WHO Five Keys to Safer Food Handling: Knowledge and Practice among Food Handlers in Sokoto Metropolis, Sokoto, Nigeria

Abstract

Background: The (WHO) developed the five keys to safer food which was designed to be practical and straightforward for food handlers. In recognition of the role they play in preventing Foodborne Disease (FBD) outbreak. In this study, we aimed to determine the knowledge and practice of the five keys to safer food among food handlers in food establishments in Sokoto Metropolis, Nigeria. Methods: We conducted a cross-sectional study between August and November 2019. We recruited 366 food handlers working in restaurants using a multistage sampling technique. We assessed knowledge and practice of five keys to safer food, and we examined the predictors of knowledge among the participants using chi-square and binary logistic regression at a 5% level of significance. Results: More than two-thirds, 288 (78.7%) less than 40 years and less than half, 163 (44.5%), were involved in cooking the food. One hundred and twenty-seven (34.7%) have greater than five years’ experience. Overall, less than one-quarter, 87 (23.8%) had good knowledge of the five keys to safer food handling. One hundred and thirty-two (36.1%) wash hands before and during preparation most times. Two hundred and fifty-three (69.1%) never wash their hands after using the toilet, and 144 (39.3%).Age (adjusted Odds Ratio [aOR]: 10.05; 95% CI = 4.0 - 21.04), gender (aOR: 2.70 95CI = 1.44 - 5.09) and Education (aOR: 3.67; 95% CI = 1.92 - 7.01) were significant predictors of knowledge. Conclusion: There is poor knowledge, and most of the practices of the five keys to safer food were below the required for food safety. Therefore, we recommend that the Sokoto state ministry of health coordinate training interventions on five keys to safer food with particular attention to those older than 40 years and those without formal education.