ASSESSING THE KNOWLEDGE, ATTITUDES AND ADHERENCE TO SAFE HYGIENIC PRACTICES AMONG STREET FOOD VENDORS IN THE SEKYERE EAST DISTRICT OF THE ASHANTI REGION

TABLE OF CONTENTSDECLARATIONACKNOWLEDGEMENTSDEDICATIONLIST OF FIGURESLIST OF TABLESLIST OF ABBREVIATIONABSTRACTCHAPTER ONEINTRODUCTION1.1 Background to the Study1.2 Problem Statement1.3 Justification of the Study1.4. Research Questions1.5. Objectives of the Study1.5.1 General Objective1.5.2 Specific Objectives1.6. Significant of the Study1.7. Conceptual FrameworkCHAPTER TWOLITERATURE REVIEW2.0. Introduction2.1. The Concept Food Vending2.2. Operational Definitions2.3. Epidemiology of food hygiene2.4. Environmental … See more

TABLE OF CONTENTSDECLARATIONACKNOWLEDGEMENTSDEDICATIONLIST OF FIGURESLIST OF TABLESLIST OF ABBREVIATIONABSTRACTCHAPTER ONEINTRODUCTION1.1 Background to the Study1.2 Problem Statement1.3 Justification of the Study1.4. Research Questions1.5. Objectives of the Study1.5.1 General Objective1.5.2 Specific Objectives1.6. Significant of the Study1.7. Conceptual FrameworkCHAPTER TWOLITERATURE REVIEW2.0. Introduction2.1. The Concept Food Vending2.2. Operational Definitions2.3. Epidemiology of food hygiene2.4. Environmental Hygiene and Transmission of Pathogens2.5. Health Risks Attributed with street food vending2.6. Personal Hygiene and Transmission of Pathogens2.7. The KAP Theory, Rationale and Caveats2.8. Knowledge and awareness of safe food hygiene practices among food vendors2.9. Attitude of food vendors towards safe hygiene practices2.10. Hygiene Practices among street food vendors2.11. Licensing and Screening of food handlers2.12. Training of food Vendors2.13. Setting Priorities for Food Safety InterventionsCHAPTER THREEMETHODOLOGY3.0 Introduction3.1. Background to the Study Area3.2. Study Design and Type3.3. Study Population3.4. Sampling Technique and Sample Size3.5 Sample Size Estimation3.6 Study Variables3.7 Data Collection tool and technique3.8. Data Analysis3.9. Limitation of the Study3.10. Ethical ConsiderationCHAPTER FOURRESULTS4.0. Demographic characteristics of the study participants4.1. Food Hygiene Awareness4.2. Knowledge of food vendors on safe and hygienic Practices4.3. Attitude of Street Vendors towards Safe Hygiene Practices4.4. Sanitary Conditions of the Environment within which street food vendors operate4.5. Observed Food Handling Practices among Street Food Vendors4.5 Association between Categorical Variable and Safe Hygiene PracticeCHAPTER FIVEDISCUSSIONS5.0. Introduction5.1. Demographic Characteristics of food vendors5.2. Food Hygiene Awareness5.3. Knowledge of food vendors on safe food hygienic Practices5.4. Attitude of Street Vendors towards Safe Hygiene Practices5.5. Observed Food Handling Practices among Street Food VendorsCHAPTER SIXSUMMARY, CONCLUSIONS AND RECOMMENDATIONS6.0. Introduction6.1. Summary of the study6.2 Conclusion6.3 RecommendationsReferencesAPPENDICESAPPENDIX A: PARTICIPANT INFORMATION SHEETAPPENDIX B: CONSENT FORMAPPENDIX C: QUESTIONNAIRE ABSTRACTGlobally, the projected number of food-borne illness attributed to street vendors particularly in developing countries is on the rise. It is however unclear; the contributory factors associated to food contamination. The primary objective of the study was to determine the level of knowledge and adherence of safe hygienic practices amongst street food vendors in the Sekyere East District. It also assessed the level of awareness, and level of knowledge of street food vendors with regard to food hygiene and safety, as well as to determine the attitudes of street food vendors towards food hygiene and their food safety practices in Sekyere East District.A cross-sectional study design was used. The study recruited 329 street food vendors using a simple random sampling method. A structured questionnaire was used to gather data about knowledge, attitude and practices of street foods vendors towards food hygiene and safety of food vendors. The mean, standard deviation and percentages and cross tabulation were adopted and result displayed in a tables, pie charts and bar charts. The Pearson Chi-square test of association was used to determine the association between explanatory variables and food hygienic practice (dependent variable).The results showed that about 309 (93.87%) were aware of safe food hygiene practices. The results also indicated that 193 (58.66%) of the food vendors had good knowledge on food safety and handling, 67 (20.36%) had average knowledge and 69 (20.97%) had poor knowledge. 316 (96.05%) showed positive attitudes towards food safety and handling practices. Overall, 280 (85.11%) observed safe and hygienic food practices. Food safety training (χ2=10.789, p=0.002) and Average monthly income (χ2 =15.273, p-value=0.030) were statistically significant with safe and hygienic food practices.Safe hygienic practices among street food vendors in Sekyere East district were considered satisfactorily. However, the selective application of the hygiene protocols posed a health-risk to many individuals. Therefore, there is the need for regular monitoring and visit by Health Inspectors to ensure food vendors adhere to the safe hygiene practices.

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