CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

Food is a basic necessity of life, it provides the basic needs for survival and when given in

adequate amount it boosts the immune system. Thus a very high standard hygiene is necessary to

avoid contamination of food. Despite the advance in technology, providing the food that is safe

is still a worldwide problem.

The science of human nutrition had made available the basis of man's needs for quality food and

nutrients.

These nutrients have their major function in the body which is:

a. Carbohydrate is the main suppliers of energy for activity.

b. Proteins are those responsible for the building and repair of the body tissues

c. Fats and oil give anchorage to the body warmth

d. Vitamins and minerals help to regulate complex processes of the body

e. Water helps to maintain homeostasis in the body and transport nutrients to cells (Gate F.,

2020).

According to World Health Organization (WHO, 2019) approximately 600 million cases of food

poisoning occur every year globally especially in developing countries this could be due to poor

state food safety and hygiene and general hygiene practice in these developing countries.
Research has showed that in developed countries national initiative are launched to find

techniques to effectively educate food consumers. In developing countries, however, Ministry of

health in Saudi Arabia, pointed out that there have been increasingly number of food borne

illness in the country ( Alshabib, Mosiihey, hussain, food control 2018 ). In South Africa studies

highlight that unsafe domestic food safety practice are increasingly linked with food borne

illness.

A concerning facts is that, most industries particularly in developing countries don't understand

the concept of good food safety and hygiene practices of handling and preparation of food

( Delia, 2017).

Nigeria is one of the developing country, with an estimate population of 206,139,389 in 2020

and in the estimated population over thousands cases of food poisoning occur every year which

is due to unsafe handling of food. Worldometers,(2020) and WHO, 2019.

Food standard agency (FSA) (20 Nov., 2020) stated that food hygiene covers the following 4Cs

- Cleaning

- Cooking

- Chilling

- Cross contamination

According WHO (2019) food hygiene are those conditions and measures necessary to ensure

safety of food from production to consumption. Food can become contaminated at any point

during slaughtering or harvesting, processing storage, distribution, transportation and

preparation, lack of adequate food hygiene can lead to food borne diseases and death of the

consumer.

The research done by scientific research in Owerri, Imo state, Nigeria indicated that about 80%

of food vendors were aware of food safety and hygiene practice and their main source of

information were from television which is about (36.5%), heath workers (36.2%) and 35.1%

radio and the remaining 20% were not aware of food safety and hygiene practice. (Scientific

research 2018).

Poor personal hygiene practice by food vendors often causes of food borne diseases or illness.

Outbreaks because food vendors handle food more often in the household. Hand washing is the

most important part of personal hygiene, so encouraging and modeling proper hand washing

procedure is a powerful managerial tool to ensure proper hygiene and coup the menace

associated with poor handling of food and food products.

1.2 Statement of the Problem

In developing countries outbreaks of food borne diseases is a serious threat to the life of

individuals (WHO 2018) irrespective of the number of cases is predominant in Nigeria and in

Tudun Wada Kaduna south local government, Kaduna state as well as evidence by high

percentage of hospital admission and emergency treated and sent home as a result of poor

practice of food safety and hygiene and storage attributed to poverty and ignorance.

The problem of food poisoning and food borne diseases should not be overlooked and it is

known that in most area of the developing countries most especially urban areas many workers,

traders, school children engage in eating either inside and outside their homes.
However it has become a problem to the researcher when there is a repeated developed symptom

of food poisoning and food borne diseases after eating food inside and outside their homes.

Similarly the researcher has observed that people in Tudun Wada Kaduna south local

government were complaining of similarly experiences, it was then wondered how many people

are affected. It is against this background that the study attempt to appraise the knowledge and

practice towards food safety and hygiene practice among food vendors in Tudun Wada Kaduna

south local government area Kaduna state.

1.3 Objective of the Study

The objectives are to;

i. Determine the extent to which food vendors practice food safety and hygiene in Kaura ward

Zaria local government area Kaduna state.

ii. To find out the knowledge of food vendors towards food safety and hygiene.

iii. To suggest possible measures by which food borne diseases can be prevented.

iv. To suggest possible ways by which food vendors can improve food safety and hygiene

practice

1.4 Significance of the study

The research findings and recommendation will be used to bring changes and positive thinking

about food safety and hygiene practice by food vendors and improve their understanding on food

safety and hygiene.

Similarly, the finding of this study will be used as reference for subsequent studies on related

topics by students and other researchers.

