Food safety practices and quality assurance mechanisms at selected old age homes in Mangaung andLejweleputsa, Free State

Abstract

Older people often experience changes in their bodies that weaken their immune systems, making them more vulnerable to foodborne illnesses. Maintaining hygiene at old age homes in areas where food is prepared and served is very important to prevent potential foodborne illnesses. Food handlers and kitchen staff play a key role in preventing contamination by washing their hands regularly, cleaning utensils and surfaces properly and following safe food handling procedures from the time food is received to when it is served. As the global elderly population grows and more people live in old age homes, addressing their specific food safety needs is becoming increasingly important. In South Africa, food safety is regulated by laws such as the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 and the Regulations Governing General Hygiene Requirements for Food Premises (R638 of 2018). These regulations set standards to keep kitchens clean and food safe, reducing the risk of foodborne illnesses and protecting the health of elderly residents. This study assessed quality assurance mechanisms and food safety practices and measured the level of microbial contamination on food preparation surfaces in old age home kitchens. It found contamination levels that exceeded the legal limit of 100 colony-forming units (CFU) per square centimetre (cm2). For practical reasons, the study used a threshold of 300 CFU/cm2 to act as an early warning system for detecting hygiene problems. Microorganisms were then identified using the MALDI-TOF MS method. To understand the behaviour of food handlers and what influenced their practices, the study used three models: social cognitive theory (SCT), the social ecological model (SEM) and the knowledge, attitude and practice (KAP) model. These models help to explain how knowledge, attitudes and environmental factors influence food safety practices. The study showed that most old age homes made a strong effort to follow food safety guidelines and ensure quality at the facility level. Food handlers in the study believed strongly in the importance of hygiene and worked hard to meet industry standards and provide a safe environment for residents. They displayed positive attitudes towards hygiene and carefully followed the instructions set by the regulations. Their commitment was influenced by the need to comply with the law, meet accreditation standards and maintain a good reputation. However, while many practices were done well, some areas, such as personal hygiene practices, cooking temperatures, the cleanliness of refrigerators and freezers, waste storage and pest control, required improvement. The findings show how different factors influence food safety practices and provide valuable information for improving food safety management in old age home kitchens.