Food safety knowledge, attitude, and hygiene practices of street-cooked food handlers in North Dayi District, Ghana
Lawrence Sena Tuglo, Percival Delali Agordoh, David Tekpor, Zhong-Qin Pan, Gabriel Agbanyo, Minjie Chu
Environmental Health and Preventive Medicine
Abstract
BACKGROUND: Food safety and hygiene are currently a global health apprehension especially in unindustrialized countries as a result of increasing food-borne diseases (FBDs) and accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene practices (KAP) of food safety among street-cooked food handlers (SCFHs) in North Dayi District, Ghana. METHODS: This was a descriptive cross-sectional study conducted on 407 SCFHs in North Dayi District, Ghana. The World Health Organization's Five Keys to Safer Food for food handlers and a pretested structured questionnaire were adapted for data collection among stationary SCFHs along principal streets. Significant parameters such as educational status, average monthly income, registered SCFHs, and food safety training course were u