Food Safety Knowledge among Restaurant Food Handlers in Neuchâtel, Switzerland

Few data have been published on restaurant food handler food safety knowledge in Switzerland. The objective of this study was to identify gaps in food safety knowledge among restaurant food handlers in Neuchâtel, Switzerland. Between November 2010 and January 2011, an oral 54-question survey, including 46 knowledge questions, was administered in French and English to 100 food handlers in 100 restaurants. Restaurants were selected if the local food safety officers believed the restaurant was likely to participate. The mean knowledge score of the participating food handlers was 71%. Bivariate analysis revealed restaurant cuisine as the only characteristic significantly associated with knowledge score (P < 0.05). None of the food handlers knew the correct temperatures for cooking chicken and holding potentially hazardous hot foods, the time and temperature recommendations for holding potentially hazardous cold foods without temperature control, and the range of temperatures for pathogen growth. We observed substantial food safety knowledge gaps among restaurant food handlers in Neuchâtel, Switzerland that may place restaurant consumers at risk for food poisoning. Data from this study demonstrate that time and temperature issues and understanding the consequences of consuming uncooked cooked meat and poultry should be priorities for food handler education.