International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition

ISSN: 2455-4898
Impact Factor: RJIF 5.14
www.foodsciencejournal.com
Volume 3; Issue 6; November 2018; Page No. 250-256

Food handling/serving and hygiene practices: The perception of food vendors operating in Obubra
local government area of Cross river state, Nigeria
Etim John John1, Okoi Nta Obono2, Inah Grace Michael3, Ekpo Ekpo Iyamba4
1
Department of Public Health, University of Calabar, Calabar, Nigeria
2
Department of Family Medicine, University of Calabar Teaching Hospital, Calabar, Nigeria
3
Department of Hospitality and Tourism, Cross River University of Technology, Calabar, Nigeria
4
College of Health Technology, Calabar, Cross River State, Nigeria

Abstract
The way and manner food is handled especially during preparation and serving to consumers can determine the level to which the
ready-to-eat food is free from contaminants. Poor food handling and poor hygiene can create room for food contamination and
cause food poisoning upon consumption. This study sought to investigate food handling/serving and hygiene practice as well as the
perceptions of food vendors operating in Obubra Local Government Area of Cross River State, Nigeria. The Health Action Model
postulated by Tones in 1977 was used as a guide in the study. The study adopted a descriptive cross sectional design. One hundred
and twenty (120) food vendors were sampled through convenience sampling. Self-administered questionnaire was used for data
collection. Data were analyzed using SPSS version 20 and hypotheses were tested using Pearson’s Product Moment Correlation
analysis. Results and findings were represented using descriptive statistics. The finding of the study showed that there was a
significant correlation between perception of proper food handling and hygiene practices among food vendors in Obubra Local
Government Area; and there was a significant correlation between food serving and hygiene practices among food vendors in
Obubra Local Government Area. Based on the findings of this study, the following recommendations are made among others: use
of Personal Protective Equipments (like; nose/face mask, apron and head gear/chef cap) during food preparation and serving
process; practice of regular hand washing for every 20-30 minutes; constantly sanitizing all surfaces, washing of plates and utensils
with good quantity of clean water; bi-annual sensitization of food vendors by agencies and bodies saddled with the responsibility
to ensure food safety. Furthermore, NAFDAC and other food agencies through government permission and authority should
ensure food vendors are inspected for hygiene bi-annually including assessing their personal hygiene and screening of the food
sold. This can be done through taking samples of the vended foods to Food Laboratory for analysis. Government should provide
WASH facilities so that food vendors can conveniently practice good hygiene.

Keywords: Food handling, food serving, hygiene practice, perception, food vendors

1. Introduction food vendors poses a serious challenge to food safety. To

Food is an essential instrument for health promotion and buttress this, it is worth knowing that, it is in view of the
disease prevention. Poorly prepared and recontamination of above statement the world health theme for 2015 was “Food
ready-to-eat street food may be the cause of outbreaks of food Safety” and the slogan was “Farm to Plate, make Food Safe”
borne disease. Food safety issues are of major importance to (World Health Organization, 2015). This highlights the
world health. The term “Food” refers to the broad range of importance the World Health Organization places on the need
edible materials that comprise the essential body nutrients to globally address, in a coordinated manner, the potential
required for life and growth. Cooked ready-to-eat street food threats posed by unsafe food which is a consequence of the
is the food that is ready for immediate consumption at points breakdown of food hygiene with the subsequent risk of the
of sale. The Food and Agricultural Organization (FAO) emergence of food borne illnesses along the pathway of the
defined street food as ready-to-eat foods and beverages entire food supply chain, of which food vendors are critical
prepared and/or sold by vendors and hawkers especially in components.
streets and other similar public places (FAO/WHO, 2015) [10]. Food handling and hygiene is very essential in that, with
The sole aim and concern of better food handling and food rapidly increasing number of food vendors especially in the
hygiene practices of food vendors is to ensure that the food urban areas and their access to a rapidly growing consumer
served to consumers is safe for consumption and to safeguard base, there is a need for increased vigilance and control of the
the health of the people. This is to say that food vendors play a food vendor’s practices through the enforcement of
critical food safety role in the ‘farm to plate’ continuum that is regulations, proper hygienic practices and food safety control
necessary for the prevention and control of food borne measures by local authorities that are empowered to perform
diseases and therefore, any lack of its understanding by the their functions without constraints, with the aim of preventing

