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ASSESSMENT OF FOOD OF HYGIENE PRACTICE
IN EFON LOCAL GOVERNMENT OF EKITI STATE
ABSTRACT
Performance assessment has traditionally been a management
tool used by private sector businesses to assess their quality, efficiency and
effectiveness based on a range of different input and output indicators. Such
approaches are being integrated into public services to allow an assessment of
the quality of service to be made. This paper critically examines assessment
measures currently in place to evaluate local authority food safety services in
England and Wales: ‘Best Value’, Audit Commission, the Communicable Disease
Surveillance Centre (CDSC) data and the Food Standards Agency monitoring data.
It concludes that these are biased towards the use of ‘efficiency’ indicators
and that measurement of ‘effectiveness’ and ‘quality’ of services is limited.
The use of alternative criteria are examined, including food poisoning data
collected by the CDSC and food safety inspection rating scheme data that is
collected by all local authorities. Current food poisoning statistics allow the
identification of unusually high or low numbers of cases within particular
regions of England and Wales. However, there are difficulties in tracing the
source of food poisoning cases, as well as issues relating to over/under
reporting within different areas of the country. Thus, while such statistics
offer an important indicator of general food poisoning activity within the nine
general regions of the country, they are of limited use in identifying the
effectiveness of specific local authority services in improving standards of
food hygiene within food businesses. Background: Hygiene refers to the
condition or practices of people to maintain or promote good health by keeping
themselves and their surroundings clean. Good hygiene practices in bakeries
include proper construction and layout of premise, cleaning and sanitation,
pest control, hygiene of personnel, storage and waste management. Important as
this strategy is in the food industry, little has been reported on the practice
of hygiene among bakers especially in developing countries including Nigeria.
The aim of this study was to assess knowledge, attitude and hygiene practices
of bakers in Efon Local Government area of Ekite state and compare it with the
national policy on food hygiene and safety.
Methodology: This was a cross sectional descriptive study
with a sample size of 201; simple random sampling method was used for selection
of study subjects; information was collected with a standardized structured,
self-administered questionnaire and observation checklist. Data generated was
analyzed using Epi info version 3.5.3.
Results: Majority (95.5%) of the bakers had good knowledge,
97.5% had good attitude towards hygiene. However, only 44.3% reported good
hygiene practices while 68.0% were observed to practice good hygiene. More of
the younger bakers (61.1%) and those who had been in the profession for less
than five years (53.0%) reported good hygiene practices.
Conclusion: Although knowledge and attitude was good, the
reported practice of hygiene was poor. There is need for the licensing agency
to conduct regular supportive supervisory visits to all the bakeries in this
LGA, enforce hygiene rules, sanction erring bakers and conduct regular
trainings on hygiene to protect the health of the growing consumers of baked
foods in Efon LGA, Ekite state.
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Food safety is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent foodborne illness. This
includes a number of routines that should be followed to avoid potentially
severe health hazards. Food can transmit disease from person to person as well
as serve as a growth medium for bacteria that can cause food poisoning. In
developed countries there are intricate standards for food preparation, whereas
in lesser developed countries the main issue is simply the availability of
adequate safe water, which is usually a critical item.[2] In theory food
poisoning is 100% preventable. The five key principles of food hygiene,
according to WHO, are:Standard public health interventions to improve hand
hygiene in communities with high levels of child mortality encourage community
residents to wash their hands with soap at five separate key times, a
recommendation that would require mothers living in impoverished households to
typically wash hands with soap more than ten times per day. We analyzed data
from households that received no intervention in a large prospective project
evaluation to assess the relationship between observed handwashing behavior and
subsequent diarrhea.One of the deadliest childhood diseases in the world is
diarrhoea [1]. Scrimshaw [2] and others established that it has a synergistic
relationship with malnutrition. This vicious cycle results in an adverse effect
on growth [3-6]. In Efon, 90% of preschool children suffer from some degree of
malnutrition [7], and, as in many other countries, diarrhoea is one of the most
important causes of malnutrition [8] and child mortality [9] Poor hygiene and
sanitation are major contributors to the diarrhoea [10].
