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American Journal of  Physical Education 
and Health Science (AJPEHS)

Appraising the Knowledge and the Practice of  Food Safety Procedure and Hygiene 
among Food Vendors in Akure South Local Government 

Area of  Ondo State, Nigeria
Falusi Helen Oseyemi1*

Volume 1 Issue 1, Year 2023
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Article Information ABSTRACT

Received: April 20, 2023

Accepted: May 23, 2023

Published: May 28, 2023

The study aims to appraise the knowledge and the practice of  food safety procedure and 
hygiene among food vendors in Akure South Local Government Area of  Ondo State, 
Nigeria. The study adopted a descriptive survey design for the investigation. The sample for 
the study consists of  two hundred and sixty (260) food vendors operating in the study area. 
A multistage sampling technique was used to select participants from the study population. 
Primary data were collected through structured questionnaire and both descriptive statistics 
(frequency table, proposition, and percentage, and inferential statistics, chi-square) were used 
for data analysis. Secondary data were sourced from relevant journals, articles government 
documents, food vendors, associations’ publications and internet materials. The result of  
the findings showed that majority of  the respondents have good knowledge about food 
safety procedure and hygiene. With respect to the level of  practice of  food safety procedure 
and hygiene, majority of  the respondents poorly complied with food safety procedure and 
hygiene in Akure South Local Government. The study further revealed that the government 
approaches and land enforcement strategies to ensure food safety still remain uncoordinated 
and had not achieved the desired results. The research also showed that there is a significant 
association between knowledge of  the respondents and food safety procedure and hygiene (r 
= 12. 39, p < .000). However, there is no significant association between the level of  practice 
of  food vendors and the food safety procedure and hygiene (r = 11. 02, p = 0.222). The study 
found that food vendors in Akure South Local Government Area of  Ondo State had good 
knowledge of  food safety procedure and hygiene, but poor practice. It is recommended that 
government at all levels take coordinated steps to improve food stall operating conditions 
such as providing portable water, cleaner environment, efficient waste collecting system and 
enforcement of  food safety regulations.

Keywords
Disease, Food, Hygiene, Safety, 
Vend

INTRODUCTION
Food safety has been testified as one of  the ten threats to 
global health and the outbreaks of  foodborne diseases are 
major public health problems that had caused 70 million 
illness, 325 hospitalizationsand 5,000 deaths yearly. (Iwu . 
2017) 20% - 40% of  such illnesses
are associated with the consumption food where street 
food stalls are the most frequently sources of  outbreak 
of  foodborne diseases. (Kibret, M., & Abera, B. 2012; 
Ifeadike . 2014) Several devastating outbreaks of  food 
borne diseases have been reported in the Africanregions. 
In sub-Saharan African especially Nigeria, despite the 
efforts of  governments. Through its National Agency for 
Food and Drug Administration and Control (NAFDAC), 
and other government bodies to improve the safety of  
food supply, food safety still remains a major issue that 
the been exacerbated by the peoples’ ignorance of  food 
hygiene, government’s uncoordinated approach to food 
safety control and the poor enforcement of  food safety 
legislation and regulations.(Moghnia. 2021; Raimu. 2019).
In addition, climate change resulting in temperature 
changes has been predicted to influence the risks 
associated with food production, storage and distribution 
and therefore has placed greater responsibility on food 
vendors to ensure the safety of  food that they prepare 

for public consumption [9]. In 1998, the Regional Office, 
in collaboration with partners, established the Integrated 
Diseases surveillance and Response (IDSR) in the 
African Region. Food poisoning, food borne diseases 
and food safety have been declared a major public health 
concern by international health agencies and foods have 
in many studies been associated with microbiological 
contamination and low hygiene standards. Food vendors 
are of  massive importance for public health since they 
alone have influence on the health of  thousands of  
people every day.
The International Health Regulations (IHR 2005) cover 
events of  international importance involving contaminated 
food and outbreaks of  food borne diseases. According to 
the Food and Agricultural Organization (FAO), foods are 
ready to-eat foods and beverages prepared and/or sold by 
vendors and hawkers especially on the streets and in other 
public places. However, a vendor is defined as a person 
who offers goods for sale to the public without having any 
permanent built-up structure from which to sell. These 
represent a significant part of  urban food consumption 
for millions of  low-and-middle-income consumers, in 
urban, semi-urban and rural areas on a daily basis. Foods 
may be the least expensive and most accessible means of  
obtaining a nutritionally balanced meal outside the home 

