Assessment of Food Safety Knowledge, Attitude And Hygiene Practices Amongst Food Vendors on the University of Cape Coast Campus and It's Surrounding Communities

Abstract

Emmanuel Ankomah-Appiah, Kwofie Elizabeth, Sophia Ohene Darko and Francis Abrokwah

The primary objective of this research was to evaluate the knowledge, attitudes, and hygiene practices related to food safety among vendors at the University of Cape Coast. A descriptive survey methodology was employed, utilizing purpo- sive sampling to select eighty-four (84) food vendors in the vicinity of the University. Data were gathered through metic- ulously designed and self-constructed questionnaires. Descriptive statistical tools, such as frequencies and percentages, were applied for data analysis. The findings indicated that the vendors generally exhibited positive attitudes towards safe food handling, as evidenced by their affirmative responses to practices like handwashing with soap to prevent con- tamination, and thorough washing of utensils used for raw meat before repurposing them for other foods. The vendors' knowledge on food safety was assessed as above average, with an 85% rating. Additionally, the study revealed a high level of awareness and knowledge among the vendors regarding hygienic practices in food vending. Based on these in- sights, it is recommended to intensify educational efforts on food safety practices, particularly targeting the minority who may not adhere to ideal standards. This is crucial as insufficient knowledge can hinder the adoption of appropriate food safety practices.

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