Food Safety Knowledge, Attitudes, and Perceptions Among Community Kitchens in Lebanon: A Cross‐Sectional Study

ABSTRACT Food poisoning cases have recently been on the rise in Lebanon, largely due to electricity shortages in most regions. This has led to inappropriate food storage in restaurants, households, and hospitals, compounding an existing lack of food safety knowledge and practices within Lebanese society. This study aims to assess knowledge, attitude, and perceptions of the kitchen operational managers (KOM), whose understanding reflects the practices of food handlers within these kitchens. A cross‐sectional study was conducted among 49 NGOs operating across various regions of Lebanon. Data were collected between September and November 2022. The survey consisted of four sections: (1) sociodemographic characteristics of the kitchen operational managers (KOMs), (2) information about the community kitchens (CKs), and assessments of (3) knowledge and (4) attitudes and perceptions related to food safety. Findings revealed a generally positive attitude toward food safety implementation; however, knowledge and perception scores were relatively low. Notably, nearly half of the managers (48.8%) were unaware that freezing does not eliminate bacteria, and the majority (73.2%) did not adhere to the most effective vegetable sanitation practices, as evidenced by their wrong answers. Additionally, managers who had never received food safety training scored significantly lower in knowledge (by 4.274 points) and perception (by 4.343 points). The study underscores the urgent need for targeted training, with a focus on key control measures and best practices to mitigate foodborne illness risks in Lebanon. It also offers valuable insights for policymakers, NGOs, consultancy firms, and government agencies in designing customized training programs to enhance food safety within CKs.