Food Safety Training Research Articles

Food safety knowledge and practices among raw meat handlers and the microbial content of raw meat sold at Kumasi Abattoir Butchery Shops in Kumasi, Ghana

BackgroundFoodborne diseases affect nearly 600 million people each year, that is, one in every ten people, and their outbreaks are most common in low- and middle-income countries, particularly in Africa. This study investigated the food safety practices among raw meat handlers and the microbial quality of the meat from the butchery shops in Kumasi Abattoir, Ghana.MethodsThis study employed a descriptive cross-sectional study and collected quantitative data on factors associated with food safety and hygienic practices among raw meat handlers and the microbial quality of the raw meat using a structured questionnaire and standard laboratory methods, respectively. The study used all 50 beef vending shops in the butchery for questionnaire aspect and fresh beef samples were obtained from 10 vendors in the butchery shop. Appropriate methods were followed to analyse questionnaire data and meat samples.ResultsMost of the butchers (72%) were between the ages of 31 and 45, and they were predominantly Muslims (68%). Most of the respondents (48%) had basic education. All the respondents had food safety certificates from the local authority but needed adequate knowledge of meat safety. Most respondents (90%) handled meat and money with the same bare hands, thus contaminating the meat. The study showed that the maximum Total Viable Count (TVC), Total Staphylococcus Count (TSC), and Total Escherichia coli Count (TEC) were 5.60, 4.39 and 5.13 cfu/g, respectively. The study also revealed that all the meat samples were Salmonella species-free.ConclusionsMicroorganisms in raw beef indicate a public health hazard. It gives a signal of a possible occurrence of food-borne intoxication and infection if not controlled. Environmental health officers in the Greater Kumasi area should organize food safety training and educate raw meat handlers on the importance of food safety and its consequences.

Land2Lab Project: Reflections on Learning about Mi'kmaw Foodways.

Land2Lab is an evolving community-based intergenerational program that brings together Elders and youth on the land and in the kitchen and lab to share and celebrate Mi'kmaw foodways. Rooted in an Etuaptmumk-Two Eyed Seeing (E-TES) perspective, which acknowledges both Indigenous and Western ways of knowing, the project to date has featured seasonal food workshops, involvement in a children's summer math camp, a food safety training workshop for teens, and the development of an online toolkit. The project was guided by the Mi'kmaw principle of Netukulimk, which reinforces respect for Mother Earth and stewardship of the land, water, and air for subsequent generations. Involvement of community leaders has been key to successful planning and implementation. While technology plays an important role, lessons learned on the land are critical and will inform efforts to include language and ceremony in future programming. Dietitians are encouraged to support Indigenous-led land-based learning in support of the profession's commitment to reconciliation.

Isolation and antimicrobial resistance patterns of Methicillin-resistantStaphylococcus aureus from raw cow's milk in dairy farms of Wolaita Sodo Town, Southwest, Ethiopia.

Staphylococcus aureus is a pathogenic bacterium-contaminating milk and milk products causing food poisoning primarily due to its enterotoxins. A cross-sectional study was conducted from November 2021 to June 2022 in Wolaita Sodo Town, to detect Methicillin-resistant Staphylococcus aureus (MRSA) in raw cow's milk and assess their resistance levels to different antimicrobials. Purposive sampling was used to select 34 dairy farms. Accordingly, 419 raw milk samples from the farm and collection centers were collected. Isolates of S. aureus showing resistance to Cefoxitin were classified as MRSA. From the total 419 samples, 22.19% (93/419) were contaminated with S. aureus in dairy cows. The prevalence of S. aureus in raw milk, bulk milk from the farm, and bulk tank milk from the collection centers was 16.9%, 2.1%, and 3.1%, respectively. The risk of S. aureus contamination in dairy farm owners and milkers who do not take food safety training was 5.303 times higher than the risk of S. aureus contamination in dairy farm owners and milkers who take food safety training. The risk of S. aureus contamination in dairy farms kept under poor management system was 7.34 times more than that of dairy farms kept under good management. The cefoxitin disk diffusion method was used to detect MRSA, 57.14% being resistant to Cefoxitin in total while approximately 87.5% were sensitive to Sulfamethoxazole-trimethoprim and Gentamycin, while Erythromycin registered 75%, Ciprofloxacin 62.5%, Chloramphenicol 62.5%, and Tetracycline 25%. This study revealed that MRSA exhibited a notable multidrug resistance pattern, encompassing resistance to multiple drugs, with a prevalence of 75%. Significantly, the hands of milkers and the milking containers emerged as pivotal sources of contamination. This underscores the crucial importance of maintaining stringent hygienic practices during the milking process, with particular emphasis on thorough cleaning and decontamination of utensils.

