess the efficacy of a structured, situation-specific training program, and systematically evaluate the knowledge levels of mess workers at NMCH Hostel regarding food handling and storage. Establishing demographic correlations with knowledge gains for food safety compliance was another goal. Methods: A pre-experimental, single-group pre-test/post-test design was used. Sixty mess workers were selected using purposive sampling. A validated, structured questionnaire with sections on demographic data and 16 knowledge questions (scoring: poor, 0–5; average, 6–11; good, 12–16) was administered before and one week after a 30 – 45-minute educational intervention featuring lectures, demonstrations, and visual aids tailored to varying educational levels. Statistical analysis included descriptive statistics, paired t-tests, chi-square testing for demographic associations, and reliability/validity checks for the research instrument. Ethical approvals were secured, and participant confidentiality was rigorously maintained. Results: Baseline data revealed substantial deficits in fundamental food safety knowledge. After the training intervention, the proportion of workers with adequate knowledge increased from 12% to 55%, and no participants remained in the poor knowledge category. Statistically significant improvements (p < 0.01) were observed across age, gender, education, work experience, and all job roles (cooking, cleaning, serving, storage). Workers with little or no formal education showed significant improvement, indicating that the interactive, visual method is effective even for those with low literacy levels. Most participants reported increased confidence, satisfaction with the instructional methods, and intent to apply improved practices. The findings were robust across all analyzed demographic subgroups, with no significant difference in gains based on prior training, supporting the value of recurring and inclusive training sessions. Conclusion: A planned, skill-based teaching program significantly improves food safety knowledge among institutional mess workers, transcending educational and experiential barriers. Sustainable improvements in food safety demand integration of such structured training into institutional policies, periodic refreshers, and engagement of all worker categories, regardless of prior experience. Further research is encouraged to assess long-term practice changes and outcomes on foodborne illness rates. Implications: The study underscores the need for regular, comprehensive food safety education reinforced by policy mandates. Institutional kitchens should implement supervision, periodic evaluations, and infrastructural support to maintain compliance. Adapting teaching methods to the language and literacy of workers and using visual, participatory materials enhances reach and efficacy. These interventions have broad potential to reduce foodborne disease risks and improve public health outcomes across diverse institutional settings.
Latha et al. (Mon,) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: