This book is as a result of research conducted in Eldoret Municipality, Kenya, to assess the knowledge, attitudes and practices of food handlers in food kiosks in relation to food hygiene. The study established that the majority of food handlers did not receive any formal food hygiene training and therefore do not have a standard level of general food hygiene knowledge. Furthermore, the majority of food kiosks did not meet the sanitary standards prescribed by Kenyan legislation. In this regard, the author argues that although the government of Kenya gears efforts in ensuring best practices in food hygiene and safety of food in food kiosks, the required food hygiene standards may not be achieved due to drastic changes in lifestyles and food consumption trends. This book highlights food hygiene and safety issues that the food handlers and consumers should observe in ensuring the reduction of potential ill health-related effects. The book is suitable for students pursuing programs in Environmental Health, and lecturers of Food Science and Technology, and Environmental Health.