Examination of Food Safety Practices in Restaurant Operations in Sokoto State, North West Nigeria

This study examines food safety practices in restaurant operations in Sokoto State, North West Nigeria, focusing on compliance with national food hygiene standards and the implications for public health and tourist dining confidence. As restaurant dining grows as both a domestic and tourism activity, ensuring safe food handling is essential for the sector's credibility and consumer health. A descriptive survey design is used, with structured questionnaires and observational checklists administered to food handlers, restaurant managers, and health inspectors across 25 restaurants in Sokoto metropolis. Key indicators assessed include personal hygiene of food handlers, food storage temperatures, cross-contamination prevention, waste disposal methods, and possession of food hygiene certifications. Findings reveal that only 36 percent of food handlers possess any form of food safety training, and temperature monitoring of stored food is conducted in fewer than 20 percent of sampled establishments. Cross-contamination risks are observed in 52 percent of kitchens during direct observation. The Sokoto State Ministry of Health is found to conduct inspections less than once annually in most establishments. The study recommends mandatory food safety training for all restaurant workers, more frequent and structured government inspections, introduction of a publicly visible hygiene rating display system, and collaboration with culinary schools in Sokoto to deliver affordable food safety courses. Keywords: food safety, restaurant hygiene, food handling, Sokoto, public health