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Research in Hospitality Management 2024, 14(1): 70-81 2024

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Open Access article distributed in terms of the Creative Commons Attribution License [CC BY 4.0]
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level of food safety knowledge among hospitality professionals: an

empirical investigation from India
Patita Paban Mohanty1* , Sunil Tiwari2 , Hiran Roy3 & Rupesh Bhavsar4

1Faculty of Hospitality and Tourism Management, Siksha’ O’ Anusandhan University, Odisha, India
2
Department of Tourism Studies, School of Business Studies, Central University of Kerala, India
3
International School of Hospitality and Tourism Management, Fairleigh Dickinson University, Vancouver, Canada
4
Department of Food Production, Institute of Hotel Management, MGM University, Maharashtra, India
*Correspondence: [email protected]

ABSTRACT: Hospitality professionals with insufficient food safety knowledge (FSK) poses a major risk to food safety
in their respective organisations. This study aims to investigate the level of food safety knowledge of hospitality
professionals, as well as the attributes influencing food safety knowledge and their corresponding relationships. A
total of 862 hospitality professionals working in hotels, restaurants, cafés, universities and colleges located in two
different cities in India participated in a cross-sectional study between July 2022 and August 2022. A self-administered
questionnaire consisting of 20 items related to food safety knowledge was used to collect the data. Both descriptive
(frequency distribution, central tendency, norms) and inferential statistics (Pearson correlation coefficient) were
conducted in this study to investigate the level of food safety knowledge and measure the association between food
safety and educational qualification, age, experience and adoption of training related to food safety. The findings of this
study contribute to the current literature about mitigating food-borne illnesses through creating a level of knowledge
with proper education, experience and training among hospitality professionals.

KEYWORDS: chef perspective, coefficient, correlation, food, innovation, safety measures

Introduction microorganisms affect approximately one-third of the world’s

population in developing countries (Rahman et al., 2018).
Food safety has emerged as a significant threat to public health Globally, catering and food service facilities are associated
on a global scale over the past decades (Bloomfield et al., with a high incidence of food-borne diseases (Al Banna et al.,
2016). Food safety (FS) is the assurance that food will not cause 2022). It is undeniable that erroneous practices in food service
any harm to the consumer when it is prepared or consumed establishments have a significant influence on the spread of
according to its intended use (World Health Organization food-borne illness. Food safety risk factors are vulnerable
[WHO], 2020). Food safety is crucial to reducing the risk of to foods normally prepared in hospitality establishments
food-borne illness, and contributes to human health, wellness (Almansouri et al., 2022). As a result, food handlers working
and quality of life (Kambhampati, 2013). Consumption of unsafe in the hospitality sector are more prone to becoming ill from
food causes food-borne diseases leading to death and morbidity pathogenic microbes (Egan et al., 2007; Rebouças et al., 2017).
(WHO, 2015). Approximately 600 million individuals endanger According to the Centres for Disease Control and Prevention
their lives annually through food-borne diseases (WHO, 2020). (CDC), food handlers are responsible for up to 20% of food-borne
Food-borne diseases are considered a growing public health illnesses that occur across the food supply chain (Assefa et al.,
issue that results in morbidity worldwide (Hassan & Dimassi, 2014; 2015). Furthermore, food-borne illness among food handlers is
Luo et al., 2019). Food-borne illness has escalated globally over linked to food produced both at and away from home (Azanaw
the years, threatening the health and socio-economic stability et al., 2021; Redmond et al., 2022).
of many developing and industrialised countries (Admasu & To reduce the food safety risks, different stakeholders at
Kelbessa, 2018). There is mounting evidence that food safety in national and global levels are incorporating artificial intelligence
underdeveloped nations has been neglected (Grace, 2015). (AI) and machine learning across multiple domains across the
Food safety is also a critical concern in developing countries food value chain (Liu et al., 2023). AI can benefit food safety and
such as India where food-borne illnesses are predicted to rise hospitality professionals working in organised and unorganised
from 100 million in 2011 to 150-177 million in 2030 (Hasan et al., sectors. Larger benefits can be drawn when applied to the
2021). Food-borne diseases are more prevalent in developing farm-to-fork concept. Additionally, the application of AI will be
countries compared to developed countries. Abdullah Sani and perceived as “watchdog” where rigorous food preparation is
Siow (2014) indicate that food-borne illnesses caused by harmful performed to identify sources of hazards and critical control
Research in Hospitality Management 2024, 14(1): 70–81 71

