KNOWLEDGE AND PRACTICE OF FOOD HYGIENE AMONG FOOD VENDORS
This study investigated the knowledge and practice of food hygiene among food vendors in Public Primary Schools in Nsukka Education Zone. Descriptive survey research design was adopted for the study. The population comprised teachers and food vendors from selected public primary schools. The sample size for the study was 548 respondents. Structured interview schedule and questionnaire were used as the instruments for data collection. The instrument was face-validated by experts and Cronbach Alpha method used in computing the reliability estimates. Four research questions and one null hypothesis guided the study. Mean and standard deviations were used to analyze the research questions while t-test was applied in testing the hypothesis at 0.05 level of significance. The following findings were made: Food hygiene practices needed by food vendors include: keeping kitchen areas clean, using clean water in cleaning utensils, buying fresh foods such as fruits and vegetables without bruises among others. Personal hygiene practices needed by food vendors include: bathing on regular basis, wearing apron and cap regularly washing hand with clean water and soap after toilet, using clean towel among others. Environmental hygiene practices needed by food vendors include: not allowing people urinate around the selling premises, having a standard waste bin, covering waste bin always etc. Strategies needed to enhance the hygiene practices of food vendors include: setting up food committee in public primary schools, the food committee should inspect the food before they are sold to children, food vendors should undergo medical checkup before permitted to sell in schools etc. The researcher in general recommended that government, non-governmental bodies, head teachers, teachers, health workers and food vendors should collaborate to contribute in ensuring that appropriate food hygiene practices are maintained in the society for the benefit of all.