The results revealed that 17.4% have adequate knowledge on safe water use, 97.8% on using separate utensils for raw and cooked foods, 97.8% on using separate knives and chopping boards, 86.6% on not using hands to take foods, 98.2% on the need of routine health examination, 97.8% on the need of training in food hygiene and safety control, 25.4% on hand washing after toilet use, 26.6% on the use of apron, 35.7% on the use of globes and 20.8% on the use of mufflers while processing, 93.3% on not using borax in food processing, 98.1% on proper food display, 48.7% on nylon packaging and 4.5% on use of newspapers for packaging.