The Effect of food hygiene training among street food vendors in Sabon Gari Local Government Area of Kaduna State, Nigeria

Abstract

Background: The training of food handlers with regard to the hazards associated with their products, its safe handling, and the preparation of food following good hygienic practices, as practicable under local street-vending conditions, is an essential part of any strategy to improve the safety and quality of street-vended food. People are becoming increasingly concerned about the health risks posed by microbial pathogens and potentially hazardous chemicals in food, especially those that may enter food during its preparation or while serving. This study assessed the effect of health education training on food hygiene habits among street food vendors in Sabon Gari Local Government Area (LGA) of Kaduna State, Nigeria. Materials and Methods: A quasi-experimental study consisting of pre- and postintervention components was conducted among 109 adult street food vendors who sell cooked food or other food items by the roadside or open spaces in Sabon Gari LGA. Multistage sampling technique was used for selecting the respondents. Training intervention was conducted for the study group over a period of 6 weeks, and data were collected using observation checklist and pretested interviewer-administered structured questionnaire with closed-ended questions before and after intervention. The data obtained were analyzed using the Statistical Package for the Social Sciences version 20.0 software (IBM-SPSS Inc., Chicago, IL, United States). Results: There was significant improvement in the knowledge and the practice of food hygiene, from 46.7 to 53.3%, among the street food vendors in the study area after the training intervention. However, change with regard to knowledge and the practice of food hygiene seen in the street food vendors belonging to the control LGA at the end of the study was from 50.4 to 49.6%. In the intervention arm of the study, there were changes in food hygiene (30.9–69.1%) and environmental sanitation (23.1–76.9%) practices. In addition, it was also determined whether the changes were statistically significant or not. However, changes seen in the control LGA were not as remarkable, with food hygiene and environmental sanitation practices improving from 49.0 to 51.0% and 46.8 to 53.2%, respectively. Conclusion: There was improvement in the knowledge and the practice of food hygiene among street food vendors in the study area after the training intervention. Hence, appropriate authorities should ensure a periodic training of street food vendors on food hygiene.