ASSESMENT OF NUTRITIONAL KNOWLEDGE DIETARY PATTERN AND BODY MASS INDEX OF FEMALE BOARDING SECONDARY SCHOOL IN GOVERNMENT GIRLS COLLEGE (GGC) BAUCHI STATE

ABSTRACT This study aimed to assess the knowledge and practice of food hygiene among food vendors in Gwallameji, Bauchi, Bauchi State. The research focused on evaluating personal hygiene practices during food handling, investigating the food safety and hygiene measures implemented by vendors, and identifying the factors influencing these practices. A total of 150 food vendors participated in the study, providing a representative sample of the population. The study employed a descriptive cross-sectional survey methodology, using structured questionnaires to gather data on hygiene practices and influencing factors. The results revealed that while the majority of vendors adhered to good personal hygiene practices, such as regular handwashing (Mean = 2.25) and waste disposal (Mean = 2.71), the use of gloves was less consistent (Mean = 2.11). Food safety practices were generally well-maintained, with vendors demonstrating awareness in separating raw and cooked foods (Mean = 2.70) and checking ingredient expiry dates (Mean = 2.57). However, inconsistencies were noted in ensuring the cleanliness of water used for cooking (Mean = 2.00). Training, access to clean water, customer feedback, and government inspections were identified as significant factors influencing hygiene practices among the vendors. The study concluded that although the vendors possess a reasonable understanding of food hygiene, there is a need for improvement, particularly in areas such as glove use and water cleanliness. The research recommended enhanced training programs, improved access to clean water, more frequent inspections, community involvement in monitoring hygiene practices, and the provision of necessary resources.