Thesis Abstract

Abstract
Food hygiene is a critical aspect of food safety, especially in the context of food vendors who prepare and sell food to the public. This research project aims to investigate the knowledge and practice of food hygiene among food vendors in order to assess the level of compliance with food safety standards. The study will utilize a mixed-methods approach, including surveys and observational assessments, to gather data on food vendors' understanding of food hygiene principles and their actual practices in handling and preparing food. The research will focus on a sample of food vendors in urban areas, where there is a high concentration of street food vendors and small food businesses. By examining the knowledge and practices of food vendors, the study aims to identify areas where vendors may need additional training or support to improve food safety standards. The findings of this research will contribute to the existing body of knowledge on food hygiene practices among food vendors and provide insights for policymakers and public health authorities to develop targeted interventions to enhance food safety in informal food settings. The research will also explore the challenges that food vendors face in implementing food hygiene practices, such as lack of access to clean water, proper sanitation facilities, and refrigeration. By understanding these barriers, the study can propose practical solutions to improve food safety conditions for vendors and consumers alike. Additionally, the research will investigate the impact of food hygiene knowledge and practices on foodborne illness rates in the community, highlighting the importance of proper food handling in preventing foodborne diseases. Overall, this research project seeks to shed light on the knowledge and practice of food hygiene among food vendors and its implications for public health. By identifying gaps in food safety practices and understanding the challenges faced by food vendors, the study aims to inform policy decisions and interventions that can improve food safety standards in informal food settings. Ultimately, the findings of this research can help protect consumers from foodborne illnesses and enhance the overall quality of street food and other informal food offerings.

Thesis Overview

Food is anything which when taken into the body serves       to nourish or build up the body tissues or to supply body        health (Nurses Dictionary 2010). Man is made up of what he eats. The constituents of food which are proteins carbohydrates, fats vitamins, minerals, water nourishes the body and makes man healthy and good looking. These constitutions or nutrients have 3 three major functions to perform in the body.

·        Carbohydrates, fats and oils supply energy for activity and warmth

·        Protein provides for growth and repair of worn out      body tissue.

·        Vitamins and minerals help to regulate many complex processes in the body.

Food being an organic substance grows bacteria very easily and so contamination is very easy (Ebede, 2008). Food hygiene is the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. (World Health Organization W.H.O 2014.).