Southern Region Produce Safety Alliance Grower Training: Using Pre- and Post-Training Knowledge Assessments to Understand Training Effectiveness

The Produce Safety Alliance (PSA) grower training was introduced in 2016 as the standardized curriculum to meet the training requirements of the Food and Drug Administration’s (FDA) Food Safety Modernization Act’s (FSMA) Produce Safety Rule (PSR). The PSR states that at least one supervisor or responsible party from each farm must have successfully completed this food safety training or one equivalent to the standardized curriculum, as recognized by the FDA. This study evaluated the effectiveness of PSA trainings conducted between 2017 and 2019 in the Southern United States by the Southern Regional Center for Food Safety Training, Outreach, and Technical Assistance by analyzing pre- and posttest assessments. Effectiveness was based on a 25-question knowledge assessment administered to participants before (n = 2494) and after (n = 2460) each training. The knowledge assessment indicated the overall effectiveness of the training, with average scores increasing significantly from pretest (15.9/25, 63.4%) to posttest (20.3/25, 81.3%) (P < 0.001). The greatest knowledge gains were seen in the Postharvest Handling and Sanitation, How to Develop a Farm Food Safety Plan, and Agricultural Water modules. Notably, these modules had lower posttest scores compared to the other modules, indicating that the amount of knowledge gained did not necessarily correspond with a sufficient understanding of the material. To ensure that participants understand all aspects of the PSR and best practices to minimize food safety risks, additional or advanced trainings may be needed. Additionally, the current testing instrument (pre-/posttest) used for PSA grower training, while validated, may not be optimal, thus alternative methods to assess the training effectiveness are likely needed.

Evaluation of Food Safety Knowledge and Attitudes Among Adults in the United Arab Emirates.

Background Food is handled by many individuals in large food setups, therefore increasing the chance of contamination that leads to foodborne diseases (FBDs). This study was purposed to evaluate adults' understanding of food safety, FBDs, and hygiene practices across various demographic groups in the United Arab Emirates (UAE) and to explore the link between their knowledge of food safety and their corresponding attitudes. Methods A cross-sectional study was conducted with 402 adults using a validated, self-administered questionnaire available in both printed and online formats. The study was carried out at Gulf Medical University and Thumbay hospitals and clinics over six months, beginning in December 2022 to June 2023. Data analysis was performed using IBM SPSS Statistics for Windows, Version 26.0 (Released 2019; IBM Corp., Armonk, New York, United States). The chi-squared test was employed to examine the association between variables, and significant associations were further analyzed through logistic regression. Results Out of the 402 participants, the population was predominantly female 275 (67.9%), and from Southeast Asia 222 (55.4%), with students comprising the largest occupational group 186 (47%). Only 106 (26.36%) had received food safety training, and a mere 187 (46.51%) demonstrated adequate knowledge. Awareness levels varied, with the highest for raw food safety (64.02%) and the lowest for canned foods (40.79%). Demographic analysis revealed significant associations: males exhibited more inadequate knowledge 79 (62.2%) than females 136 (49.4%), and students showed higher inadequacy 104 (55.9%) compared to healthcare workers 31 (35.6%). Positive attitudes towards food safety were prevalent 226 (56.2%), and positive attitudes were found in women 157 (57.1%), individuals above 30 years of age 110 (50.5%), individuals working in healthcare 140 (62%), andmarried individuals 117 (60.9%). With a strong correlation (p<0.001), women were 1.68 times more likely to possess adequate knowledge than men (95% CI: 1.09, 2.59), and healthcare workers were 2.33 times more likely than students (95% CI: 1.37, 3.95). Conclusion The study reveals a low level of knowledge about food safety among adults in the UAE. Therefore, emphasis should be placed on increasing awareness of these concepts to reduce the burden ofFBDs on the healthcare system.