Many hygiene interventions that attempted to reduce
childhood diarrhoea failed to demonstrate any effect, mainly because they were
culturally unsuitable and often developed without understanding the problem in
the target community [11-13]. In this project, a positive-deviance research
approach [14] was used to develop a community-based intervention. The
researchers sought to identify local adaptive behaviours that could be modified
by a trial process [15] and implemented as culturally acceptable and low-cost
interventions in five villages in rural Efon. Five similar villages were used
as a control site for evaluating the intervention. The purpose of the study was
to assess the impact of this intervention on mothers' knowledge and behaviour,
and on the diarrhoeal morbidity and nutrition status of children 918 months old
as measured by rapid cross-sectional surveys carried out before and after the
intervention. A six-month longitudinal study was conducted, and its analyses
are presented in a separate report [16]. The repeat cross-sectional evaluation
permitted an investigation as to whether this relatively inexpensive technique
measured the impact of interventions adequately, compared with more costly
longitudinal methods. Since 2008 this Council, like many others, used these
scores to give the business a ‘hygiene star rating’ under a local scheme that
was known as “Scores on the Doors”.
Under this voluntary arrangement a business was awarded a rating of 0 to
5 stars depending on the results of the hygiene inspection. The Government has
recognised the success of such schemes and now a scheme for England, Wales and
Northern Ireland is being introduced. The new initiative is called the national
Food Hygiene Rating Scheme and is a partnership between local Councils and the
Food Standards Agency. The purpose is to provide consumers with an easily
understood assessment of the standard of hygiene at food businesses to help
them decided where to eat out or shop for food. It also rewards businesses that
are hygieneic, clean and safe and encourages less good businesses to improve.
Food safety is defined by the FAO/WHO as the assurance that when food is
consumed in the usual manner does not cause harm to human health and wellbeing
(1). Food safety is of utmost concern in the twenty-first century (2). Food
service establishments are sources of food borne illnesses and food handlers
contribute to food borne illness outbreaks (3, 4). According to WHO (1989),
food handling personnel play important role in ensuring food safety throughout
the chain of food production and storage (5).
Mishandling and disregard of hygieneic measures on the part
of the food handlers may enable pathogenic bacteria to come into contact with
food and in some cases survive and multiply in sufficient numbers to cause
illness in the consumer.
Studies by FAO (1995) recorded poor knowledge, practices in
food handling in the assessment of microbial contamination of food sold by
vendors (6). The hands of food service employees can be vectors in the spread
of food borne diseases because of poor personal hygiene or cross-contamination.
Studies point out that most outbreaks result from improper food handling
practices (7). Lack of basic infrastructure, lack of knowledge of hygiene,
absence of potable water, lack of proper storage facility and unsuitable
environments for food operations (such as proximity to sewers and garbage
dumps) can contribute to poor microbial quality of foods. Inadequate facilities
for garbage disposal posed further hazards (8). In addition poor sanitary
practices in food storage, handling, and preparation can create an environment
in which bacteria and other infectious agents are more easily transmitted (9,
10). Moreover, inadequate time and temperature control and cross contamination
are responsible for food poisoning outbreaks (11).
Poor personal hygiene frequently contributes to foodborne
illness which indicates that food handlers' knowledge and handling practices
needs to be improved. Studies on the conditions of food and drink
establishments have been scanty in Ethiopia (12, 14). A study conducted among
food handlers in Bahir Dar town indicated that most of them were infected with
enteric bacteria and parasites (15). Good personal hygiene and food handling
practices are the basis for preventing the transmission of pathogens from food
handlers to the consumers (16). A USA based study suggested that improper food
handling practices contribute to about 97% of food borne illnesses in food
services establishments and homes (17). Therefore, to reduce foodborne
illnesses, it is crucial to gain an understanding of the knowledge and
practices of food handlers (18). Information on the food safety knowledge and
practices from Bahir Dar is limited. Food safety is a matter that affects anyone
who eats food. Whether or not a person consciously thinks about food safety
before eating a meal, a host of other people have thought about the safety of
that food, from farmers to scientists to company presidents to federal
government officials and public health officials. Ensuring the safety of food
is a shared responsibility among producers, industry, government, and
consumers. Safe food is food that is free not only from toxins, pesticides, and
chemical and physical contaminants, but also from microbiological pathogens
such as bacteria, parasites, and viruses that can cause illness.
