Abstract:
This research seeks to assess the knowledge and practices related to food safety among
restaurant workers in Bangladesh. Globally, foodborne illnesses remain a major health issue,
often stemming from poor food handling. In Bangladesh, where the restaurant sector is rapidly
growing, ensuring food safety is vital to prevent foodborne disease outbreaks. To evaluate food
safety awareness and practices, restaurant employees were surveyed using a questionnaire, and
their food handling practices were directly observed. The data were analyzed using descriptive
statistics and inferential analysis. Findings indicated that men had significantly less knowledge
about food safety compared to women (p = 0.002). Better knowledge was associated with
higher education and more experience. Employees in fast-food restaurants exhibited greater
knowledge (p = 0.000). Knowledge, rather than training, significantly influenced
responsibilities (p = 0.000). In terms of food safety practices, women demonstrated better
practices than men (p = 0.032). Age, education, and experience did not significantly impact
practices, while fast-food restaurants were observed to have the best practices (p = 0.014).
Responsibilities and training did not have a significant effect on practices. The study reveals
that food handlers have varying levels of food safety knowledge, with significant deficiencies
in temperature control, personal hygiene, and prevention of cross-contamination. Additionally,
the observed practices suggest that adherence to recommended food safety protocols is not
optimal.
