Evaluation of hygiene measures for staff and premises in food establishments: case of five bakeries in Magnambougou in Commune VI of the district of Bamako in Mali.

Abstract

Introduction: The lack of hygiene and the insalubrity of foodstuffs constitute a public health problem. Au Mali l’incidence des maladies diarrhéiques était de 313950 cas dont 11995 cas incriminant les aliments selon les données du DISH2 en 2018.Cette étude vise à évaluer les mesures d’hygiène au niveau des boulangeries de la commune VI de (Bamako). Materials and methods: It was a descriptive cross-sectional study. It covered the premises of 5 bakeries and agents (5 managers, 5 team leaders, and 25 agents) in the Magnambougou district in commune VI of the Bamako district. Data collection used a questionnaire, an interview and observation grids. The information has been analyzed by SPSS Version 21. Results: Seventy-two percent of workers did not know about the medical certificate, and 100% did not have the said certificate and had not undergone a medical examination. Four percent of workers did not know about handwashing with soap, and 68% of them did not know that special work attire was required, and no worker wore it. The distance between the premises and the latrines in bakeries did not meet the standard in 40% of bakeries. Fifty-six percent of staff reported that they washed their hands with soap before working, but upon observation, 100% of workers did not practice it. Conclusion: The study results show that food establishments do not comply with food hygiene rules and the regulations for food preparation areas. The wearing of aprons and gloves and specific work attire were not observed.