To the policy makers such as World Health Organization (WHO) and National Agency for Food

and Drug Administration (NAFDAC), the study will be used to define integrate programs that

will be useful in improving their food safety and hygiene practice.

1.5 Research Questions

I. What is the extent to which food vendors practice food safety and hygiene in Kaura ward

Zaria local government area Kaduna state.

II. What is the knowledge of food vendors towards food safety and hygiene practice

III. What are the possible measure by which food borne disease can be controlled and

prevented.

IV. What are the possible ways by which food vendors can improve food safety and hygiene

practice

1.6 Scope of the study

The research work is restricted to the knowledge of food vendors on the practice of food safety

and hygiene with in tudun wada kaduna south local government, Kaduna state.

1.7 Operational definition of terms

Appraisal: The act of judging the value, condition or importance about the practice of food

safety and hygiene

Knowledge: Information, understanding, or skill that you get from experience or education on

food safety. and hygiene

Food: any substance consumed to provide nutritional support to the body.

Hygiene: A science and practice of maintaining good health through cleanliness

Food hygiene: Is the practice of cleanliness during production, handling, distribution and serving

of all types of food.

Food borne diseases: are those diseases gotten from eating food that is contaminated with

pathogenic microorganism.

Pathogenic microorganism:- A group of bacteria, fungi, virus, helminthes capable of causing

diseases.

WHO: World Health Organization.

NAFDAC :National agency for food and drugs administration control

Poison: A Substance that causes death, injury or harm to an individual or organism.

Food poisoning: illness caused food contamination with pathogenic microorganism, metal

toxins or chemicals.
 CHAPTER TWO

LITERATURE REVIEW

2.0.Introduction

This chapter is made up of Conceptual Review , Literature Review, Empirical Review, and

Summary of the review

2.1. Conceptual Review

Overview of practice of food hygiene and practice

The practice of hygiene among women border on ensuring food safety which significantly

reduces the risk of microbial access and contamination of food during it handling (WHO, 2018).

Personal cleanliness is essential to prevent food borne diseases hazard from being transferred

from women to food, good personal hygiene includes.

Washing hands and other parts of the body that may come in contact with food, it also involves

good health of the food handlers and proper use of hair restraint and gloves.

Cross contamination from food can be controlled with appropriate cleaning and sanitizing

program, keeping raw food separate from already cooked food.

Temperature abuse involves improper receiving storage, cooking, cooling, heating, not handing

depending on the type of food, there are specific requirement for temperature control to ensure

safety.

Food hygiene composes of two (2) key words which are “food” and hygiene” food means

solid substance or liquid substance, hygiene mean cleanness. Thus food hygiene means all the

conditions and measures necessary to ensure food safety and suitability of food in all stages of

food chain (Adiboye and Otiliki (2019)

2.1.1 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

line type of microorganism. It may be as short as 2-3 hour or as long 36-48hours (WHO 2010).

Food poisoning can be caused by the following:

Bacteria

Virus and other microorganism

Chemicals

Metals.

Parasites

Toxins
Food poisoning is usually as a result of unhygienic and faulty safety practices adopted by women

and other food handlers.

2.1.2 Food Borne Diseases

According to WHO (2018), food borne illnesses are defined as diseases, usually either toxins or

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

person at risk of food borne disease

Food borne disease is a growing public health concern worldwide (WHO 2019). They

encompasses 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 2018 )

Food borne diseases 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

disproportionally by low and middle income countries and by children Under 5 years of age.

(WHO 2021)

2.1.3 Food Safety Precaution

Food safety precaution begins with the food procedures and farmers involved in agricultural

production. Producers should use appropriate types of pesticides, fertilizer and veterinary drugs,

retailers must train employees to understand the causes of food borne diseases and women

should also teach their children and other family members about the causes of food borne

illnesses and the best practices for avoiding contamination such as not handling food when
infected, washing of hand before and after eating food and not touching food to be served with

bare hands (WHO 2019 ).

Also World Health Organization recognizes that traditional food safety method have not

sufficiently prevented food borne diseases in recent years, the WHO therefore aims to reduce the

burden of food borne disease through systematic application of risk and analysis with the

principal goals of achieving food safety precautions in developing countries.

2.2. Theoretical Review

The theory that anchors on this study is nightingale environmental theory.

Nightingale is considered as the first nursing theorist. The theory is almost 150 years ago where

she defined Nursing as “the finest of the art” Which means keeping a patient in a suitable

condition and allowing nature to take its course.

