International Journal of Science and Research (IJSR) ISSN: 2319-7064 Impact Factor (2018): 7.426 Volume 8 Issue 1, January 2019 www.ijsr.net Licensed Under Creative Commons Attribution CC BY 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 1 , Aremu H. Kolawole 2 , Lateefat H. Modupe 3 1 Department of Environmental Health Science, Shehu Idris College of Health Sciences and Technology, Makarfi, Kaduna State, Nigeria 2 Department of Biochemistry Osun State University Osogbo, 3 School of Allied Health and Environmental Science, College of Pure and Allied Science, Kwara State University, Malete, Nigeria 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 1. Introduction Numerous studies have highlighted the need for food safety training and education for food handlers, due to lack of knowledge on microbiological, chemical and physical food hazards, i.e. optimal food storage temperatures, risks of cross contamination and the importance of personal hygiene (Bas et al., 2006).These assessments were based on the Knowledge, Attitude and Practice (KAP) approach, as knowledge (K) is believed to be the precursor that influences an individual’s practice (P) and the information will lead to a change in attitude (A) and consequently a change in behaviour (Bas et al., 2006). Although food hygiene training programs gave exposure and increased knowledge about food safety to food handlers and regulatory agents, this did not always translate into positive changes in some food handlers behaviours(Green et al., 2005).It is suggested that the implementation of strategies by combining surveillance and monitoring, good manufacturing practices (GMP) and good hygiene practices (GHP), the use of International Organization for Standardization (ISO) method 9001, hazard analysis critical control point (HACCP) and Total Quality Management (TQM) (Soon et al.,2011), all which can contribute to significant impact on the prevention of foodborne outbreaks (Osimaniet al., 2011).In Nigeria food safety act is mandated to be carried out by a number of Ministries at Federal and State Governments’ levels, i.e. Federal Ministry of Health (FMH), Federal Ministry of Agriculture and Rural Developments, Federal Ministry of Environment, Federal Ministry of Science and Technology, Federal Ministry of Industry, Trade and Investment, their state ministries and relevant Departments at the LGAs. This has been the practice since 1917 to the present date (FMH, 2014). In the act each government establishment was mandated to carry out certain functions in order to ensure effective implementation of food safety in the country. However, the measures to educate our food manufacturers, particularly on training about food hygiene practices are saddled to FMH and its state counterpart. Therefore, it is highly relevant to gauge the extent of food safety knowledge, particularly from food handlers due to the increased labour demand in the food service sector, and the impact on the general health status of the public.This study aimed to explore the basic knowledge, attitude and practice of food handlerson Hazard Analysis and Critical Control Point (HACCP) as a measure to quality control, food safety and control of foodborne diseases through administration of a questionnaire with a series of pertinent questions. Fast foods are prepared to-eat-foods. Food and Agricultural Organization (FAO) referred fast foods as foods which are prepared and served rapidly at fast food restaurants, shops, market, schools, occasions and other public gathering (FAO, 2002). Fast food establishments are considered with high esteem these days because it saves time for the customers who patronize them. The place for its preparations may come up with different menus that could be of interest to consumers. FAO, (2002) expressed that the preparation of fast foods involved eating in or off the premises with the minimum period between the requesting, preparation and time of service. The rapidity involved in food preparation Paper ID: ART20194065 10.21275/ART20194065 2221