CHAPTER ONE

INTRODUCTION

1.1 Background to the Study

Food is a basic need for survival and most people recognize that balanced nutrition is

necessary for good health. Food is an organic substance that grows bacteria easily, thus a

very High standard of hygiene is necessary to avoid food contamination. Food safety

continues as a critical problem in developed and developing countries for people, food

companies and food control officials. (Osaili Al-Nabulsi & Krasneh, 2018) Food borne

disease are associated with out breaks and threatens to global public health security and has

got to; international concern (Adesokan, & Akinseye, 2015) The worldwide incidence and

financial expenses of food born disease are hard to determine (Maleko A, Henok A, Refers

W, & Lamaro T., 2015). However, reports estimate that 2-1 million individuals died each

year as a result of food born disease (Gizaw, Gebrehiwot, & Teka, 2014)

Food borne diseases are on the increase throughout the world due to poor attention given to

personal and food hygiene measures by both law makers and people in charge of food

preparation, especially in developing countries. Food born disease remain a major public

health problem globally (FSANZ., 2011). Close to 75% of food born illness outbreaks are

attributed to lack of safe food handling practices by food handlers in food services

establishment. (Gizaw, 2014). In developing countries, up to an estimated 70% of cases of

diarrhea are associated with consumption of unwholesome food (Bag, Joarda, Kiley, Spain, &

Samantha, 2012). Food contamination can occur at any point during its preparation, bringing

to bear the importance of food safety and hygiene in the prevention of food borne diseases

(Akabande, Horsti, & Owusu-karteng, 2017)

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Food vendors are significantly part of food sources in both developed and developing

countries. They contribute significantly towards ensuring food safety, especially during

processing, storage, preparation or retailing of food. A study by the joint food and

Agriculture organization (FAO) and the world health organization (WHO, 2016) Expert

committee on food safety reported that illness due to contaminated food is perhaps the major

wide spread health problem in the world and major cause of reduced economic productivity

(WHO 2016)

Investigation of outbreak of food born disease throughout the world shows that in nearly all

instances are caused by failure to observe satisfactory standards in preparation, processing,

storing or retailing of food. It is worthy to note that the problem of food safety differs

considerably between developed and developing countries. Vended foods in developing

countries are traditionally prepared and retailed under minimal hygiene and cost, while in

developed countries are more with processing and packaging (Osaili, 2018). Analysis of

report from Africa on food hygiene showed that knowledge and attitude of food vendors

posed a great challenge to food hygiene in west Africa.

Various factors such as the general sanitary standards of the house, the proper use of various

sanitary facilities like latrines, hand washing, refuse management system and dish washing

facilities affect food safety in food establishment in developing countries such as Nigeria, the

normal atmospheric temperature is ideal for the multiplication of microorganisms, which

causes food poisoning and causes acute illness almost immediately after consumption or

often a period of time due to toxins produced by microorganisms. Food handling preparation

and service practices are other important factors in determining the safety of food. Conditions

of cooking utensil, food storage system, as well as food vendors knowledge and practices

similarly affect food safety directly or indirectly.

2
1.2 Statement of Problem.

Since the dawn of human history, food born disease has been a problem for all societies and

are a growing public health issue worldwide. (Mallach, Ferrao, Maclean, & Kirks, 2016).

Food born illnesses are serious and persistent issues that lead to extreme morbidity and often

death (Latif, Elkamalowy, & Esmail, 2013)

In developing countries, outbreaks of borne disease usually constitute serious threats to likes

of individuals, families and communities irrespective of number of cases involved. The

problem is predominant in Nigeria and kasuwan magani, Kajuru local government area of

kaduna state, evidence by high percentage of hospital admission as well as emergency treated

and send home as a result of poor practice of personal and unconducive environmental

hygiene attributed to poverty and ignorance. The problem of food borne disease are severe

and numerous, therefore should not be over looked because, it is known that in most areas,

many workers, traders, student and other busy citizens engage in eating snacks and cooked

food either during their break time or free periods. This however become a source of worry

for the researchers when there was repeated development of symptoms of food borne disease

after eating food from many of the canteens and restaurants at kasuwan magani, Kaduna

state.

1.3 Objective of The Study

The researcher intends to achieve the following:

1. To assess the knowledge of food vendors on food hygiene in Kasuwan magani market,

Kajuru local government.

3
2. To examine the practices of food hygiene among food vendors when preparing and

serving meals.

3. To assess factors responsible for lack of adherence to food hygiene among food vendors.

1.4. Research Questions

i. What is the knowledge of food vendors on food hygiene in kasuwan magani market,

Kajuru?

ii. How does these food vendors carry out food hygiene practices when preparing and

serving food?

iii. What are the factors responsible for lack of adherence to the practice of food hygiene

among food vendors?

1.5. Significance of The Study

The findings from this study will be of benefit to the following bodies;

Food vendors: The findings from this study will serve as a guide to improve the knowledge

and practices of food hygiene among food vendors. It will also enable them to handle or

prepare their food without being devalued or contaminated.

Public: The findings will serve as a guide to improve the knowledge and practices of food

hygiene to individuals, families and communities so as to help in promoting health and

preventing food borne diseases.

Student and health workers: This study will reveal areas of deficiencies and malpractice so

that health education programs will be directed towards correcting areas of this issues by the

student and health workers. In hospital, schools and communities.

To Researchers: The findings of this study will be used as reference for subsequent studies on

related topics by student and researchers.

4
1.6 Scope of The Study

The study will cover food vendors in kasuwan magani market kasuwan magani, Kajuru local

government area of Kaduna state. The study will focus on the knowledge and practices of

food hygiene of the food vendor

1.7 Operational Definition of Terms

1. Knowledge: The information, understanding and skills that you gain through educational

experience.