points (Qian et al., 2023). Therefore, many developing and staff, students and other food handlers in various developed
developed nations are adopting the knowledge of AI to rapidly and developing countries, such as Japan (Takeda et al., 2011),
mitigate food-borne diseases. China (Luo et al., 2019), Canada (Courtney et al., 2016), Lebanon
Food-borne disease outbreaks in hospitality establishments (Hassan & Dimassi, 2014), Malaysia (Mshelia et al., 2022) and
have been pinned to the improper cooking and storage of India (Rakshna et al., 2021). However, the level of food safety
food, as well as cross-contamination of food due to unhygienic knowledge among hospitality professionals in developing
handling procedures (Bender et al., 2022). Substandard personal countries, especially in India, is extremely limited. Therefore,
hygiene and obtaining food from untrustworthy sources have there is a major gap in the research on the level of food safety
also been linked to contributing to food-borne disease outbreaks knowledge among hospitality professionals in India, and the
in food service establishments (Azanaw et al., 2019). In sum, current research fills this important knowledge gap in the
a lack of food safety knowledge, unhygienic habits of food literature by examining the following two research objectives:(1)
handlers, insufficient infrastructure and inaccurate food handling critically examine the level of food safety knowledge among
practices related to food production and storage are the root hospitality professionals in India, and (2) measure the association
causes of food-borne disease outbreaks in developing countries between food safety and educational qualification, age,
(Osaili et al., 2011; Sanlier & Konaklioglu, 2012; Sayuti et al., 2020; experience and adoption of training related to food safety
Mshelia et al., 2022). among hospitality professionals in India.
In the context of India, major numbers of hospitality professionals
comprise trained, experienced and even inexperienced literature review and hypotheses development
individuals working in both organised and unorganised sectors.
It incorporates a group of professionals from various food service Food safety knowledge
businesses, including cooks, chefs, stewards and managers, as Food produced both in and outside of the premises potentially
well as academics from the fields of hospitality and culinary arts harbours food-borne diseases (Azanaw et al., 2021; Redmond
who train and instruct students. Today’s hospitality professionals et al., 2022). Nevertheless, outbreaks of food-borne illnesses in
are skilled food handlers who regularly prepare and serve a range hotels and restaurants are more widespread compared to other
of food offerings (Aluh et al., 2021). establishments (Temeche et al., 2017). Food-borne diseases pose
A previous study done by Young et al. (2020) states that food a serious threat to hospitality employees’ health and well-being.
handlers’ poor health and hygiene and unsafe raw materials Surprisingly, hospitality professionals account for approximately
practices are solely responsible for 77% of the food-borne illness 75% of food-borne illness in developing nations (Bisht et al., 2021).
outbreaks in food service facilities. Food handlers working in According to Smigic, Djekic et al. (2016), there is a significant
hospitality establishments are unable to maintain the proper knowledge gap in European countries regarding temperature
safety and sanitary measures, effective personal hygiene control, contaminated food and potentially high-risk foods.
