Food Hygiene Knowledge, Attitudes and Practices amongst Food Handlers in Selected Hotels and Restaurants In Thika Town, Kenya
Abstract/ Overview
The aim of this study was to investigate food hygiene knowledge, attitude and practice amongst food handlers’
in selected hotels and restaurants in Thika Town, Kenya. A cross sectional survey design was adopted. The study
targeted population 470 food handlers from which 216 respondents were sampled for study. Simple random sampling
was used during data collection, while, structured questionnaires were used to collect data. The questionnaire for data
collection was validated through a pretest study and its reliability was measured using the Cronbach‟s Alpha test. The
responses were coded and analyzed using quantitative methods including means, percentages, standard deviations,
frequency distributions. A total of 184 questionnaires were found fit and complete for data analysis. Generally, the food
handler’s knowledge was high with a mean percentage score of positive answers of (81.1%±7.3%). With regards to
attitudes the food handlers exhibited positive attitude towards food hygiene with an overall mean of 3.6±0.5 out total 5.
Overall, the food handlers had good practices in food hygiene with a mean percentage score of 86.3%±8.3%. However,
a considerable number of food handlers (27.5%) exhibited unhygienic food practices. The public health authorities
should do thorough checks to ensure that all food handlers hold valid medical certificates. Restaurant and hotel
managers should ensure that all food handlers are free from illness and those ill should not be allowed to handle food.
Similar studies need to be carried out among food handlers operating in the many fast food restaurants and food kiosks
around the country.