Factors associated with food safety practices among food-handlers: a facility-based cross-sectional study

Background: Foodborne diseases remain a major public health concern globally and contribute substantially to morbidity and mortality, particularly in developing countries like India where food hygiene infrastructure and awareness remain suboptimal. Food handlers play a crucial role in preventing contamination during food preparation and serving. Assessing their knowledge, attitudes, and practices (KAP) is essential for strengthening food safety interventions in institutional settings. Aim and Objective: To asess the knowledge, attitude, and practices regarding food hygiene and safety among food handlers in a private university of Eastern India and to determine their association with selected socio-demographic factors. Methods: A facility-based cross-sectional study was conducted from December 2025 to February 2026 among food handlers working in hostel kitchens of a private university in Eastern India. Universal sampling was adopted and 150 eligible food handlers were included. Data were collected using a pre-tested semi-structured questionnaire assessing socio-demographic characteristics and KAP related to food hygiene. Data were analyzed using Epi Info version 7.3.2. Descriptive statistics were calculated, and associations were assessed using the Chi-square test and the F-test, with p < 0.05 considered statistically significant. Results: Among the 150 participants, the mean age was 39.4 ± 13.28 years. Females constituted 45.3%, and 57.3% were married. The mean scores for knowledge, attitude and practice were 11.65 ± 3.57, 9.55 ± 2.28, and 24.46 ± 2.78, respectively. Higher educational status (p<0.0001) and higher socio-economic class (p<0.001) were significantly associated with better knowledge scores. Female participants demonstrated significantly better attitude scores (p=0.04), while male food handlers had significantly higher practice scores (p=0.003). Conclusion: Although food handlers demonstrated moderate knowledge and attitudes toward food hygiene, their practical adherence to food safety measures was relatively better. Strengthening structured food safety training programs and continuous monitoring can further improve compliance and reduce the risk of foodborne diseases in institutional settings.