The need for hygiene practice of food vendors in
schools is predominantly important with particular reference to the health of
students. These students are the nation builders of tomorrow so their life
should not be in jeopardy. Food safety is a corporate social responsibility as
food is a product where consumption is not just a matter of choice but is
ultimately a matter of life and death (Peattie, 2006). Fidel (2005) defined
food vendors as people who prepare food at home and are being consumed in the
school without further preparation. Food vended are the source of affordable
food for student. But foods served in schools do not often meet proper hygienic
standard, because of inadequate food safety laws, lack of financial resources
to invest in safer equipment, and lack of education enlighten for
food-handlers. Food handlers are very important people when considering food
safety. Their hygiene practices affect a larger part of the population who
depend on them for their meals (Addo et al., 2007).
According to Musa and Akande (2003) food vending
business assures food security for students at school and provides a livelihood
for a large number of people who would otherwise be unable to establish a
business for want of capital. In a study carried out by Musa and Akande (2003)
majority of the vendors (56.8%) had no formal education and less than 40% of
the total respondents had any form of training on food hygiene. In a study
conducted by Agyel and Owusu (2013) it was observed that the (5%) food vendors
had at least primary education, almost half of them (48%) attaining junior high
school (JHS) education. According to Addo et al (2007) most food vendors have
barely any formal education. Food vendors below 18yrs were not found in the
educational institutions since the school authorities regard it as a form of
child labour (Monney et al., 2013).
Medical examination of food handlers according to
FAO (2009) and WHO (1996), is necessary if causes or transmission or
observation of diseases or medical treatment are indicated. This can help to
ban people with infectious diseases from food handling. All the same, as a form
of precaution, 286 of criminal code, (Amendment) Act, 2003 (Act 646) of Ghana
charges all food vendors to be examined to ensure they do not infect consumers
with communicable diseases. In a study conducted by Money, Agyei and Onwusu
(2013) 68% of the vendors had been medically examined. Out of which 95% showed
their certificate at the time of the interview. Odugbemi (1992) claimed that
most authorities in developing countries still emphasize medical examination as
a prerequisite for people to be engage in food trade.
1.2 Problem Statement
In Nigeria, the National Agency for Food Drug Agency
(NAFDAC) has done a lot in relation to drugs, yet, there exists a huge vacuum
in monitoring food vendors. Demands for accurate data, monitoring and
evaluation from national statistical agencies and food and drug regulators are
also expected and would help raise andaintain the standard (Agbonyim, 2011).
Food and Agricultural Organization (2008) explained that people are often
discouraged about eating school prepared foods due to uncleanliness and non-freshness
of the food resting from the food vendors. Hence there is need to assess the
hygienic practices among food vendors in secondary schools.
1.3 Objectives of the Study
The major objective of the study is to assess the
hygienic practices among food vendors in secondary schools in Nigeria.
Other specific objectives include:
1. To
examine the level of educational background of food vendors in secondary
schools.
2. To
examine how often seminars on food safety and hygiene are organized for the
food vendors.
3. To
examine if food vendors prepare the meal for students’ consumption in the
school premises.
4. To
examine if environmental sanitary inspectors visit the school to inspect
quality of food prepared for the students’ consumption in the school premises.
1.4 Research Questions
1.
what is the level of educational background of the
food vendors in secondary schools?
2.
How often are seminars on food safety and hygiene
organize for food vendors?
3.
Where do the food vendors prepare the meal for
students’ consumption in the school premises?
4.
Do the environmental sanitary Inspectors visit the
school to inspect quality of food prepared for the students' consumption in the
school premises?
1.5 Significance of the study
Food can be said to be safe when it contains no
hazardous substance that could be injurious to health (Wallace, 2006 and Codex
Alimentarius, 2009). The lives of the students should be of vital significance
to the society because they are the builders of tomorrow. Therefore, we cannot
afford to toil with their lives. It is therefore very important to assess the
hygienic practices among food vendors in secondary schools in Nigeria.
1.6 Scope of the study
The research focuses on the hygienic practices among
food vendors in selected secondary schools in Enugu State.
References
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Codex Alimentarius (2009). Food hygiene. Basic text
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Fidel, A.A. (2005). Nigerian commentaries. Quality
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