Food hygiene practices and sanitary conditions among food service establishments across three municipalities of Bukavu in the Democratic Republic of the Congo

Abstract Background : Safe food handling in restaurants and other food-service outlets is relevant to food utilization and public health. This study described hygiene practices and sanitation in Bukavu, Democratic Republic of the Congo, and compared three municipalities. Methods : A cross-sectional survey and direct observation covered 85 purposively selected establishments in Bagira (30), Ibanda (25), and Kadutu (30). Frequencies and percentages were calculated; municipality differences were assessed using Pearson chi-square or Fisher exact tests for sparse tables. Results : Protective work attire was reported by 17.6% of participants, consistent handwashing by 56.5%, and written procedures by 37.6%. Waste bins were present in 94.1% of sites, although 38.8% were near a pollution source; 83.5% had toilets. Risk awareness was reported by 86.9% of respondents with available data. Municipality differences were observed in pollution proximity, protective attire, sanitation indicators, and some hygiene practices. Conclusions : Awareness of food-safety risks did not consistently translate into routine hygienic practices. Practical training, accessible handwashing facilities, protective attire, waste services, and proportionate municipal inspection may support safer food-service environments. These observational findings do not directly measure dietary adequacy, household food security, or microbiological contamination.