FOOD HYGIENE PRACTICES AMONG FOOD VENDORS IN UNIVERSITY OF NIGERIA NSUKKA CAMPUS IMPLICATION FOR CONSUMER PROTECTION

Abstract

This study investigated food hygiene practices among food vendors in University of Nigeria, Nsukka campus: Implication for consumer protection. The descriptive survey research design was adopted for the study. Three specific objectives with three corresponding research questions guided the study. The instrument used for data collection was a valid and reliable self-developed questionnaire. The population for the study consisted of 180 food vendors, and the entire population served as the sample for the study. The research questions were answered using percentages. The results of the study indicate that a high proportion of food vendors practised washing hands before and during cooking, during serving food; covering hair and wearing protective clothing during food preparations among other food hygiene practices. A high proportion of food vendors sourced water from water tanker, while a low proportion sourced water from underground well, stream and pipe borne. A moderate proportion of food vendors store food in warmers, basin covered with water proof, refrigerators, pot used for cooking, food stores, kitchen, and at a corner of the restaurant. The implication is that food vendors contaminate the environment with runny nose, catarrh, diarrhoea, water borne and other respiratory tract infections. Food related illnesess spread among the consumers that patronize them and endanger the health of the consumers. Based on the findings, the study recommended among others that environmental and consumer health protection agencies in the Universities should create awareness of the dangers of poor hygiene practices among food vendors and set a standard for good hygiene practices.