Description
The study investigated the meal preparation and service practices of fast food providers in Delta State, Nigeria with a view of evolving adequate measures for improvement of such practices. The study area was Ethiope East Local Government Area. A sample of 57 fast food providers (managers) was obtained.
Management of Small Scale Fast Foods Industries in Delta State of
Nigeria
Bridget Uyoyou Imonikebe
Home Economics Unit
Vocational Education Department
Delta state university, Abraka, Nigeria
Abstract
The study investigated the meal preparation and
service practices of fast food providers in Delta
State, Nigeria with a view of evolving adequate
measures for improvement of such practices. The
study area was Ethiope East Local Government
Area. A sample of 57 fast food providers (managers)
was obtained. Questionnaire was used for data
collection. The mean, standard deviation and t-test
were used for data analysis. Results showed that
some of the hygiene practices adopted in meal
preparation and services are as follows: Washing of
hands with soap and clean water before preparing
and serving food; cooking food sufficiently to kill
germs; Using of clean napkins during meal
preparation; Avoiding sneezing directly on food;
Wearing of aprons while preparing and serving
meals; Washing food before preparing it. Other
practices are supervising the activities of the
assistants; Reheating only the foods that will be
served; Varying the methods of food preparation;
Cutting of vegetables before washing; Cooking of
meals with pressure cooker. It was recommended
among others that the fast food managers should be
given Nutrition and Health Education.
1. Introduction
At present, many people in Nigeria take up
government jobs. Some are in private sectors. Some
are traders, labourers while others do some other
work. These workers usually work outside their
home environment. The pressure of work on many
people in Nigeria is on the increase. This could be
due to strive for excellence. This has made many
people to eat food outside their homes. Some people
eat food outside their homes because of busy
schedule and no enough time to cook. Many of these
workers do not have enough time to prepare their
meals before going to work. Some may eat at home
while others due to the pressure of work may not
have the opportunity to eat their meals at home. Most
of these workers often resort to patronizing fast food
providers. Presently, there is a proliferation of fast
food services to the general public especially to those
who may desire variety in their meals.
Fast foods are ready to-eat-foods. Food and
Agricultural Organization (FAO) referred to fast
foods as foods which are prepared and served
quickly at fast food restaurants, shops, market,
schools and other similar places [8]. Fast foods are
inexpensive. They provide variety and include
traditional foods.
FAO stated that the provision of fast foods
involves the preparation and service of meals for
consumption on the premises or off the premises
normally requiring short amount of time between the
period of ordering and serving of the food [8].
Federal Ministry of Health (FMH) stated that fast
food industry has an important economic role and
employs many persons [6]. It was stated that Nigeria
has many fast food industries in urban areas.
The sales of fast foods are a booming business in
Nigeria. It is being taken up by people as a venture
towards self-reliance. There is much patronage of
these fast food providers/vendors by consumers of
varied degrees. In many cases, the demand for these
foods ranging from snacks, soft drinks to major
meals is very high. The demand is so high that the
food vendors are not able to supply enough to meet
the demand of their consumers.
The fast rate at which the meals are prepared, the
possibility of food contamination cannot be ruled
out. There is the possibility of not thoroughly
washing utensils and equipment used for food
preparation and service. Some fast foods are
prepared in dirty environment. FAO [7] and UN [15]
advised that the place or area of meal preparation and
service should be far from sources of contamination,
e.g rubbish heap, waste, dirty water and animals.
Some people do not clean their environment at
point of sale. FAO [7] gave the advice that the area
where food is sold must be kept clean, protected
from the sun and wind. During meal preparation, the
use of apron is necessary. WHO recommended the
wearing of apron and hair covered with a cap during
meal preparation [17]. WHO advised on the need of
avoiding wearing rings and bracelet during food
handling. The handing of food by persons with cuts
and sore was highly discouraged.