2. Practice: A way of doing something that is usual or expected way in a particular

organization or situation.

3. Food: Any substance that can be consumed by living organism especially by eating or

drinking in order to sustain life, yields energy, build tissues, regulates body processes and

also boost immunity.

4. Hygiene: The science of health, it's promotion and prevention.

5. Food hygiene: Food hygiene refers to the conditions and measures necessary to ensure

food safety from production to consumption.

6. Food vendors: A person who sells food in public places either cooked or uncooked.

7. Canteen: A place where food and drinks are served in an organization.

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 CHAPTER TWO

LITERATURE REVIEW

2.0 Introduction

This chapter comprises of related literatures with relevance to the subject matter. It includes

the following: conceptual review, theoretical review, and empirical review

2.1 Conceptual Review

2.1.1 Food

Food is an important necessity which is essential for health and well-being of humans. Food

is Any substance that is or can be consumed by living organism, especially by eating in order

to sustain life, or anything intended to supply energy or nourishment to the body.

Composition of food.

The food we consumed contained various substance called nutrients which provides nutrition

to our body. Six main types of nutrients have been identified, which are:

1. Carbohydrates e.g., rice, maize, etc.

2. Proteins e.g., egg, meat, etc.

3. Fat and oil e.g., palm oil, olive oil etc.

4. vitamins e.g., vegetables, fruit etc.

5. Minerals e.g., vegetables, etc.

6. Water.

Carbohydrates, proteins and fats are needed in large amount, especially carbohydrates which

supply energy to the body. Vitamins do not supply energy, but very important to make sure

6
that the thousands of processes going on in the body, function smoothly and efficiently.

Water often refer to are "elixir of life" also does not supply energy, but keeps the body

hydrated, refreshed, and is a vital component for important processes going on in the body.

Function of Food.

Food is important for life. To be healthy and active, we should certainly have enough food.

Without good nutrition, children and young people can not develop their potentials to the

fullest, and adult will have difficulty in doing their best. The function of food can be broadly

classified into three main categories.

1. Physiological function of food

2. Psychological function of Food.

3. Social function of food.

1. Physiological function of Food: the physiological function of food can be further sub-

divided as follows:

a. Energy giving

b. Body building

c. Protective and regulatory

a. Energy giving

This group includes food rich in carbohydrates, fats, and proteins. Energy is defined in terms

of kilo calories (k Cal), and thus, one gram of carbohydrates gives 4 kcal, one gram of protein

gives 4 kcal while one gram of fat gives 9kca.

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b. Body Building

The food we eat become us. Thus, one of the most important function of is that of building

the body. Example of body building food include: milk, egg and fish. They are rich in protein

of high biological value which have all the essential amino acids in correct proportion for the

synthesis of body tissues.

c. Protective and regulatory function.

Food rich in proteins, vitamins and minerals have regulatory function in the body. Example

include: maintaining the heartbeat, water balance and body temperature.

2. Psychological function of Food: the second major function of food is the psychological

function. Food must also satisfy certain emotional needs; these include: sense of security,

love and attention.

3. Social function of Food: food is also a symbol of our social life. Sharing food with any

other person, implies social acceptance. Food is a medium through which we express our

happiness.

2.1.2. Hygiene

Hygiene is a basic prevention science. It is the science of health that embraces all factors that

contribute to healthy living. Hygiene is science of preserving and promoting the health of

both the individual and the community. (Azauza 2008).

Hygiene is basically divided in to three aspect which is as follows:

1. Food hygiene

2. Environmental hygiene

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3. Personal hygiene

Though this study focuses on food hygiene, it does not neglect the others as they also have an

effect on the food hygiene.

2.1.3 Food Hygiene

Food hygiene refers to all the majors that must be undertaking to ensure the safety of food at

all stages of food production. (Adeboye & Oliliki 2019). Proper hygiene and handling of food

is essential to avoid deferent illnesses and alterations in food (from the point of production to

the point of consumption) as this exposed to contamination by micro-organisms and other

substance that are harmful to health. Therefore, good personal hygiene as well a sanitary

handling services in the food processing areas are essential component of any prevention

program for food safety. Food hygiene is conscious effort to keep food safe and wholesome

through all the stages of production to the point of sales or consumption (Amelia and Onoh S.

2018).

Purpose of food hygiene:

The overall purpose of food hygiene is to prepare and provide safe food and consequently

contribute towards a healthy and productive society.

Principle of food hygiene.

1. Choose food that are not easily damage by transportation, accident or by storage.

2. Cook food thoroughly especially meat because this can help to kill any micro-organisms

that might be present in the food.

3. Eat cooked food immediately after they are cooked.

4. Store cooked at an appropriate temperature.

5. If food must be reheated, be sure to reheat it properly and thoroughly.

9
6. Avoid contact between cooked and raw food.

7. Wash hand properly before handling food and before eating

8. Keep all kitchen surfaces and utensils meticulously clean.

9. Use safe water in food preparation and for washing fruit and vegetables to be eating well.

Importance of food hygiene

1. It prevents growth and multiplication of germs in food

2. It ensures daily healthy family living

3. It keeps one healthy and reduces cost of buying drugs medical check up

4. It minimizes the rate at which one is expose food poisoning.

5. It keeps insect out of our entire house

6. To prevent consumers health and develop their confidence on product.

2.1.4 Food Vendors

Food Vendors are significantly part of food sources in both developed and developing

countries. They continue significantly toward ensuring food safety, especially during

processing, storage, preparation, or retailing of food (WHO 2006).

According to Amos H.M(2018) street vendors are grouped into three main categories. They

are:

1. Stationary

2. Peripatetic

3. Mobile

Stationary vendors are those who carry out their activities on a regular basis at a specific

location on the street. A good example is; shop owners.

