“…Thus, restaurants, hotels, and hospitals that represent common outlets of hospitality services are important source of food services where considerable care must be taken to prevent the outbreak of foodborne disease in a transitioning economy such as Nigeria. While study abounds in the area of investigation of the food safety and prevention of food borne diseases, majority of such studies have either focused singularly on understanding knowledge levels of handlers (Al‐Shabib, Mosilhey, & Husain, ; Ismail, Chik, Muhammad, & Yusoff, ; Jianu & Golet, ; Sani & Siow, ; Woh, Thong, Behnke, Lewis, & Zain, ) or the contribution of educational trainings of handlers to their food safety knowledge (Asmawi et al, ; Madaki & Bavorova, ; Odeyemi et al, ; Osaili, Al‐Nabulsi, & Krasneh, ).…”