Food Safety Information and Hygiene Practices Among Food Handlers in Selected Hospitality Businesses in Osogbo, Nigeria
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Abstract
Background: This study investigated the impact of food safety information on hygiene practices in selected hospitality businesses in Osogbo, Nigeria. The study was guided by five research questions and one null hypothesis.
Method: It utilized descriptive survey design. The population comprised all the staff working in the food and beverage department in Atlantic Grand Hotel, Leisure Spring Hotel, Captain Cook, and Finger Licking, totalling 39. The sampling technique employed was Total Enumeration. A structured questionnaire was used to collect data. Analysis of the generated data was conducted through descriptive and inferential statistics.
Results: Findings indicated a high level of personal hygiene practices ( ) and a very high level of environmental hygiene practices ( ) among the food handlers. Also, there is a high level of awareness of food safety information ( ); and a high level of utilization of food safety information ( ) among food handlers. The study also established that food safety information has a positive impact on the hygiene practices of food handlers ( ).
Conclusion: The study concludes that food safety information is a prerequisite for achieving an acceptable standard of hygiene practices among food handlers, as it helps them to maintain strict personal and environmental hygiene and minimize the risk of food poisoning. Among others, the study recommended that hospitality business owners and managers should provide regular training sessions for food handlers and indeed all employees on the importance of food safety and hygiene practices to keep staff informed about the latest food safety guidelines and best practices.
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