Richard emphasized the fact that personal
cleanliness must be maintained in food handling
operations [13]. He stressed the need for the wearing
of sanitary protective clothes and footwear and the
covering of hair. He stated that such clothing must be
clean. He advised that all persons who are food
handlers must thoroughly wash hands with soap
under warm running potable water. In addition
Brook [3] stated that food handlers should always
wash their hands with warm soapy water after using
toilet facilities, blowing nose, sneezing or coughing,
International Journal for Cross-Disciplinary Subjects in Education (IJCDSE), Special Issue Volume 3 Issue 2, 2013
Copyright © 2013, Infonomics Society 1466
touching the face, hair, or any unwanted body part
and after engaging in other activities that could
easily contaminate one’s hands. Oghenekome and
Nwankwo found that some caterers and food vendors
serve partially cooked food [10]. They recommended
that food should be thoroughly cooked to destroy
bacteria that may be present in the food. There is
much concern on the safety of food consumed
because good nutrition is needed for the promotion
of good health status. Adequate nutrition is necessary
if certain types of diseases are to be prevented.
Ene-Obong indicated that adequate nutrition is a
prerequisite for the maintenance of good health [5].
The United States Food and Drug Administration
stated that people who are suffering from certain
diseases need to be very careful because their
diseases or the food they eat may put them at risk for
serious illness [16].
During food preparation/storage there is need to
observe strictly the rules of hygiene if good health
status is to be guaranteed. Hygiene is the
maintenance of health and healthy living. It is a
science that deals with the promotion and prevention
ill-health [4]. Hygiene deals with the sanitary science
which aims at producing food which is safe for
consumption and of good keeping quality [12].
Oghenekome and Nwankwo indicated that when
food is prepared without the observance of principles
of food hygiene and if the food is not properly
cooked, the food becomes infected with
microorganisms [10]. Such microorganisms are
pathogens. They stated that pathogens do not
necessarily leave detectable odours or taste in food.
As such it is impossible to ascertain if food is
contaminated by perceiving the odour or tasting or
by looking at it [13].
The consumption of contaminated food could
result to having food borne diseases. In order to
prevent such situation there is need to make frantic
efforts to arrest the situations. There is need to
examine the food handling practices of fast food
providers in Delta State in a bid to satisfying their
customers. There is need to identify food handling
practices that could predispose consumers to ill
health and then inform and educate these people.
Hence, this study was carried out.
2. Objectives of the study
The study was meant to investigate the food
handling practices (meal preparation and service
practices) of fast foods providers in Delta State in
Nigeria. The specific objectives of the study were as
follows:
1. To investigate the hygiene practices of fast food
providers in meal preparation and service in Delta
State.
2. To identify the unsafe practices of fast food
providers in meal preparation and service in Delta
State.
3. Methodology
The study was a survey of the meal preparation
and service practices of fast food providers in Delta
State.
Population/Sample: The population of the study
was made up of fast food providers in Delta State. A
sample of 57 fast food providers in was involved in
the study. These were randomly selected from
Abraka in Ethiope East Local Government Areas of
Delta State. Seventeen fast food providers were
randomly selected from Delta State University
Abraka and 40 from outside the campus. This made
up a total of 57 fast food providers.
Instrument: Questionnaire was the instrument
used for data collection. Section A was based on the
meal preparation and service practices. Section B
was on the unsafe measures of food preparation and
service practices. These items were on a 3–point
scale of always practiced, sometime practiced, never
practiced representing 3, 2 and 1 respectively.
Method of data collection: Fifty seven copies of
the questionnaire were given to the subjects to
respond to. After this, the copies of the questionnaire
were immediately retrieved on the spot. All the
copies of the questionnaire were retrieved and used
for the study.
Method of data analysis: The total responses to
each questionnaire item were put in frequency
distribution tables. The percentages and mean of the
items were calculated. From the 3-point scale, a
mean of 2.00 - 3.00 is a common practice while
below 2.00 is not a common practice. T-test was
used as the test statistics.
Table 1 showed that the items had their mean
rating and above the cutoff point of 2. This indicated
that the items were common hygiene practices of the
fast food handlers in terms of meal preparation and
services in Ethiope East Local Government Area of
Delta State. The other items with their mean values
below 2 were not common practices of the fast food
handlers.