knowledge and the upholding of the time-temperature gap The causes of this gap include insufficient food safety training
(Odeyemi et al., 2019; Mun, 2020). leading to poor knowledge, and workplace irresponsibility
Food handlers possessing insufficient food safety knowledge among food handlers (Jevšnik et al., 2008; Pichler et al., 2014;
pose a serious risk to food safety where food is prepared and Jevšnik & Raspor, 2020).
served, such as hotels, restaurants, cafes, institutions and Knowledge affects the attitude and behaviour of food handling
hospitals (Nyalo, 2020). To handle food hygienically during personnel (Lee, 2006). A higher level of knowledge positively
preparation, and to guarantee that food is safe by the time influences the attitude towards food safety practices (Lin,
it reaches the customers, all food handlers must possess the 2001; Li, 2002; Lee, 2006). Food-borne diseases are primarily
necessary food safety knowledge and skills (Dewi et al., 2021; caused by a dearth of knowledge about food safety, poor
Limon, 2021). Additionally, microbiological contamination of food sanitation, insufficient facilities, mishandling of food, unsuitable
is hazardous, hence all food handlers must maintain stringent water, deteriorating conditions for preparing and storing food,
guidelines of food hygiene and sanitation practices (Maragoni- unsatisfactory food safety laws and risky household preparation
Santos et al., 2022). (Osaili et al., 2011; Sanlier & Konaklioglu, 2012; Sayuti et al., 2020;
To prevent the hazards of food-borne diseases, an exhaustive Mshelia et al., 2022).
knowledge of food safety is necessary (Green & Knechtges, 2015; Food contamination is one of the critical elements
Odeyemi et al., 2019). Food-borne illness remains an imminent driving food-borne illness (Kota et al., 2022) due to a lack of
threat in many developing nations, despite intensive training understanding among food handlers (Stratev et al., 2017). As
at all levels. Hence, knowledge of food safety is highly desired a result, comprehending food safety knowledge is critical for
and recommended among hospitality professionals. Evidence eradicating food-borne illnesses (Nivethitha et al., 2019; Sayuti
from different countries, like Slovenia (Jevšnik et al., 2023), et al., 2020). Therefore, to combat and eliminate food-borne
Turkey (Abdelwahed et al., 2022), Kenya (Wambui et al., 2017), illnesses, it is vital to examine the level of knowledge of food
Portugal (Gomes-Neves et al., 2011), South Africa (Nyamakwere service employees in the hospitality sector (Al-Shabib et al.,
et al., 2017) and Saudi Arabia (Al-Shabib et al., 2016; Halwani et 2016). Thus, this study hypothesised that
al., 2023) reveal that food safety knowledge determines better • H1: Hospitality professionals in India are positively associated
food safety practices among hospitality professionals. Similarly, with a high level of knowledge related to food safety.
Nyamakwere et al. (2016) stress that the educational level and
training of food handlers are significantly associated with their Education, training and experience
level of knowledge and food safety practices. Though food safety knowledge affects food handlers’ attitudes
In the past, numerous studies have also investigated the level and behaviours, it does not ensure the maintenance of food
of knowledge and the attitudes and practices among hotel safety practices. As a result, fundamental education is required
72 Mohanty, Tiwari, Roy & Bhavsar

