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Identification of Food Safety Practices among Street Food Vendors in Delta State Nigeria

Theophilus Miebi Gbigbi, Gloria Ekemena Okonkwo and Victor Azuka Chuks-Okonta
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Theophilus Miebi Gbigbi: Department of Agricultural Economics and Extension, Delta State University Asaba Campus, Asaba, Nigeria
Gloria Ekemena Okonkwo: Department of Hospitality and Tourism Management, Delta State Polytechnic Ogwashi-Uku
Victor Azuka Chuks-Okonta: Department of Agricultural Economics and Extension, Delta State University Asaba Campus, Asaba, Nigeria

International Journal of Research and Scientific Innovation, 2021, vol. 8, issue 4, 67-71

Abstract: The research looked into how street food sellers handled food. The method used was a multistage selection technique. An aggregate of 155 vendors were chosen at random for the survey, and data were composed with designed questionnaire. The study’s analytical instruments were descriptive statistics, likert scales and chi-square. High proportion of merchants were females, with an average age of 38 years. The respondents’ educational levels revealed that 67.6% had only primary education with mean vending experience of 6 years. The food vendors had an awareness index of 80.2% with 64% usage index of recommended food practices. Washing food before cooking, covering food, storage in a hotspot, utensil cleanliness, a hot meal, well-cooked food, wash-kits with hygienic water, and reheating food were the frequently utilized methods. There was positive correlation between awareness and utilization of practices. It has become necessary that vendors are cognizant of all procedures necessary to maintain the safety and suitability of food.

Date: 2021
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