"From Preparation to Consumption.” Food Safety Practices among Public Food Handler’s in Enugu Metropolis.

Main Article Content

Chukwukasi Wilson Kassy
Nwadiuto Chidinma Ojielo
Ugenyi Victoria Iloabachie
Casmir Ndubuisi Ochie
Ifeoma Juliet Ogugua
Ibiok Charles Ntat
Onyinye Hope Chime
Chioma Amarachi Onyedinma
Anne Chigedu Ndu
Uzoamaka Susan Arinze-Onyia
Nwabueze Emmanuel Aguwa
Adaeze Theodora Okeke

Keywords

Food safety, Food contamination, Food handling, Nigeria, Hygiene

Abstract

Background: Increased demand for publicly prepared food with numerous food handlers creates uncertainties in the quality of safe foods and possible food contamination. This study aimed to ascertain the food safety hygiene practices, and associated factors among public food handlers in Enugu Metropolis, Nigeria.


Methodology: This was a cross-sectional study conducted among 400 public food handlers in Enugu Metropolis, Nigeria. Samples were selected using a multistage sampling technique. Data was collected using a pretested structured interviewer-administered questionnaire and analyzed using percentage, mean and multiple regression. Statistical significance was set at p< 0.05.


Results: The mean age of respondents were 31.16 ± 8.242 years. About two – thirds, 66.5% of respondents were found to have good knowledge of food hygiene safety practices. The overall food safety hygiene practice mean score was 80.10 ± 10.25 with 70.5% showing good practice. Environmental safety hygiene had good practice of 35.0% and a mean score of 24.17 ± 2.29. The factors which statistically significantly predicted overall food safety practices, F (11, 388) = 42.957, P < 0.0001, R2 = 0.536 were educational level (β = 0.148, C.I = 0.860 – 3.082), knowledge level (β = 8.594, C.I = 5.635 – 8.979) and safety training (β = 0.517, C.I = 4.102 – 5.474).


Conclusion: There were good safety hygiene practices except for the environmental safety hygiene practices component. Safety training, knowledge level and educational level were the predictors of good practices. Frequent training is most needed to prevent or control food contamination and consequent food-borne diseases.

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