Those working in the field of food safety are most concerned
about microbial foodborne illness, a widespread but often unrecognized sickness
that affects most people at one time or another. At least four factors are
necessary for foodborne illness to occur: (1) a pathogen; (2) a food vehicle;
(3) conditions that allow the pathogen to survive, reproduce, or produce a
toxin; and (4) a susceptible person who ingests enough of the pathogen or its
toxin to cause illness. The symptoms often are similar to those associated with
the flu—nausea, vomiting, diarrhea, abdominal pain, fever, headache. Most
people have experienced foodborne illness, even though they might not recognize
it as such, instead blaming it on the stomach flu or a twenty-four-hour bug.
Usually symptoms disappear within a few days, but in some cases there can be
more long-lasting effects such as joint inflammation or kidney failure. In the
most severe cases people die from foodborne illness.
Current estimates of foodborne illness in the United States
are 76 million cases, 325,000 hospitalizations, and 5,194 deaths from foodborne
pathogens per year. In cases when the pathogen is identified, bacteria cause 30
percent of foodborne illnesses, parasites 3 percent, and viruses 67 percent.
But as far as deaths are concerned, bacterial pathogens are the leading cause
of death, with 72 percent of total foodborne illness deaths attributable to
bacteria. Fatality rates for two bacteria are particularly high; for Listeria
20 percent of the people may die, and for Vibrio vulnificus 39 percent. Just
six pathogens account for over 90 percent of the deaths associated with
foodborne illness: Salmonella (31 percent), Listeria (28 percent), Toxoplasma
(21 percent), Norwalk-like viruses (7 percent), Campylobacter (5 percent), and
Escherichia coli (3 percent). According to FoodNet data from 1996–1997, each
person in the United States suffers 1.4 episodes of diarrhea per year. With a
U.S. population of 267.7 million persons, that works out to 375 million
episodes per year, many of them related to eating unsafe food. Factors that
contributed the most to foodborne illness are improper holding temperatures,
inadequate cooking, contaminated equipment, food from unsafe sources, and poor
personal hygiene.
1.2 PROBLEM OF THE STUDY
Information on the part that poor food-hygiene practices
play a role in the development of diarrhea in low socioeconomic urban
communities is lacking. This study was therefore aimed at assessing the
contribution of food-hygiene practice to the prevalence of diarrhea among
Indonesian children. Despite the substantially declining mortality rate from
diarrhea in developing countries, diarrhea still accounts for approximately 11%
of all mortality in children under 5 years of age [1]. Diarrhea incidence rates
among children in this age group in developing countries including Indonesia
has declined in the past 20 years, but the burden of disease has remained
consistent with respect to age [2].
Diarrhea incidence remains a tremendous burden on children
in low- and middle-income countries [2] due to multiple determinants [3] such
as child malnutrition [4], low socioeconomic status and education of mothers
[5,6], lack of safe drinking-water, inadequate sanitation and poor hygiene
[7,8], crowding [9] and low maternal age [10]. These determinants of diarrheal
disease are strongly linked to poverty and social inequities [11]. Furthermore,
diarrheal incidence is highest in the first two years of life and declines as a
child grows older [12].
Although the determinants of diarrhea among children are
well described, information on the part of food-hygiene practices play a role
in the development of diarrhea and malnutrition among children in low
socioeconomic urban communities is lacking [13]. Many studies conducted in the
urban settings of developing countries focused on the risk factors of diarrhea
related to environmental conditions and utilization of sanitation facilities
[14-16]. A previous study on food-hygiene missed some important practices such
as food storage, thorough cooking and adequate holding temperature [13] as
recommended by the World Health Organization (WHO) [17]. Mothers and children
in low socioeconomic urban areas in East Jakarta with limited hygiene and
sanitation facilities tend to have poor hygiene practices such as using dirty
cooking or eating utensils for their children [18]. While poor hygiene
practices, especially in food preparation and feeding practices, may increase
the risk of having diarrhea, up to 70% of diarrhea episodes are actually caused
by water and food contaminated with pathogens [19]. Migration of the young,
able and skilled from rural to urban areas creates seasonal labour bottlenecks
and can mean that the non-migrants are those with relatively low capacity
levels.