to acquire and comprehend food safety knowledge. A previous work location. The second part of the questionnaire comprised
study reported that food handlers with an education above the 20 specific test items related to the studied variables based on
high school level exhibit poor food handling practices (Ali et al., the proposed theoretical groundings. Items are in the order of
2019). The problem persists in the hospitality industry where the food hygiene (five items), knowledge of personal hygiene (five
majority of the food handlers do not have a proper education items), cross-contamination (five items) and health problems
background but work consistently for a long period, obtaining (five items). Both sections were designed on a nominal and
decades of experience (Ali et al., 2019). Thus, education serves five-point Likert scale.
as the foundation for resolving current food safety challenges
through attitudes and understanding (Cheng et al., 2017). Questionnaire survey
Food safety training is a widely used strategy to improve food A self-administered questionnaire consisting of 20 items related
safety knowledge (Addo-Tham et al., 2020) and is recognised as to food safety knowledge was used to collect the data. A sample
one of the most critical interventions in preventing food-borne of 900 hospitality professionals was collected from July 2022 to
disease outbreaks (WHO, 2020). Thus, training plays a vital August 2022 using both online and offline modes in a five-point
role in developing good hygiene practices and enhances the Likert scale and a two-point nominal scale approach. While
food handlers’ knowledge (Yu et al., 2020). Soon et al. (2012) uploading the data manually, it was found that 38 samples were
discovered that training at regular intervals is necessary to incomplete; therefore, 862 samples were considered for the final
ensure the intended level of food safety knowledge. In addition analysis of the data.
to this, food safety education and individual awareness
among food handlers in hospitality organisations is critical. Data analysis
Well-organised training by an expert is more effective in the The quantitative data collected for the proposed items were
understanding, practices and hygienic attentiveness of FSK analysed using SPSS (25.0) and R-application (4.2.2) through
(Akabanda et al., 2017; Dudeja et al., 2017 ; Odeyemi et al., 2019). frequency distribution, percentiles, norms, mean, mode,
In the same vein, it has been shown that pragmatic and focused median, standard deviation, Pearson correlation coefficient
training can contribute to boosting both the safety and quality and regression analysis. Furthermore, the collected data
of food (Akabanda et al., 2017; Dudeja et al., 2017; Sayuti et al., were analysed with the help of both descriptive (frequency
2020). distribution, central tendency, norms) to investigate the food
Therefore, it is critical to improve food safety education, safety knowledge of hospitality professionals, and inferential
experience and training for safe food handling among hospitality statistics (Pearson correlation coefficient) to measure the
personnel (Luo et al., 2019; Odeyemi et al., 2019; Ellinda-Patra et association between food safety and educational qualification,
al., 2020). Therefore, this study further hypothesised that age, experience and adoption of training related to food safety.
• H2: Hospitality professionals in India are positively associated The standard procedure of the research study was examined
with a high level of education, experience and training and authorised by the institutional review board of Siksha “O”
related to food safety. Anusandhan University, Odisha, India. After a brief description
of the goal and scope of the research, verbal permission was
Materials and methods obtained from the hospitality professionals. The importance of
answer anonymity and confidentiality, voluntary involvement
Research design and the freedom to refuse participation in the study were
Multistage and cross-sectional research designs were used highlighted to the hospitality professionals, and we explained
to conduct the present study on the food safety knowledge the study’s aims to the participants.
of different hospitality professionals working in Odisha and
Maharashtra, states in the eastern and western parts of the results
country.
Knowledge level of hospitality professionals in food safety and
Questionnaire development its various attributes
Based on previous studies on food safety (Baş et al., 2006; The food safety knowledge (FSK) level of hospitality professionals
Giritlioglu et al., 2011; Osaili et al., 2011; Shafie & Azman, 2015; towards overall food safety and its various attributes such
Smigic, Antic et al., 2016), the constructs for this investigation as handling and managing of food items, personal hygiene,
were developed. The reliability coefficient of the constructed sanitation and prevention of cross-contamination, safe storage,
tool was measured using Cronbach’s alpha test (0.832) and fell cooking, thawing and reheating and health problems that affect
under the acceptance category (Santos, 1999). The questionnaire food safety, symptoms of food-borne diseases and food-borne
was then checked for content validity and piloted by ten pathogens, etc. was studied to test the proposed objective,
professional hoteliers and six food safety experts to ascertain “To measure the food safety knowledge level of hospitality
the transparency of the questions and statements, monitor professionals”, and hypothesis, “H1 Hospitality professionals
additional response options, and calculate the time required to in India have a high level of knowledge about food safety”.
complete the survey. Based on the results of the pre-test, the Frequency distribution and gap analysis were performed and
questionnaire was amended, and some changes were made results are shown in Table 1.
to the food safety knowledge section. The first section of the Table 1 shows the knowledge and awareness level of
questionnaire consisted of demographic details of the hotel hospitality professionals regarding food safety and its various
professionals, such as gender, age, professional experience, attributes; in terms of overall food safety, only 102 (11.83%)
education level, knowledge of food safety, self-confidence in hospitality professionals had a high level of awareness and
handling food-related issues, habit of updating knowledge and knowledge, followed by moderate 225 (26.10%), low 379
Research in Hospitality Management 2024, 14(1): 70–81 73