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The peripatetic vendors are those who carry out their vending activities on foot in order to

sell their goods and services.

Mobile vendors, vend by moving their goods and services from one place to another, whether

mobilize or not.

Roles of Food Vendors

According to Adiboye and Oliliki (2019). The roles of food vendors include the following:

1. Ensuring food is cooked and processed properly.

2. Ensuring potential hazardous food is kept at the correct temperature, or if time is being

used as a control, that the maximum amount of time has not been exceeded.

3. Ensuring food is adequately protected from contamination.

4. Ensuring eating and drinking utensils and food contact surfaces are correctly cleaned and

sanitized.

5. Reporting to a supervisor when a problem is observed.

2.1.5 Food Poisoning

Food Poisoning can be described as an acute illness caused by consumption of contaminated

food or drink and it is characterized by the onset of several symptoms such as vomiting,

abdominal pain and diarrhea. The length of time between eating and illness varies according

to the type of microorganism. It may be as short as 2-3 hour or as long as 36-48 hours (WHO

2010). Food Poisoning could be caused by the following:

1. Bacteria

2. Virus and others microorganism.

3. Chemicals

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4. Metals

5. Parasites

6. Toxins

Food Poisoning is usually as a result of unhygienic and faulty, safety practices adopted by

women and other food handlers.

2.1.6 Food Bone Diseases.

According to WHO (2010), food bone illness is defined as disease, usually either toxins or

infection in nature, caused by agent that enter the body through the ingestion of food. Every

persosnatrisic of food borne disease.

Food borne disease is a growing public health concern (WHO 2010). They encompass a wide

spectrum of illness caused by microbial parasitic or chemical contamination and unhygienic

food are among the leading causes of illnesses and death in low-income countries and several

outbreaks of diseases have been attributed to the consumption of unhygienic food (WHO

2015) food borne disease encompasses a wide range of illness from diarrhea to cancer.

Disease causing diarrhea is a major problem in all countries of the world, through the burden

is carried disproportionately by low- and middle-income countries and by children under 5

years of age (WHO 2021).

2.1.7. Factors Responsible for Lack of Adherence to Food Hygiene.

According to a journal of factors hindering compliance of food safety among food handlers

in Benin city market, Edo state Nigeria, by (Hussaina, C., & Adekunle, C. 2020). The

followings are some of the factors that hinders the adherence of food hygiene by food

vendors.

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1. There is lack of portable water in cooking areas.

2. Poor waste management system.

3. Difficulty in wearing gloves to serve food properly.

4. Lack of finance to purchase food safety equipment.

5. Food safety practices are time consuming.

6. Government does not provide training on food safety practices.

7. No training on how to control rodents and flies properly without contaminating the food.

8. High cost of food storage equipment/ facilities.

2.1.8. Effect of Lack of Adherence of Food Hygiene to Consumers.

According to Food Standards Agency (FSA), the consequences of poor food hygiene

practices can be serious. Which includes:

1. Food Poisoning (which can result to serious vomiting and diarrhea).

Gastroenteritis can be caused by the norovirus and bacterial food poisoning, which results in

serious vomiting and diarrhea. (FSA, 2020).

Major food borne illnesses are usually toxic in nature and caused by bacteria, viruses,

Parasites or chemicals substances entering the body through contaminated food or water.

(WHO, 2015).

1. Bacteria:

a. Salmonella, Campylobacter, and Enterohaemorrhagic Escherichia coli. These bacteria

result with symptoms like fever, headache, nausea, vomiting, abdominal pain and

diarrhea.

b. Listeria infection leads to miscarriage in pregnant woman or death of new born babies.
13
c. Vibrio cholerae infect people through contaminated water or food.

2. Viruses e.g hepatitis.

3. Parasites e.g. tapeworm.

4. Chemicals e.g natural toxins, persistent organic toxins pollutants (POPs) and heavy

metals which causes cancer, interface with hormones and neurological and kidney

damage.

2.2 Theoretical Review

The theory adopted for the study is the Nightingale Environmental Theory

Nightingale is considered the first nursing theorist. She stated in her theory that, nursing is an

act of utilizing the environment of the patient to assist him/her recovery (Nightingale 1860).

Her theory also involves the nurse's initiative to configure environmental settings appropriate

for the gradual restoration of the patient health and the external factors associated with the

patients surrounding affect life or biological and physiological processes and his/ her

development.

She linked health with five environmental factors.

1. Pure fresh air

2. Clean water

3. Effective drainage

4. Cleanliness

5. Light (especially sunlight).

1. Fresh Air: the air that the patient breath should be kept as pure as the external air without

chilling him/ her

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 2. Clean Water: a safe water for drinking and other functions should be provided and must

be tasteless, colorless, odorless and free from microorganisms.

3. Effective Drainage: inefficient drainages serve as a breeding place for microorganisms

and vectors like mosquitoes.

4. Cleanliness: the greater part of nursing is cleanliness.

5. Light (especially sunlight): the usefulness of light in treating diseases is very important. It

promotes the production of vitamin D.

Any deficiency in one or more these factors could lead to impaired functioning of life

process or diminish health status (F- Library 2013).

2.2.1. Relationship of the Theory to the Study.

These environmental factors apply to food hygiene practice of food vendors in the following

ways:

1. Fresh Air: Adequate ventilation is necessary in removing odors around the food premises

and ensuring comfortability for the food vendors when preparing food and for the consumers

when eating. In the context of food safety and suitability, ventilation serves the following

purposes:

1. Prevent the buildup of fats, oils, moisture and food particles in walls, ceiling and other

surfaces that may otherwise attract pests or enables moulds or microorganisms to grow.

