Investigation of Food Safety Knowledge and Practices Among Food Handlers in Restaurants in Abuja, FCT

Food safety practices among restaurant workers are a critical determinant of foodborne disease prevention in urban Nigerian settings, where rapid growth of the food service sector has outpaced regulatory oversight and food handler training. This study investigated food safety knowledge and practices among food handlers at restaurants in Abuja Municipal Area Council, Federal Capital Territory. A cross-sectional study was conducted among 240 food handlers from 60 restaurants selected through stratified random sampling across four commercial areas. A pretested structured questionnaire assessed knowledge of foodborne illness prevention, personal hygiene practices, food storage and temperature control practices, and medical fitness assessment history. An observation checklist documented actual hygiene practices. Results showed adequate food safety knowledge in 63.3 percent of respondents, but observed practice adequacy was only 46.7 percent. Consistent handwashing after toilet use was observed in only 38.3 percent of handlers. Only 41.7 percent of handlers had undergone a medical fitness assessment in the preceding year. Improper raw food storage (below or alongside cooked items) was observed in 54.2 percent of restaurant kitchens. Knowledge scores were positively associated with observed practice scores (r = 0.52; p < 0.001). Formal food safety training (p < 0.001) and regulatory inspection within the preceding year (p < 0.01) were significant predictors of adequate practices. Recommendations include mandatory food handler training certification, increased FCTA public health inspection frequency, and simplified handwashing infrastructure requirements for Abuja food service establishments. Keywords: food safety, food handlers, restaurants, Abuja, foodborne disease prevention