Published Paper Details:

Food Borne Disease can be defined as any disease usually either infectious or toxic in nature caused by agents that enter the body through ingestion of food. A local incident can quickly become an international emergency due to the speed and range of product distribution, impacting health, international relations and trade. This study aims to analyse the level of knowledge of Food Safety Officers in food hygiene and their practices to control foodborne diseases. The research sample consists of 25 FSOs. The data were collected using a questionnaire. The data were analysed using SPSS 21.0 for windows. One way ANOVA test was done to compare the knowledge regarding food safety and hygiene of the respondents with their educational level. The average score regarding the knowledge was high among the respondents having MSc and least among BVSc holders. 44% of the respondents had a knowledge score of <5 in food safety and hygiene and only 8% secured a score of 9. The mean value of the knowledge score is 5.72 with a standard deviation of 2.092. The lowest score for the respondent�s practice was 22 and 40% of the respondent�s score lies in between 29 and 39, and only 8% had a score greater than49. The mean value of the score was 40.80 with a standard deviation of 6.245.