1 Deparment of  public Health, City University, Cambodia
* Corresponding author’s e-mail: falusihelenoseyemi@gmail.com

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for many low income people, provided that the consumer 
is informed and able to choose the proper combination 
of  foods (FOA, 2006; WHO. 2007).
In developing countries, food preparation and selling 
provides a regular source of  income for millions of  men 
and women with limited education or skills, especially 
because the activity requires low initial investment. The 
problems of  food safety in the industrialized world differ 
considerably from those faced by developing countries. 
Whereas traditional methods are used for marketing 
fresh produce in the latter countries, food processing and 
packaging are the norms in industrialized countries. In 
developing countries, a large proportion of  ready-to-eat 
food is sold on the streets. A study conducted by reported 
that most of  the foods vending activities are sparked by 
reasons such as unemployment and poverty in the society. 
Mostly, these vendors move from ruralto the urban areas 
in search for greater opportunities. Food vending is a 
rapidly growing sector and a source of  employment in 
most developing countries like Nigeria (Isara A.C., & 
Isah, E.C., 2009). Attests to this statement by stating that 
the number of  food vendors and their customers has 
increased as economic crises have become more frequent 
in developing countries. Food may be consumed where it 
is purchased or can be taken away and eaten elsewhere. 
The consumption of  food is common in many countries 
where unemployment is high, salaries are low, work 
opportunities and social programs, are limited, and where 
urbanization is taking place. Food vendors are often 
unlicensed, untrained in food hygiene and sanitation, 
and work under crude unsanitary conditions (Adesokan 
. 2015).
They benefit from a positive cash flow, often evade 
taxation, and can determine their own working hours. 
In selling snacks, complete meals, and refreshments at 
relatively low prices, they provide an essential service to 
workers, shoppers, travellers, and people on low incomes 
(Omojokun, J. 2013). People who depend on such food 
are often more interested in its convenience than in 
questions of  its safety, quality and hygiene. The hygiene 
aspects of  vending operations are a major source of  
concern for food control officers. According to WHO 
(2006), food handling personnel play an important role 
in ensuring food safety throughout the food production 
and storage chain. For example, Kiosks are often crude 
structures, and running water may not be readily available. 
Also, toilets and adequate washing facilities are rarely 
available. The washing of  hands, utensils, and dishes is 
often done in buckets or bowls. Disinfection is not usually 
carried out, and insects and rodents may be attracted to 
sites where there is no organized sewage disposal.

Statement of  the Problem
The emergency of  food vendors has become very 
rampant, therefore there is an assumption that by their 
nature, food contamination is inevitable, yet, millions of  
people depend on this source of  nutrition. Education 
of  food industry personnel in hygiene matters has been 

recommended as a means of  improving food handling 
practices and thus the safety of  food. There is, however, 
a lack of  documentary evidence of  improvements in 
food hygiene standards which can be directly related to 
education or training. Ondo State, Akure South inclusive 
had witnessed outbreaks of  cholera, diarrhea and 
lassa fever that had claimed lives of  its citizens. This is 
attributed to unsanitary food practices by food handler 
in the State. It is thus imperative than an appraisal be 
conducted to assess what information food vendors have, 
in relation to food safety. Such an appraisal has potential 
to identify areas that require strengthening or attention 
in the training programmed with regard to ensuring the 
safety of  foods, especially for vulnerable groups like 
schools.
Additionally, legislative changes that may be necessary in 
the light of  such an appraisal could be suggested.

Research Objectives
General objective of  the study is to appraise the 
knowledge and the practice of  food safety procedure 
and hygiene among food vendors in Akure South Local 
Government Area of  Ondo State, Nigeria.
The research work is guided by the following research 
questions.

(1) What is the level of  knowledge of  food safety 
procedure and hygiene among food vendors in Akure 
South Local Government Area of  Ondo State?