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and controlling the potential risks and spread of disease. In the mercury and copper from utensils, raw materials or transport
interest of public health, the management of food vendors, methods used can cause food poisoning. Other studies have
both mobile and stationary, should involve the development of taken a look at consumer behaviour for possible answers to
coordinated, effective, integrated and preventive strategies questions such as: why, what, when, where and how vendors
that emphasize vendors’ registration, formal training on purchase raw materials for processing (Elvis & Addo, 2016)
[8]
hygienic practices, initial medical and periodic medical . Ensuring food hygiene and safety practice among vendors
certification and regular personal and environmental hygiene is one challenge that has existed for decades, and therefore the
checks (Iwu, Uwakwe, Duru, Diwe, Chineke, Merenu, need for vendors to adhere to high standard food safety
Oluoha, Madubueze, Ndukwu & Ohale, 2017) [13]. regulations and hygiene practices cannot be overemphasized
However, with the booming street food industry in the (Monney, Agyei, Ewoenam, Priscilla & Nyaw, 2014) [16].
developing world there is an urgent need to ensure food However, a preventive strategy based on thorough analysis of
vendors adhere to hygienic practices to protect public health. prevailing conditions to ensure the achievement of quality
Street foods are very well patronized in many developing assurance programme objectives is also recommended.
countries since they are affordable, easily accessible and also According to Okojie and Isah (2014) [18], there has been an
serve as an important source of income (DeWaal & Rober, inadequate supervision and monitoring by food safety officers,
2013; Feglo & Sakyi, 2012) [7, 9]. Studies have shown that and the enforcement of food hygiene regulation has been
these street foods largely do not meet proper hygienic weak. Poor sanitary conditions like open gutters, flies,
standards and can therefore lead to morbidity and mortality improper waste disposal, and overcrowding are still persistent
due to food borne illnesses, and concomitant effects on trade dangers to food hygiene (Onyeneho & Hedberg, 2013) [20].
and development (FAO/WHO, 2013; Feglo & Sakyi, 2012) [9]. Even vendors who exhibit knowledge about food hygiene still
Food-borne illnesses are a growing public health concern find it difficult associating dirty hands with the transmission
worldwide and results from food contaminated by pathogenic of diarrheal pathogens. Just to say the least, the sources of
microorganisms, mycotoxins or chemical hazards food contamination are but few of the roots and sources of
(FAO/WHO, 2015) [10]. This concern is heightened by the fact contamination that are known in the limelight. Very little is
that, worldwide, there seems to be a change in life-style and usually known and explored about how street food vendors
food consumption patterns as frequency of eating out is themselves perceive food safety and how to practice it.
increasing and commitment to food preparation at home is Food handler are anyone who works in a food and drink
decreasing. The number of reported outbreaks of food-borne establishments and who handles food, or contact with any
illnesses has been high, both in developed and developing equipment or utensils that are likely to be in contact with food,
