Abstract:
A cross-sectional study was conducted to explored knowledge attitude and practices of
customers regarding the practices of food facilities as well as potential associated factors
with knowledge, attitude and practices (KAPs), In Dilling locality, South Kordufan
state–Sudan, from December 2018 to December 2019. A total of 200 customers were
selected randomly for a questionnaire in Dilling University. A questionnaire was
designed and random selection was used. The Chi square test was used to identify the
positive relation between knowledge about food hygiene and safety among customers in
food facilities and how to avoid risk of foodborne illness, and positive correlation
(R=0.630) by used simple correlation. food facilities and monthly income showed a
significant difference (-value=0.025. Most of customers considered the processing and
selling of hygienic meals without leaving any food overnight as the most important
feature in food facilities (42%). About 56.5% of participants chose reporting to
concerning authorities. Most of handlers (35%) who work in food facilities are at a
stage of secondary education. The higher score of knowledge were found in group of
people who were single, and had specific criteria when choosing their place to eat. The
management and awareness of customers in food facilities because they are responsible
for maintenance of hygienic standards. Keeping food will be safe and a number of
foodborne diseases will be eradicated.
