Food Hygiene Knowledge and Practices among Food Handlers in University of Nigeria, Nsukka Campus

Abstract

The study determined food hygiene knowledge and practices among food handlers in University of Nigeria, Nsukka Campus. Two specific objectives, two corresponding research questions, and two null hypotheses guided the study. The study adopted a descriptive cross-sectional survey research design. The population for the study was 165 food handlers. There was no sampling done. A researchers’-designed food hygiene knowledge and practices questionnaire was the instrument for data collection. Frequencies and percentages were used to answer the research questions while Chi-square (X2) statistic was used to test the hypotheses at .05 level of significance. Findings showed among others that all the respondents (100%) who have no formal education were knowledgeable about food hygiene; 90.8 per cent of those who have primary education, 92.3 per cent of those who have secondary education and 92.3 of those who have no tertiary education had good knowledge of food hygiene. There was no significant difference in the level of food hygiene knowledge possessed by food handlers based on level of education (P = >.05). There was no significant difference in the food hygiene practices of food handlers based on level of education (P = >.05). The study recommended among others, that managers of food business establishments should frequently supervise the hygienic condition under which food handlers working for them prepare food.