2. Helps prevent potential hygiene issues, for from handlers sneezing or coughing if smoke

is not removed.

3. Removes fumes and injectable odors that could taint food.

1. Fumes, smoke and vapors includes all types of airborne matter that could cause hygiene

problems or affect food safety or suitability if allowed to remain in food premises.

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4. Clean water: as a major ingredient in the production of food. It serves as a source of

transmission of infection (water borne). Hence food hygiene should be considered in view

of using good source of water which is use to cook as to reduce the spread of water borne

infections like cholera. Safe and adequate water is a necessary factor in the preparation of

food and washing utensils.

5. Efficient drainage: it prevents or inhibit the breeding of pests and flies that perch to

contaminate food thereby reducing food borne illness.

6. Cleanliness: cleanliness is a key factor in food hygiene practice of food vendors and it

constitute of personal and environmental hygiene. The personal hygiene comprises of

hand washing, wearing of apron, avoid talking and sneezing when preparing food. While

environmental hygiene cutting of bushes, these should be the habit of food vendors.

7. Light, especially direct sunlight: proper and adequate lightening is essential for proper

visualization when preparing food. Most women cook early in the morning without the

use of light and hence light supply is very important so as to avoid contamination of food.

2.3. Empirical Review

In an unpublished research on " Assessing the Knowledge and Practice among Food Vendors

in Kasuwan Magani, Kajuru Local Government of Kaduna State" which was conducted

among 105 food vendors revealed that 48 (46%) of the respondents have attended a food

hygiene practice seminar. 50% of the respondents stay away from work during illness like

catarrhs or diarrhea. 101 (96%) of the respondents covered their food to prevent perching by

flies. 89 (85%) of the respondents wash their utensils as soon as they are used. Also, on the

source of water 50 (48%) of the respondents use tap water 9% use stream/ river water, 39%

use well water 1% use rain water and 3% use all the above-mentioned sources of water

(Amos H. 2019).

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WHO (2014) carried out a research on food safety and hygiene among women in Ghana. A

descriptive survey research design was adopted for the study. 80 food vendors were involved

in the study and were selected using accidental sampling technique. Instrument for data

collection was questionnaire and they concluded that majority of the respondents were

women (94%) and majority of the women were in the age group 20-39 while the least we're

40-50 years of age. In the same study 38% of the population had junior secondary School

education; about 33% of the respondents were illiterate. On this study approximately 67% of

the women receive formal education on food safety and hygiene practice.

A cross sectional study was conducted among 430 randomly selected college student in

Godar, Northwest Ethiopia, from October 8, to November 30, 2019 on " Food Safety

Knowledge Attitude and Practice of College Student Ethiopia, by (Jember, Henok, Zewudu,

and Tsegaye, 2019). Socio- demographic characteristics of the participants. A total of 430

students included in the study have response rate of 99.77% (429/430). 65.4% were females

and 34.5% were males 42.0%of the respondents were less than 19 years, 90.4% of

respondents were unmarried,63.4% came from urban residents. From food safety knowledge

of the participants base on 10 knowledge related questions 153 (35.7%) of the participants

answered more than 80%, 28% and from 60%-79.9% and 36.1%less than 60% showed that

the majority of the study participants had a low-level knowledge. In practice 10 ward food

safety, out of 100, the overall score was for food safety practice. 30.8% had good, 39.6%

moderate and 29.6% poor practice in food safety. Among the study participants, 29.1% have

positive, 37.3% neutral, and 33.6% negative attitude in food safety. Association between

sociodemographic variable and knowledge, attitude and practice of the study participants by

analysis using one way ANOVA revealed that there was statistically significant variation

when comparing the practice of the respondents with their sex and year of education, and

17
knowledge showed the variation regarding the participants department base on Pearson

correlation analysis average at food safety knowledge, practice and attitude; the result of

correlation analysis indicated that a significant difference was found in the food safety

practice of the participants who had poor and good safety knowledge. However, there is no

significant difference between practices among respondents due to variations in their attitude

(Jember, etal 2019).

In a research study by Ayehu., Kassahun, and Daniel, (2013) research on "factors affecting

food handling practices among food handlers of Dangila town food and drink establishment,

Northwest Ethiopia, cited in BMC Public Health (2014). A cross sectional quantitative study

design was conducted among 406 food handlers working in 105 food and drink establishment

from July to August, 2013 in Dangila town. Data were collected using face to face interview

with presented structure questionnaire and physical observation. Sociodemographic factors;

the mean age of the respondents was 22.7 years, 92.1% of respondents were Orthodox by

religion, 62.8% of the respondents were females, 68.7% singles, 49.8% attended primary

school, 89.2% had not taken food preparation and handling training. The result of the study

showed the predominant factors associated with good food handling practices, which were:

marital status, monthly income, knowledge status, existence of shower facilities, existence of

separate dressing room and presence of insect and rodents.

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 CHAPTER THREE

RESEARCH METHODOLOGY

3.0. Introduction

This chapter discussed the research design, research setting, target population, sampling size,

and formula sampling technique, instrument for data collection, validity of the instrument,

reliability of the instrument, method of data collection, method of data analysis and ethical

considerations.

3.1. Research Design

The design adopted for this study is descriptive survey design, which was used to find out the

knowledge and practice of food hygiene among food vendors in Kasuwan magani Market

Kajuru.

3.2 Research Setting

The research was carried out in Kasuwan magani market kasuwan magani, Kajuru local

government area of Kaduna state.