countries (Osaili, Jamous, Obeidat, Bawadi, Tayyem & Subih, such as cutlery, plates, bowls, or chopping boards (Ayehu,
2013) [21]. However, the problem is exacerbated in developing Kassahun & Daniel, 2014) [3]. In industrialized countries,
countries due to economic reasons, poverty, the lack of infected food handlers are an important source of food borne
adequate health care facilities, and the dearth of data regarding disease. Ingestion of infected food can result in mild to severe
food-borne diseases. The safety of street or vended foods is illness, hospitalization or even death. Diseases with short
therefore one of the most pressing health and safety issues incubation periods are more likely to be detected and
facing most developing countries since it leads to both public attributed to poor food handling and food borne.
health and social consequences.
Food safety is now a major public health concern. Diarrhoeal 2. General objective of the study
diseases due to contaminated and unhygienic food are among The general broad objective of this study was to investigate
the leading causes of illness and deaths in low-income food handling/serving and hygiene practice as well as the
countries, and several outbreaks of disease have been perceptions of food vendors operating in Obubra Local
attributed to consumption of street food (Elvis & Addo, 2016) Government Area of Cross River State, Nigeria. Specifically,
[8]
. Food poisoning and other food borne diseases could occur the study sought to:
through poor hygiene practices, especially in areas where food 1. Investigate the perception of food vendors as regards food
and drinks are served. In most cities around the world, selling handling, serving and hygiene practices to ensure food
of whole meals on the streets is an important means to safety; and,
generating income. Unfortunately, the emergence of informal 2. Determine the relationship between perceived food
food businesses can cause health problems if the foods are not handling safety and hygiene practices of food vendors.
prepared and handled under hygienic conditions. Therefore,
there is a need to look into the operations of food vendors to 3. Statement of the Problem
ascertain whether they are adhering to proper hygiene Food borne diseases are major health problems in developed
practices. and developing countries including Nigeria and Obubra Local
Food is said to be hygienic when it contains no hazardous Government Area in particular. The problem is more
substance that could be harmful to human or animal health noticeable in developing countries due to prevailing poor food
(Ababio & Adi, 2012; Feglo & Sakyi, 2012) [1, 9]. Though this handling and sanitation practices, inadequate food safety laws,
is the case, microbiological hazards in ready to eat food and weak regulatory systems, lack of financial resources to invest
chemical hazards, mostly pesticides from agricultural products on safer equipments, lack of education for food handlers and
including fresh vegetables and fruits have been highlighted inadequate WASH (Water Sanitation and Hygiene) facilities.
(Foriwaa & Lovatt, 2015) [11]. According to Foriwaa and The World Health Organization estimated that in developed
Lovatt (2015) [11], metals including lead, cadmium, arsenic, countries, up to 30% of the populations suffer from food borne

