Food safety knowledge and practices of preschool employees with food contact in Podgorica, Montenegro

OBJECTIVES: This is the first study in Montenegro to assess food safety knowledge, hygiene practices, and perceived barriers among childcare centre employees (N = 972) with both direct and indirect contact with food. It aimed to identify high-risk practices through structured observation and evaluate the need for targeted educational interventions in preschool institutions in Podgorica. Two hypotheses were tested: H1: there is a difference in knowledge and practices between employees with direct and indirect food contact. H2: socio-demographic characteristics influence the knowledge and practices of employees involved in food handling. METHODS: Data were collected using a structured questionnaire and an observation checklist covering food safety knowledge, self-reported and observed practices, and perceived barriers. RESULTS: Food safety knowledge scores were high (mean = 84.15 ± 6.22), while observed hygiene practices were substantially lower (53.09 ± 1.71%) compared to self-reported ones (78.52 ± 1.08%), revealing a marked discrepancy between knowledge and actual practices. Statistically significant differences were found between employees based on their role (direct vs. indirect contact with food), education level, prior work experience, training frequency, and presence of the Hazard Analysis and Critical Control Points (HACCP) systems (p < 0.05 to p < 0.001). Although a weak but statistically significant correlation between knowledge and practice was identified (r = 0.16, p < 0.001), it suggests that knowledge alone does not reliably predict hygiene practices. Reported barriers included time constraints, inadequate equipment, and limited workspace. CONCLUSIONS: The findings emphasize the need for practical, job-specific training programmes and improved working conditions to effectively translate knowledge into safe hygiene practices. This evidence supports the development of context-specific policies and interventions aimed at enhancing food safety and safeguarding children's health in preschool settings. Both study hypotheses were confirmed.