Knowledge, Attitude, and Practice Regarding Food Hygiene Standards among Somali-Owned Restaurants in Kansanga, Uganda

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Original abstract

Food hygiene standards are critical for preventing foodborne illnesses, yet gaps in knowledge, attitude, and practices (KAP) among restaurant staff pose significant public health risks. This study assessed the KAP levels regarding food hygiene among staff in Somali-owned restaurants in Kansanga, Uganda. A descriptive cross-sectional design was employed, with data collected from 109 staff members via questionnaires and direct observations. Stratified random sampling ensured representation across restaurant sizes, and data was analyzed by using SPSS version 20. Key findings revealed low knowledge level, with only 36% of staff recognizing hygiene’s role in illness prevention, attitudes level were inconsistent, as 41% valued customer safety, and practices level were inadequate, with handwashing (30%). Major challenges included insufficient training, substandard infrastructure, operational pressures, and weak regulatory oversight. The study concludes that the significant deficiencies in food hygiene standards within Somali-owned restaurants in Kansanga, Uganda. Insufficient knowledge of safe food handling practices, inconsistent attitudes toward hygiene, and poor adherence to basic protocols. The study recommended that training programs, infrastructure improvements, and community engagement.

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