the Food Safety And Hygiene Practices Among Food Handlers Involved In School Feeding Programme In Kaduna State, Northwest, Nigeria

Abstract

Background: Poor knowledge and practice of basic food hygiene among food handlers pose a risk of outbreak of food-borne diseases. This could cause morbidity and impede the government’s effort to improve the nutritional status of pupils in public schools. The study aimed to determine the level of knowledge and practice of basic food hygiene among food handlers involved in the ongoing school feeding programme, as well as determine the food profile being served. Methodology: We conducted a cross-sectional study among 177 food handlers selected using a multi-stage sampling technique. Data was collected using a well-structured interviewer-administered questionnaire. Data were analyzed using SPSS version 20. Bivariate analysis (Chi-square) was used to determine the association between knowledge of food hygiene and food safety practices. Statistical significance was determined at P-value of ≤0.05. Results: All the respondents (100%) were females, with a mean age of 31.3±8.9 years. Many (41.4%) of the food handlers had less than a year experience in food catering services. About two-thirds (67.0%) had at least primary school education. More than half of the respondents (57.6%) had good knowledge of food hygiene, although there were deficiencies in some key areas of food hygiene, while 60.5% had poor self-reported practice of food hygiene. Respondents knowledge influenced practice with a statistically significant relationship between knowledge of food hygiene and food safety practices. While vegetables and fruits were also provided to the students in order to supplement their vitamin intake, the meals offered were high in carbohydrates, protein, fats, and oil. Conclusion: The high level of knowledge of food hygiene did not translate to basic food hygiene practices. It is, therefore, imperative for the State and local government authorities to organize more training programmes to educate the food handlers on food hygiene practices and the danger of food-borne disease outbreaks.