TABLe 1: Hospitality professionals’ knowledge level of food safety and its various attributes

Food safety Level F-value %

Overall food safety High 102 11.83
Moderate 225 26.10
Low 379 43.96
Very low 156 18.09
Handling and managing of food items High 97 11.25
Moderate 321 37.23
Low 209 24.24
Very low 235 27.26
Personal hygiene High 167 19.37
Moderate 345 40.02
Low 264 30.69
Very low 86 09.97
Sanitation and prevention of cross-contamination High 143 16.58
Moderate 421 48.83
Low 265 30.74
Very low 33 03.82
Safe storage, cooking, thawing and reheating High 227 26.33
Moderate 411 47.67
Low 201 23.31
Very low 23 02.66
Health problems that affect food safety High 102 11.83
Moderate 289 33.52
Low 402 46.63
Very low 69 8.00
Symptoms of food-borne diseases High 92 10.67
Moderate 298 34.57
Low 454 52.66
Very low 18 02.08
Food-borne pathogens High 88 10.20
Moderate 271 31.43
Low 409 47.44
Very low 94 10.90

(43.96%) and very low 156 (18.09%). 97 (11.25%) hospitality about food-borne pathogens, only 88 (10.20%) hospitality
professionals were highly aware of and knowledgeable about professionals were aware and knowledgeable, followed by 271
handling and managing food items, processes and services, (31.43 %) with moderate, 409 (47.44 %) with low, and 94 (10.90
followed by 321 (37.23%), 209 (24.24%), and 235 (27.26%) %) with very low levels of awareness.
respectively. From the above results, it is concluded the majority of
Regarding personal hygiene, 167 (19.37%) professionals hospitality professionals have a moderate or low level of
were highly knowledgeable, followed by 45 (40.02%), 264 knowledge about food safety and its different attributes
(30.69%) and 86 (09.97%). Regarding sanitation and prevention such as overall food safety, handling and managing of
of cross-contamination, 143(16.58%) professionals were fully food items, personal hygiene, sanitation and prevention of
knowledgeable, followed by moderate 421 (48.83%), low 265 cross-contamination, safe storage, cooking, thawing and
(30.74%), and very low 33 (03.82%). In terms of safe storage, reheating, health problems that affect food safety, symptoms of
cooking, thawing and reheating, 227 (26.33%) hospitality food-borne diseases and food-borne pathogens, therefore the
professionals were highly knowledgeable, followed by moderate proposed alternative hypothesis “H1 Hospitality professionals
411 (47.67%), low 201 (23.31%) and very low 23 (02.66%). 102 have a high level of knowledge about food safety” has been
(11.83%) professionals had appropriate knowledge about the rejected and its corresponding objective “To measure the food
health problems that affect food safety, followed by a moderate safety knowledge level of hospitality professionals” has been
289 (33.52%), a low 402 (46.63%) and a very low level of achieved. Figures 1 to 4 illustrate the conceptual framework,
awareness 69 (8.00%). Knowledge level of hospitality professionals towards food
Regarding symptoms of food-borne diseases, only 92 (10.67%) safety and its various attributes, Knowledge level of hospitality
hospitality professionals had a high level of knowledge, followed professionals towards food safety and its various attributes
by 298 (34.57%) with moderate, 454 (52.66%) with low and 18 and Relationship between food safety and various attributes of
(02.08 %) with very low-level knowledge. In terms of knowledge hospitality professionals, respectively.
74 Mohanty, Tiwari, Roy & Bhavsar

FIgURe 1: Conceptual framework of the study

FIgURe 2: Knowledge level of Hospitality Professionals towards food safety and its various attributes
Research in Hospitality Management 2024, 14(1): 70–81 75

FIgURe 3: Knowledge level of Hospitality Professionals towards food safety and its various attributes

FIgURe 4 Relationship between food safety and various attributes of hospitality professionals
76 Mohanty, Tiwari, Roy & Bhavsar

Relationship between food safety and different attributes of and prevention of cross-contamination, safe storage, cooking,
hospitality professionals thawing, and reheating, health problems that affect food safety,
To measure the association between food safety and educational symptoms of food-borne diseases, food-borne pathogens and
qualification, age, experience and adoption of training related education qualifications of hospitality professionals respectively.
to food safety by the hospitality professionals, and to achieve The values of the coefficient of determination R2 (square
and test the proposed objective “To measure the association of the correlation coefficient) are 0.271, 0.385, 0.218, 0.373,
between food safety and educational qualification, age, 0.240, 0.344, 0.186, and 0.294, respectively, which shows the
experience and adoption of training related to food safety” and amount of variability in food safety knowledge due to education
hypothesis “H2 There is a high positive association between qualifications. After converting these values into percentages,
food safety and educational qualification, age, experience it was concluded that educational qualifications of hospitality
and adoption of training related to food safety”, the multiple professionals share 27.1%, 38.5%, 21.8%, 37.3%, 24%, 34.4%,
correlation coefficient has been tested and results are shown in 18.6%, and 29.4% of the variances in overall food safety, handling
Tables 2, 3 and 4. and managing, personal hygiene, sanitation, and prevention
Pearson correlation coefficient r was calculated between of cross-contamination, safe storage, cooking, thawing, and
overall food safety and educational qualification of hospitality reheating, health problems that affect food safety, symptoms
professionals (N = 862) working in different hotels and of food-borne diseases and food-borne pathogens. Furthermore,
restaurants in the western and eastern parts of India. Table 2 the correlation between the educational qualifications of
shows that values of correlation coefficient r are 0.521, 0.621, hospitality professionals and different attributes of food safety
0.467, 0.611, 0.490, 0.587, 0.432, and 0.543 between overall food is significant at the 0.01 level of significance (p = 0.000 < 0.01).
safety, handling and managing, personal hygiene, sanitation

TABLe 2: Relationship between food safety and education qualification of hospitality professionals

