Abstract

The study adopted survey design. The study was conducted in Umuahia South Local Government Area of Abia State. There is no record on the population of families in Umuahia South, 100 families was randomly selected from the three clans of Umuahia South L.G.A. Questionnaire was used as instrument for data collection. The instrument was validated by three lecturers from the college of Applied Food Science and Tourism Michael Okpara University of Agriculture, Umudike. Research questions was analyzed using mean and standard deviation, while hypothesis was analyzed with ANOVA. The study found out that food purchasing practices of families were low in terms of checking if product package is made of materials which would or would not contaminate the contained food and checking nutritional value of food products. It was also revealed that food handling practices such as washing of hands after coughing and sneezing, washing of hands after touching the hair, separating raw meat, poultry and seafood from other foods, use of separate equipment and utensils such as knives and chopping board for handling raw foods and keeping cooked food piping hot prior to serving were not practiced. Also there is no significant difference and there is significant difference in comparing the mean of gender on food purchasing practices, marital status and food handling practices. Recommendations include Families should make food safety and food handling practices a priority, Avoid the use of same utensils such as knives and chopping board for handling raw foods and Washing of hands after coughing ,sneezing and washing the hands after touching of the hair should be adopted. 

TABLE OF CONTENTS 

Title page i

Approval page ii

Certification iii

Dedication iv

Acknowledgements v

Table of Contents vi

List of tables vii

Abstract viii

CHAPTER ONE: INTRODUCTION

1.1 Background of the study 1

1.2 Statement of problem 3

1.3 Purpose of study 4

1.4 Significance of the study 4

1.5 Research question 5

1.6 Hypotheses 5

1.7 Scope of the study 5

CHAPTER TWO:  LITERATURE REVIEW

2.1 Conceptual Framework 6

2.1.1 Concept of Food Safety 6

2.1.2 Food Safety Nutrition Education 12

2.1.3 Food Safety versus Spoilage 13

2.1.4 Importance of Food Safety 14

2.1.5 Global perspective on food safety 15

2.1.6 Translating Food Safety Knowledge into Practice 17

2.1.7 Food Safety Culture 18

2.1.8 Concept of food storage 19

2.1.9 Food storage safety 20

2.10 World Health Organization (WHO) Five Keys To Safer  Food 22

2.2 Theoretical Framework 24

2.2.1 Social cognitive theory 24

2.2.2 Theory of planned behavior 25

2.2.3 Health belief model 26

2.3 Review of related empirical studies 26

2.4 Summary of literature review 36

CHAPTER THREE: RESEARCH METHODOLOGY

3.1 Research design 38

3.2 Area of study 38

3.3 Population of the study 39

3.4 Sample and sampling technique 39

3.5 Instrument for data collection 39

3.6 Validation of instrument 40

3.7 Data collection techniques 40

3.8 Methods of data analysis 40

CHAPTER FOUR: DATA PRESENTATION AND ANALYSIS

4.1 Major Findings 49

4.2 Discussion of Findings 51

CHAPTER FIVE: SUMMARY, CONCLUSION AND RECOMMENDATIONS

5.1 Summary 54

5.2 Conclusion 55

5.3 Recommendation 55

REFERENCE