Knowledge of Environmental and Personal Hygiene Practices among Food Handlers and Students at Wellspring University, Benin City, Nigeria

Abstract

Background: Foodborne illnesses are a major public health concern worldwide which often results from poor food handling and hygiene practices. This study examines the knowledge of environmental and personal hygiene practices among food handlers and students at wellspring university, Benin City, and their impact on the incidence of food poisoning. Methods: A descriptive cross-sectional design was employed for the study with a sample size of 250 participants. Data were collected using a structured questionnaire. The reliability of the instrument was assessed using Cronbach’s alpha and the reliability coefficient was 0.77, which indicated an acceptable reliability for the study. Data analysis was conducted using SPSS version 22, and hypotheses were tested using Chi-square statistics at a 0.05 level of significance. Findings: Most respondents (74.8%) demonstrated good knowledge of food poisoning, while 25.2% had moderate knowledge. About 66.8% reported high environmental and personal hygiene practices compared to 33.2% with low practice levels. Hygiene practices were significantly associated with knowledge of food poisoning (P = 0.001). Sanitation facilities were generally adequate, with 84.0% having hand washing sinks, 96.0% having access to running water, and 56.0% using liquid soap. The prevalence of food poisoning was 10.0%, and its occurrence was significantly associated with hygiene practices (P < 0.001). Conclusion: High food safety knowledge and adequate sanitation facilities support good hygiene practices, which are crucial in reducing the risk of foodborne illness among food handlers.