Share of I.V.
Variable Correlation R2 p-value
%
Overall food safety & education qualification 0.521 0.271 27.1 <0.001**
Handling and managing & education qualification 0.621 0.385 38.5 <0.001**
Personal hygiene & education qualification 0.467 0.218 21.8 <0.001**
Sanitation and prevention of cross-contamination & education qualification 0.611 0.373 37.3 <0.001**
Safe storage, cooking, thawing and reheating & education qualification 0.490 0.240 24.0 <0.001**
Health problems that affect food safety & education qualification 0.587 0.344 34.4 <0.001**
Symptoms of food-borne diseases & education qualification 0.432 0.186 18.6 <0.001**
Food-borne pathogens & education qualification 0.543 0.294 29.4 <0.001**
**Significant at 0.01 level

TABLe 3: Relationship between food safety and age of hospitality professionals

Share of I.V.
Variable Correlation R2 p-value
%
Overall food safety & age 0.121 0.014 01 0.141
Handling and managing & age 0.376 0.141 14 0.252
Personal hygiene & age 0.311 0.096 09 0.784
Sanitation and prevention of cross-contamination & age 0.101 0.010 01 0.893
Safe storage, cooking, thawing and reheating & age 0.012 0.000 00 0.816
Health problems that affect food safety & age 0.387 0.149 14 0.651
Symptoms of food-borne diseases & age 0.291 0.084 08 0.710
Food-borne pathogens & age 0.391 0.152 15 0.426

TABLe 4: Relationship between food safety and experiences of hospitality professionals

Share of I.V.
Variable Correlation R2 p-value
%
Overall food safety & experience 0.601 0.361 36.1 <0.001**
Handling and managing qualification 0.598 0.357 35.5 <0.001**
Personal hygiene & experience 0.532 0.283 28.8 <0.001**
Sanitation and prevention of cross contamination & experience 0.671 0.450 45 <0.001**
Safe storage, cooking, thawing and reheating & experience 0.587 0.344 34 <0.001**
Health problems that affect food safety & experience 0.690 0.467 46 <0.001**
Symptoms of food-borne diseases & experience 0.721 0.519 51 <0.001**
Food-borne pathogens & experience 0.654 0.427 42 <0.001**
**Significant at 0.01 level
Research in Hospitality Management 2024, 14(1): 70–81 77

