Objective:

To determine the Knowledge, Attitudes and Practices on good manufacturing practices of food handlers in three districts of Caaguazú, Paraguay during the year 2017.

Material and Methods:

Observational, descriptive cross-sectional study. The type of sampling was probabilistic sampling in food handlers of three districts (Coronel Oviedo, Caaguazú and J. Eulogio Estigarribia) of a department of Caaguazú, Paraguay during the year 2017.

Results:

264 food handlers participated in the investigation. 100% had bad knowledge, regarding the items that had the highest percentage of correct answers were: concept of food handlers with 51.52% (136), 80% positive attitude towards the following statements: that compliance of hygiene standards and food handling is his priority with 95.79% (252), compared to the level of practice that predominated was the bad with 79.92% (211).

Conclusion:

The level of global knowledge was bad, the attitudes were mostly positive and the practices mostly bad, that is why it is necessary to implement ongoing training programs based on issues related to food handling and hygiene, with the to raise awareness, promote hygiene habits.

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