Assessment of Food Handlers’ Knowledge and Practice of Food Safety in Restaurants in Port Harcourt Metropolis

Abstract

Food safety knowledge and self-reported practices among food handlers in ten restaurants—five local and five contemporary—in Port Harcourt metropolis were assessed. The restaurants were selected using simple random sampling, and quantitative data were obtained through a pretested questionnaire administered to 150 food handlers, with 75 participants from each restaurant category. Most respondents were female (71.33%), were aged 31–40 years (52.00%), and were single (71.33%). Overall, 61.33% had secondary education and 31.33% had tertiary education. Contemporary restaurants included a greater proportion of respondents with tertiary education and in-service training, whereas local restaurants had more food handlers who were directly involved in food preparation. The between-group tests reported for knowledge of personal hygiene, knowledge of environmental hygiene, and food safety practice were not statistically significant (p = 0.715, p = 0.984, and p = 0.784, respectively). Nevertheless, descriptive results indicated differences in knowledge and reported practice between the two restaurant categories. Food handlers in contemporary restaurants generally demonstrated stronger food safety knowledge; however, this knowledge did not consistently translate into appropriate hygienic practices. The findings indicate that education and in-service training alone may be insufficient to ensure consistent food safety behaviour. Routine supervision, practical training, medical screening, hand hygiene, safe food storage, environmental sanitation, and reinforcement of protective practices are therefore required in both local and contemporary restaurants.