Dimensionality of food safety and hygiene training programs for food handlers in Lusaka, Zambia

Globally, foodborne illnesses pose a substantial threat to public health, contributing significantly toillness and death. The behaviors, awareness, and attitudes of food handlers are critical determinantsof food safety. This research aimed to investigate the comprehensiveness and scope of food safetyand hygiene training initiatives targeting food handlers in Lusaka, Zambia. To this end, weconducted a two-phase qualitative analysis and evaluation of available training materials. Thisincluded interviews with 18 food establishment managers/ Human resource officers" should not becapitalized unless it is part of a proper noun. The analysis was conducted manually to identifyemerging themes and understanding the materials to assess the entry requirements for participants,duration of training, qualifications of trainers, topics covered and the delivery methods used. Thestudy found no uniform format for the training materials which also lacked important topics on foodsafety systems and Good Agricultural Practices and Good Agricultural Practices topics.Additionally, the study found poor uptake of the training due to a lack of awareness of legalrequirements, high attrition, training costs, and a lack of established institutions offering the trainingon a regular basis. This study recommends the standardization of food safety and hygiene trainingprograms in Zambia, tailored to the local context. Specifically, the development of a Participant'sHandbook and a Facilitator's Manual is recommended. These resources should outline qualificationsand competencies required for trainers, duration and format of training and entry requirements andprerequisites for trainees