The effect of food microbiology course on the knowledge and practice levels of nutrition and dietetics students studying in different universities in Turkey on food safety and microbiology

In today’s society, the increase in dining out, the consumption of ready to eat food, transportation opportunities, and the changes in lifestyles have highlighted the importance of food safety and health issues. This study aimed to assess the impact of an undergraduate Food Microbiology course on the knowledge and practices of Nutrition and Dietetics students regarding food safety and microbiology. A total of 291 students of from three Turkish universities received training in food safety, safe food preparation and food microbiology, and their. knowledge levels were measured before and after the education. Results showed that students who received the training on food safety, safe food preparation, and food microbiology demonstrated a significant increase in their knowledge levels (p

PERANCANGAN TALENT ACQUISITION DAN ONBOARDING PADA INDUSTRI MAKANAN DAN MINUMAN

This research explores the urgency of talent acquisition and onboarding in the food and beverage industry in the era of globalization and technology. The success of this industry relies on effective talent recruitment strategies to maintain competitiveness. The focus involves identifying individuals with technical skills. Onboarding is necessary for the swift integration of new employees with a deep understanding of the industry, food safety, and skill training. This strategy encompasses technical aspects, cultural values of the company, and adaptability to market changes. Using a descriptive analytical and qualitative approach, the study finds that this strategy not only supports short-term growth but also plays a key role in sustaining long-term competitiveness. The article provides practical insights for companies to design and implement effective talent acquisition and onboarding processes in this industry.

Food safety knowledge, attitudes, and practices of food vendors participating in Nigeria’s school feeding program

This study aimed to measure the food safety knowledge, attitude, and practices among food vendors engaged in Nigeria’s ongoing Home-grown School Feeding Program. A cross-sectional survey was conducted in face-to-face interviews with 240 food vendors from 3 states in northeast Nigeria involved in the school feeding program using a structured questionnaire. Multiple linear regression results revealed that increased education and access to information through radio, television, and food inspection institutions increased food safety knowledge. Food safety attitudes score increased with more years of vending experience and accessing food safety information via radio, food inspection institutions, and the Internet. An increase in household size and food safety information from friends and colleagues negatively affected food safety attitude scores. As a result, we emphasize the need for dissemination of improved food safety information via radio, television and food safety inspection institutes. Food vendors in the SFP should be selected after passing a food safety training and gaining food handling experience. Higher education should be a priority criterion in the hiring process.

Assessing the cost barrier for small and medium food processing businesses to meet Preventive Controls for Human Foods standards.

The Preventive Controls for Human Food Rule regulation under the Food Safety Modernization Act sets new food safety standards. Both food safety educators and small and medium sized food processing businesses that manufacture certain value-added or processed foods lack knowledge regarding costs to prepare, implement, and manage ongoing food safety practices under the new standards. Current food safety training materials do not acknowledge costs or provide content addressing potential costs, and food safety educators do not have information needed to guide development of relevant materials that address costs. We combine economics and food science principles and use mixed methods to identify and estimate cost barriers for food processing businesses through an interdisciplinary research and extension project in the Northeast U.S. We first modify Preventive Controls extension programming to acknowledge costs and test how modified programming improves self-reported knowledge about costs. Materials that acknowledge that costs are associated with meeting standards significantly increases participants' self-reported perceived knowledge of costs by 1.3 points on a 1-to-5-point Likert scale. Compared with programming areas in which detailed content is provided, however, improvements in knowledge of costs lags behind overall knowledge gains (3.2 for costs versus 4.1 for food safety content). To fill this content gap, we next conduct semi-structured group interviews with a subset of participants (N = 10), develop a costs analysis framework, and measure actual costs associated with Preventive Controls. We find that initial costs average $20,000 per business to plan, implement, and manage standards, and almost $8,000 in every subsequent year to manage. We demonstrate that even modest interventions can reduce cost barriers for businesses seeking to meet compliance standards. We provide food safety educators with concrete cost information to support businesses to pursue Preventive Controls standards. Study results imply that low-cost methods could improve food safety in mid-scale supply chains.

Investigation report of food safety practice and its determinant among food handlers employed in food establishments in Ethiopia Ambo town

Consumers' health would be at risk unless food safety is safeguarded by food handlers in establishments. The study aimed to investigate food safety practices and its determinants using a cross-sectional study conducted on 420 food handlers in Ethiopia Ambo Town. Logistic regression analysis was adopted to analyze the data. A total of 415 food handlers participated with a response rate of 98.8 %. About 48.6% of the respondents had good food safety practices. The adjusted odd ratio (AOR) and confidence interval (CI) of having food safety training [AOR = 6.05, 95% CI: 3.49–10.49], medical check-ups [AOR = 2.07, 95% CI: 1.11–3.86], inspected by health professions [AOR = 2.26, 95% CI: 1.32–3.88], work experience [AOR = 4.71, 95% CI: 2.11–10.50], and good food safety knowledge [AOR = 2.25, 95% CI: 1.32–3.86] were significantly associated with food safety practices. Poor food safety practices were assessed in Ambo Town, Ethiopia.

