abstract
An Experimental one group pre-test and post-test Design was used for the present study & 50 food handlers of age group from 21-50 years were selected using non-probability purposive sampling technique. A structured questionnaire was used to assess the knowledge and Modified observation checklist was used to observe practices. Descriptive and inferential statistics were used to analyze the data. The analysis and the data were based on the objective and hypothesis. Both descriptive and inferential statistics were used for data analysis. The assessment of overall Pre-Test Group, 16(32%) had poor knowledge, 34(68%) had average knowledge and none of them had good knowledge and Pretest Practices score were 13(26%) had Poor Practice Scores, 37(74%) had average Practice Scores and none of them had good Practice Scores.