Knowledge of Safe Food Temperature among Restaurant Supervisors in Dammam, Saudi Arabia

Foodborne diseases are usually caused by consuming foods that stored at an inappropriate temperature. This study aims to evaluate the knowledge of safe food temperature control among restaurant supervisors Dammam city, Saudi Arabia. A cross-sectional was carried out during January 2019 May 2019. close-ended questionnaire used assess and source information about from supervisors. The response rate 97 (80.8%). Demographic profile scores reported as percentage. Chi-square test compare group differences in knowledge. p value <0.05 considered significant. Restaurant had good for cold (93.8%) storing freezer (83.5%) refrigerator (79.4%), while they poor hot (14.4%) range which bacteria grow rapidly (danger zone temperature) (15.5%). All environmental inspector their main control. supervisors’ education level place work showed a significant association with best method check cooking high percentage lack danger is great concern public health it exposes customers foodborne illnesses. results emphasize on necessity conduct training programs improve quality served consumers protect them illnesses poisoning.