Food Safety Knowledge, Attitude, and Practice of Food Handlers in Kitchens of Foodservice Establishments in Lideta Sub-city, Addis Ababa, Ethiopia

Abstract

ABSTRACT Background: Food safety KAP of food handlers is crucial for food safety. Food safety KAP is usually associated with socio-demographic characteristics of food handlers. Food handlers’ intention to change their behavior for food safety is essential for reducing food contamination and foodborne disease. Methods: The study covered two hundred and six food handlers working in 59 "bar and restaurants." The survey was a cross-sectional study using a structured questionnaire adapted from a similar study. The population with two hundred three food handlers was analyzed. Three subjects did not agree to provide consent. Results: Most food handlers were females (96.1%, N=195) aged 18-52 years. Most FH had attended elementary and high school. The majority of the subjects had 1-5 years of experience in the kitchen (81.3%, N=165). The majority did not participate in FS training (85.2%, N=173); the total satisfactory FS knowledge, attitude, and practice scores were 37%, 61.5%, and 33%, respectively. There was an association between knowledge, attitudes, and practice scores. The linear regression analysis showed that the knowledge score increased with their educational level, experience, training, and training sessions. Conclusion: This study revealed that participants had insufficient food safety knowledge, attitude, and practice. Therefore, they should receive food safety training and health education.