Assessment of Knowledge, Attitude and Practice of Foodhandlers on Hazard Analysis Critical Control Point in Fast Food Establishments in Kaduna Metropolis, Kaduna State, Nigeria

Suleiman Usman, Aremu H. Kolawole, Lateefat H. Modupe

Abstract: Knowledge, attitude and practice of food handlers about food safety is one of the key factors that could be considered in reducing the prevalence of foodborne diseases in both developed and developing countries. Hazard Analysis and Critical Control Point (HACCP) is considered as important tools that can be used to reduce the emergence and re-emergence of foodborne diseases since its inception in 1960s. This study assessed its implementation in Kaduna Metropolis among food handler in fast food establishments. The method use in this study is descriptive cross-sectional survey using multistage sampling techniques to select 217 food handlers from various fast food establishments in Kaduna Metropolis. The result of the study revealed that majority of the food handlers has no knowledge of HACCP (97.7 %) and 57 % has no knowledge of quality control. The minority of those with knowledge of quality control only 34 % practice it during storing of food products and only 1.6 % practice HACCP. The need to introduce HACCP as a working tools to fast food establishments in Kaduna cannot be over emphasize hence it will help in reducing the spread of foodborne diseases. It is recommended that fast food establishments in Kaduna Metropolis need to be train on HACCP and its implementation should be made compulsory to all fast food establishments.

Keywords: Knowledge, Attitude, Practice, HACCP, Foodborne, Fast food establishments