Abstract:
A cross sectional study was carried out in December 2018 In Al Dilling city –south Kordufan state – Sudan. The objective of this study was to assess of the Knowledge, Attitude and Practices of customers regarding food facilities as well as potential associated factors, and awareness of handlers in food facilities by assessing of their educational levels and professional training, experiences and personal hygiene on food facilities. A questionnaire was designed random selection. In result the simple correlation was used to identify the associated factors with the KAPs. Among 200 customers, (R=0.630) there were positive correlation between knowledge about food hygiene and safety among customers in food facilities and avoided foodborne illness, (R square =0.521). There were significant difference between criteria when choosing food facilities and monthly income (P-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 report food safety violation by facilities to authorities. The most handlers 35% work in the food facilities in stage of secondary education. The higher score of knowledge were found in group of people who were single, had college /University or higher education 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. Food will be safe and a number of foodborne diseases will be eradicated.
