In large food establishments, food is handled by many individuals, thereby increasing the chances of contamination leading to foodborne illness. Foodborne illness is a major public health problem worldwide. Improper practice, a poor attitude, and a lack of knowledge by food handlers are its contributing factors. The purpose of this study was to assess food handlers’ knowledge, attitude, and practice of food safety, as well as the microbiological quality of food served in food service establishments in Mohoni District, Southern Tigray, Ethiopia. A cross-sectional study was conducted among 343 randomly selected participants from January to May 2020. Data were collected through an interviewer-administered, pretested questionnaire and through observation. The quantitative data was analyzed using Statistical Package for Social Science Software Version 25. Furthermore; forty-one (41) food samples were aseptically collected from 10% of the total food establishments included in the present study and tested for their microbiological quality. Food handlers had a good level of knowledge (73.8%) and a positive attitude (64.4%) but poor hygienic practices (57.7%). Sex (AOR = 3.812, 95% CI = 2.184–6.6530), secondary education (AOR = 4.472, 95% CI = 1.318–17.053), and diploma and above levels (AOR = 8.672, 95% CI = 2.239–33.592) were associated with the knowledge of study participants toward food safety. Work experience of at least 4 years (AOR = 2.094, CI = 1.286–3.409) was also significantly associated with food handlers’ attitudes toward food safety. There were significant associations between sex (AOR = 6.477, 95% CI = 3.692–11.362), marital status (AOR = 0.257, 95% CI = 0.085–0.773), secondary education level (AOR = 4.947, 95% CI = 1.108–22.086), and diploma and higher education level (AOR = 13.126, 95% CI = 2.799–61.567), and the level of food handling practices. Furthermore, the microbial count of food samples was generally higher than the permissible limits of food safety standards. Food handlers’ food safety knowledge and attitude did not result in good food safety practices, which resulted in unacceptable food quality. Thus, due attention should be given to improve food handling practices through regular supervision of the food establishments and providing continuous training for food service employees.

在大型食品企业中，食品由许多人处理，从而增加了导致食源性疾病的污染机会。食源性疾病是全球主要的公共卫生问题。食品处理人员操作不当、态度差和缺乏知识是其促成因素。本研究的目的是评估食品处理人员的食品安全知识、态度和实践，以及埃塞俄比亚南提格雷州莫霍尼区食品服务机构提供的食品的微生物质量。从 2020 年 1 月到 2020 年 5 月，对 343 名随机选择的参与者进行了一项横断面研究。数据是通过采访者管理的预测试问卷和观察收集的。使用社会科学软件版本25的统计软件包分析定量数据。四十一 (41) 个食品样本是从本研究中包括的全部食品企业的 10% 无菌采集的，并测试了它们的微生物质量。食物处理人员的知识水平高（73.8%），态度积极（64.4%），但卫生习惯欠佳（57.7%）。性别（AOR = 3.812，95% CI = 2.184–6.6530）、中等教育（AOR = 4.472，95% CI = 1.318–17.053）和文凭及以上水平（AOR = 8.672，95% CI = 2.239–33.592）与研究参与者对食品安全的知识相关。至少 4 年的工作经验（AOR = 2.094，CI = 1.286–3.409）也与食品处理人员对食品安全的态度显着相关。性别 (AOR = 6.477, 95% CI = 3.692–11.362)、婚姻状况 (AOR = 0.257, 95% CI = 0.085–0.773)、中等教育水平 (AOR = 4.947, 95% CI = 1.108– 22.086)、文凭和高等教育水平 (AOR = 13.126, 95% CI = 2.799–61.567)，以及食品处理实践水平。此外，食物样本的微生物含量普遍高于食物安全标准的容许限度。食品从业人员的食品安全知识和态度没有形成良好的食品安全实践，导致食品质量不可接受。因此，应适当注意通过对食品企业的定期监督和为食品服务人员提供持续培训来改进食品处理实践。中等教育水平（AOR = 4.947，95% CI = 1.108-22.086），文凭和高等教育水平（AOR = 13.126，95% CI = 2.799-61.567），以及食品处理实践水平。此外，食物样本的微生物含量普遍高于食物安全标准的容许限度。食品从业人员的食品安全知识和态度没有形成良好的食品安全实践，导致食品质量不可接受。因此，应适当注意通过对食品企业的定期监督和为食品服务人员提供持续培训来改进食品处理实践。中等教育水平（AOR = 4.947，95% CI = 1.108-22.086），文凭和高等教育水平（AOR = 13.126，95% CI = 2.799-61.567），以及食品处理实践水平。此外，食物样本的微生物含量普遍高于食物安全标准的容许限度。食品从业人员的食品安全知识和态度没有形成良好的食品安全实践，导致食品质量不可接受。因此，应适当注意通过对食品企业的定期监督和为食品服务人员提供持续培训来改进食品处理实践。食物样本的微生物含量普遍高于食物安全标准的容许限度。食品从业人员的食品安全知识和态度没有形成良好的食品安全实践，导致食品质量不可接受。因此，应适当注意通过对食品企业的定期监督和为食品服务人员提供持续培训来改进食品处理实践。食物样本的微生物含量普遍高于食物安全标准的容许限度。食品从业人员的食品安全知识和态度没有形成良好的食品安全实践，导致食品质量不可接受。因此，应适当注意通过对食品企业的定期监督和为食品服务人员提供持续培训来改进食品处理实践。