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diseases each year, whereas in developing countries up to 2 could have formed the basis for increased comprehension of
million deaths are estimated per year (WHO, 2015). Every day food hygiene information and therefore improved knowledge.
people all over the world get sick from the food they eat According to Kalua (2010) [14], knowledge positively
(FAO/WHO, 2015) [10] and Obubra is part of this proportion. influences attitude formation and in other words, attitude can
According to Ayehu, Kassahun and Daniel (2014) [3], millions be said to be a reflection of knowledge which is linked to
of people become sick each year and thousands die after personal beliefs and previous personal experiences.
eating contaminated or mishandled foods. Food handlers with According to Nigusse and Kumie (2012) [17], practice as a
poor personal hygiene working in food establishments could concept refers to the ways in which people demonstrate their
be potential sources of infections of many intestinal knowledge and attitude through their actions but in the study
helminthes, protozoa, and pathogenic bacteria (Elvis & Addo, of Iwu et al. (2017) [13], about one third of their respondents
2016) [8]. The case of Obubra is not different from what is had a good level of food hygienic practice which appear not to
reported by the authors reviewed. It is based on these be commensurate with the levels of knowledge and attitude
problems highlighted that the researchers were interested in observed in the majority of their respondents therefore
investigating how food is handled by food vendors and their appearing to have a disconnect between the levels of
hygiene practices towards ensuring food safety for the knowledge and attitude and the level of practice.
consumers in Obubra Local Government Area. The enactment of safe food handling practices, learnt during
food hygiene training, requires the food handler to use the
4. Literature Review resources available to them and implement the knowledge and
4.1 Perception of food handling and hygiene practices skills into practical application. Unfortunately, in most cases,
among food vendors food hygiene training does not translate into positive food
Safe food is a basic human right, despite this, many foods are handling behaviours. Iwu et al. (2017) [13] observed that good
frequently contaminated with naturally occurring pathogenic level of hygienic practice among food vendors was less than
microorganisms. Such pathogens cannot be detected 50% of the respondents which was also similarly observed in
organoleptically (seen, or tasted), but can cause disease of previous studies of Bamidele, Adebimpe, Oladele and Adeoye
varying severity, including death specially if the way they are (2015) [4]; Rahman, Arif, Bakar and Tambi (2012) [24];
conserved during exposition for sales provides conditions for Cuprasittrut, Srisorrachatr and Malai (2011) [6] with a range of
those microorganisms to grow and reach considerable levels only between 15% - 32% of the respondents having a good
of contamination. It is no doubt that with the difficult, harsh level of food hygienic practice. This was not the case in a
economic environment especially in developing countries, number of other studies, were more than 50% of the
food vending business is rapidly expanding in the urban areas respondents had a good level of food hygienic practice
and serving as a common, accessible and complementing (Afolaranmi, Hassan, Bello & Misari, 2015; Tessema, Gelaye
source of family income and employment especially for & Chercos, 2014; Okojie & Isah, 2014) [2, 26, 18].
women, which is probably due to the existing cultural A general observation of our society shows a social pattern
orientation and gender bias (Henry, Edward, Ogbonna & characterized by increased mobility due to urbanization, large
Emmanuel, 2017) [12]. number of itinerant workers and less family or home centered
The study of Iwu et al. (2017) [13] assessed the knowledge, activities resulting in large percentage of the population
attitude and the level of practice of food hygiene among food depending on ready-to-eat. This situation however, has
vendors in Owerri town of Imo State, Nigeria; whose overall resulted that food sanitary measures and proper food handling
findings revealed that knowledge, attitude and training were have been transferred from individual and families to the food
significantly associated with the level of food hygienic vendors who rarely enforce such practices (Bukar, Uba &
practice of food vendors. Even vendors who exhibit Oyeyi, 2009) [5]. The food man purchase are not sterile in the
knowledge about food hygiene still find it difficult associating sense that they normally contain germs (bacteria, viruses,
dirty hands with the transmission of diarrheal pathogens. Just yeast and moulds), some of which can lead to food
to say the least, the sources of food contamination are but few intoxication and infections when present above the
of the roots and sources of contamination that are known in recommended reference level (Rath & Patra, 2012) [25]. More
the limelight. Very little is usually known and explored about so, foods harbor a variety of microorganisms, bacteria and
how street food vendors themselves perceive food safety and fungi which are ubiquitous in soil and around man (air) and
how to practice it. could easily contaminate foods (Henry, Edward, Ogbonna &
Iwu et al. (2017) [13] found out that the higher level of Emmanuel, 2017) [12].
education observed among food vendors in their study may be
attributed to the increasing lack of employment opportunities 4.2 Food serving and hygiene practices among food
for the skilled and educated, thereby increasing the number of vendors
educated people engaging in self-employment activities like To serve a wholesome food to the public, it is expected that
the food vending service as a source of livelihood. They food is free from toxins to prevent food borne diseases.
observed that knowledge of the food vendors with regard to According to WHO’s estimates of the global burden of food
food hygiene was good for a majority of the respondents in borne diseases in (2015), food borne diseases are an important
their study. In addition, they added that the level of good cause of morbidity and mortality worldwide with significant
knowledge among the majority of food vendors in their study public health impact. Similarly, WHO’s report on food safety
could be related to the fact that a majority of the respondents fact sheet shows that the global burden of food borne diseases
had either a secondary or tertiary level of education which in 2010 was 33 million healthy life years lost with about 600