(2) What is the level of  practice of  food safety 
procedure and hygiene among food vendors in Akure 
South Local Government Area of  Ondo State?

(3) Have the governments effectively delivered on their 
mandate on food safety procedure and hygiene in Akure 
South Local Government Area of  Ondo State
 
Significance of  the Study
The appraisal of  the phenomena under investigation 
will bring more hindsight into the food safety procedure 
and hygienic practices among the food vendors thereby 
adding to the body of  knowledge of  the study under 
investigation. The study will create more awareness 
among the residents and food vendors. The study will 
assist the governments, health officials and food sellers 
associations to regulate the activities of  food vendors in 
order to forestall outbreaks of  food borne diseases.

LITERATURE REVIEW
Food Safety Concerns in Nigeria
While a number of  related problems keep food borne 
disease at high levels within the African Region, the 
root cause is poverty, which affects women and children 
(Ifeadike . 2014). Poverty exacerbates food safety 
problems in many ways and contributes to unsanitary 
conditions, lack of  access to clean water, unhygienic 
transportation and storage of  foods, low education levels 
among consumers and food handlers, leading to reduced 
information on food safety, national governments lacking 
finance to do surveillance, monitoring and implement 

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food safety regulations among others (Kibret, M., 
& Abera, B. 2012; Raimu . 2019). Food is frequently 
cooked well in advance of  consumption and is subject 
to contamination from exposure to dust and flies. In 
addition, food preparers and handlers may also be sick 
with tuberculosis, typhoid, and other illnesses  that can 
contaminate food. Numerous programmes have been 
developed by FAO and WHO to improve the quality and 
safety of  foods in African countries.

National Policy on Food Safety
The regulation, control, monitoring and evaluation 
of  food safety in Nigeria was described in the in the 
NPFSIS 2014. (The national policy on food safety and 
its implementation strategy) in Nigeria, the national food 
safety system (NFSS) policy framework is to improve 
food safety and protect the health of  Nigeria citizens (A 
USAID, 2015).
NPFSIS 2014 aims to integrate and harmonies all the 
existing laws, standards and codes that redefine and 
coordinate existing food control infrastructures at various 
levels of  government and reduce area of  overlap and 
conflict.
The implementation of  this policy will minimize the 
risk of  food borne and related diseases. However, many 
government bodies play a role in ensuring the safety of  
foods right from the farms to the tables. These three 
operating national policies with food safety components 
are: the agricultural promotion policy (2015-2020) of  the 
federal ministry of  agriculture and rural development 
(FMARD) the national food and nutrition policy (2016) 
of  budget and national planning (MBNP) and the national 
policy on the environment (revised 2016) of  the Federal 
Ministry of  Environment (FME).
There are many government ministries, departments and 
agencies that are in charge of  food safety mandate in 
Nigeria including the local government area (LGA) which 
is the lowest tier of  government and that is expected 
to reach most of  the nation’s population who are rural 
dwellers.
Some of  the MDAS are:

• Federal ministry of  Health (FMOH)
• Federal ministry of  Environment (FME)
• Federal ministry of  agriculture and rural development
• Standard organization of  Nigeria (SON)
• National environmental standards and regulation 

environment (NESREA).
• Federal produce inspector service (FPIS)
• National agency for food and drug control ( 

NAFDAC)
In Ondo state, the department of  public health 
collaborates with the ministry of  environment to 
establish standards for food rending outlets and conduct 
routine monitoring and inspection of  food vending sites 
for laboratory and physical assessment of  compliance. 
The Akure South Local Government Areas nutrition unit 
under primary health care and environmental department 
is saddled with responsibilities of  ensuring food safety 

and hygienic practices within the communities. They 
carry out inspection of  food vendors sites, enforcement 
of  regulations, management of  food control, monitoring 
of  food and epidemiological data, health education and 
training of  food vendors and handlers in acceptable food 
preparations and handling practices.

