Assessment Of Food Safety Practices Of Families In Umuahia South Local Government Area Of Abia State

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