She stated in her theory that Nursing is an act of utilizing the environment of the practice to

assist him/her in their recovery (Nightingale (1860). Her theory also involves the nurse’s

initiative to configure environmental sittings appropriate for the gradual restoration of the patient

health and the external factors associated with the patients surrounding affects life or biological

and physiological processes and his development. She link health with five environmental

factors.

Pure fresh air

Pure water
 Effective drainage

Cleanliness

Light (especially sunlight).

Fresh Air:- to keep the air he/she breathes are pure as external air without chilling

him/her.

Pure water:- well water of a very impure land used for domestic purpose and when

epidemics disease show itself, person using, such water are almost sure to suffer from

water borne diseases.

Cleanliness: The greater Part of Nursing consists of preserving good personal and

environment hygiene.

Light (especially sunlight):- The usefulness of sunlight in tackling diseases is very

important.

Effective Drainage:- All the sewage should be clean and it should be maintain in other

to promote good health.

Deficiencies in these factors produces lack of health significance when one considers that

sanitation of the mid 80’s was very poor and that women working in the hospitals were often

unreliable, uneducated and incompetent (Nightingale 1860)

2.3 Relationship with the Study

It was postulated by Nightingale in her theory some component in the environment affect the

attitude and practice of women towards food safety and hygiene practice in bedecks are some of
these factors stated scan also affect that quality of food and can lead to disease or infection of

altered factors related to this study involves.

Fresh air

Cleanliness

Effective drainage

Pure water

Light (especially sunlight)

Fresh Air

Food production should be in fresh environment free from contaminant that cause the individual

consuming to be comfortable, but if air is polluted, food consumers cannot be comfortable hence

the need to provide food in an air free from contaminant so that air borne diseases cannot be

transmitted.

Adequate ventilation is necessary in the removal of odour around the premises and ensures

comfort ability for the women preparing food and consumers when eating.

Cleanliness

The source of food must be clean, the person providing the food must be clean, these implies that

in production, processing, preparation and consumption of food, high standard hygiene must be

maintained.

Cleanliness is a key factor in food hygiene and safety practices of women and it constitute of

personal and environmental hygiene.

The personal hygiene comprises of hand washing, wearing of aprons and nets, avoiding talking

and sneezing when preparation food, while environmental hygiene comprises of cutting of

bushes, sweeping of surroundings especially when food is been prepared and these should be the

habit of the women.

Effective Drainage

In the context of the study, effective drainage is the way women dispose the use and unwanted

materials to avoid them contaminating an already made food which is ready to be served

drainage system if not properly checked can affect the food and also cause the contamination of

the pure water and air.

Effective drainage also prevents or inhibits the breeding of pest and flies that pierch to

contaminate food thereby reducing food borne illnesses or diseases.

Pure Water

As a major ingredient in the preparation and production of food. It serves as a source of

transmission of infection (water borne diseases hence food hygiene and safety practices should

be considered in viewing the use of good sources of water which is used to cook and to reduce

the spread of water borne infections which are also food borne infections e.g. cholera and

typhoid.

Safe and adequate water is a necessary factor in the preparation of food and washing of utensils

in the preparation of food.

Light (especially sunlight)

Most women cook early in the morning without the use of light and hence light supply is not

good due to the situation of the country. Women must provide adequate supply of light to be

used in the processing food to avoid contamination of food as a result of lack of light.

Light is needed during food preparation for proper ventilation.

2.4.0 Empirical Review

Practice of food vendors towards food safety and hygiene

WHO (2018 ) recognizes that traditional food safety precautions are mostly practice by women,

for example woman tend to clear, clean and sweep their surroundings immediately before the

start cooking, thus lead to poor- personal hygiene and environment hygiene because of dust

present which harbors microorganism that leads to food poisoning and food borne illnesses.

World Health Organization (2017) also recognizes that traditional food safety measures have not

efficiently prevented food borne diseases in recent years the WHO therefore aims to reduce the

burden of food borne disease application of food safety precautions and through systemic

analysis.

The FDA (Food Drug Administration) lists some steps for consumers to take while shopping in

order to prevent the contraction of food borne diseases.

Check for cleanliness: see if the retailers you buy from follow proper food handling

techniques.

Separate food: separate raw meat, poultry and sea food form their foods.
 Don’t buy open or building jars or can:- can food should be sterile, a building lid may

mean that the food was under processed and it is contaminated, opening the can may be

lead to contamination.

Don’t buy frozen food with damaged packaging.

Clean wash hands and cooking utensils, thoroughly, wash hands and cooking utensils

with soap, and water after preparing each food items.

