• Jana Halabi 1Faculty of Public Health, Department of Health Education, Jinan University, Tripoli, Lebanon
  • Hanan Hijazi Faculty of Sciences, Jinan University, Tripoli, Lebanon
  • Khaled El Omari Quality Control Center Laboratories, Chamber of Commerce, Industry, and Agriculture of Tripoli and North Lebanon, Tripoli, Lebanon
  • Imad Al Kassaa Laboratoire de Microbiologie Santé et Environnement (LMSE), Doctoral School of Sciences and Technology, Faculty of Public Health, Lebanese University, Tripoli, Lebanon
  • Mazen Zaylaa Faculty of Public Health, Department of Health Education, Jinan University, Tripoli, Lebanon



Food safety; foodborne diseases; food handlers; KAP; food safety intervention; Lebanon.


This study was conducted to assess food safety knowledge, attitudes and practices among restaurant food handlers in North Lebanon and to determine what impact the food safety intervention had on the performance of workers. A structured questionnaire of 35 questions has been used to collect information on socio-demographic characteristics, knowledge, attitudes and practices for 110 food handlers randomly working in 38 food service establishments via face-to-face questioning interviews during three months. The intervention was made to a subgroup of 13 participants followed by a reassessment. The average percentage scores of all food handlers for knowledge, attitudes, and practices were 63.78%, 83.63% and 81%, respectively. For the 13 participants who received the intervention, a significant improvement was observed in their performance after the training (p ˂ 0.001).



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How to Cite

HALABI, J.; HIJAZI, H. .; EL OMARI, K.; AL KASSAA, I.; ZAYLAA, M. . FOOD SAFETY KNOWLEDGE, ATTITUDES AND PRACTICES AMONG RESTAURANTS’ FOOD HANDLERS IN NORTH LEBANON: EVALUATION OF THE FOOD SAFETY TRAINING. Journal of Fundamental and Applied Sciences, [S. l.], v. 14, n. 3, p. 431–448, 2022. DOI: 10.4314/jfas.1229. Disponível em: Acesso em: 28 nov. 2023.