Food safety is critical for public health and economic development. The hospitality industry offers a variety of food services, led by food handlers with diverse background. The aim of this paper is to evaluate food safety knowledge and practices among food handlers in the Ghanaian hospitality sectors, with the purpose of informing public policy and improving food safety. A cross-sectional survey study was conducted between February and May 2019. Data were obtained from food handlers working in the Ghanaian hospitality industry (N = 306). The findings of the study indicate that most (52.9%) respondents who work in restaurants had knowledge about food safety principles. Lack of training and education was identified by 63.1% of the respondents as a major barrier to food safety. Interestingly, 75.8% of the respondents indicated that food safety practice is not the responsibility of the kitchen staff only. Diarrhea (35.95%), cholera (35.62%), and typhoid (27.42%) were identified as major diseases associated with improper handling of food. Only 65.69% of the respondents undergo annual medical screening at their workplaces. There is correlation between food safety practice and variables such as marital status, type of residence, age, and education level. Educational campaigns coupled with strict law enforcement should be put in place to ensure that food safety rules and guideline are effectively implemented in the hospitality food industry. Training programs should be organized for food vendors and other stakeholders in the food industry as well. Finally, there should be proactive supervision by local government officials to ensure that good sanitation and hygienic conditions are maintained within the food sectors.

中文翻译：

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加纳酒店业食品安全知识和实践评估

食品安全对公共卫生和经济发展至关重要。酒店业提供各种食品服务，由具有不同背景的食品处理人员领导。本文的目的是评估加纳酒店业食品处理人员的食品安全知识和做法，目的是为公共政策提供信息并改善食品安全。一项横断面调查研究于 2019 年 2 月至 5 月期间进行。数据来自加纳酒店业的食品处理人员（N = 306）。研究结果表明，大多数 (52.9%) 在餐馆工作的受访者都了解食品安全原则。63.1% 的受访者认为缺乏培训和教育是食品安全的主要障碍。有趣的是，75。8% 的受访者表示，食品安全实践不仅仅是厨房员工的责任。腹泻 (35.95%)、霍乱 (35.62%) 和伤寒 (27.42%) 被确定为与食物处理不当相关的主要疾病。只有 65.69% 的受访者在其工作场所进行年度体检。食品安全实践与婚姻状况、居住类型、年龄和教育水平等变量之间存在相关性。应开展教育活动以及严格的执法，以确保食品安全规则和准则在酒店食品行业得到有效实施。还应为食品供应商和食品行业的其他利益相关者组织培训计划。最后，