Kajuru (Adara: Ajure) is a local government area in southern Kaduna State, Nigeria. Its also

headquarters is in the town of Kajuru. The local government is located on longitude 9° 59'N

and 10° 55'N and latitude 7° 34'E and 8° 13'E, with an area of 2,229 km2.[3]

It was carved out of Chikun Local Government Area in March 1997 by the military

administration of Gen. Sani Abacha's regime. At creation, it was made up of two traditional

districts, Kajuru and Kufana. Additional districts were created, bringing the number to 14

districts (Toro 2001), now 10.

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Kajuru Local government area (LGA) shares boundaries with Igabi LGA to the

north, Chikun LGA to the west, Kauru LGA to the east, Zangon Kataf LGA

and Kachia LGA to the southwest and south, respectively.

3.3 Target Population

The target population are all food vendors within Kasuwan magani market Kasuwan magani,

Kajuru local government area of Kaduna state. Which consists of 50 food vendors. This

information was gotten from the market's head (Sarkin kasuwa) of Kasuwan Magani market,

(November 2023).

3.4 Sample Size

Forty-four 44 food vendors out of 50 of the total population were used as the sample size.

This is in line with Krejcie and Morgan table (1970) for determining sample size, which state

that “if the total population is 50, the sample size will be 44.”

3.5 Sampling Technique

The researcher employed the use of convenience non probability sampling technique. This

method ensures that respondents that are available or convenient are given chance to

represent whole population.

3.6. Instrument of Data Collection

A four section self-constructed questionnaire was used for data collection. Section A

consisted of socio-demographic data, while closed ended dichotomous questions were used in

the following sections: section B consisted of the knowledge of food vendors on food

hygiene, section C consisted of the practices of food hygiene, and section D consisted of

factors responsible for lack of adherence to food hygiene.

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3.7. Validity of the Instrument

The questionnaire was validated by my project supervisor, project coordinator and my

research lecturer, who reviewed it in terms of clarity and appropriateness of the language and

it was adopted for the study.

3.8. Reliability of the Instrument

Pilot test was carried out on 4 food vendors which is 10% of the sample size in Kasuwan

magani market Kajuru.

3.9. Method of Data Collection

The questionnaires were administered to 44 food vendors in their various residents, of which

include illiterate and literate, but the questionnaire was read out and explained to the illiterate

with the help of an assistant and their responses was filled.

3.10. Method of Data Analysis

The data collected was analyzed by the use of descriptive statistical techniques; such as

frequency distribution table and percentages.

3.11. Ethical Consideration

The researcher obtained consent from the Kasuwan magani market head, by explaining the

topic and the reasons of the study. The respondents were treated with utmost respect and non-

disclosure of identity was maintained throughout the study. All respondents were appreciated

at the end of the study and were left happy and satisfy.

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 CHAPTER FOUR

DATA ANALYSIS

4.1 Introduction

This chapter deals with the analysis of data, representation of data obtained from the

respondents, collected and interpreted using tables. Forty-four questionnaires we distributed

to the food vendor in Yakowa market and the forty-four questionnaires were retrieved which

represent 100% of the total questionnaires distributed.

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Table 4.1: Socio-Demographic Data.
(n = 44)
Variables Frequency (n) Percentage (%)
1. AGE
16-25 6 13.63
26-35 11 25
36-45 15 34.1
46 and above 12 27.27
Total 44 100
2. FOOD VENDORS
EXPERIENCE
O-1 1 2.27
2-5 6 13.64
6-9 5 11.36
10 and above 32 72.73
Total 44 100
3. SEX
Male 17 38.64
Female 27 61.36
Total 44 100
4. MARITAL STATUS
Single 9 20.75
Married 30 68.18
Widowed 4 9.1
Separated 1 2.27
Total 44 100

From table 4.1 above, the finding showed that 9(13.63%) of the respondent are within the

ages of 16-25 years 25% (II) of the respondent are within the ages of 26-35 years, 15(34.1%)

are within 36-45 years and 12 (27.27%) are within 46 and above.

On experience 1 (2.27%) have food vending experience within 0-1 years, 6(13.64) have the

experience within 2-5 years, 5 (11.36%) within 6-9 years and 32(72.73) within 10 years and

above. 17 (38.64%) are males while 27(61.36%) are females. 9 (20.45%) are singles

30(68.18%) are married, 4 (9.1%) are widowed and 1 (2.27%) is separated

23
Table 4.2: Knowledge of food Vendors on food hygiene
(n = 44)
S/ ITEMS OPTIONS FREQUENCY PERCENTAGE
N
1. Contact between cooked and Yes 33 75%
uncooked food can cause cross No 11 25%
contamination. Total 44 100%
2. Wearing a glove will reduce the Yes 35 79.55%
contamination of food. No 9 20.45%
Total 44 100%
3. Contamination of food stuffs Yes 30 68.18%
cannot be detected using sense No 14 31.82%
organs. Total 44 100%
4. Following the proper method of Yes 44 100%
washing food equipment prevent No - -
food contamination. Total 44 100%
5. Proper hand washing prevents Yes 44 100%
food contamination. No - -
Total 44 100%
6. Contaminated food stuffs always Yes 44 100%
change their characteristics. No - -
Total 44 100%
7. Poor knowledge and poor Yes 43 97.73%
personal hygiene practice by food No 1 2.27%
vendors often causes food borne Total 44 100%
illness.
8. Food vendors with wound on the Yes 43 97.73%
hand should cover hand with No 1 2.27%
plaster before touching food. Total 44 100%
9. Hands should be properly washed Yes 44 100%
with soup and water after No - -
sneezing, blowing the nose and Total 44 100%
after using the toilet.
10. Eating properly prepared food can Yes 43 97.73%
cause illness. No 1 2.27%
Total 44 100%

From table 4.2, 33 (75%) of the respondents knows that contact between cooked and

uncooked food can cause cross contamination, while 11 (25%) of the respondents do not

know that contact between cooked and uncooked food can cause cross contamination.