International Journal for Cross-Disciplinary Subjects in Education (IJCDSE), Special Issue Volume 3 Issue 2, 2013
Copyright © 2013, Infonomics Society 1467
Table 1. Meal Preparation and service practices
S/N Hygiene Practices adopted in meal preparation and
services
A
l
w
a
y
s
p
r
a
c
t
i
c
e
d
S
o
m
e
t
i
m
e
s
p
r
a
c
t
i
c
e
d
N
e
v
e
r
p
r
a
c
t
i
c
e
d
M
e
a
n
(
X
)
S
t
a
n
d
a
r
d
d
e
v
i
a
t
i
o
n
1 Washing food properly before preparation; washing
of hands with soap and clean water before
preparing/serving meals
42 - 3 2.87 0.50
2 Cooking food sufficiently to kill germs 30 6 - 2.83 0.38
3 Using of clean napkins during meal preparation 33 5 3 2.73 0.59
4 Avoiding sneezing directly on food 32 9 4 2.62 0.65
5 Wearing of clean apron while preparing/serving
meals
21 5 13 2.21 0.92
6 Re-heating only the foods that will be served 26 10 6 2.48 0.74
7 Keeping nails short 25 17 4 2.47 0.66
8 Covering of hair during meal preparation/serving 24 15 - 2.62 0.49
9 Avoidance of cleaning sweat with dish cloth 16 12 15 2.07 0.86
10 Avoiding of scratching of hair while cooking 18 12 11 2.17 0.83
Other meal preparation and services practices
1 Supervising the activities of assistants 27 9 - 2.75 0.44
2 Varying the methods of food preparation 27 14 3 2.55 0.63
3 Washing of leafy vegetables before cutting 26 16 - 2.62 0.49
4 Cooking of meals with pressure cooker 6 15 17 1.71 0.73
5 Keeping of hot food in a warmer before service 15 14 9 2.16 0.78
6 Storing of cold food (chilled) drinks in a cooler
before service
12 15 14 1.95 0.80
International Journal for Cross-Disciplinary Subjects in Education (IJCDSE), Special Issue Volume 3 Issue 2, 2013
Copyright © 2013, Infonomics Society 1468
Table 2. Unsafe (unhygienic) food preparation practices
S/N Unsafe Practices adopted in meal preparation and
services
A
l
w
a
y
s
p
r
a
c
t
i
c
e
d
S
o
m
e
t
i
m
e
s
p
r
a
c
t
i
c
e
d
N
e
v
e
r
p
r
a
c
t
i
c
e
d
M
e
a
n
(
X
)
S
t
a
n
d
a
r
d
d
e
v
i
a
t
i
o
n
1 Not Covering/dressing any wounds sustained during
meal preparation
27 8 21 21.1 0.93
2 Thawing or defrosting of food overnight 27 11 12 2.3 0.84
3 Cooking of food partially and completing cooking
later
32 9 12 2.38 0.84
4 Use of pipe borne water for cooking preparation. 30 20 - 2.60 0.49
5 Using the same knife for different food without
washing
20 12 15 2.11 0.87
6 Preparation of salad with bare hands 21 6 12 2.23 0.90
7 Licking spoon as a means of tasting food 17 10 18 1.98 0.89
8 Using well water to cook 18 18 8 2.23 0.74
9 Using rain water for cooking meals 9 39 6 2.06 0.53
10 Use of river water for cooking 5 13 24 1.55 0.71
11 Keeping of leftover food for sometime before storage 18 12 15 2.07 0.86
12 Not keeping perishable foods in refrigerator on time 15 12 18 1.93 0.86
13 Warning of leftover food more than twice 27 18 12 2.29 0.79
14 Preparing meals and serving with rings on their
fingers
24 19 2 2.49 0.59
15 Preparing meals with bracelets on 12 14 16 1.90 0.82
16 Wearing of dirty apron on during meal preparation
and service
6 5 30 1.41 0.75
Table 2 showed that item had their mean rating
values to be 2.00 and above. This implies that the
items were common unsafe meal preparation and
service practices of the fast foods providers in Delta
State. The other items with mean values below 2.00
are not common unsafe meal preparation and service
practices by the fast foods providers.
4. Discussion of Results
The study investigated the meal preparation and
service practices of fast food providers in Delta
State, Nigeria. Some of such practices adopted
always are as fellows – washing of hands with soap
and clean water before and after meal preparation
and before serving meals. These are good health
practices capable of minimizing to a large extent the
risk of introducing micro-organisms into food
Richard stated that hands must be washed under
warm running potable water [13]. Brook advised that
food handlers should always wash their hands with
warm soapy water especially after using toilet
facilities blowing of nose, sneezing or coughing [3].
Some food providers stated that they prepare
meals and serve with rings on their fingers and some
wear bracelets. FAO advised on the need to avoid
wearing rings, bracelet during handling of food [8].