Food safety training influence on food service workers’ knowledge and compliance to Malaysia Food Hygiene Regulations 2009

This study was conducted to evaluate the influence of food safety training on the knowledge and compliance of food service workers with Malaysia Food Hygiene Regulations 2009 in Cyberjaya, Selangor, Malaysia. Data were collected from 261 food service workers (108 casual dining restaurant owners and 153 food handlers) through a survey by means of a questionnaire which consisted of questions on business and premises profiles, history of premises inspection and knowledge of food hygiene aspects as outlined in the Malaysia Food Hygiene Regulations 2009. The results showed that there was a significant positive association (p&lt;0.05) between attending food safety training and the level of respondents’ knowledge of Malaysia Food Hygiene Regulations 2009. There was a significant positive association (p&lt;0.05) between respondents’ knowledge and the level of compliance with Malaysia Food Hygiene Regulations 2009 with different food safety training providers. There was also a significant positive association (p&lt;0.05) between respondents’ knowledge and the level of compliance with Malaysia Food Hygiene Regulations 2009 with food safety training sources. In conclusion, over half of the food service workers showed satisfactory food safety knowledge and compliance with Malaysia Food Hygiene Regulations 2009. This study found that there was a significant relationship (p&lt;0.05) between food service workers’ knowledge and compliance with Malaysia Food Hygiene Regulations 2009. A significant relationship (p&lt;0.05) was also found in knowledge and level of compliance with all food safety training factors (food safety training attendance, food safety training providers and food safety training sources) in the Malaysia Food Hygiene Regulations 2009. Hence, hypotheses H1, H2 (H2a, H2b, H2c) were accepted. It is suggested that in related future research, data are collected from a larger sample size and at different locations to gain more comprehensive outcomes.

FOOD SAFETY STUDY IN TERMS OF MICROBIOLOGY IN PORK SATAY IN SANGEH TOURISM VILLAGE

The application of tourism health, such as food safety, is an important matter to pay attention to. Based on the annual report (BPOM, 2019), there are 373 cases of food poisoning in Bali, so Bali ranks fourth with the highest cases of food poisoning in Indonesia. The type of research used is observational. This research was conducted by testing samples to determine microbial contamination on pork satay as well as observing and recording food safety scores where pork satay is sold. The design used was cross-sectional because all research subjects were observed at one time. Food safety scores were tested, and TPC, MPN, and E. coli were tested so that 9 samples (56.25%) were categorized as vulnerable to safe consumption. 16 samples of pork satay met the minimum requirements for microbial contamination, ranging from 20/g to 60,000/g. 1 sample of pork satay (6.25%) with the amount of coliform contamination exceeding the standard, namely 438/gr. There were 6 samples of pork satay (37.5%) positive for E. coli. Based on the results of the Kruskal-Wallis test for total microbial contamination based on the food safety score, the results showed that there was a difference in the results of the microbial contamination test and E. coli with a food safety score. Coliform bacteria contamination based on the food safety score showed that there was no difference from the results of the MPN test with the food safety score based on the Asymp.sig value 0.05. Even so, there are still many traders who have not implemented personal hygiene, so it is necessary to carry out food safety training, monitoring, and developing food quality on a regular basis.

Evaluation of Food Safety Knowledge, Attitude, and Practices among Street Food Vendors in the Klang Valley, Malaysia

Street food vendors are proliferating in Malaysian communities because the foods are reasonably priced and accessible since they are typically found in crowded areas. Due to informal observation of food handling practices, street food vendors have been noted as a common cause of foodborne diseases. Hence, the objectives of this study are 1) to determine the level of knowledge, attitude, and practices (KAP) of food safety among street food vendors, 2) to examine the associations between the level of food safety practices and socioeconomic characteristics of street food vendors, and 3) to investigate the relationship between level of knowledge, attitude, and practices of food safety among street food vendors, A purposive sampling method was used, and 268 street food vendors were involved in this study. Several statistical analyses, including descriptive analysis, Chi-square analysis, and Pearson correlation analysis, were used to analyze the data. Out of 268 street food vendors, 219 (81.7%) had adequate knowledge, 239 (89.2%) had a favourable attitude, and 245 (91.4%) vendors implemented good practices in their food handling procedures. Street food vendors’ practices were associated with education level (p=0.069), type of stalls (p=0.030), monthly revenue (p=0.006), license (p=0.027), food safety training (p=0.001), and typhoid injection (p=0.005). The study revealed a positive correlation between the street food vendors’ knowledge, attitude, and practices (KAP) regarding food safety. This investigation suggests that the street food vendors demonstrated a commendable proficiency in food safety KAP. However, relevant authorities must prioritize rigorous enforcement and educational interventions. This proactive approach is essential to elevate food safety standards further and effectively address the potential risks of foodborne diseases.