35 (79.55%) of the respondents knows that wearing of gloves will reduce the contamination

of food. Majority of the respondents with 68.18% knows that contaminated food can be

24
detected using sense organs. All the respondents (100%) know that following the proper

method of washing of food equipment prevents food contamination, and contaminated food

stuffs always change their characteristics.

97.73% (43) of the respondents knows that poor knowledge and poor personal hygiene

practice by food vendors often causes food borne illness, food vendors with wound on the

hand should cover with plaster before touching food, and eating poorly prepared food causes

illness. And lastly 100% of the respondents knows that hands should be washed with soup

and water after sneezing, blowing of nose and after using the toilet.

Table 4.3: Practice of Food Hygiene Among Food Vendors.

(n = 44)
S/ ITEMS OPTIONS FREQUENCY PERCENTAGE
N
1. Clean and sweep cooking Yes 44 100%
environment No - -
Total 44 100%
2. I wash my hands with soup Yes 44 100%
before and after eating No - -
Total 44 100%
3. I do not come back to work Yes 26 59.1%
when am ill No 18 40.9%
Total 44 100%
4. After handling dirty things, I Yes 42 75.45%
wash my hands No 2 4.55%
Total 44 100%
5. I use thermometer to access if Yes 4 9.1%
the food if fully cooked. No 40 90.9%
Total 44 100%
6. I wash my hands after counting Yes 37 84.1%
money. No 7 15.9%
Total 44 100%
7. I check expiry dates of all Yes 29 65.90%
products I use. No 15 34.1%
Total 44 100%

25
Table 4.3 showed that 44(100%) 0f the respondents clean and sweep the cooking

environment and wash their hands with soup and water before and after eating, 59.9% of the

total respondents do not come to work when they are ill. 42(95.45%) of the total respondents

wash hands after handling dirty things. While 2(5.55%) do not wash their hands after

handling dirty things.

The table also showed that 4(9.1%) of the respondents use thermometer to access if the food

is fully cooked, while 90,9% of the respondents do not use thermometer to access if the food

is fully cooked. 37(84.1%) of the respondents wash their hands after counting money while

7(15.9%) do not wash their hands after counting money. The findings also revealed that

29(65.90%) of the respondents check expiry date of the all the products they use, while

15(34.1%) of the respondents do not check expiry date of all products before they use.

Table 4.4: Factors Responsible for Lack of Adherence of Food Hygiene Practices.
(n=44)
S/ ITEMS OPTION FREQUENCY PERCENTAGE
N (%)
1. Lack of portable water in YES 42 95.45
cooking areas. NO 2 4.55
TOTAL 44 100
2. Poor waste management. YES 42 95.45
NO 2 4.55
26
 TOTAL 44 100
3. Difficulty in wearing gloves YES 32 72.73
to serve food properly. NO 12 27.27
TOTAL 44 100
4. Lack of finance to purchase YES 44 100
food safety equipment. NO - -
TOTAL 44 100
5. Food hygiene practices are YES 44 100
time consuming. NO - -
TOTAL 44 100
6. Government does not provide YES 25 56.82
training on food hygiene NO 19 43.18
practices. TOTAL 44 100
7. No training on how to control YES 34 77.27
rodent and flies properly NO 10 22.73
without contaminating the TOTAL 44 100
food.

From table 4.4 above, it revealed that 42(95.45%) of the respondents agreed that lack of

portable water in cooking areas and poor waste managements are the factors responsible for

lack of adherence to food hygiene practices, while 2(4.55%) of the respondents do not agree

that lack of portable water in cooking areas and poor managements are the factors responsible

for lack of adherence to food hygiene practices. 44(100%) of the respondents agreed that lack

of finance to purchase food safety equipment is a factor responsible for lack of adherence to

food hygiene practices. 34(77.27%) of the respondents agree that no training on how to

control rodents and flies properly without contaminating the food, 29(65.90%) agreed that

food hygiene practice are time consuming and 25(56.82%) agreed that government does not

provide training on food hygiene practices are the factors responsible for lack of adherence to

food hygiene practices; while 10(22.73%) of the respondents do not agree that no training on

how to control rodents and flies properly without contaminating the food is a factor

responsible for lack of adherence to food hygiene practices. 29(34.1%) do not agree that food

hygiene practices are time consuming, and 19(43.18%) do not agree that government does

27
not provide training on food hygiene practices are factors responsible for lack of adherence to

food hygiene practices.

4.2 Answering of Research Questions

4.2.1 Research Question 1: What is the knowledge of food vendors on food hygiene?

From the analyzed data, table 4.2 reveals that all the respondents know that; following the

proper method for washing food equipment prevent contamination of food, proper washing of

hands prevents contamination and contaminated food stuffs always change their

characteristics. 97.73% of the respondents know that poor knowledge and poor personal

hygiene practice by food vendors often cause food borne illness. Therefore, from findings in

the table 4.2, we can deduce that the food vendors in Yakowa market have adequate

knowledge on food hygiene.

4.2.2 Research Question 2: How does these food vendors carryout food hygiene practices

when preparing and serving food?

From the data analyzed, table 4.3 reveals that all respondents clean and sweep cooking

environment and majority (95.45%) of the respondents wash hands after handling dirty

things. From the findings in table 4.3, we can deduce that the food vendors practice a very

good safety and hygiene practice to a higher extend.

28
4.2.3 Research Question 3: What are the factors hindering the practice of food hygiene

among food vendors?

From the data analyzed in table 4.4 reveals that lack of portable water in cooking areas, poor

waste management, no training on how to control rodents and flies properly without

contaminating the food, and difficulty in wearing gloves to serve food properly are the factors

hindering the practice of food hygiene among food vendors.