This practice was done by both those food providers
(those in the university campus and those outside the
campus). This practice needs to be seriously
International Journal for Cross-Disciplinary Subjects in Education (IJCDSE), Special Issue Volume 3 Issue 2, 2013
Copyright © 2013, Infonomics Society 1469
discouraged. This is because dirt could stick to rings
and bracelets to contaminate food. Dirt could be
introduced to food unconsciously during meal
preparation and service.
Some of the food providers usually wear apron
during meal preparation and service. Some of the
aprons worn were not clean. Richard emphasized the
need for personal cleanliness [13]. He stated that
personal hygiene must be maintained in food
handling operations. He stressed the need for the
wearing of sanitary protective clothes and that such
clothing must be clean.
Another practice is the re-heating of only foods
that will be served. This prevents overcooking of the
entire food where the small portion was taken. The
use of napkins to dry wet hands and cooking of meat
sufficiently to kill germs are acceptable hygiene
measures.
One of the food preparation and service measures
is the avoidance of sneezing directly on food. Brook
advised that food handlers should avoid sneezing
directly on food [3]. When food handlers sneeze
directly on food a lot of micro-organisms are
transferred to contaminate the food.
Many of the food handlers often cut vegetables
before washing. This practice is not appropriate.
Such practice leads to loss of much of the nutrients
in the water used for washing. The appropriate
practice is to thoroughly wash leafy vegetables
before cutting them. This practice prevents the loss
of nutrients in the water used for washing vegetables.
Another food handling measure is cleaning of
tables before and after food service. This prevents
flies from petching on food on food. Antiseptic
cleanser can be used to wipe table to minimize germs
interring foods.
5. Conclusion
The study identified the food handling practices
(meal preparation and service) of fast food providers
in Delta State of Nigeria. It was found that some of
the fast food providers adopt some hygienic
measurers in food preparation/services and storage.
Some of the food providers did not adopt safe food
handling practices during service of food. The use of
unsafe food handling practices could be a potential
source of food contamination to the consumers.
These indicate that these fast food providers need to
be given Nutrition and Health Education in order to
safeguard the lives of those who purchase and
consume fast foods in Delta State.
6. Recommendations
1. The government should set up food inspectors to
assess food safety practices of fast food providers in
Delta State. These agents should monitor and
educate fast food providers on food safety measures
for good health.
2. Health Education in the area of hygiene (personal
hygiene and in food handling) should be given to the
fast food providers.
3. Nutrition Education should be given to the fast
food providers on in Delta State. This will serve as a
guide to the food providers to apply nutrition
principles that will promote the nutritional status of
the consumers.
4. The fast foods providers should be taught food
selection and safe food storage.
5. The fast food providers should be taught by
Nutritionists the various methods of meal preparation
that conserve nutrients to enhance their nutritional
status and that of the consumers.
6. The Delta State Government through the Ministry
of Health should design a programme that is geared
towards educating fast food providers on how to
maintain maximum hygiene of themselves and in
food selection, preparation of meals and service.
7. Public Health authorities in the Delta State
through the assistance of Home Economists and
Nutritionists should organize workshops for fast food
providers. The workshop should focus on Nutrition
and Health Education Emphasis should be on food
selection and meal preparation and service. The food
providers should be taught how to select nutritious
foods and method of food and meal preparation that
aim at maximum nutrient retention in order to
improve their nutritional status and that of the
consumers.
8. The government through the help of
Nutritionists/Home Economists and qualified health
officers (Nurses and medical doctors) to organize
annual programme of training for fast food
providers. The government should make attendance
to be mandatory for all fast food providers. A
certificate of attendance should be issued. Those who
fail to attend such training should not be permitted to
operate.
9. The state and local Government Authorities
should set up standard in terms of Nutritional quality
of food and hygiene so that after thorough screening
license should be issued to only those fast food
providers who meet the set up standard.
10. Working or preparation surfaces must be kept
clean and made of impermeable material which is
easy to clean.
11. The food providers should be taught how to
maintain hygiene in food handling by Nutritionists
and Health Educators. The personal hygiene of the
food vendors should be examined and be given
Health Education.
12. The use of disposable paper napkins should be
encouraged instead of hand towels. The use of
disposable paper napkins is more hygienic than
cotton towels.