Food safety and quality training: The use of a lateral flow immunochromatographic strip test for rapid detection of pesticide residue on leafy vegetables

Ensuring the safety and quality of leafy vegetables, especially by controlling any traces of pesticides, is crucial for maintaining human health. This international community service program was designed to expand the vocational knowledge and skills of the people of Timor-Leste in using lateral flow immunochromatographic strip tests for quickly detecting pesticide residue on leafy vegetables. The program was organized by UAD in partnership with PCIM Timor-Leste and the An-Nur Islamic Foundation. The program included several stages, including preparation, coordination, consolidation, implementation, monitoring, and evaluation. The participants’ knowledge of food safety and food hygiene increased significantly from 52% prior to training to 96% after the training. Moreover, the ability to detect pesticide contamination in vegetables using LFI technology improved by 84%, rising from just 8% before training to 92% after training. All participants expressed interest in the UAD in Timor-Leste's future continuation of this training program.

Evaluation of Food Safety Training Programs in the Food Service Industry in Tanzania

Purpose: The aim of the study was to investigate evaluation of food safety training programs in the food service industry in Tanzania&#x0D; Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries.&#x0D; Findings: The evaluation of food safety training programs in the food service industry in Tanzania revealed positive outcomes. Training initiatives led to significant improvements in food safety knowledge and practices among restaurant and food establishment staff. Compliance with food safety regulations increased, contributing to a reduced incidence of foodborne illnesses. However, challenges related to resource constraints and long-term sustainability were identified, calling for tailored strategies to address these issues. Overall, food safety training programs were effective in enhancing food safety standards in the Tanzanian food service industry but require ongoing support and adaptation to maintain their impact.&#x0D; Unique Contribution to Theory, Practice and Policy: Health belief model, Social cognitive theory , Theory of planned behavior may be used to anchor future studies on evaluation of food safety training programs in the food service industry in Tanzania. Implement continuous assessment mechanisms within food safety training programs. Encourage policymakers to establish and enforce regulations that require individuals to complete certified food safety training before working in food service roles.

Impact of food hygiene and safety training on knowledge, attitude, and practices of food hygiene and safety practices among food handlers in boarding schools of Embu County, Kenya

Background: The reduction of foodborne illnesses depends on the adoption and evaluation of effective food handling procedures in the food service industry. The purpose of the study was to evaluate the impact of food hygiene and safety training on the knowledge, attitudes, and practices of food handlers in boarding schools in Embu County, Kenya. Methods: A longitudinal nonequivalent quasi-experimental survey design was utilized. A sample size of 198 study respondents was generated, Magnani formula was used. Multistage sampling was applied to select the study participants. STATA version 17 was employed for data analysis. Results: The knowledge score changed from 71% at baseline to 90% at the end line compared to the control arm which did not significantly change. Attitude score changed from 71% at baseline to 89% at endline compared to the control arm which did not significantly change (64% to 63%). This corresponds to a DID change of 19 percent increase in the attitudes scores (p&lt;0.001). Lastly, practices score changed from 63% at baseline to 93% at endline. This corresponded to a 34 percentage point increase in the practice scores (p&lt;0.001). Conclusions: Overall, Knowledge, attitude and practices were low at baseline than at the endline survey. Statistically, the study revealed that knowledge, attitude, and practices were associated with adherence to food safety and hygiene standards. The Government through the Ministries of health and education should consider training of food handlers on food safety and hygiene for improved knowledge, attitude, and practices.