Food-Borne Diseases
According to WHO factsheet, over 200 diseases are 
caused by eating food contaminated with bacteria, viruses, 
parasites or chemical substances such as heavy metals.
The growing public health problem causes considerable 
socio-economic impact through strains on health- care 
system, lost of  productivity and destruction of  trade 
and tourism. The diseases contribute significantly to the 
global burden of  diseases and mortality.
Foodborne diseases are caused by contamination of  food 
and occur at any stage of  food production, delivery and 
consumption chain. They can resolve from several forms 
of  environmental contamination including pollution 
in water, soil, air, as well as unsafe food storage and 
processing.
Foodborne diseases encompass a wide range of  illness 
from diarrhea to cancer. Most present a gastro intestinal 
issues though they can also produce neurological, 
gynaecological and immunological symptoms. Diseases 
causing diarrhoea are a major problem in all carried 
disproportionally by low and middle income countries 
and by children under 5 years of  age.

Challenges Faced by Food Vendorsin Ondo State
The challenges faced by food vendors are numerous. 
The major one is government’s policy which requires 
licenses for the occupied spaces: vendors must also pass 
food safetyinspections. The inconsistent implementation 
of  this law leads not only to bribery and extortion for 
protection from the corrupt government officials, but 
also to frequent government campaigns to destroy carts 
and stalls to clean the streets. Government harassment 
is by far the most serious problem facing food vendors. 
According to a report from FAO the following are the 
categorized obstacles faced by the small scale business:
Internal obstacles: inadequate basic food hygiene, lack of  
expertise and information, human resources constraints, 
inadequate infrastructure and facilities; and perceived and 
real finance constraints. External obstacles: insufficient 
government infrastructure and absence of  legal 
requirement, lack of  business awareness and positive 
attitude of  industry and trade associations, political 
interference, inadequate information and technical 
support.

METHODOLOGY
The research design adopted for this study is description 
cross sectional study design. This type of  study design 
reports subjects the way they are. The study population 
comprises food vendors in Akure south local government 
area of  ondo state. Leiz fisher formula was adopted for 

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determining the sample size of  the study. Below is the 
circulation
n = z2pq/d2

z = standard normal (1.96) p = prevalence
q = (1-p)
d = is the level of  precision (0.05
p = 0.21% adopted from previous study on knowledge 
and practice of  food vendor in eruwa oyostate 
n = z2pq/d2

n= (1.962 x0.21(1-0.21))/0.052

n= (3.84 x 0.21(0.79))/0.0025
n= (3.84 x 0.1659)/0.0025
n= 0.637056/0.0025
n= 254
10% non-respondents was calculated and added to the 
questionnaire to make a total of  279 questionnaires. The 
279 structured questionnaires were distributed among the 
selected communities. 260 completed were returned back
Thus, 260 respondents were considered as the same size. 
A multistage sampling technique was adopted for the 
selection of  the participants for the study. This type of  
sampling technique requires the researcher to select his/
her sample in stages until he/she gets required sample.
In using multistage sampling techniques, the eleven 
political wards in the local government were first 
identified. They are ; Aponmu (ward 1) ,Gbodi /isikan 1 
(ward 2), Gbodi /isikan 2 (ward 3), Ijomu /Obanla (ward 
4), Ilisa (ward 5), Oda (ward 6), Odopetu (ward 7), Oke-
aro(ward 8), Iro (ward 9), Isolo/ Oshodi (ward 10) and 
Owode/imuagan (ward 11).

Stage  1
Stratified sampling techniques were used to stratify the 
eleven (11) wards in the local government into 9 
urban wards and two rural wards.

Stage  2
Here, two (2) urban wards and 2 rural wards were selected 
through simple random sampling by balloting

Stage 3
Communities in the four (4) selected wards were listed 
out and two communitieswere selected randomly by 
balloting.
Thus, 8 communities (4 rural and 4 urban communities) 
were selected. The selected communities are: Apomu, 
Isikan, Oke Ijebu, Alagbaka, Oda, Odopetu, Gaga and 
Isolo. Thereafter, food vendors in the selected communities 
were accessed using a structured questionnaire.
The instrument (questionnaire has two sections: Section 
A: socio-demographic profile of  the respondents Section 
B: question on the knowledge of  the food vendor on 
food safety procedure and hygiene; question on the food 
safety procedure and hygiene among the food vendors; 
and question on the effectiveness of  government in 
carrying out its mandate on food safety procedure and 
hygiene in the Akure south local government. The 
questionnaire consists of  both open-ended and close-

ended questions. The reliability of  the study instrument 
was tested through a pre-test conducted in one of  the 
selected communities (Isikan). In conducting the pre- test 
a total of  50 respondents were drawn from the selected 
community for this purpose.