International Journal for Cross-Disciplinary Subjects in Education (IJCDSE), Special Issue Volume 3 Issue 2, 2013
Copyright © 2013, Infonomics Society 1470
References
[1] Achalu E.I. (2007) Communicable Diseases, Causes
and Prevention. Sinach and Splendid Academic Publishers
Lagos.
[2] Besnson A.S. (2008) Control of Communicable
Diseases in Man. Washington American Puplic Health
Association.
[3] Brook, H. (2001) “Food messages hit homes” Media
Advisor, www.moh.govtn2- environmental health.
[4] Day F. and Sutton G. (2007) General Practitioner
Notification of Gastroenteritis and Food Poisoning, Cause
for Concern.
[5] Ene-Obong, H.N. (2001) Eating Right (A Nutrition
guide) University of Calabar Press Calabar.
[6] Federal Ministry of Health (FMH) (2000) National
Policy on Food Hygiene. Lagos, Nigeria.
[7] Food and Agricultural Organization (FAO) (1995)
Technical Meetings on Street Foods.
[8] Food and Agricultural Organization (FAO) of the
United States of America (2002) Improving Efficiency and
Transparency in Food Services. Rome.
[9] Miller B. and Burt J.C. (2011) Good Health. London
W.B. Sanders.
[10] Oghenekome, O.B. and Nwankwo T. (2006) Food
Handling Practices in Hospitals in Uvwie Local
Government Area of Delta State. Journal of Home
Economics Research. Vol.7 Special Edition. Published by
the Home Economics Research Association of Nigeria
(RERAN).
[11] Ogowewo O.B. (2004) Effects of Food Hygiene
Instruction on Home Economics Food Preparation
Practices. Unpublished Ph.D Thesis. Delta State
University, Abraka.
[12] Opponge J.A. (1999) A Breakthrough in Food
Hygiene for WAEC Students. Adaranjo Publisher, Lagos.
[13] Richard, (2004) Bacteria and Food Borne Diseases,
“www.csrecipes.com/articles/food poisoning.
[14] Schiosser E. (1998) Fast Food Nation: The Tree Cost
of America’s Diet. Rolling Stone Magazine (USA) Issue
794. September 31/1/1998.
[15] United Nations (UN) (2007) Working Together ends
Child Hunger and Under Nutrition. United Kingdom 34,
p.10.
[16] United States Food and Drug Administration (1995):
FDA Consumer Magazine October 1995.
[17] World Health Organization (WHO) (2002) Impact of
Nutrition on Health, Geneva.
[18] World Health Organization (WHO) Street Foods in
Lagos, Nigeria, Vol. 9 (1) March to April.
International Journal for Cross-Disciplinary Subjects in Education (IJCDSE), Special Issue Volume 3 Issue 2, 2013
Copyright © 2013, Infonomics Society 1471
doc_746498830.pdf
The study investigated the meal preparation and service practices of fast food providers in Delta State, Nigeria with a view of evolving adequate measures for improvement of such practices. The study area was Ethiope East Local Government Area. A sample of 57 fast food providers (managers) was obtained.
Management of Small Scale Fast Foods Industries in Delta State of
Nigeria
Bridget Uyoyou Imonikebe
Home Economics Unit
Vocational Education Department
Delta state university, Abraka, Nigeria
Abstract
The study investigated the meal preparation and
service practices of fast food providers in Delta
State, Nigeria with a view of evolving adequate
measures for improvement of such practices. The
study area was Ethiope East Local Government
Area. A sample of 57 fast food providers (managers)
was obtained. Questionnaire was used for data
collection. The mean, standard deviation and t-test
were used for data analysis. Results showed that
some of the hygiene practices adopted in meal
preparation and services are as follows: Washing of
hands with soap and clean water before preparing
and serving food; cooking food sufficiently to kill
germs; Using of clean napkins during meal
preparation; Avoiding sneezing directly on food;
Wearing of aprons while preparing and serving
meals; Washing food before preparing it. Other
practices are supervising the activities of the
assistants; Reheating only the foods that will be
served; Varying the methods of food preparation;
Cutting of vegetables before washing; Cooking of
meals with pressure cooker. It was recommended
among others that the fast food managers should be
given Nutrition and Health Education.
