Ministry of Health in Uganda reported in 2019 that about 1.3 million Ugandans are diagnosed with food-borne diseases annually, while 14 per cent of all diseases treated every year are due to food contamination. Out of these, children under five years of age account for 40% of the food-borne disease. This study assessed the information-adequacy on food-borne disease and food-handling Practices among foodhandlers in selected Restaurants in Ggaba Kampala, Makindye Division Uganda. Methodology: The study was a descriptive crosssectional research design with quantitative method of data collection on food-borne disease informationadequacy and food-handling practices measured on reference point scale of 11 and 18 respectively. A sample size of 286 randomly selected respondents who were food handlers was used in the study. Data was analyzed using SPSS version 25 where simple descriptive statistics such as means, standard deviation and prevalence were used to describe the data. Results: Our study reported that 70.6% of the respondents were females of which majority (71.3%) were between the age of 31 and 40, while more than half of them (71%) had primary education. Level of information-adequacy in terms of knowledge about nature of food-borne disease, comprehension of information on its causes, transmission and prevention had a mean score of 8.10, SD of 2.09 and prevalence rate of 73.7%, with majority of the respondents (78.3%) responding correctly to the item requiring whether food consumed by customers can have germs in it that make customers to be sick, while (78%) also identified that hand-washing protects one from disease caused by contaminated food. Food-handling practices among respondents in the study had a mean score of 6.62 and SD of 2.45 which constitute a prevalence of 36.7% where around 4 in every 10 participants (40.9%) responded to wash their hands before handling food most of the time, 38.5% of them washes their plates most of the time before serving food and 38.1% the respondent do not always put on hand gloves while handling food. Conclusions: Findings from our study demonstrated that most of the food-handlers are adequately informed about food-borne disease but majority displayed an unsatisfactory low level of food-handling practices however this acceptable level of information-adequacy leaves a gap for further research on some intermediate variables between good knowledge and appropriate practices for good knowledge alone does not always translate to good practices as demonstrated in this study. Only with this can the focused point of intervention be highlighted to the regulatory agencies for effective actions towards micro-elimination of food-borne diseases in the region.

Keywords : Information-Adequacy, Food-Handlers, Hygiene, Food-Handling Practices, Food-Borne Diseases.