Food Safety Practices among Vendors in State Secondary Schools in Ibadan Metropolis, Oyo State

Abstract

Unsafe food consumption may hinder Nigeria's efforts to achieve Sustainable Development Goal 3 (SDG 3). As a result, efforts have been made to increase food safety; yet, despite the intended objectives of food safety policies, implementing proper hygiene practices remains challenging. Hence, this paper investigates food safety practices among secondary school food vendors in the Ibadan metropolis of Oyo state. Data was collected from a sample of 120 participants. The data collected were analysed using descriptive and inferential statistical tools such as frequency count, percentages, and chi-square at a significance level of 5%. The majority of respondents were young (75.0%), female (80.8%), married (56.6%), with a basic educational level (61.6%), and at least 10 years (51.7%) of vending experience. The food safety techniques implemented include using clean equipment (49.1%), separating raw food from cooked food (50.0%), keeping food at safe temperatures (62.5%), using clean water (80.0%), and verifying the expiration date of condiments before use (63.3%). However, challenges such as (inadequate infrastructure) poor power supply (65.0%), access to regular food safety information (44.2%), and access to a consistent supply of clean water (80.0%) hampered participants' food hygiene practices. There was a significant relationship (X² = 98, p < 0.05) between participants' knowledge regarding food safety and the food safety practices adopted. Depending on their socioeconomic status, all participants implemented food safety measures. However, additional efforts need to be made; a continual food safety education campaign and the supply of basic infrastructure by Non-Governmental Organizations (NGOs) and health practitioners will improve participants' food safety practices to meet Sustainable Development Goal 3 by 2030.