1. Introduction
At present, many people in Nigeria take up
government jobs. Some are in private sectors. Some
are traders, labourers while others do some other
work. These workers usually work outside their
home environment. The pressure of work on many
people in Nigeria is on the increase. This could be
due to strive for excellence. This has made many
people to eat food outside their homes. Some people
eat food outside their homes because of busy
schedule and no enough time to cook. Many of these
workers do not have enough time to prepare their
meals before going to work. Some may eat at home
while others due to the pressure of work may not
have the opportunity to eat their meals at home. Most
of these workers often resort to patronizing fast food
providers. Presently, there is a proliferation of fast
food services to the general public especially to those
who may desire variety in their meals.
Fast foods are ready to-eat-foods. Food and
Agricultural Organization (FAO) referred to fast
foods as foods which are prepared and served
quickly at fast food restaurants, shops, market,
schools and other similar places [8]. Fast foods are
inexpensive. They provide variety and include
traditional foods.
FAO stated that the provision of fast foods
involves the preparation and service of meals for
consumption on the premises or off the premises
normally requiring short amount of time between the
period of ordering and serving of the food [8].
Federal Ministry of Health (FMH) stated that fast
food industry has an important economic role and
employs many persons [6]. It was stated that Nigeria
has many fast food industries in urban areas.
The sales of fast foods are a booming business in
Nigeria. It is being taken up by people as a venture
towards self-reliance. There is much patronage of
these fast food providers/vendors by consumers of
varied degrees. In many cases, the demand for these
foods ranging from snacks, soft drinks to major
meals is very high. The demand is so high that the
food vendors are not able to supply enough to meet
the demand of their consumers.
The fast rate at which the meals are prepared, the
possibility of food contamination cannot be ruled
out. There is the possibility of not thoroughly
washing utensils and equipment used for food
preparation and service. Some fast foods are
prepared in dirty environment. FAO [7] and UN [15]
advised that the place or area of meal preparation and
service should be far from sources of contamination,
e.g rubbish heap, waste, dirty water and animals.
Some people do not clean their environment at
point of sale. FAO [7] gave the advice that the area
where food is sold must be kept clean, protected
from the sun and wind. During meal preparation, the
use of apron is necessary. WHO recommended the
wearing of apron and hair covered with a cap during
meal preparation [17]. WHO advised on the need of
avoiding wearing rings and bracelet during food
handling. The handing of food by persons with cuts
and sore was highly discouraged.
Richard emphasized the fact that personal
cleanliness must be maintained in food handling
operations [13]. He stressed the need for the wearing
of sanitary protective clothes and footwear and the
covering of hair. He stated that such clothing must be
clean. He advised that all persons who are food
handlers must thoroughly wash hands with soap
under warm running potable water. In addition
Brook [3] stated that food handlers should always
wash their hands with warm soapy water after using
toilet facilities, blowing nose, sneezing or coughing,
International Journal for Cross-Disciplinary Subjects in Education (IJCDSE), Special Issue Volume 3 Issue 2, 2013
Copyright © 2013, Infonomics Society 1466
touching the face, hair, or any unwanted body part
and after engaging in other activities that could
easily contaminate one’s hands. Oghenekome and
Nwankwo found that some caterers and food vendors
serve partially cooked food [10]. They recommended
that food should be thoroughly cooked to destroy
bacteria that may be present in the food. There is
much concern on the safety of food consumed
because good nutrition is needed for the promotion
of good health status. Adequate nutrition is necessary
if certain types of diseases are to be prevented.
Ene-Obong indicated that adequate nutrition is a
prerequisite for the maintenance of good health [5].
The United States Food and Drug Administration
stated that people who are suffering from certain
diseases need to be very careful because their
diseases or the food they eat may put them at risk for
serious illness [16].
During food preparation/storage there is need to
observe strictly the rules of hygiene if good health
status is to be guaranteed. Hygiene is the
maintenance of health and healthy living. It is a
science that deals with the promotion and prevention
ill-health [4]. Hygiene deals with the sanitary science
which aims at producing food which is safe for
consumption and of good keeping quality [12].
Oghenekome and Nwankwo indicated that when
food is prepared without the observance of principles
of food hygiene and if the food is not properly
cooked, the food becomes infected with
microorganisms [10]. Such microorganisms are
pathogens. They stated that pathogens do not
necessarily leave detectable odours or taste in food.
