Assessment of food safety knowledge, attitude and hygiene practices amongst food vendors on the University of Cape Coast Campus and its surrounding communities

Abstract

Abstract The primary goal of this study was to assess vendors' food safety knowledge, attitude, and hygiene practices at the University of Cape Coast. This study was carried out using a descriptive survey. Purposive sampling was used to choose eighty-four (84) food vendors from around the University of Cape Coast. To collect information from respondents, a series of well-structured and self-developed questionnaires were used. Descriptive statistics were used to analyse the data (frequencies and percentages). Generally, it was observed that the food vendors had positive attitudes towards safe food preparation as they gave positive responses to statements such as "I wash my hands with soap to prevent any contamination, "I wash and rinse cutting boards, knives and plates used for raw meat before using them for other foods". Similarly, food vendors' knowledge of food safety was found to be above average (85%). Finally, the analysis revealed that food vendors were very aware of hygienic practices during food vending and thus knowledgeable in hygiene practices issues. It is recommended among other things that more education should be given on food safety practices so that the few who are not doing things right can do so. A lack of knowledge militates against the appropriate practice.