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million food borne illnesses and 420,000 deaths, of which greater responsibilities for outbreaks, hygiene practices like
food borne diarrhoeal diseases, the most frequent cause of hand washing, cross-contamination of raw foods and cooked
food borne illnesses contributed about 230,000 deaths. This foods, and observation of cooling temperatures for cooked
was attributed to food consumption and food serving been food, are critical measures and important means to controlling
handled poorly. In past studies, seventy percent of the survey food-borne illness.
respondents reported that they always washed hands with soap In a study conducted by Henry, Edward, Ogbonna and
before preparing foods, 20% most of the time and 10% some Emmanuel (2017) [12], the microbiological assessment of six
of the time (Onyeneho & Hedberg, 2013) [20]. selected cooked ready-to-eat street foods (Moimoi, Afang
The burden of food borne diseases is borne by individuals of Soup, Stew, Porridge Yam, Porridge Beans, and Jollof Rice)
all ages, particularly children under the age of 5 years who sold freely and openly in Calabar and its environs was
constitute about 40% of the global burden and also by assessed. A total of five hundred and forty (540) cooked
individuals living in low-income regions. This is why food ready-to-eat street food samples were collected from three
handling and hygiene practices among food vendors are very types of food vendors; Stationary Vendors with Shade
crucial. However, with considerable regional differences in (SVWS), Stationary Vendors without Shade (SVWOS), and
the global burden of food borne diseases, Africa stands out, as Mobile Vendors (MV) from different locations in Calabar and
having the highest burden per population of food borne analyzed using standard techniques. Results obtained from
diseases due to poor food serving (WHO, 2015). In Sub- their study showed that the level of contaminations observed
Saharan Africa especially Nigeria, despite the efforts of was above the acceptable microbiological limits.
Government through its National Agency for Food and Drug
Administration and Control (NAFDAC), to improve the safety 5. Theoretical Frame Work
of food supply, food safety still remains a major issue that has 5.1 Health Action Model by Tones (1977)
been exacerbated by the peoples’ ignorance of food hygiene, The Health Action Model was postulated by Tones in 1977.
food vendors negligence to food handling in terms of serving, The theory states that people’s actions may be affected by
Government’s uncoordinated approach to food safety control beliefs about what is normal and acceptable behaviour and by
and the poor enforcement of food safety legislation and the extent to which they feel they can control their own health
regulations (Omojokun, 2013) [19]. (locus of control). The model advocates for education of food
Iwu et al. (2017) [13] observed in their study that formal vendors. The Tones’ Health Action Model synthesizes two
training on food hygiene practices appear to be low with only other widely tested models: the Health Belief Model and the
32% of food vendors having received training, and this Theory of Reasoned Action. The Theory of Reasoned Action
appears to be a problem across developing countries as studies provides a framework that links individual beliefs, attitudes,
from Nigeria, Ethiopia, Malaysia and Thailand have reported intentions and behaviour. Norms are considered to be
a range of only between 12% - 39% of food vendors having fundamental to all behaviour and distinctions are made both
received training on food hygiene practices (Kibret & Abere, between attitudes and beliefs, and between behavioural
2012) [15]. Formal training of food vendors is important in intentions and resultant actions. Beliefs and attitudes may
ensuring good personal and environmental hygiene and has interact to produce a behavioural intention. The intention then
been reported by Nigusse and Kumie (2012) [17] who showed leads to an advocated action when appropriate social and
that, food vendors trained on food hygiene and safety are more environmental conditions prevail.
likely to keep their finger nails clean and adequately protect The application of Tones’ Health Action Model to this study
their food from flies and dust. Despite this, the observational lies in the fact that most of the recognized influencing factors
check list on hygiene standard in Iwu et al. (2017) [13] showed towards food handling and hygiene are incorporated. The
that while close to three quarters of respondents were neatly knowledge about food hygiene obtained from a food hygiene
dressed, only about half of the respondents had well- kept course; the influence of norms, which could be altered by the
finger nails. Also while about 60% of respondents protected provision of support for changes in food handling practices
their food from flies and rodents, only about half had adequate from management and colleagues in the food industry; some
sanitary conditions. This showed that the level of personal and incentive to change behaviour, e.g., perhaps improved job
environmental hygiene of some food vendors appeared to be satisfaction or financial inducements; the facilitating effects of
fairly good. This is similar with some other studies of Okojie a workplace that provides a suitable range of equipment and
and Isah (2014) [18] and Otu (2014) [22] who argued that, due to facilities; and the development of personal skills to apply the
the food vendor’s necessity to depend on the customer’s knowledge gained from a course are essential for proper
repeat patronage in order to maintain and sustain their handling of food by vendors. In light of the benefits gained
livelihood, the vendors are more likely inclined to produce from the synthesis of two widely tested models (i.e., HBM and
relatively safe food by maintaining the minimum required TRA) and the inclusion of the recognized factors which affect
level of hygiene standards; even though a serious gap still food handling behaviours, the Health Action Model applied to
exists for the improvement of proper hygienic conditions and food hygiene education is considered a worthy framework for
access to basic sanitary facilities for the food vendors. this study.
The study of Onyeneho and Hedberg (2013) [20] indicated that The model explains Perceived Behavioural Control (PBC)
minority of vendors wash their hands at some point or the which reflects personal beliefs as to how easy or difficult
other, while the rest practice hand washing between each meal performing the behaviour is likely to be. PBC therefore acts as
serving and 20 minutes. Since people who purchase and both a proxy measure of actual control and a measure of
prepare food (food vendors) for larger populations assumes confidence in one’s own ability. It is assumed to reflect