As such it is impossible to ascertain if food is
contaminated by perceiving the odour or tasting or
by looking at it [13].
The consumption of contaminated food could
result to having food borne diseases. In order to
prevent such situation there is need to make frantic
efforts to arrest the situations. There is need to
examine the food handling practices of fast food
providers in Delta State in a bid to satisfying their
customers. There is need to identify food handling
practices that could predispose consumers to ill
health and then inform and educate these people.
Hence, this study was carried out.
2. Objectives of the study
The study was meant to investigate the food
handling practices (meal preparation and service
practices) of fast foods providers in Delta State in
Nigeria. The specific objectives of the study were as
follows:
1. To investigate the hygiene practices of fast food
providers in meal preparation and service in Delta
State.
2. To identify the unsafe practices of fast food
providers in meal preparation and service in Delta
State.
3. Methodology
The study was a survey of the meal preparation
and service practices of fast food providers in Delta
State.
Population/Sample: The population of the study
was made up of fast food providers in Delta State. A
sample of 57 fast food providers in was involved in
the study. These were randomly selected from
Abraka in Ethiope East Local Government Areas of
Delta State. Seventeen fast food providers were
randomly selected from Delta State University
Abraka and 40 from outside the campus. This made
up a total of 57 fast food providers.
Instrument: Questionnaire was the instrument
used for data collection. Section A was based on the
meal preparation and service practices. Section B
was on the unsafe measures of food preparation and
service practices. These items were on a 3–point
scale of always practiced, sometime practiced, never
practiced representing 3, 2 and 1 respectively.
Method of data collection: Fifty seven copies of
the questionnaire were given to the subjects to
respond to. After this, the copies of the questionnaire
were immediately retrieved on the spot. All the
copies of the questionnaire were retrieved and used
for the study.
Method of data analysis: The total responses to
each questionnaire item were put in frequency
distribution tables. The percentages and mean of the
items were calculated. From the 3-point scale, a
mean of 2.00 - 3.00 is a common practice while
below 2.00 is not a common practice. T-test was
used as the test statistics.
Table 1 showed that the items had their mean
rating and above the cutoff point of 2. This indicated
that the items were common hygiene practices of the
fast food handlers in terms of meal preparation and
services in Ethiope East Local Government Area of
Delta State. The other items with their mean values
below 2 were not common practices of the fast food
handlers.
International Journal for Cross-Disciplinary Subjects in Education (IJCDSE), Special Issue Volume 3 Issue 2, 2013
Copyright © 2013, Infonomics Society 1467
Table 1. Meal Preparation and service practices
S/N Hygiene Practices adopted in meal preparation and
services
A
l
w
a
y
s
p
r
a
c
t
i
c
e
d
S
o
m
e
t
i
m
e
s
p
r
a
c
t
i
c
e
d
N
e
v
e
r
p
r
a
c
t
i
c
e
d
M
e
a
n
(
X
)
S
t
a
n
d
a
r
d
d
e
v
i
a
t
i
o
n
1 Washing food properly before preparation; washing
of hands with soap and clean water before
preparing/serving meals
42 - 3 2.87 0.50
2 Cooking food sufficiently to kill germs 30 6 - 2.83 0.38
3 Using of clean napkins during meal preparation 33 5 3 2.73 0.59
4 Avoiding sneezing directly on food 32 9 4 2.62 0.65
5 Wearing of clean apron while preparing/serving
meals
21 5 13 2.21 0.92
6 Re-heating only the foods that will be served 26 10 6 2.48 0.74
7 Keeping nails short 25 17 4 2.47 0.66
8 Covering of hair during meal preparation/serving 24 15 - 2.62 0.49
9 Avoidance of cleaning sweat with dish cloth 16 12 15 2.07 0.86
10 Avoiding of scratching of hair while cooking 18 12 11 2.17 0.83
Other meal preparation and services practices
1 Supervising the activities of assistants 27 9 - 2.75 0.44
2 Varying the methods of food preparation 27 14 3 2.55 0.63
3 Washing of leafy vegetables before cutting 26 16 - 2.62 0.49
4 Cooking of meals with pressure cooker 6 15 17 1.71 0.73
5 Keeping of hot food in a warmer before service 15 14 9 2.16 0.78