Victoria J.,(2018 ) also conducted a study on food hygiene practice among food vendors in

Garaje Kafanchan, Kaduna state, Nigeria. A descriptive survey research design was used for the

study 30 food vendors were involved in the study and they were selected using random sampling

technique. A structural questionnaire was used as an instrument for data collection.

The researcher find out that majority of the respondent (83%) have heard about food hygiene

before while (17%) said they have not heard of the respondent preserve their cooked food in food

warmers while (37%) preserve food in a basin covered with water proof, (7%) of the respondent

preserve food in the refrigerator and reheated it during serving.

According to her research, (50%) of the respondent opined that lack of knowledge of food

hygiene.

Faith (2019) conducted a study on food safety and hygiene practice among food handles in

Kafanchan, Kaduna state, Nigeria. A descriptive research design was adopted for the study 100

(one hundred) food handlers were involves din the study and selected using random sampling

technique. A structural questionnaire was used as the instrument for data collection.
She concluded that majority of the respondents (41%) store cooked food in food warmers and

(37%) of the respondent protect raw food from post by storing foods in sacks and bags. She also

conducted that majority of the respondents (28%) choose proper washing of vegetables and other

raw food stuffs as the measure key when preparing food, 53% wash the eating utensils at the end

of the day while 40% talk while serving meals.

Also (83%) of the respondents have not been trained on food safety and hygiene while 30% of

the respondents were trained on food safety and hygiene.

Debess T., (2017) conducted a study on food handler’s assessment of food safety and hygiene

practice in Oregon, united state of America. A descriptive survey research design was adopted

for the study, 120 food handlers were involved in the study and were selected using snowball

sampling technique. A structural questionnaire was used as the instrument for data collection; he

concluded that lack of food safety knowledge among women may result in the transmission of

food borne pathogens to the public and the household.

WHO (World Health Organization) (2020 ) carried out a research a research on food safety and

hygiene practice 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 a questionnaire and they concluded that

majority of the respondent were women (94%) while the 55% were found to be males, majority

of the women were in the age group 20- 39 while the least where 40- 50 years of age. In the same

study majority 38% of the population had junior secondary school education; about 33% of the

respondents were illiterate and those with on education. In this study approximately 67% of the

women receive formal education on food safety and hygiene practice.

Knowledge of food vendors toward food safety and hygiene practice

Everything from full course lunch, breakfast dinner which are snacks, fruit juice or tea is cooked

by food vendors. Food vendors can be seen as housewives, street vendors, mobile hawkers,

stationary hawker food vendors are found everywhere in the world, in urban and in rural

locations they are part of almost and food distribution chain often though at the lower end of the

spectrum. Negative knowledge and poor personal hygiene practice by women is often the cause

of food borne diseases or illnesses out breaks because women handle food more often in the

household. Hand washing is the most important part of personal hygiene so encouraging and

modeling proper hand washing procedure is a proper land power managerial tool (WHO 2016).

In Nigeria women are believe to handle food more often that men because of the patriarchical

system cite source.

Possible Measures for controlling and preventing food borne diseases

Fehd (2019) started ways of controlling and preventing food borne diseases:-

Periodic assessment on the effectiveness of training and instructions programmes.

Training of personnel’s to engage in food preparations of food hygiene practice.

Screening of food areas and closing places that is unfit.

Supervision of food business areas and household kitchen by personnel’s who attended

a recognized food hygiene course.

The hygiene practices when preparing and serving of food should include washing of hands.

Utensils and dishes. Women should ensure that food is properly stored and preserved in
container or places where rodent would not have access to them. Food sanitation rest upon the

state of personal hygiene and habits of person working in the food establishment and education

of these food handlers in matters of personal hygiene food preparation utensils and dish washing

as the best means of promoting food safety (WHO 2018).

Possible Ways to improve food safety and hygiene practice

Fehd (2018) stated that the shelf life of food and food materials can be stored and preserved from

contamination by food poisoning bacteria through.

Storing food in a food grade contain with cover.

Ensuring that storage places are dry, food is free and well ventilated.

Ensuring that food stocks are prepared and regularly rotated to ensure that the principle is

adopted.

Ready to eat is stored separate or away from raw food stuff ideally in a separate

refrigerator storing of food at least300mm above the floor.

In suppressing the growth of microorganism, effective method of food preservation must retain

as far as possible the original characteristics of the food and impair the nutritious value as

little’s possible. He also stated the methods of preserving food which include.

Refrigeration and freezing which inactivates microorganism at about 10°c and enzymes

below - 18°c.

Chemical preservatives such as antioxidants permitted preservatives and smoking.

