%0 Journal Article
%T An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria
%A Sylvester N. Onyeneho
%A Craig W. Hedberg
%J International Journal of Environmental Research and Public Health
%D 2013
%I MDPI AG
%R 10.3390/ijerph10083296
%X One hundred and forty five head chefs and catering managers of restaurants in Owerri, Nigeria were surveyed to establish their knowledge of food safety hazards and control measures. Face-to-face interviews were conducted and data collected on their knowledge of risk perception, food handling practices, temperature control, foodborne pathogens, and personal hygiene. Ninety-two percent reported that they cleaned and sanitized food equipment and contact surfaces while 37% engaged in cross-contamination practices. Forty-nine percent reported that they would allow a sick person to handle food. Only 70% reported that they always washed their hands while 6% said that they continued cooking after cracking raw eggs. All respondents said that they washed their hands after handling raw meat, chicken or fish. About 35% lacked knowledge of ideal refrigeration temperature while 6% could not adjust refrigerator temperature. Only 40%, 28%, and 21% had knowledge of Salmonella, E. coli, and Hepatitis A, respectively while 8% and 3% had knowledge of Listeria and Vibrio respectively, as pathogens. Open markets and private bore holes supplied most of their foods and water, respectively. Pearson¡¯s Correlation Coefficient analysis revealed almost perfect linear relationship between education and knowledge of pathogens ( r = 0.999), cooking school attendance and food safety knowledge ( r = 0.992), and class of restaurant and food safety knowledge ( r = 0.878). The lack of current knowledge of food safety among restaurant staff highlights increased risk associated with fast foods and restaurants in Owerri.
%K restaurants
%K food safety
%K foodborne pathogens
%K hygiene
%K cross-contamination
%U http://www.mdpi.com/1660-4601/10/8/3296