Food handling and safety practices of child and youth care workers in child and youth care centres, Kwazulu-Natal, South Africa: implications for guideline development

Abstract

A situation analysis of food handling and safety practices of Child and Youth Care Workers (CYCWs) in Child and Youth Care Centres (CYCCs) in KwaZulu-Natal, South Africa was conducted. A descriptive observation study was undertaken involving nine respondents employed in two CYCCs and encompassing both permanent and long-term contract positions. Data collection involved questionnaires, observations, and microbial swabs of hands, surfaces, and water) to analyse Total Microbial Activity (TMA), Escherichia coli, Staphylococcus aureus, coliforms, and Escherichia coli. The results of this phase one research project were used to guide the development of comprehensive guidelines on hygiene, food handling, and food preparation.

The results revealed that none of the respondents had received any training in food safety, food preparation, food contamination, or personal hygiene, resulting in a lack of knowledge regarding essential practices. Additionally, no written policies, guidelines, or procedures were in place to aid in receiving, storing, serving, disinfecting, and managing food products. The researchers observed that some employees were not washing their hands during food preparation, thereby increasing potential contamination risks. Furthermore, the absence of handwashing soap for children and youths heightened concerns about hygiene practices. Microbial analysis demonstrated a TMA below 100 in general, indicating satisfactory cleanliness. However, one CYCC showed a TMA count of approximately 60 colony-forming units (cfu)/ml on hands and a coliform count of 57, surpassing the acceptable legal limit of 10 or fewer per 100 ml.

The researchers identified a lack of education, training, information, and proper working guidelines for CYCWs as significant contributors to improper implementation of food preparation, handling, hygiene, and safety protocols. Consequently, the urgent need for developing comprehensive training programmes to enhance the knowledge and skills of CYCWs in food safety and handling practices is emphasised.

In conclusion, this study sheds light on the critical gaps in food handling and safety practices among CYCWs in CYCCs in KwaZulu-Natal The results underscore the necessity for developing and implementing comprehensive training programmes and guidelines to improve food preparation, handling, and safety practices within these care centres, thereby ensuring the health and well-being of children and youths in their care.