Data Presentation and Analysis
The data generated were analyzed using descriptive 
statistics such as frequency table, percentage. Also, 
inferential statistics (chi-square) was later used for 
hypothesis testing to show association between variables 
under investigation.

Section A
The table below provides the socio-demographic profile 
of  the respondents Table 1 above analyse the age of  the 
respondent. From table 92(35.8%) of  the respondent 
are between the age bracket of36-40yrswhile 55 of  

Table 1: age of  the respondents
Age group (yrs.) frequency Percentage%
<20yrs 2 0.76%
21-25yrs 32 121.3%
26-30yrs 53 20.4%
31-35yrs 55 21.2%
36-40yrs 92 35.8%
>40yrs 25 9.6%
Total 260 100.0

Table 2: sex of  respondents
Sex frequency Percentage
Male 75 28.8%
Female 185 71.2%
Total 260 100.0

Table 3: marital status of  the respondents
Marital status frequency Percentage%
Single 85 32.7%
Married 153 58.8%
Divorced 22 8.5%
Total 260 100.0

them representing 21.2% are between 31-35yrs of  age. 
32 (12.3%) of  them are between 21-25yrs of  age. This 
implies that the majority of  the respondent is still active 
economically.
Table 2 above analysed the sex of  the respondents. From 
the table, 185 represent 71.2%of  the respondents are 

female while 75 (28.8%) are male. This implies majority 
of  the respondent are female.
From table 3 above, 153(58.8%) of  the respondents are 
married while 85(32.7%) of  them are single, 22(8.5%) are 

divorced. This implies majority of  the respondents are 
married
From the table 4 above 195(75%) of  the respondents 

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Table 4: level of  education respondent
Level of  education Frequency Percentage%
No formal education 8 3%
Primary education 42 16%
Secondary education 195 75%
Tertiary 10 4%
Catering training 5 2%
Total 260 100.0

Table 5: level of  education respondent
Types of  food 
vendors

Frequency percentage

Stationary 160 61.5%
Non stationary 100 38.4%
Total 260 100.0

have secondary education while 10(4%) of  them acquired 
tertiary education. 42(16%) have primary education and 
8(3%) have no formal education while 5(2%) had catering 
training. This implies majority of  the respondents, were 
educated up to secondary school level and had no 

formal training in food handling. From the table above 
160(61.5%) of  the respondent are stationary food vendors 
while 100(38.4%) are non-stationary food vendors.

Research Question 1
What is the level of  knowledge of  food vendors in Ondo 
state on foodsafety procedure and hygiene?
From the above table 6 majority if  the respondents 

Table 6: Respondents view on the level of  knowledge on food safety
Variable Yes No Undecided
Have you heard of  food hygiene 258(99.2%) 2(0.76%)
Source of  information about food hygiene

I. Television 50(19.2%)
II. Radio jingle 150(57%)
III. Health working 40(15.3%)
IV. others 20(7.6%)

Lack of  food hygiene can cause disease 258(99.2%) 2(0.76%)
Food borne diseases are

I. Malaria 2(0.76%) 258(99.24%) 0
II. Typhoid 250(96.2%) 10(3.8%) 0
III. Cholera 290(98%) 5(2%) 0
IV. Diarrhoea 256(98.1%) 4(1.9)%

Washing of  hands before work reduce the risk of  food contamination 240(92%) 10(3.8%) 10(3.8%)
Using of  gloves while handling food reduces the risk of  food contamination 200(76.9) 50(19.18%) 10(3.8%)
Proper cleaning of  utensils reduces the risk of  food contamination 180(69.2%) 72(27.6%) 8(3.0%)
Insects such as cockroaches and files might transmit food borne pathogens 220(84.6%) 35(13%) 5(1.92%)
Is washing of  fruits and vegetables necessary before preparing or eating 250(96.2%) 10(3.8%) 0
Does wearing of  dirty clothes spread pathogens 155(59.6%) 100(38.5%) 5(1.9%)

Table 7: Respondents view on practice of  food safety procedure and hygiene?
Variables Yes No Undecided
Do you cover all food stuffs properly? 100(38.5%) 150 (57.7%) 10(3.8%)
Do you always re use oil several times for Cooking? 150(57.7%) 100(38.5%) 10(3.8%)
Do you always add leftover food with freshly prepared food to avoid 
waste?

