A Cross-Sectional Analysis of Food Safety Knowledge and Practices among Restaurant Food Handlers employed in Bangladesh

Abstract

This research seeks to assess the knowledge and practices related to food safety among restaurant workers in Bangladesh. Globally, foodborne illnesses remain a major health issue, often stemming from poor food handling. In Bangladesh, where the restaurant sector is rapidly growing, ensuring food safety is vital to prevent foodborne disease outbreaks. To evaluate food safety awareness and practices, restaurant employees were surveyed using a questionnaire, and their food handling practices were directly observed. The data were analyzed using descriptive statistics and inferential analysis. Findings indicated that men had significantly less knowledge about food safety compared to women (p = 0.002). Better knowledge was associated with higher education and more experience. Employees in fast-food restaurants exhibited greater knowledge (p = 0.000). Knowledge, rather than training, significantly influenced responsibilities (p = 0.000). In terms of food safety practices, women demonstrated better practices than men (p = 0.032). Age, education, and experience did not significantly impact practices, while fast-food restaurants were observed to have the best practices (p = 0.014). Responsibilities and training did not have a significant effect on practices. The study reveals that food handlers have varying levels of food safety knowledge, with significant deficiencies in temperature control, personal hygiene, and prevention of cross-contamination. Additionally, the observed practices suggest that adherence to recommended food safety protocols is not optimal.