OBJECTIVES: To assess knowledge, attitude, and practices (KAP) of food practitioners on hazard analysis and critical control point (HACCP) in the Kumasi Metropolis, Ashanti, METHODS: A descriptive cross sectional survey with randomly selected 450 food practitioners and 50 key informants was conducted from May – September 2009. Data collection was done with the use of questionnaire and interview guide administered by university trained research assistants. Data was analysed into descriptive statistics using the Statistical Package for Social Sciences (SPSS) version 15.0. The data analysis was done at 95% confidence interval with significance level 0.05 or less and at 95% confidence interval. The study had ethical clearance and Informed consent was sought from respondents. RESULTS: The knowledge level of food practitioners on HACCP was extremely low, only 25% knew it. HACCP has not been widely used, less than a third, 24%, of food practitioners’ use it. Little use of HACCP has negative impact on the general knowledge level and food handling practices of food practitioners, p=0.031. Majority have not even heard about it and therefore shows no positive signs of adherence and effort to practice. More than 85% of the respondents did not attend any educational course on food hygiene and food borne disease. CONCLUSIONS: There is poor knowledge on hazard analysis and critical control point among food services staff. Studies involving the use of both qualitative and quantitative research methods and environmental exposures will be helpful to design interventions to improve food hygiene.