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International Journal of Food Science and Nutrition

external factors (e.g., availability of time, money, or social practices among food vendors as the dependent variable. The
support) as well as internal factors (e.g., ability, skill, result of the analysis is presented in Table 1.
information) towards food hygiene. The inclusion of PBC as a
predictor of behaviour is based on the rationale that: holding Table 1: Pearson’s Product Moment Correlation analysis of
intention constant, greater perceived control increases the perception of proper food handling on hygiene practices among food
likelihood that enactment of the behaviour will be successful. vendors (N=120)
Further, to the extent that perceived control reflects actual Variables ∑X∑Y ∑X2∑Y2 ∑XY r-value
control, PBC will directly influence behaviour. This theory Perception of proper
210 148 114 .85*
guided the researchers is the whole study. food handling (X)
Hygiene practices
84 92
6. Methodology among food vendors (Y)
The research design adopted for this study was a descriptive *significant at 0.05; df=118; Critical r-Value =.138
cross sectional design. The study area was Obubra in Cross
River State of Nigeria. Obubra was established as a British The result of the analysis presented in Table 1 indicated that
colonial district in 1902 and has since undergone several the calculated r-value of 0.85 was greater than the critical r-
metamorphoses in terms of geography and administrative value of 0.138 at 0.05 level of significance with 118 degree of
nomenclature to the extent that from 1976 to date, it became freedom. Since the test statistic was greater than the critical
known as “Obubra Local Government Area” following the value, the researchers rejected the Null Hypothesis (Ho) and
Local Government Reforms of 1976 in Nigeria. Today, accepted the Alternative Hypothesis (Ha). This implied that,
Obubra is one of the oldest Local Government Areas in there was a significant correlation between perception of
Nigeria. It lies between latitude 4o 45’ and 6o 15’ North of proper food handling and hygiene practices among food
Equator and longitude 8o 12’ East of Greenwich Meridian. It vendors in Obubra Local Government Area.
is bounded in the North by Yala and Ikom Local Government The second hypothesis was stated thus: Ho2: There is no
Areas, in the South by Yakurr Local Government Area and in significant correlation between food serving and hygiene
the West by Ebonyi State. The present day Obubra as a geo- practices among food vendors in Obubra Local Government
political entity covers an area of 1,115 km2 with a population Area. To provide answers to this hypothesis, Pearson’s
of 172,543 people, as at 2006 census (National Population Product Moment Correlation analysis was used with food
Commission of Nigeria, 2006). It is situated in the Central serving as the independent variable and hygiene practices
Senatorial District of Cross River State of Nigeria and has its among food vendors as the dependent variable. The result is
headquarters at Obubra. presented in Table 2.
There are eleven political council wards in the Local
Government Area, namely: Ababene, Ofat, Ofodua, Ovonum, Table 2: Pearson’s Product Moment Correlation analysis of food
serving on hygiene practices among food vendors (N=120)
Apiapum, Iyamoyong, Ochon, Obubra Urban,
Ofumbongha/Yala, Osopong I, and Osopong II. The Mbembe Variables ∑X∑Y ∑X2∑Y2 ∑XY r-value
speaking people constitute the majority of the following Food serving (X) 150 140 200 .88*
traditional clans: Adun, Okum, Osopong and Ofumbongha. In Hygiene practices among
70 60
concrete terms, Obubra could be best described as having the food vendors (Y)
characteristics of an ethnic plural society (Ovat, 2015) [23]. The *significant at 0.05; df=118; Critical r-Value =.138
main occupation of the inhabitants of the communities is
subsistence farming and fishing. Some are civil servants and The result of the analysis in Table 2 revealed that the
part-time worker, businessmen, while some engage in tourism calculated r-value was .88 and the critical r-value at 0.05
activities in their area. There are about 320 food vendors in significant level is .138 at degree of freedom (df) of 118.
the study area as at the time of this study. The common Since the test statistic was greater than the critical value, the
language spoken by the people is Mbembe while the general researchers rejected the Null Hypothesis (Ho) and accepted the
language of communication is English. Alternative Hypothesis (Ha). This implied that, there was a
One hundred and twenty (120) food vendors were sampled significant correlation between food serving and hygiene
through convenience sampling. Self-administered practices among food vendors in Obubra Local Government
questionnaire was used for data collection. Data were Area.
analyzed using SPSS version 20 and hypotheses were tested
using Pearson’s Product Moment Correlation analysis. Results 8. Discussion of Findings
and findings were represented using descriptive statistics. 8.1 Perception of proper food handling and hygiene
practices among food vendors
7. Results and Findings The finding on hypothesis one revealed that there was a
The first hypothesis was stated thus: Ho1: There is no significant correlation between perception of food handling
significant correlation between perception of proper food and hygiene practices among food vendors in Obubra Local
handling and hygiene practices among food vendors in Obura Government Area. This is because if the perception of food
Local Government Area. To test this hypothesis, Pearson vendors is positive especially as regards food safety, they will
Product Moment Correlation was used with perception of comply positively with ensuring that the food served to the
proper food handling as the independent variable and hygiene populace is clean and free from contaminants. This finding is

