FOOD HYGIENE AND SAFETY PRACTICES OF

This study was aimed at assessing the knowledge, attitude and practice of food hygiene and safety among food service staff of UBTH. A descriptive cross-sectional study was done. Data collection was by means of a structured questionnaire. A total of 155 available food service staff was studied. Their mean age was 41.4 years (SD = 8.8 years). Majority (71.03%) has heard of food hygiene and safety but only 12.2% had correct knowledge of it. Most of them demonstrated a positive attitude towards food hygiene and safety. Hand washing before handling food was done by 83.2%, after handling food by 61.3 % and after using the toilet by 96.8 % respondents. The knowledge of food hygiene and safety was poor among the respondents. However, they exhibited a positive attitude towards food safety while their practice was fair. The hospital should institute training programmes for all food service staff to improve their knowledge and practice of food hygiene and safety