Abstract
The purpose major of this study was to investigate food handling practices among
food vendors in public secondary schools in Asaba Metropolis. Specifically, the
study determined personal and food hygiene practices adopted by the food
vendors. The study adopted survey research design. The population for the study
comprised registered 116 food vendors operating in 10 public secondary schools
in Asaba Metropolis. Instrument for data collection was questionnaire. Findings
reveal 10 personal hygiene practices adopted by food vendors in public secondary
schools in Asaba Metropolis include: Do not use aprons to dry your hands (
2.90), Do not smoke in food preparation areas ( 3.28), Always wear hand glove
while cooking ( 3.47), Always properly cut their finger nails ( 8.85), Always
cover their hair while cooking ( 2.95), and others. Other findings are 10 hygiene
practices. These include, Store foods appropriately both before and after cooking
( 2.90), Always clean the cooking utensils after cooking ( 2.95), Use tools or
utensils to serve food whenever possible ( 2.98), Always wash the vegetables
before cutting ( 8.85) among others. Based on the findings, it was recommended;
among others that government through the school management should sensitize
the food vendors in their premises on the importance of personal and food
hygiene practices so as to reduce the occurrence of food borne diseases in and
around the school.