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International Journal of Food Science and Nutrition

supported by Iwu et al. (2017) [13] who assessed the from carrying out a particular attitude can influence practice.
knowledge, attitude and the level of practice of food hygiene The study showed that perception of proper food handling can
among food vendors in Owerri town of Imo State, Nigeria; influence hygiene practices. When food vendors perceive that
and found out that knowledge, attitude and training of food poor food handling can cause food contamination they will
vendors were significantly associated with the level of food practice better food handling and better hygiene. Furthermore,
hygienic and handling practice of food vendors. Henry, if food vendors understand the gravity of being traced to food
Edward, Ogbonna and Emmanuel (2017) [12] also supported poisoning of a consumer, they will tend to make effort to
this findings in that, they emphasized that very little is usually prevent it and guard against it. Based on the findings of this
known and explored about how street food vendors study, the following recommendations are made:
themselves perceive food safety and how to practice it and as 1. Food vendors should use Personal Protective Equipments
such education and training of food vendors is very pertinent (like; nose/face mask, apron and head gear/chef cap)
towards the sales of safe food to consumers. They added that during food preparation and serving process.
there is a correlation between educational status of food 2. Food vendors should practice regular hand washing for
vendors and the way and manner food is handled. They every 20-30 minutes.
observed that knowledge of the food vendors with regard to 3. Food vendors should constantly sanitize all surfaces,
food hygiene was good for a majority of the respondents in wash plates and utensils with good quantity of clean
their study. In addition, they added that the level of good water.
knowledge among the majority of food vendors in their study 4. Sensitization of food vendors by agencies and bodies
could be related to the fact that a majority of the respondents saddled with the responsibility to ensure food safety. This
had either a secondary or tertiary level of education which can be done at least bi-annually.
could have formed the basis for increased comprehension of 5. NAFDAC and other food agencies through government
food hygiene information and therefore improved knowledge. permission and authority should ensure food vendors are
Similarly, the findings of Kalua (2010) [14] corroborates with inspected for hygiene bi-annually including assessing
this finding in that they asserted that knowledge positively their personal hygiene and screening of the food sold.
influences attitude formation and in other words, attitude can This can be done through taking samples of the vended
be said to be a reflection of knowledge which is linked to foods to Food Laboratory for analysis.
personal beliefs and previous personal experiences. 6. Government should provide WASH facilities so that food
vendors can conveniently practice good hygiene.
8.2 Food serving and hygiene practices among food vendors
The finding on hypothesis two revealed that there was a 10. References
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practices among food vendors in Obubra Local Government and practices of food handlers in the Kumasi Metropolis.
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table for consumption. The study of Henry, Edward, Ogbonna Knowledge and practice of food safety and hygiene
and Emmanuel (2017) [12] supported this finding by observing among food vendors in primary schools in Jos, Plateau
that in the microbiological assessment of six selected cooked State, North Central Nigeria. Journal of Medical
ready-to-eat street foods (Moimoi, Afang Soup, Stew, Research. 2015; 4:16-22.
Porridge Yam, Porridge Beans, and Jollof Rice) sold freely 3. Ayehu GT, Kassahun AG, Daniel HC. Factors affecting
and openly in Calabar and its environs assessed, the level of food handling Practices among food handlers of Dangila
contaminations observed was above the acceptable town food and drink establishments, North West Ethiopia.
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