Knowledge and Practice of Food Hygiene Among Food Vendors in Abia State University, Uturu.

ABSTRACT Food hygiene is essential in preventing foodborne diseases and ensuring the safety of consumers, especially in university environments where large populations rely on commercially prepared meals. This study assessed the knowledge and practice of food hygiene among food vendors within Abia State University. A descriptive cross-sectional research design was used. A total of 60 food vendors were selected through purposive sampling. Data were gathered using a structured questionnaire assessing food hygiene knowledge, personal hygiene, environmental cleanliness, and hygienic food handling practices. Findings revealed that most respondents had moderate knowledge of food hygiene principles, including hand washing, safe storage, contamination prevention, and environmental sanitation. However, gaps were observed in the consistent application of hygienic practices such as proper waste disposal, use of protective clothing, handling ready-to-eat food, and temperature control. The study concludes that although food vendors possess basic knowledge of food hygiene, their practical adherence is insufficient, potentially posing health risks to consumers. Strengthening hygiene training, regular inspection, and enforcement of sanitary regulations is recommended.