180(69.2%) 75(28.8%) 5(2%)

Do you always apply disinfected to mop the Floor? 90(34.6%) 150(57.7%) 20(7.7%)
Do you always put on protective devices when on duty e.g apron? 50(19.2%) 200(77%) 10(3.8%)

258(99.2%) agreed that they have heard about food 
hygiene before while only 2(0.70%) said they have not. 
Also, 258(92.2%) of  the respondent agreed that lack 
of  good food hygiene can cause diseases. 250(91.5%) 
claimed that washing of  fruits and vegetables before 
preparing or eating is necessary. The above analysis shows 

that majority of  the respondents have good knowledge 
of  food safety procedure and hygiene.

Research Question 2
What is level of  practice of  food vendors on food safety 
procedure and hygiene?

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Do you always wash your hand if  you sneeze or cough? 100(38.4%) 155(59.6%) 5(2%)
Do you access to portable water? 50(19.2%) 210(80.8%) 0

From the above table. 150(57.7%) of  the respondent 
equally averred that they don’t use to cover all food stuffs 
on food store properly while 100(38.5%) said they do. 
150(57.7%) claimed they reuse oil for cooking while 
100(38.5%) said they did not. On whether the respondents 
use to add leftover food with freshly prepared food to 
avoid food wastage, 180(69.2%) of  them agreed that they 
practice the act while 75(28.8%) disagreed. Equally while 
on duty 50(19.2%) said they do. 
About 200(77%)said they didn’t 115(59.6%) of  the 
respondents averred that they do not always wash 
their hands after sneezing or coughing while 100(38.4) 

performed the hand washing at work. 
Also 210(80.8%) of  the respondents don’t have access to 
potable water only 50(19.2%) agreed they have access to 
potable water. From the above analysis majority of  the 
respondents have poor level of  practice of  food safety 
and hygiene procedure?

Research Question 3
Have governments (at all levels) effectively delivered on 
theirmandate on food safety procedure and hygiene in 
Akure South Local Government Area? 

Table 8: Respondents’ view on the effective delivery of  government mandate on food safety procedure and hygiene 
in Akure South Local Government Area.
Variables of  vendor’s site Yes No Undecided
Inspection 97 (37.3%) 157 (60%) 6 (2.3%)
Enforcement Of  Regulations 42 (16.2%) 207 (79.6%) 11 (4.2%)
Training and Information 87 (33.4%) 171 (65.8%) 2 (0.77%)
Food Control Management 70 (27%) 187 (72%) 3 (1%)
Food Monitoring And Epidemiological data 30 (11.5%) 220 (84.6%) 10 (3.8%)

Source: Author field study 2023.

From the table 8 above, out of  260 respondents, majority 
of  the respondents (157 (69.4%) agreed that government 
have not effectively delivered on their mandate as regards 
the inspection of  food vendors on food safety procedure 
and hygiene 97 (37.3%) disagreed while 6 (2.3%) were 
undecided.
On Enforcement of  Regulations, 42 (16.2%) agreed that 
the government enforce the regulations on food safety 
procedure and hygiene among food vendors, 207 (79.6%) 
disagreed, while 11 (4.2%) were undecided.
On the Training and Information dissemination among 
food vendors , 87 (33.4%) agreed that governments are 
effective in training and information dissemination, 171 
(65.8%) disagreed while 2(0.8%) were undecided.

5 On Food Monitoring and Epidemiological data, 30 
(11.5%) agreed that governments are effective, 220 
(84.6%) disagreed while none of  the respondents was 
neutral.
The above analysis shows that governments have not 
effectively delivered on their mandate on food safety 
procedure and hygiene among food vendors in Akure 
South Local Government Area.
 
