Authors: Shikwaya NN Silvanus, Abed O Kaundjwa and Hermine Iita
Objectives: The objective of this scoping review was: To assess food handler’s knowledge, Attitudes and Practice on food safety and hygiene in restaurants and tuck shops in Sub-Saharan Africa.
Background: Food safety is an important issue worldwide, as contaminated food can lead to illness or even death. According to the World Health Organization (WHO), foodborne diseases contribute to 420,000 deaths and 600 million cases globally each year, while in low and middle-income countries being hit particularly hard with the highest rates of foodborne illnesses in the region, with an estimated 137 cases per 100,000 people annually.
Inclusion Criteria: The study reviewed qualitative and quantitative studies published between 2013 and 2022. Articles in English that address knowledge, attitudes, and practices of food hygiene and safety among food handlers in sub– Saharan African countries. Exclusion criteria include studies not matching the search terms and not in English.
Method: This study used a scoping review approach to gather data from included articles and documents using a data extraction tool. It followed the six-stage framework for scoping reviews, including identifying relevant studies using databases, study selection using a 3-phase approach, charting data with a flowchart, collating and summarizing data
using descriptive statistics, moreover data extraction tool was developed.
Results: 60% of the studies revealed that about food handlers were not trained in any food hygiene, and has therefore revealed that there was an association between level of knowledge and practices among food handlers. Studies also found that, food safety training, hand washing, knowledge on causes of cross contamination, proper handling of food
materials and prevention of food related illness were the influenced by the knowledge of food safety to food handlers.
Conclusion: This scoping review was crucial in addressing the issue of foodborne illnesses in sub–Saharan African countries and improving the knowledge, attitudes, and practices of food handlers in ensuring food hygiene and safety. This review provided valuable insights into the current state and inform policies and strategies aimed at improving food
safety and preventing the spread of foodborne illnesses.
Recommendation: To exhibit better knowledge and safer practices in food industries., it is imperative to make food safety training mandatory, easily accessible, and periodically updated to reflect the latest scientific insights and regulatory changes.