29
 CHAPTER FIVE

DISCUSSION OF FINDINGS

5.0 Introduction

This chapter deals with the discussion of findings, relationship of the findings to empirical

review, conclusion and summary, nursing implication, limitation of the study,

recommendation and suggestion for further studies.

5.1 Discussion of Findings

Findings in table 4.1 showed that majority of the respondents are within the age range of 36-

45(34.1%). 27.27% are within 46 and above years, 25% are within 26-35 years of age. While

findings on food vending experience shows that majority of the respondents had food

vending experience of 10 years and above (72.73%). 61.36% of the respondents are females,

also majority of the respondents (68.18%) are married while 20.75% are single.

From the findings obtained from table 4.2 showed that all of the respondents 100% agreed

with the statement that says that proper washing of hands will prevent contamination. This

finding is in agreement with Amos H, 2019 which shows that 81% of the respondents wash

their hands before and after preparing food.

Majority of the respondents (97.73%) also agreed to the statement that poor knowledge and

personal hygiene practice by food vendors often cause food borne illness. This is in

agreement with the findings of Adiboye and Otokili (2012) which says that food vendors

often prepare food in business centers in every condition they find themselves (96%).

The findings in table 4.3 revealed that 59.1% of the total respondents do not come to work

when they are ill while 40.9% do come to work when they are ill. This is in agreement with
30
Amos H, (2019) which shows that (52.5%) of the total respondents stay away from work

while 51.5%of the respondent do not stay away from work during illness like catarrh or

diarrhea. Table 4.3 showed that 100% of the respondents wash their hands with soap before

and after eating or preparing food. This finding is in agreement with Amos H, (2019) which

shows that 81% of the respondents wash their hands before and after preparing food. 84.1%

of the respondents wash their hands after counting money while 15.9% do not wash their

hands after counting money. These findings disagree with Jember A et al 2019 which showed

that 28.7% of the respondent always wash their hands after counting money.

From table 4.4 showed that majority of the respondent (95.45%) says Yes to item 1 and 2

which says lack of portable water in cooking areas and poor waste management respectively

are factors responsible for lack of adherence to food hygiene practices, and all the respondent

100% says Yes to the statement in item 4 of table 4.4, which says that lack of finance to

purchase food safety equipment is a factor responsible for lack of adherence to food hygiene

practices. And also, majority of the respondent accepted the following statement as the factor

responsible for lack of adherence to food hygiene which include: Difficulty in wearing gloves

(72.73%), food hygiene practices are time consuming (65.90%), and government does not

provide training on food hygiene practices. This is in agreement with Hussaina C, and

Adekunle C, (2020), a journal of factor hindering the adherence of food hygiene by food

vendors, which include: There is lack of portable water in cooking areas, poor waste

management system, Difficulty in wearing gloves to serve food properly, lack of finance to

purchase food safety equipment, Government does not provide training on food safety

practices and hoe to control rodents and flies, and high cost of food storage

equipment/facilities.

5.2 Implication to Nursing

31
The findings of the study shows that the food hygiene practice of food vendors at Yakowa

market Kafanchan in Jema’a local government of Kaduna state was copacetic, which calls for

intensive efforts by health workers/professionals to embark on public eating places to ensure

that food served to public and household is safe and will not endanger the health of

consumers in other to prevent the occurrences of food borne diseases which in turn can go a

long way to reduce the work load on nurses and other health workers. The nurse can play the

several roles to ensure food safety and hygiene.

The community head development committee of Yakowa market Kafanchan must continue to

live up to its responsibility in ensuring that the health of the community is protected and

promoted by educating food vendors and the general public on the dangers associated with

poor food hygiene practices.

The nurse has an important role to play in any setting by supplying information for health

statistics by keeping proper records.

The public health nurse advocates and ensures proper, quality, quantity hygiene preparation

and serving of meals to the patient and report any form of malpractice, recognize symptoms

of food poisoning, initiate appropriate care and institute referral where indicated.

5.3 Limitation of Study

Most respondents were not literate as such comprehension was difficult.

The researcher carried out the research work simultaneously with his academics, thereby

making it difficult for him to make out time for both his academic and research work.

5.4 Summary

32
The study of five chapters is on “Knowledge and practice of food hygiene among food

vendors at Yakowa market Kafanchan Jema’a local government of Kaduna state.

Three objectives and research questions were used to carry out this study and it was delimited

to Yakowa market Kafanchan.

The research adopted a descriptive survey design and the whole target population of 50 food

vendors was used for the study. Questionnaire was used as instrument for data collection. A

descriptive statistical analysis of data in relation to the research question was made, where

findings are represented in frequency distribution table and percentages.

Findings were discussed logically in relation to other studies and researcher ’s own findings

which reveals good health education, storage, proper hand washing, training of food vendors

on food safety and hygiene practice can improve health morbidity and mortality rate related

to food borne illness.

5.5 Conclusion

The findings of the study revealed good knowledge and practice of food hygiene among food

vendors in handling, preparing, storage and nature of water used in serving food, but as

known by the researcher, poor food hygiene is a perennial problem in most developing

countries in the world. The problem is multi-functional etiology of which poverty, ignorance,

lack of pipe bone water and infrequent electricity supply contribute to it.

Good food hygiene practice led to total health because food is one of the basic needs of life,

the level of education is high which contribute to good food safety and hygiene practice in

business centers and households.

33
5.6 Recommendations

The study appraises the Knowledge and practice towards food hygiene practice among food

vendors to minimize the rate of food poisoning and food borne illness, the following are

recommended:

 Public Health Nurse/Nurses/Health workers.

