Factors influencing the current state of food safety knowledge, attitudes, and practices among sweets and dairy product workers in Bangladesh

Foodborne diseases significantly contribute to global health burdens, especially in developing countries. The increasing food poisoning outbreaks highlight the urgent need for improved hygiene and quality control measures. This study assessed factors influencing food safety knowledge, attitudes, and practices (KAP) among sweet and dairy product workers in Bangladesh. A cross-sectional study involving 456 participants was conducted in randomly selected sweet and dairy hotels in the Khulna division from September to October 2023. Food safeties KAP were evaluated using 45 items, while 15 items measured perceptions of precautionary measures. Participants scoring at least 60% correct responses were considered to have passed. The results showed that 63.4%, 71.7%, and 18.9% of participants had adequate knowledge, positive attitudes, and good practices, respectively. Mean scores were 12.15±2.47 for knowledge, 24.46±4.27 for attitudes, and 20.36±2.99 for practices. Binary logistic regression identified significant factors influencing KAP: older age (40–≥50 years), job role (manufacturer/helper), and prior hygiene and food safety training (p<0.05). Workers with >5 years of experience demonstrated higher odds of having adequate knowledge (OR: 1.12), positive attitudes (OR: 1.50), and good practices (OR: 1.34). Food safety awareness increased adequate knowledge (OR: 1.79) and practices (OR: 1.64). These findings emphasize the need for targeted educational and training programs to improve food safety KAP. Public health professionals can use these insights to develop sector-specific strategies, ensuring broader implementation across industries to enhance food safety and hygiene standards.