“From preparation to consumption.” food safety practices among public food handler’s in Enugu metropolis.

Abstract

Background: Increased demand for publicly 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 a pretested structured interviewer-administered questionnaire and analyzed using percentage, mean, and multiple regression. Statistical significance was set at p<
0.05.
Results: The mean age of respondents was 31.16 ± 8.242 years. About two–thirds, 66.5% of respondents were found to
have good knowledge of food hygiene safety practices. The overall food safety hygiene practice mean score was 80.10 ± 10.25
with 70.5% showing good practice. Environmental safety hygiene had good practice of 35.0% and a mean score of 24.17 ± 2.29.
The factors that statistically significantly predicted overall food safety practices, F (11, 388) = 42.957, P < 0.0001, R2 =
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 for the 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.