 Ensure continuous health education of food vendors on importance of personal and

environmental hygiene.

 They should ensure that food services centers, household are inspected and food vendors

are educated on principles of food hygiene and safety.

 They should motivate food vendors to take measures to prevent food borne illness to

their customers and families.

 Government

 Government should ensure the availability of water for food handling and also should

provide health education and training programs for food vendors by health authorities.

 Public
 Food vendors should ensure proper handling of food materials, food stuffs and utensils
before and after preparation of meals.
 They should stay away from food preparation during infectious diseases.

5.7 Suggestion for Further Study.

 The researcher suggest that similar research should be carried out using a large
population in other communities and places.
 Study on the factors that influence the practice of food hygiene practice among food
vendors.
 Study on food safety knowledge, attitude, and practice of college students.

34
 REFERENCES

Adesokan, H.K., Akinseye., V.O., Adesokan, G.A. (2015). Food safety training is associated
with improved knowledge and behaviors among food services establishment workers. lntd
food sci.2015;2015;328761.

BMC. (2014) public health. article number:571: 2014.

E. Mallach, T. Ferro, R. Maclan, and S. Kink, (2016). public Health. Time for cultural shift in
the field of public Health – HPCDP; volume 36-11, public health Agency of Canada report
and publication 2016.

Gizaw, Z., Gebrehiwot, M., Teka, Z. (2014). Food safety practice and associated factors of
food handlers working in substandard food establishing in Gondar town, Northwest Ethiopia.
International Food Science Nutrition Diet, 3(7) 138-46.

Meleka, A., Henok, A., Tefera, W., Lamaro, T. (2015). Assessment of the sanitary condition
of catering establishment and food safety knowledge and practices of food handlers in Addis
Ababa university students’ cateteria science 2015:3(5);733-43.

N.A. Latif, E.M. Elkarmalawy, and G.M. Esmail. (2013). Impact of food safety education
program on food handler’s knowledge and practice in Cain government Journal of American
science vol.9 no.2.2013 google scholar.

Osaili-Nabulsi A. A., Krusneh H.A. (2018). Food safety knowledge among food services staff
at the university of Jordan. Food control 2018; 89;167-76.

W.H.O (2016). Food hygiene practice among women at Nigeria

W.H.O (2014). Food hygiene practice among food vendor in Ghana

W.H.O (2019). Cases of food poisoning and food hygiene worldwide press.

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Wikipedia (2019): Linton’s concept of food hygiene available at http//www.wn Linton.

Wikipedia (2019). Nightingale environmental theory at http: www.en

wikipedia.org/wiki/nightingale

World Health Organization. (2018) WHO’s first ever global estimates of foodborne diseases,
http://www.who.int/mediacentre/news/releases/2015/foodborne-disease-estimates/en/.

World meter (2020): current population as estimated www.world meters.info.

36
 APPENDIX

College of Nursing and Midwifery,

PMB 1014,
Kafanchan,
Kaduna State.
Dear respondent,
I am a student of the above-mentioned institution, conducting a research work on
“Knowledge and Practice of Food Hygiene Among Food Vendors at Yakowa Market,
Kafanchan Jema’a Local Government of Kaduna State”. Please kindly respond to the
questionnaire items honestly. All information supplied will be for the purpose of this research
work and your respond will be treated with confidentiality. Thank you for your cooperation.
INSTRUCTION:
Tick the appropriate [ √ ] box alternative for your response.
SECTION A: SOCIO-DEMOGRAPHIC DATA
1. AGE (a).16-25 years [ ] (b). 26-35 years [ ] (c). 36-45 years [ ]
(d). 46 and above [ ]
2. FOOD VENDORS EXPERIENCE (a). 0-1 years [ ] (b). 2-5 years [ ] (c). 6-9 years [ ]
(d).10 years and above [ ]
3. SEX (a). male [ ] (b). female [ ]
4. MARITAL STATUS (a). single [ ] (b). married [ ] (c). widowed [ ]
(d). separated [ ]
SECTION B: KNOWLEDGE OF FOOD VENDORS ON FOOD HYGIENE
S/N ITEMS Yes No

5. Contact between cooked and uncooked food can cause cross

contamination.

6. Wearing gloves will reduce the contamination of food.

7. Contamination of foodstuff cannot be detected using sense organs.

8. Following the proper method for washing food equipment prevent

contamination of food.

9. Proper hand washing prevents food contamination.

37
10. Contaminated foodstuffs always change their characteristics.

11. Poor knowledge and poor personal hygiene practice by food

vendors often cause food borne illness.

12. Food vendors with a wound on the hand should cover with plaster
before touching food

13. Hands should be properly washed with soap and water after
sneezing, blowing the nose and after using the toilet

14. Eating poorly prepared food can cause illness.

SECTION C: PRACTICE OF FOOD HYGIENE AMONG FOOD VENDORS

S/N ITEMS Yes No

15. I Clean and sweep cooking environment

16. I Wash my hand with soap before and after eating is essential for optimum
food hygiene.

17. I do not come to work when I am ill

18. After handling dirty things, I wash my hands

19. I use thermometer to assess, if the food is fully cooked

20. I wash my hands after counting money

21. I check expiry dates of all products I use

SECTION D: FACTORS RESPONSIBLE FOR LACK OF ADHERANCE TO FOOD

HYGIENE PRACTICES
S/N ITEMS Yes No

22. Lack of potable water in cooking areas

23. Poor waste management

24. Difficulty in wearing gloves to serve food properly

25. Lack of finance to purchase food safety equipment

38
26. Food hygiene practices are time consuming

27. Government does not provide training on food hygiene practices

28. No training on how to control rodent and flies properly without

contaminating the food

39