KNOWLEDGE, ATTITUDE AND PRACTICE OF FOOD HYGIENE AMONG FOOD VENDORS IN A TERTIARY ACADEMIC INSTITUTION IN EDO STATE

Food hygiene is a major public health concern in tertiary academic institutions where a large population depends on food vendors for daily meals. Poor food hygiene practices may expose consumers to foodborne diseases despite vendors’ awareness of hygiene principles. This study assessed the knowledge, attitude, and practice of food hygiene among food vendors in a tertiary academic institution in Edo State. A descriptive cross-sectional design was adopted for the study. A convenience sampling technique was used to select 250 food vendors. Data were collected using a structured questionnaire covering socio-demographic characteristics, knowledge, attitude, practice, and factors influencing food hygiene practices. Out of 250 questionnaires distributed, 243 were properly completed and analyzed, giving a response rate of 97.2%. Data analysis was performed using the Statistical Package for the Social Sciences (SPSS) version 27.0. Descriptive and inferential statistics were used at a 5% level of significance. Findings revealed that 53% (128) of the respondents had good knowledge of food hygiene, while 47% (115) had poor knowledge, with a grand mean score of 1.5, indicating overall good knowledge. Attitude toward food hygiene was generally positive, as 63% (153) of the vendors demonstrated positive attitudes, with a grand mean of 2.8. However, food hygiene practices were largely inadequate, as only 41% (99) exhibited good practices, while 59% (144) practiced poor food hygiene, with a low grand mean score of 2.4. Key factors influencing food hygiene practices included access to clean water, level of education, waste disposal facilities, training, financial constraints, regular inspection, and institutional support, with a grand mean of 3.0. Hypothesis testing showed no significant relationship between knowledge and food hygiene practice (χ² = 9.786, p = 0.092) and no significant relationship between attitude and food hygiene practice (χ² = 6.876, p = 0.089). Despite good knowledge and positive attitudes toward food hygiene, food vendors demonstrated poor hygiene practices, indicating a significant knowledge–practice gap. Regular training, improved access to water and sanitation facilities, routine health inspections, and institutional support are recommended to enhance food hygiene practices among food vendors in tertiary institutions.