FOOD HYGIENE AND EXERCISES AMONG FOOD DEALERS

The study investigated food hygiene and exercises among food dealers in public Secondary schools in Oyigbo West Local Government Area of Rivers State. The study was motivated by concerns about the health risks associated with poor food handling, inadequate personal hygiene, improper environmental sanitation, and unsafe food storage among dealers operating within school premises. The study adopted a descriptive survey research design. The population comprised 843 teachers and 186 food dealers in 52 public Secondary schools, giving a total population of 1,029 respondents. A sample of 548 respondents was used, consisting of 362 teachers selected from 35 public Secondary schools through simple random sampling and the entire population of 186 food dealers. Data were collected using a structured interview schedule and questionnaire containing 44 items arranged into four clusters. The instruments were face-validated by three experts in Measurement and Evaluation and Home Economics, while a Cronbach Alpha reliability coefficient of 0.60 was obtained. Four research questions and one null hypothesis guided the study. Percentages were used to answer research questions one to three, while mean and standard deviation were used for research question four. A criterion level of 50% was adopted for the first three research questions and 2.50 for the fourth, while t-test was used to test the hypothesis at 0.05 level of significance. The findings revealed that food dealers needed to maintain clean kitchen and selling areas, use clean water, wash food items before cooking, protect food from rodents and flies, use covered food containers, and purchase fresh and unexpired food items. The study also identified regular bathing, handwashing with soap, wearing clean aprons and caps, proper oral hygiene, and appropriate respiratory hygiene as important personal hygiene exercises. Environmental hygiene exercises included the use of covered waste bins, regular cleaning of kitchens and stalls, proper food storage, removal of ashes and wastes, and regular inspection of vending premises. The study further found that food committees, medical screening and routine check-ups, orientation and seminars, hygiene education, adequate kitchen facilities, instructional materials, proper separation of raw and cooked foods, and water disinfection were important approaches for improving food hygiene exercises. The t-test result showed no significant difference between the mean ratings of food dealers and teachers regarding approaches for enhancing food hygiene exercises; hence, the null hypothesis was accepted. The study concluded that proper food, personal, and environmental hygiene exercises are essential for protecting school children from food contamination and food-borne diseases. It recommended regular monitoring of food dealers, periodic health checks, and continuous hygiene education and seminars for dealers and other stakeholders.