The feminization
of rural areas has resulted in productive activities being left to women, in
addition to domestic and care responsibilities. Nevertheless, social
restrictions limit women’s participation in projects.
Poor rural people
do not have the resources, know-how or support to cope with the effects of
climate change – more and longer droughts; higher frequency of heavy rainfall
and flood events in low-lying coastal areas; and highly variable rainfall, both
spatially and temporally.
Poor awareness of
hygiene in many rural areas, evidenced by the common practice of open
defecation, leads to soil contamination and surface and groundwater pollution.
Access to appropriate technology
Urban approaches
and scales have often been used in rural areas, rendering interventions
unsuitable to low-density, mobile populations. Poor rural people lack access to
appropriate, lost-cost and locally produced technology for water, sanitation
and hygiene needs.
The financial,
operational and institutional resources required have often proved too great
for sustained provision of even the most basic improved water and sanitation
systems to the poorest groups in a community. ‘Lesser’ technologies are not
considered serious alternatives to improved facilities.
Competition for
water resources
Competition for
water is likely to intensify amid increasing populations, continuing
unsustainable abstraction and pollution of water, and unpredictable water
supplies
Access to support for community-managed services
Many
community-managed water supply systems have fallen into disrepair for
technical, financial and managerial reasons.
RWSH provision has
focused on communities and has largely ignored the surrounding supportive
infrastructure and institutions (non-governmental organizations (NGOs), the
local private sector, etc.), which are commonly weak but potentially important
for support, and to promote innovation and stimulate market-oriented solutions
to fill the gaps in sector resources and capacities.
There is a lack of
reliable, comprehensive data on water resources at end-user, national and
international levels, limiting decision-making for integrated management of
water resources.
Governance at the
national level is a common challenge, owing to poor ownership of development
strategies, lack of supportive policies and legislation or low capacity for
reform and for assuming new responsibilities.
Effective design of RWSH interventions
Many RWSH
interventions fail to appreciate prevailing social, cultural and religious
norms and preferences that affect their acceptance and understanding by
beneficiaries.
Such factors can
also prevent vulnerable groups from participating in projects, or restrict
their participation, rendering them voiceless and unlikely to benefit.
Due to a lack of
attention to multiple water needs, there is a common disparity in water use
between what was planned and what actually happens.
Multiple uses of
single-use water systems limit the longevity of facilities, create health
hazards, and foster unrest and conflict over reduced or polluted supplies.
The financial
sustainability of community water systems remains a major challenge: rural
communities, particularly dispersed ones, cannot cover even the cost of
operation, let alone capital costs.
A persisting
emphasis on hardware as opposed to software means that physical capital cannot
be supported and sustained by social and human capital.
There is a
disparity in the perception of the benefits of RWSH interventions by poor rural
people and by development professionals that severely hampers the creation of
demand in order to bring about behavioural change.
Hygiene promotion
campaigns have tended to be short term and not sufficiently supported by local
government or coordinated with the health and education sectors for them to
have any meaningful long-term impact.
The water and
sanitation sector has ignored menstrual hygiene to the detriment of female
health and productive potential at school and at work.
IFAD approaches
Intersectoral management is a relatively new, holistic
approach that offers a promising framework for better understanding and
pro-poor mobilization of potential development synergies. In IFAD’s approach to
water, this theme is not central, but is considered a holistic element in
strengthening poor rural people's livelihoods and resilience. IFAD investment
approaches to water-related interface management take into account the
country-specific structures of the rural political economy. In so doing, they
support the development of pro-poor, community-based natural resource
management (NRM) institutions, which in turn improve farmer-led agriculture,
natural resource technologies, and the sharing of knowledge of these
achievements. With regard to RWSH, IFAD is well positioned to contribute to
water security for poor rural people through tools and approaches based on a
balancing of benefits, costs and risks in meeting rural livelihood needs.
1.3 OBJECTIVE OF THE STUDY
1. This study was designed to assess the knowledge and
practice of food hygiene by food people Efon local government of Ekiti state.
