Abstract

Food quality and safety are critical components in the operation of food service establishments, particularly restaurants, which serve as primary sources of daily food consumption for the public. Poor hygiene and sanitation practices have been widely recognized as key contributing factors to food contamination and the occurrence of foodborne diseases. Thus, it is essential to understand the extent to which these practices affect the quality of food served. This study aims to systematically review scientific literature addressing the relationship between hygiene and sanitation practices in restaurants and their impact on food quality and safety. A systematic literature review was conducted on 30 scientific articles published between 2018 and 2024. Relevant articles were retrieved from Scopus, PubMed, ScienceDirect, Google Scholar, and SINTA databases. Selection criteria included publication type, relevance, research design, and full-text availability. Data were analyzed thematically. Findings indicate that personal hygiene practices of food handlers (e.g., handwashing, use of personal protective equipment), cleanliness of kitchen environments and utensils, and the presence of standard operating procedures (SOPs) play significant roles in improving food quality and reducing contamination risks. Restaurants implementing regular training and proper sanitation monitoring were found to produce food with better microbiological safety and sensory quality. Good hygiene and sanitation practices are strongly associated with improved food quality and safety. Regular training, enforcement of SOPs, and risk-based monitoring are essential to enhance compliance and foster a strong food safety culture in restaurant settings.