Pearson correlation coefficient r was calculated between that affect food safety, symptoms of food-borne diseases and
overall food safety and age of the hospitality professionals food-borne pathogens. Furthermore, the correlation between
(N = 862) working in different hotels and restaurants in the the professional experience of hospitality professionals and
western and eastern parts of India. Table 5 shows that values different attributes of food safety is significant at 0.01 (p < 0.01).
of correlation coefficient r are 0.121, 0.376, 0.311, 0.101, 0.012, Pearson correlation coefficient r was calculated between
0.387, 0.291, and 0.391 between overall food safety, handing overall food safety and adoption of training by hospitality
and managing, personal hygiene, sanitation, and prevention professionals (N = 862) working in different hotels and
of cross-contamination, safe storage, cooking, thawing and restaurants in western and eastern India. Table 5 shows that
reheating, health problems that affect food safety, symptoms values of correlation coefficient r are 0.891, 0.982, 0.773,
of food-borne diseases, food-borne pathogens and age of 0.681, 0.889, 0.751, 0.771 and 0.801 between overall food
the hospitality professionals respectively. The values of the safety, handling and managing, personal hygiene, sanitation
coefficient of determination R2 are 0.014, 0.141, 0.096, 0.010, and prevention of cross-contamination, safe storage, cooking,
0.000, 0.149, 0.084, and 0.152, respectively, which shows the thawing and reheating, health problems that affect food safety,
amount of variability in food safety knowledge due to age. symptoms of food-borne diseases, food-borne pathogens and
After converting these values into percentages, it was adoption of training by the hospitality professionals respectively.
concluded that the age group of hospitality professionals shared The values of the coefficient of determination R2 are 0.793,
01%, 14%, 09%, 01%, 00%, 14%, 08% and 15% of the variances in 0.964, 0.597, 0.463, 0.790, 0.564, 0.594 and 0.641, respectively,
overall food safety, handling and managing, personal hygiene, which shows the amount of variability in food safety knowledge
sanitation, and prevention of cross-contamination, safe storage, due to the training related to food safety adopted by hospitality
cooking, thawing and reheating, health problems that affect professionals. After converting these values into percentages,
food safety, symptoms of food-borne diseases and food-borne it was concluded that training adopted by hospitality
pathogens. Furthermore, the correlation between the age group professionals shares 79.3%, 96.4%, 59.7%, 46.3%, 79%, 56.4%,
of hospitality professionals and different attributes of food safety 59.4%, and 64.1% of the variance in overall food safety, handling
is insignificant at a 0.05 level of significance. and managing, personal hygiene, sanitation and prevention
Pearson correlation coefficient r was calculated between of cross-contamination, safe storage, cooking, thawing and
overall food safety and experience of the hospitality professionals reheating, health problems that affect food safety, symptoms
(N = 862) working in different hotels and restaurants in of food-borne diseases and food-borne pathogens. Furthermore,
western and eastern India. Table 4 shows that the values of the correlation between the adoption of training by hospitality
correlation coefficient r are 0.601, 0.598, 0.532, 0.671, 0.587, professionals and different attributes of food safety was
0.690, 0.721, and 0.654 between overall food safety, handling significant at the 0.01 level of significance (p < 0.01).
and managing, personal hygiene, sanitation and prevention Therefore, it is concluded that there is a high positive
of cross-contamination, safe storage, cooking, thawing and correlation between food safety and the adoption of training
reheating, health problems that affect food safety, symptoms of by hospitality professionals, followed by a moderate association
food-borne diseases, food-borne pathogens and experience of between food safety, professional experience and the
the hospitality professionals respectively. educational qualifications of hospitality professionals. However,
The values of the coefficient of determination R2 are 0.361, there was no significant association between food safety and
0.357, 0.283, 0.450, 0.344, 0.467, 0.519, and 0.427, respectively, age of hospitality professionals. Thus, the proposed objective to
which shows the amount of variability in food safety knowledge measure the association between food safety and educational
due to the professional experience of hospitality professionals. qualification, age, experience and adoption of training related to
After converting these values into percentages, it is concluded food safety has been achieved and its corresponding alternative
that the professional experience of hospitality professionals hypothesis “H2 There is a high positive association between
share 36.1%, 35.5%, 28.8%, 45%, 34%, 46%, 51%, and 42% of the food safety and educational qualification, age, experience and
variances in overall food safety, handling, managing, personal adoption of training related to food safety” has been rejected
hygiene, sanitation and prevention of cross-contamination, as there is a high positive association between food safety and
safe storage, cooking, thawing and reheating, health problems adoption of training by hospitality professionals.

TABLe 5: Relationship between food safety and adoption of training by hospitality professionals

Share of I.V.
Variable Correlation R2 p-value
%
Overall food safety & training 0.891 0.793 79.3 <0.001**
Handling and managing & training 0.982 0.964 96.4 <0.001**
Personal hygiene & training 0.773 0.597 59.7 <0.001**
Sanitation and prevention of cross-contamination & training 0.681 0.463 46.3 <0.001**
Safe storage, cooking, thawing and reheating & training 0.889 0.790 79 <0.001**
Health problems that affect food safety & training 0.751 0.564 56.4 <0.001**
Symptoms of food-borne diseases & training 0.771 0.594 59.4 <0.001**
Food-borne pathogens & training 0.801 0.641 64.1 <0.001**
**Significant at 0.01 level
78 Mohanty, Tiwari, Roy & Bhavsar

