Evaluation of Food Safety and Hygiene Practices in Hospital Catering Units in Owerri, Imo State

Food safety in hospital catering is a fundamental patient safety concern, as foodborne illnesses in healthcare settings can have severe consequences for immunocompromised and medically vulnerable patients. This study evaluates food safety and hygiene practices in catering units at Federal Medical Centre and Imo State Specialist Hospital in Owerri, Imo State, South East Nigeria. Inadequate food handling, temperature abuse, cross-contamination, and poor personal hygiene among food handlers remain pervasive challenges in many Nigerian hospital kitchens. A mixed-methods evaluative study design was adopted. Direct structured observation of food procurement, preparation, storage, and service practices was conducted using a validated food safety checklist based on WHO food safety guidelines. Kitchen infrastructure and equipment standards were assessed against national food safety regulations. Microbiological swab samples were collected from frequently touched food contact surfaces, utensils, and a selection of cooked ready-to-eat food items. Food handlers were interviewed on hygiene knowledge and training history. Findings are expected to identify critical control point failures including improper food temperature management, inadequate handwashing practices, and pest control deficiencies. The study recommends immediate remediation of identified hazards, regular food handler training and certification, and scheduled food safety audits in Nigerian hospital catering facilities. Keywords: food safety, hospital catering, hygiene practices, Owerri, food handlers.