2. .Assess whether lack of basic infrastructure, poor
knowledge of hygiene and practices in food service establishments can
contribute to outbreaks of foodborne illnesses.
3. To investigate the food safety knowledge and practices of
food handlers and to assess the sanitary conditions of food service
establishments in Nigeria rural areas.
4. To avoide foods that that are contaminated which can help
prevent illness, especially in certain people.
5. To know whether consumers can take simple steps to reduce
the risk of food borne illness in their homes through adherence to food hygiene
guidelines..
1.4 RESEARCH QUESTION
1. Is this study designed to assess the knowledge and
practice of food hygiene by food people Efon local government of Ekiti state?
2. .Can lack of basic
infrastructure, poor knowledge of hygiene and practices in food service
establishments contribute to outbreaks
of foodborne illnesses?
3. How is it possible to investigate the food safety
knowledge and practices of food handlers and to assess the sanitary conditions
of food service establishments in Nigeria rural areas?
4. Can foods
hygiene help prevent contaminated food which can lead to illness, especially in
certain people?
5. Can consumers take
simple steps to reduce the risk of food borne illness in their homes through
adherence to food hygiene guidelines?
1.5 RESEARCH HYPOTHESIS
H0: This study is not designed to assess the knowledge and
practice of food hygiene by food people Efon local government of Ekiti state.
H1: This study is designed to assess the knowledge and
practice of food hygiene by food people Efon local government of Ekiti state.
H0: Lack of basic infrastructure, poor knowledge of hygiene
and practices in food service establishments cannot contribute to outbreaks of foodborne
illnesses.
H1: Lack of basic infrastructure, poor knowledge of hygiene
and practices in food service establishments contribute to outbreaks of
foodborne illnesses.
H0: It is impossible to investigate the food safety
knowledge and practices of food handlers and to assess the sanitary conditions
of food service establishments in Nigeria rural areas.
H1: It is possible to investigate the food safety knowledge
and practices of food handlers and to assess the sanitary conditions of food
service establishments in Nigeria rural areas.
1.6 SIGNIFICANCE OF THE STUDY
The Food Hygiene Information Scheme effectively 'opens the
door' to the kitchen and/or food areas. This will increase consumer confidence
and help people make informed choices about where they eat or buy their food.
The scheme applies to all food outlets that supply food to consumers in the
authorities taking part in the scheme. Each food outlet is asked to display a
certificate on the door or window of their premises, saying whether they have
passed their hygiene inspection or whether improvement is required. An
independent interim evaluation commissioned by the Food Standards Agency has
been carried out on the Food Hygiene Information Scheme. The full report which
arose from this research can be found by following the link at the bottom of
this page.
1.7
SCOPE OF THE STUDY
This study is centered on assessment of food of hygiene
practice in Efon local government of Ekiti state
1.8 LIMITATION
OF STUDY
Despite the limited scope of this study
certain constraints were encountered during the research of this project. Some of the constraints experienced by the
researcher were given below:
i. TIME: This was a major constraint on the
researcher during the period of the work. Considering the limited time given
for this study, there was not much time to give this research the needed
attention.
ii. FINANCE: Owing to the financial difficulty
prevalent in the country and it’s resultant prices of commodities,
transportation fares, research materials etc. The researcher did not find it
easy meeting all his financial obligations.
iii. INFORMATION
CONSTRAINTS:
Nigerian researchers have never had it easy when it comes to obtaining
necessary information relevant to their area of study from private business
organization and even government agencies. Staff of Efon local government of
Ekiti state finds it difficult to reveal their internal operations. The primary
information was collected through face-to-face interview getting the published
materials on this topic meant going from one library to other which was not
easy.
Although
these problems placed limitations on the study,
but it did not prevent the researcher from carrying out a detailed and
comprehensive research work on the subject matter.
1.9 DEFINITION OF TERMS
Food safety : Food safety involves the safe
handling of food from the time it is grown, packaged, distributed, and prepared
to prevent foodborne illnesses. Food safety is the responsibility of those who
handle and prepare food commercially for delivery to consumers and of consumers
who prepare and eat food in their homes.
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