Feasibility Analysis of the Food Safety Standard Accreditation for the Local Dessert Enterprise at Chiang Rai, Thailand : A Case Study of the Sticky rice in Coconut enterprise

The aim of this study is to determine the feasibility of a food safety standard accreditation based on a sticky rice in coconut enterprise in Chiang Rai, Thailand. One enterprise was included for the purposive sampling of this study. The methodology consists of the assessment of the details for the production process, and the physical and environmental assessment. To assess the biological contamination, the most probable number or MPN method were used for the cleanliness for the production process, and the water quality. The results illustrated that they are lacking in personal hygiene training, a wastewater treatment system, and one-way entrance and departure. Therefore, to minimize the wastewater pollutants from their process, they should implement the basic treatment, such as a grease tap. Additionally, they should construct the entry and exit as a one-way, reducing the likelihood of cross-contamination. To improve the excellent practices for food safety on their production process, they should also receive training in food sanitation and safety

Evaluating food safety education in hospitality management programs through the lenses of situated learning theory: Insights from industry leaders and educators

Food safety is essential in hospitality management education, but there has been great concern about students' knowledge, attitude, and practices about food safety. Guided by the situated learning theory, this study evaluated contemporary food safety education in U.S. colleges and identified needs for future improvement. This paper reports the findings of two studies: the first interviewed 20 industry leaders in hospitality management, and the second interviewed 10 food safety educators. The results showed that, despite its importance, food safety education in colleges had heavily relied on commercialized programs such as ServSafe®, and taking these courses is unmotivating for students. Moreover, practitioners acknowledge the importance of food safety, but their implementation of food safety training can be limited by organizational size and staffing issues. Based on the theory and the findings, this study provided suggestions for improving food safety education in U.S. higher education institutions.

Food safety knowledge, attitudes, and practices among online food delivery services during COVID-19 pandemic in Jabodetabek area, Indonesia

The coronavirus 2 (SARS-CoV-2) in some countries including Indonesia, has changed consumer behavior in accessing their food from direct buying from food services (i.e. food groceries, restaurants, cafes) to online buying by using an application from their smartphone. By using online food delivery services, knowledge, attitude, and practices of food handlers (FH) and food delivery workers (FDW) contributed to food safety. This study aimed to predict the food safety practices of FH and FDW by conducting a survey on their knowledge and attitude on food safety in Jakarta-Bogor-Depok-TangerangBekasi (Jabodetabek) area, Indonesia. The FDW were from Gofood, Grabfood, Shopeefood, and Kulina. The questionnaire was distributed via social media, ecommerce sites, and messenger applications to 675 respondents. The survey contained 36 questions and the data were analyzed by using the partial least squares structural equation modeling (PLS-SEM) technique. This study revealed that knowledge (β = 0.311 for FH; β = 0.136 for FDW; p &lt; 0.05) and attitude (β = 0.417 for FH; β = 0.342 for FDW; p &lt; 0.05) were positively correlated to good food safety practices. The study also indicated that attitude was the main variable in predicting the practices of FH and FDW. Overall, the structural model for FH has a better prediction (R² = 0.374) than that for FDW (R² = 0.165). There were gaps in food safety practices between FH and FDW that could contribute to achieving safe foods. Comprehensive knowledge through food safety campaigns, food safety training, and food safety culture for FH and especially FDW could be a strategy to strengthen food safety.

A systematic review and meta-analysis of food handling practices in Ghana vis-a-vis the associated factors among food handlers during 2009 and 2022

Foodborne diseases (FBDs) are a major public health concern, especially in Sub-Saharan African (SSA) countries, such as Ghana, where poor food handling practices (FHPs) are prevalent. To estimate the pooled proportion of good FHPs and the associated factors among Ghanaian food handlers, this systematic review and meta-analysis was conducted to aid scholars, practitioners and policymakers in devising FBD-preventable interventions. The scientific databases PubMed, Google Scholar, Science Direct, African Journals Online, ProQuest, and Directory of Open Access Journals were systematically searched until April 19, 2023, for relevant literature. Observational studies meeting the inclusion criteria of reported good FHPs among food handlers were included. Three authors independently searched the database, assessed the risks of bias and extracted the data from the shortlisted articles. A random-effects model with the DerSimonian and Laird model was used to estimate the pooled effect size of FHPs and the pooled odds ratio (POR) of FHP-associated factors. Out of the 2019 records collated, 33 with a total sample size of 6095 food handlers met the inclusion criteria for meta-analysis. The pooled proportion of good FHPs among Ghanaian food handlers was 55.8% [95% Cl (48.7, 62.8%); I2 = 97.4%; p < 0.001]. Lack of food safety training [POR = 0.10; 95% CI (0.03, 0.35); p = 0.001] and inadequate knowledge of food hygiene [POR = 0.36; 95% CI (0.01, 10.19); p < 0.001] were identified as the critical good FHP-associated factors. The study showed that the proportion of good FHPs among Ghanaian food handlers was 55.8%. To increase knowledge of food hygiene among food handlers, the Ghanaian Food and Drugs Authority (FDA) is recommended to provide regular training on food safety for the well-being of the general public.