FOOD HYGIENE IN MAKESHIFT RESTAURANTS AT KISANGANI CENTRAL MARKET, DEMOCRATIC REPUBLIC OF THE CONGO

Introduction: Food safety in makeshift restaurants impacts public health. This study aims to assess the knowledge, attitudes, and practices of restaurant owners regarding food hygiene, as well as associated factors, in order to propose solutions to preserve consumer health. Methods: A descriptive cross-sectional study was conducted among 63 makeshift restaurant owners at Kisangani's central market, from November 1 to 30, 2023. Data were collected using guided interviews and direct observation techniques. Results: More than half (50.8%) of the restaurant owners had good knowledge of food hygiene measures, 65.1% had a favorable attitude, and 68.3% had inadequate practices. Restaurant infrastructure characteristics: buildings made of semi-durable or makeshift materials (44.5%), earthen floors (61.9%), dirty premises (52.4%), difficult-to-clean (56.9%) and unsanitary (54.9%) furniture, lack of toilets (90.5%) and garbage cans (30%), non-hygienic garbage cans (70%). Water supply: public tap from Regideso (93.6%), storage in open containers (76.2%), lack of handwashing stations (52.4%), presence of water in handwashing stations (87.3%), availability of soap (98.4%). Conclusion: Hygiene conditions in makeshift restaurants at Kisangani's central market are deficient, characterized by insufficient knowledge and inadequate practices despite a favorable attitude. These conditions are favored by the absence and/or poor dissemination of normative documents and the lack of training for restaurant owners. This exposes consumers to foodborne illnesses. Corrective measures are necessary to preserve the health of users.