ASSESSMENT OF NUTRITIONAL KNOWLEDGE, ATTITUDE, PERCEPTION AND PRACTICE OF FOOD SAFETY AND HYGIENE AMONG SMALL SCALE FOOD VENDORS IN BAUCHI METROPOLIS
Abstract
ABSTRACT
The study titled “Assessment of Nutritional Knowledge, Attitude, Perception and Practice of Food Safety and Hygiene among Small Scale Food Vendors in Bauchi Metropolis” aimed to evaluate the knowledge, attitudes, perceptions, and practices of food safety and hygiene among small-scale food vendors. The specific objectives included assessing knowledge, attitudes and perceptions, practices, factors influencing hygiene patterns, and the relationships between knowledge, perception, and attitude. A descriptive cross-sectional design was adopted, and structured questionnaires were administered to 372 respondents, with 358 returned and analyzed. Data were presented in frequency tables and analyzed using descriptive statistics, mean, standard deviation, and correlation analysis. Results revealed that most respondents were middle-aged traders with moderate educational levels. Knowledge of food safety was generally high, with mean scores ranging from 3.65 (lowest: contamination through water) to 4.42 (highest: handling and storage to prevent contamination). Perceptions and attitudes were positive, with mean scores ranging from 3.71 (lowest: kitchen proximity to waste disposal) to 4.38 (highest: separation of raw and cooked food). Practices were mostly consistent, with mean scores ranging from 3.62 (lowest: cleaning breast before and after breastfeeding) to 4.41 (highest: handwashing before and after food preparation). Factors influencing hygiene indicated training as the highest contributor (mean = 4.36), while family size had the lowest influence (mean = 3.59). Correlation analysis revealed a strong positive relationship between knowledge, perception, and attitude (r = 0.71, p < 0.01). The study concluded that small-scale food vendors demonstrated generally good knowledge and practices of food safety, though gaps in breastfeeding hygiene were evident. Recommendations include targeted training programs, educational interventions, and culturally sensitive awareness campaigns to strengthen food safety and hygiene practices.
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