Hygiene Practices among Workers in Local Eateries of Orolu Community in South Western Nigeria
Background: Activities of local food premises and monitoring of food handlers are usually not regulated.
Aim: The objective of this study was to determine food hygiene (FH) practices among food handlers in rural communities in South Western Nigeria.
Subjects and Methods: Descriptive cross‑sectional study was carried out among 235 food handlers; data collection was by interviewer administered questionnaires. Using the SPSS software, multivariate analysis in two separate models was done to explore the predictors of correct knowledge and good hygiene practices. The model fit was assessed as good using the Hosmer and Lemeshow test.
Results: Mean age of respondents was 31.8 (10.8) years. Of the respondents (134) that had training, 17.2% (23/134) had formal training, and 82.8% (111/134) had apprenticeship; about 31.5% (74/235) of respondents maintained a good level of hygiene in their practices. Significant predictors of correct knowledge were found to be being trained (significant 0.01, odds ratio [OR] 2.4, 95% confidence interval [CI] 1.2–4.8) and receiving the training as an apprentice (significant 0.01, OR – referent group); or in a formal setting (significant 0.01, OR 3.3, 95% CI 1.6–7.0) and having no formal education (significant 0.04, OR – reference group).
Conclusion: Good knowledge and attitude but low level of good practices toward FH characterized food handlers under study.
Keywords: Attitude and practice, Food handlers, Food hygiene, Knowledge, Local eateries