Assessing microbial safety and food safety knowledge and practices among representative fast-food restaurants in the United Arab Emirates during the COVID-19 pandemic.

To date, no studies have examined the status of food safety knowledge and practices among representative fast-food restaurants and vendors in Abu Dhabi (Al Ain City). The primary objective of this study was to assess awareness of food safety practices and attitudes and to examine their effects on consumer health in representative fast-food restaurants. The research was conducted at 6 fast-food vendors across various locations in Al Ain City, Abu Dhabi. A desirable practice scored one, whereas an undesirable practice received no score, as determined by a standardized questionnaire applied to all food establishments. We used this scoring system to see how each operation's percentage score compared with the maximum possible score for that operation. To test for significant differences among the attributes analyzed across food outlets and suppliers, an analysis of variance was conducted (significance level: p<0.05). The study demonstrated significant differences among various vendors regarding the production area (78-94%), production safety (61-100%), and physical facilities ranging between 38% and 88%. Product-related aspects range from 29% to 88%. Food handlers' and personal hygiene practices ranged from 47% to 83%. Finally, knowledge of food safety and equipment availability ranged from 50% to 78%. The total count did not exceed the standard values, and the TVC ranged from 2 to 4 log CFU/mL. The coliform count exceeded the standard levels in some places. The study's findings indicate inadequate hygiene practices among food workers in food-preparation areas. In conclusion, further efforts are necessary to ensure safe food handling and production. This research will contribute to the development of educational programs to enhance food safety.