Foodborne illnesses remain a major public health concern, particularly in low- and middle-income countries, where food hygiene practices may be inadequate. Food handlers play a pivotal role in preventing food contamination and ensuring safe food supply. This study assessed food hygiene knowledge and practices among food handlers in Ondo West Local Government Area (LGA), Nigeria, and examined associations with socio-demographic factors and training status. A community-based cross-sectional descriptive study was conducted among 220 food handlers across six randomly selected wards in Ondo West LGA. Respondents were stratified by type of food handling (street vendors, market stalls, bakeries, catering services, and butchers/fishmongers). Data were collected using a structured interviewer-administered questionnaire, comprising sections on socio-demographics, knowledge (12 items), practices (10 items), and training availability, scored on a 5-point Likert scale, and analysed using SPSS version 27. Knowledge and practice scores were categorized as high/low and good/poor based on the median. Associations between socio-demographics, training, and knowledge/practice levels were assessed using Chi-square and Fisher’s exact tests. Pearson correlation evaluated relationships between knowledge and practices, while logistic regression determined predictors of good hygiene practices. Overall, 53.6% of respondents demonstrated high food hygiene knowledge, and 79.1% reported good hygiene practices. Core practices included frequent handwashing (85%), wearing protective clothing (75.9%), supporting regular inspections (87.7%), and valuing hygiene training (90%). Knowledge was significantly associated with education (p 0.05). Knowledge positively correlated with hygiene practices (r = 0.47, p < 0.001), and logistic regression showed that food handlers with high knowledge were 6.45 times more likely to maintain good hygiene (p < 0.001). Food handlers in Ondo West LGA demonstrated generally good knowledge of food hygiene and adherence to recommended hygiene practices. However, limitations remain in the availability and consistency of formal food hygiene training, and knowledge levels vary across workplace settings. Strengthening structured training programs, workplace supervision, and enforcement of hygiene standards is necessary to improve safe food handling and reduce foodborne disease risks in the community.
Falade et al. (Fri,) studied this question.