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Food borne diseases are well recognized health problems in health care, they are caused by bacteria, virus, parasites or chemical contamination of food. 3 The hands of an individual can be the vector to spread harmful micro-organism through cross contamination. A Quantitative Nonexperimental cross sectional exploratory design was used to assess the food handler’s knowledge. Out of 23 restaurants 15 were selected through simple randomization techniques and with total enumerative sampling 77 food handlers were selected who met the inclusion criteria for the study. The data was collected with the help of demographic profile and structured knowledge questionnaire. The study finding revealed that 90% participants were between the age group of 18-36 years. Working experience of the 84% participants were 0-10 years. Statistical significant association was found between level of knowledge score and qualification (7.59)

Level of Knowledge Regarding Food Hygiene Among food Handlers Working in Restaurants of Doiwala, Dehradun