Testing of  Hypothesis
Ho1: here is no significant association between the 
knowledge of  the respondents and the practice of  food 
safety in the Akure South Local Government Area.
From the above: there is significant association between 

Table 9: the knowledge of  the respondents and the practice of  food safety in the Akure South Local Government 
Area.
Variable N Mean std r Sig.
Level of  practice of  food vendor 260 28.60 2.42 11.02 0.222
Food safety and hygiene procedure 260 26.02 1.42
Knowledge of  respondents 12.39 0.00
Food safety and hygieneprocedure

the knowledge of  respondents and safety and hygiene 
procedure. R=12.39, p<.000; hence, null hypothesis 
should be rejected.
Ho2: There is no significant association between the level 
of  practice of  food vendors and food safety procedure in 
Akure South Local Government Area.

Meaning of  Hypothesis
This suggests that most of  the food vendors have good 
knowledge offood safety and hygiene procedure. n=260 
from the above: there is no significant association between 
the level of  practice of  food vendor and food safety 
procedure in Akure South Local Government Area’s= 

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11.02, hence null hypothesis should not be rejected. This 
suggests the level of  practice of  food vendor does not 
support food safety procedure and hygiene.
 
FINDINGS
This study is to appraise the knowledge and the practice 
of  food safety procedures and hygiene among food 
vendors in Akure South Local Government Area of  
Ondo State, Nigeria.
In analyzing the data collected, the study revealed that 
most respondents are within the age bracket of  36-40 
years. The majority of  the respondents are educated up to 
the secondary school level (see Table 4) this implies they 
have an understanding of  the study under investigation. 
The study also revealed that majority of  the food vendor 
have no formal training in kitchen services which is risky 
in ensuring food safety and the majority of  the respondent 
are female ( See Table 2) because food vending is seen as a 
female occupation and they operated in a stationary food 
stall (See Table 5).
The majority of  the respondents opined that the 
government has not effectively delivered on its mandate 
on food safety procedures and hygiene in Akure South 
Local government (see Table 8)the research further 
showed that there is significant association between the 
level of  knowledge of  food vendor and safety procedure 
and hygiene. (r=12.39,p<.000) (See Table 8) on the 
contrary,the study showed that there is no significant 
association between the level of  practice of  food vendors 
and food safety procedures and hygiene. (r=11.02, p<2.2). 
(See Table 9).

CONCLUSION
From the findings of  the study, it can be concluded that 
food vendors in Akure South Local Government Area 
have good knowledge of  food safety procedure but poor 
level of  practice of  food safety position and hyigene. 
Also, it can be further concluded that government at all 
levels have not effectively delivered on their mandate to 
ensure compliance, monitoring, inspection, enforcement 
of  regulations and food control management as regards 
food safety procedure and hygiene in Akure South Local 
Government.
This research work is similar to the previous research 
of  Raimi  (2010) on Assessment of  Environmental 
Sanitation, food safety knowledge and handling practice 
among Food handlers of  Bukateria complexes in Iju 
Town, Akure North of  Ondo State, which concluded that 
the food vendors have good knowledge of  food safety 
but poor practice of  food safety procedure and hygiene 
but contradicted the study of  Isara  (2009) on knowledge 
and practice of  food hygiene and safety in fast food 
restaurants in Benin City, Edo State which concluded 
that there is good knowledge and practice of  food safety 
procedure and hygiene among food handlers in Benin 
City, Edo State.
Juxtaposing the results of  these previous findings with the 
present study in respect to their locations, the following 

measures are hereby recommended. Hence, to improve 
the safety and hygienic handling of  food in the Local 
government, the following recommendations are hereby 
proffered.
 
RECOMMENDATIONS

• Government should create more awareness about 
the implications of  selling of  unsafe food tothe public 
by collaborating with media houses and food sellers 
associations.

• The various MDAs should be more coordinated in 
their approaches of  ensuring food safety.

• There should be enactment of  legislation to back the 
government policies on food safety among vendors

• Government should improve street food stalls 
operating conditions and facilities such as cleanprotected 
structures, portable water, and efficient waste collection 
and disposal systems.

• Continuous trainings should be given to food 
vendors in both urban and rural areas toimprove their 
understanding on the rationale for safe and hygienic 
practices

• Corrupt government officials that aid non-compliance 
with regulations of  food safety should be punished.

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