Hazard Analysis and Critical Control Point Principles among Food Handlers in Selected Hotels and Restaurants in Eti-Osa Local Government Area, Lagos State, Nigeria

Foodborne diseases remain a major public health issue in developing countries due to inadequate food safety systems. The objective of this paper was to assess the knowledge, attitudes, and compliance with Hazard Analysis and Critical Control Point (HACCP) principles among food handlers in selected hotels and restaurants in Eti-Osa Local Government Area, Lagos State, Nigeria using appropriate standard methods including structured questionnaires, observation checklists, and field logs. Findings revealed that 70% of hotel workers and 65% of restaurant workers demonstrated good knowledge of HACCP principles, while 75% of hotel workers and 65% of restaurant workers showed positive attitudes. However, only 60% of hotel workers and 55% of restaurant workers exhibited good HACCP practices. Observational assessments indicated that hotels had higher compliance in hygiene and facility standards (67.8%) than in management commitment and training (45.1%), whereas restaurants performed better overall, particularly in hygiene (74.4%) and documentation (73.8%). ANOVA results (F = 6.17, p = 0.038) confirmed a significant difference in compliance between hotels and restaurants. The study concluded that although awareness and attitudes towards HACCP are high, actual compliance remains partial due to weak managerial support, inadequate monitoring, and lack of refresher training. It recommends regular HACCP training, improved supervision, and stronger enforcement of food safety standards. The study contributes to knowledge by providing current evidence on HACCP awareness and compliance in Nigeria’s hospitality sector, informing policy and targeted interventions.