"From Preparation to Consumption.” Food Safety Practices among Public Food Handler’s in Enugu Metropolis.

Abstract

Background: demand for public prepared food with numerous food handlers creates uncertainties in the quality of safe foods and possible food contamination. This study aimed to ascertain the food safety hygiene practices, and associated factors among public food handlers in Enugu Metropolis, Nigeria. Methodology: This was a cross-sectional study conducted among 400 public food handlers in Enugu Metropolis, Nigeria. Samples were selected using a multistage sampling technique. Data was collected using pretested structured interviewer administered questionnaire and analyzed using percentage, mean and multiple regression. Statistical significance was set at p< 0.05. Results: = 0.536 were educational level (β = 0.148, C.I = 0.860 - 3.082), knowledge level (β = 8.594, C.I = 5.635 - 8.979) and safety trainings (β = 0.517, C.I = 4.102 - 5.474). Conclusion: There were good safety hygiene practices except on environmental safety hygiene practices component. Safety training, knowledge level and educational level were the predictors of good practices. Frequent training is most needed to prevent or control food contamination and consequent food borne diseases.