ABSTRACT
The purpose of this study is to examine the Knowledge, Attitude, and Practices of Food Hygiene Amongst Food Vendors in the University of Benin Campus. Specifically, the study seeks to: Assess the level of knowledge of food hygiene among food vendors in the University of Benin campus, Examine the attitude of food vendors towards food hygiene, Evaluate the food hygiene practices among food vendors, identify barriers to proper food hygiene practices, and Determine the relationship between knowledge, attitude, and practices of food hygiene among food vendors. Further, in this research work, five (5) research questions and one (1) hypothesis were raised to guide the study. A descriptive survey research design was adopted to carry out this study. The population of the study comprises 144 registered food vendors within the University of Benin campus, divided into four strata: Canteens, Restaurants, Kiosks, and Other informal food vendors. The sample size of 106 food vendors was determined using Yamane’s formula, and the stratified sampling technique was used to ensure fair representation. The research instrument used was a structured questionnaire, designed to collect data on the knowledge, attitude, and practices of food hygiene among food vendors. The validity of the instrument was established through expert review by the supervisor and two other lecturers from the Department of Health, Safety, and Environmental Education. The reliability of the instrument was tested using the split-half method to ensure consistency in responses yielding a reliability coefficient of 0.79, indicating high internal consistency. Data collected were analyzed using descriptive statistics, including simple percentages and frequency tables. The findings of the study revealed that most food vendors have a high level of knowledge of food hygiene, with variations across different vendor categories. The study also showed that while many vendors have a positive attitude towards food hygiene, their actual practices do not always align with recommended standards. This study concludes that, food vendors at the University of Benin generally have solid knowledge of food hygiene, including handwashing, surface sanitization, and the use of clean water. However, practical barriers—such as inadequate resources, poor waste disposal facilities, and time pressures— lead to inconsistencies in applying these measures. Limited support from local authorities further undermines efforts to maintain consistent hygiene standards. The researcher recommends that enhanced food hygiene training and stricter enforcement of hygiene regulations are necessary to improve food safety on the University of Benin campus.