Discussion and conclusion illnesses. Thus, hospitality professionals should have regular food
safety training.
Overall, a small proportion (11.83%) of the hospitality professionals This particular study recommends the importance of the Food
had a high level of knowledge, followed by moderate (26.10%), Safety and Standards Authority of India (FSSAI), formed in 2011,
low (43.96%) and very low (18.09%). Thus the current study through the Food Safety and Standards Act 2006, to sensitise
reveals the level of FSK in the range of “moderate to low”. Lack food handlers to knowledge concerning food safety and hazards.
of training and education are responsible for diminishing the FSSAI with the help of food safety training and certification is
level of food safety knowledge among hospitality professionals. offering training at both basic and advanced levels to the
Hence, the higher the education level of hospitality professionals, different food handlers working in different industries.
the easier it becomes for them to acquire FSK and skills through
training (Kwol et al., 2020 ; Ahmed et al., 2021). Consequently, Implications
education is undoubtedly important for obtaining food safety
knowledge. This had a direct impact on the level of food safety Theoretical implications
knowledge. Hence, it is recommended that continuous training Theoretically, the present study contributes to the existing
enhance the level of food safety knowledge among hospitality literature in several ways. First, a conceptual model was
professionals (Aquino et al., 2021). designed by our study for the measurement of food safety
Regretfully, the very “poor” level shows that in personal knowledge of hospitality professionals using a conceptual and
hygiene (19.37%) professionals are highly knowledgeable, theoretical framework with different and distinct constructs:
followed by moderate (40.02%), low (30.69%) and extremely overall food safety, handling and managing, personal hygiene,
low (09.97%). A slight improvement in sanitation and prevention sanitation and prevention of cross-contamination, safe storage,
of cross-contamination (16.58%) was for the fully knowledgeable, cooking, thawing and reheating, health problems that affect
followed by moderate (48.83%), low (30.74%) and extremely food safety, symptoms of food-borne diseases and food-borne
low (03.82%). Only a few (10.67%) hospitality professionals pathogens in line with age, education, experience and training.
had a high level of knowledge, followed by moderate (34.57%), Current research posits that food safety knowledge is most
low (52.66%) and very low (02.08%) knowledge in cases of needed and must be rooted in the minds, behaviours, attitudes
food-borne disease and its symptoms. Thus, this study strongly and culture of hotel professionals and hotels by using prior
suggests that most hospitality professionals lack knowledge studies (e.g. Rebouças et al., 2017; Odonkor & Odonkor, 2020;
about cross-contamination of food and food-borne pathogens, Al-Akash et al., 2022). Second, this study also demystifies
which is induced by a gap in time and temperature (Ndraha et the process and association of overall food safety, handling
al., 2018; Yenealem et al., 2020). Time-temperature abuse is the and managing, personal hygiene, sanitation and prevention
underlying cause of food-borne disease outbreaks in food service of cross-contamination, safe storage, cooking, thawing and
establishments (Gruenfeldova et al., 2019; Taha et al., 2020). reheating, health problems that affect food safety, symptoms
In the long run, the study of the “good” in terms of safe of food-borne diseases and food-borne pathogens with age,
storage, cooking, thawing and reheating showed that highly education, experience and training. This is a response to Mohanty
knowledgeable hospitality professionals (26.33%), followed et al.’s (2022) call to measure the food safety awareness of
by moderate (47.67%), low (23.31%) and very low (02.66%) hotel professionals and how it has been associated with their
support that food safety training is mandatory. Deviation leads personality traits. The proposed model in this study addressed
to inadequate FSK and could result in unsafe food handling the “food safety and service quality gap” between hotel staff
practices (Ko, 2011; Her et al., 2019; Amegah et al., 2020). and visitors’ satisfaction.
Hence, food safety training is extremely important for all levels This present study concludes that handling and
of hospitality professionals regardless of their educational managing personal hygiene, sanitation and prevention of
background and experience. cross-contamination, safe storage, cooking, thawing and
All hospitality professionals require food safety training not reheating are the core determinants and components for overall
only to improve their FSK, but also to increase their self-efficacy food safety and quality standards in the hotel industry. Hotel
in safe food handling practices (Osaili et al., 2011; Lazou et al., personnel with high food safety knowledge and efficacy will
2012; Azanaw et al., 2021). The present study outcome also most likely respond to the challenges hotels and visitors face
focuses on the personal hygiene that is highly essential for when they perceive high health and hygienic benefits.
hospitality professionals and may contribute to the prevention Further, this study will pave the way for identifying food
of food-borne pathogens being transmitted from the hospitality business operators functioning without valid food safety licences
staff to food (Hassan & Dimassi, 2014; Ncube et al., 2020). The or registration. Particularly, various food value chains working in
current study’s findings thus suggest that improving the level of rural areas are more prone to food safety hazards. Therefore, the
hospitality professionals’ current food safety knowledge, food law and monitoring system needs to be reinforced to minimise
safety training and its implementation are required. food safety-related risks.
According to the current study’s findings, it has been
understood that food safety training and education lead to Practical implications
improved food safety knowledge levels among hospitality Food-borne disease will continue to be a matter of major
professionals. Hence training and education are the effective concern around the world in the foreseeable future if
tools to enhance food safety knowledge. Similarly, work appropriate education and awareness are not shared widely.
experience also determines the food safety knowledge level in As most hospitality establishments are vulnerable to potential
the hospitality industry. There is broad consensus that educated hazards, it is imperative to identify the food safety knowledge
food handlers are necessary to prevent and control food-borne level among hospitality professionals in the prevention of
Research in Hospitality Management 2024, 14(1): 70–81 79

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