Assessment of Food Hygiene Knowledge, Attitude, and Practice Among Food Vendors in Saki West Local Government Area of Oyo State

Background: Food hygiene means knowing how to avoid the spread of bacteria when cooking, preparing, and storing food. Studies have shown the necessity for food safety, but have yet to provide evidence for food vendors’ knowledge, attitude, and practice. This study assessed food hygiene knowledge, attitude, and practices among food vendors in Saki West Local Government, Oyo State. Methods: This study adopted a cross-sectional descriptive research design. The Cochran formula was used to determine the sample size of 100. Data were collected using a structured questionnaire and checklist. Three hy-potheses were formulated and tested. Data analysis was done using the Statistical Package for the Social Scienc-es (SPSS) version 23. Descriptive and inferential statistics were used to analyze the coded data on SPSS. Results: The study’s findings showed that the food vendors’ ages ranged from 21 to 40 years, with a mean age of 33.7. The findings from this study also showed that all the respondents had a high knowledge level of food ven-dors on food hygiene (88%); their attitude towards food hygiene was positive, with the majority (87%) having positive attitude towards food hygiene; and majority (82%) of the respondents had good practice on food hy-giene. Results further revealed a significant relationship between the knowledge and practice of food hygiene among the food vendors (r = .221, p = .03), while no significant relationship was found between knowledge and attitude towards food (r = .173, p = .09); as well as between attitude and practice is 5.8% (r = .058, p = .57). Conclusion: The study concluded that having adequate knowledge of food hygiene is significantly associated with good food hygiene practices among food vendors in the study area.