Knowledge, Attitude and Practices on food Safety among Food Handlers in Restaurants in Borama District, Somaliland

ABSTRACT Background: Food safety has been concern since the dawn of history in earlier times (Griffith, 2012). The concept of food safety was introduced in 1668 by Francisco Redi an Italian physician and implemented in Italy (Shurtleffand, 2013). According to World Health Organization (WHO, 2005), contaminated food contributes to 1.5billion cases of diarrhea in children each year, resulting in more than three million premature deaths. Objective: To determine on food safety on food handlers in restaurants in Borama district Methods: the study design was used cross sectional study design to collect the data form study population, data collection tools was used questionnaire, sample procedure were non- probability sampling technique to selected study participants, after completed data collection, the data was entered SPPS version 20.0 to analysis study variable and data was presentation table and figures. Results: This indicates that most of the respondents agreed that 1.5078 which was indicated by mean value of (M= 3.332.) and standard deviation of (SD= 1.5078) which shows very good about This has been accomplished primarily through the capacity and competence of its intelligence agency. This indicates that most of the respondents agreed that 3.43 which was indicated by mean value of (M= 3.43) and standard deviation of (SD= 1.4544) which shows very good about the mission of intelligence and security agencies is to gather information for national security. This indicates that most of the respondents disagreed that 3.416 which was indicated by mean value of (M= 3.416) and standard deviation of (SD= 1.4296) which shows very good about The Federal Government must provide as much information as possible for this task to be successful security issues. Conclusions: The study investigated the status of food handlers towards food safety in restaurants Borama district. it particularly focused on KAP of food handlers towards food safety in restaurants in Borama district. The study made three main findings: it found that food handlers in restaurants in Borama district have poor knowledge of food safety, they have poor attitude of food safety and they have poor practice of food safety and hygiene. Based on the findings,and in view of the discussion 5.3, the study concludes that status of food safety among food handlers in restaurants in Borama district is poor. Recommendations: Based on the findings and conclusion drawn above, the study has established that knowledge, attitude and practice of food safety among food handlers in restuarents in Borama district are poor. This study should form a basis of entrenching food safety system in restuarents in Borama district , and Somaliland as a whole. Based on the findings, the study makes the following recommendations. The first the researcher recommends that ministry of health should develop course of seminars to sensitize food handlers on the basics and benefits food safety in the restaurants. This should incentive adoption of safe handling among food handlers. It should be possible to adopt safe handling when they have no knowledge to it. The study also found that the attitude of food handlers towards food safety was poor this means that the food handlers have negative perception, believes and view points on food safety. This attitude determines how to respond to it. The researcher recommends that health institutions should encourage the developments of positive exposure and information among food workers. The staffs should send to other restaurants in other cities to see how food safety is working. Lastly, the study found that the practice of food handlers of food safety was poor. This means that food handlers in restaurants in Borama district do not follow the right procedures of food handling. The researcher recommends the ministry of health accompanied by Local municipal develop draft of food safety and hygiene act or regulations to plan obligation on food business operators to ensure that all their activities are safe, And establish enforcements unit to oversee the enhancements of the regulations, periodic medical examination for food handlers, regular inspection of food premises and wearing personal protective clothes by food workers and also to develop food safety and hygienic guidelines finally, regular training of food handlerson food safety and hygiene.