Canning which is the heating of food in a can to a required temperature to kill

microorganisms and spores.

Dehydration which is the reduction of water content to the critical value that does not

allow the growth of microorganism.

Landscape A.F., (2017) stated that all water use by food vendors in food preparation must be

wholesome. Dishes and utensils must be kept separate from chemical and poisons.

Summary

This chapter reviews on food safety and hygiene practice the following heading.

Conceptual review, literature review and empirical review

The theoretical review focused on Florence Nightingale environmental theory while the

empirical review was viewed in accordance to the objective of the study.

 CHAPTER THREE

RESEARCH METHODOLOGY

3.0 Introduction

This chapter constitutes the method used in conducting this research. It also details with research

design, research setting, target population, sampling technique, sample size, instrument for data

collection, validity of the instruction, reliability of instruction, method of data collection, method

of data analysis and ethical consideration.

3.1 Research Design

The design adopted for this study is descriptive survey design which is used to appraise the

knowledge and practice of food vendors towards food safety and hygiene practice in tudun wada

kaduna south local government . This design involve gathering of information using structural

questionnaire.

3.2 Research Setting

The research will be carried out in Tudun Wada Kaduna south local government area of Kaduna

state. Tudun Wada is a town in Kaduna south local government. This area has a total population

of 78,532 (estimated population by district head, 2016). It covers/ comprises of some street such

as Ibrahim Taiwo Road, Bashama road, Richifa street and Lere street Tudun Wada shares

boundaries with Unguwar Mu'azu, Kabala west, and Nnamdi Azikwe way by pass i by the west,

Unguwar Sunusi by the north, River Kaduna by the south an Railway crossing by the east.
There is a primary health care center in Tudun wada and the major religion is Islam and the

major language is Hausa with some few ethnic groups such as Fulani, yoruba and Nupe.

The people in Tudun wada are accommodating and friendly the major occupations are civil

servant, trading and few of them are farmers. Most of the inhabitants are polygamy while few

practice monogamy.

3.3 Target Population

The target populations are all food vendors within Tudun wada kaduna south local government,

Kaduna state.

The target populations consist of 240 food vendors in Tudun wada community.

3.4 Sample size

Ninety six (96) food vendors out of 240 of target population will be used as the sample size. This

is in line with Nwana’s theory 1975 which states that “if the total number of population is a

few hundred, then 40% of the target population is sufficient “

Which is; 40/100 × 240 =96

Therefore sample size is 96

3.5 Sampling Techniques

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

method ensures that respondent that are available or convenient are given chance to present

whole population.

3.6 Instrument of data collection

In this study a self structure closed ended and open ended well designed questionnaire will be

used with the title “necessary the knowledge and practice of food safety and hygiene practice

among food vendors towards food safety and hygiene practice.

The questionnaire was divided into two (2) part the first part will contain personal data of the

respondent which include age food preparation experience.

The second part contained item generated from attitude and practice and factors that affect the

practice of food safety and hygiene which is either a positive or a negative factor and strategies

will be promote the use of food safety and hygiene practice among food vendors in Tudun wada

kaduna south Kaduna state.

3.7 Validity of the Instrument

The questionnaire was validated by my project supervisor who have reviewed it in terms of

clarity and appropriateness of language. Necessary correction was made by the researcher and

will be adopted for study.

8.8 Reliability of the Instrument

A pilot study will be used to obtain the reliability of this instrument using 10% of the sample

size. 10 questionnaires will be distributed to people with similar characteristic in Unguwar

mu'azu community.

3.9 Method of Date Collection

The questionnaire will be administered to 96 food vendors in their various residents of which

include illiterates and literates but the questionnaire will be read out and explained to the

illiterate with help of an assistant and their responses will be filled.

The data will be collected three hours per day with the duration of two weeks

3.10 Method of Data Analysis

The data will be gathered by the researcher and will be analyzed using frequency table,

percentage and Linkert scale using mean. Linkert scale consist of four (4) variables which are;

Strong Agreed, Agreed, Strongly Disagreed and Disagreed which make it four variables using

grade mean therefore,

Grade mean = = 2.5

Any figure less than 2.5 is rejected while figure greater 2.5 is accepted
3.11 Ethical consideration

A letter of introduction will be obtained by the researcher from the school project coordinator

and consent will be given by the community head by explaining the topic and reasons for the

study. The community head will inform the food vendors and consent will obtain from the

respondent

The respondent will be treated with utmost respect through out the study. The entire respondent

will be appreciated at the end of the study and will be left happy and satisfied.