6 Storing of cold food (chilled) drinks in a cooler
before service
12 15 14 1.95 0.80
International Journal for Cross-Disciplinary Subjects in Education (IJCDSE), Special Issue Volume 3 Issue 2, 2013
Copyright © 2013, Infonomics Society 1468
Table 2. Unsafe (unhygienic) food preparation practices
S/N Unsafe Practices adopted in meal preparation and
services
A
l
w
a
y
s
p
r
a
c
t
i
c
e
d
S
o
m
e
t
i
m
e
s
p
r
a
c
t
i
c
e
d
N
e
v
e
r
p
r
a
c
t
i
c
e
d
M
e
a
n
(
X
)
S
t
a
n
d
a
r
d
d
e
v
i
a
t
i
o
n
1 Not Covering/dressing any wounds sustained during
meal preparation
27 8 21 21.1 0.93
2 Thawing or defrosting of food overnight 27 11 12 2.3 0.84
3 Cooking of food partially and completing cooking
later
32 9 12 2.38 0.84
4 Use of pipe borne water for cooking preparation. 30 20 - 2.60 0.49
5 Using the same knife for different food without
washing
20 12 15 2.11 0.87
6 Preparation of salad with bare hands 21 6 12 2.23 0.90
7 Licking spoon as a means of tasting food 17 10 18 1.98 0.89
8 Using well water to cook 18 18 8 2.23 0.74
9 Using rain water for cooking meals 9 39 6 2.06 0.53
10 Use of river water for cooking 5 13 24 1.55 0.71
11 Keeping of leftover food for sometime before storage 18 12 15 2.07 0.86
12 Not keeping perishable foods in refrigerator on time 15 12 18 1.93 0.86
13 Warning of leftover food more than twice 27 18 12 2.29 0.79
14 Preparing meals and serving with rings on their
fingers
24 19 2 2.49 0.59
15 Preparing meals with bracelets on 12 14 16 1.90 0.82
16 Wearing of dirty apron on during meal preparation
and service
6 5 30 1.41 0.75
Table 2 showed that item had their mean rating
values to be 2.00 and above. This implies that the
items were common unsafe meal preparation and
service practices of the fast foods providers in Delta
State. The other items with mean values below 2.00
are not common unsafe meal preparation and service
practices by the fast foods providers.
4. Discussion of Results
The study investigated the meal preparation and
service practices of fast food providers in Delta
State, Nigeria. Some of such practices adopted
always are as fellows – washing of hands with soap
and clean water before and after meal preparation
and before serving meals. These are good health
practices capable of minimizing to a large extent the
risk of introducing micro-organisms into food
Richard stated that hands must be washed under
warm running potable water [13]. Brook advised that
food handlers should always wash their hands with
warm soapy water especially after using toilet
facilities blowing of nose, sneezing or coughing [3].
Some food providers stated that they prepare
meals and serve with rings on their fingers and some
wear bracelets. FAO advised on the need to avoid
wearing rings, bracelet during handling of food [8].
This practice was done by both those food providers
(those in the university campus and those outside the
campus). This practice needs to be seriously
International Journal for Cross-Disciplinary Subjects in Education (IJCDSE), Special Issue Volume 3 Issue 2, 2013
Copyright © 2013, Infonomics Society 1469
discouraged. This is because dirt could stick to rings
and bracelets to contaminate food. Dirt could be
introduced to food unconsciously during meal
preparation and service.
Some of the food providers usually wear apron
during meal preparation and service. Some of the
aprons worn were not clean. Richard emphasized the
need for personal cleanliness [13]. He stated that
personal hygiene must be maintained in food
handling operations. He stressed the need for the
wearing of sanitary protective clothes and that such
clothing must be clean.
Another practice is the re-heating of only foods
that will be served. This prevents overcooking of the
entire food where the small portion was taken. The
use of napkins to dry wet hands and cooking of meat
sufficiently to kill germs are acceptable hygiene
measures.
One of the food preparation and service measures
is the avoidance of sneezing directly on food. Brook
advised that food handlers should avoid sneezing
directly on food [3]. When food handlers sneeze
directly on food a lot of micro-organisms are
transferred to contaminate the food.
Many of the food handlers often cut vegetables
before washing. This practice is not appropriate.
Such practice leads to loss of much of the nutrients
in the water used for washing. The appropriate
practice is to thoroughly wash leafy vegetables
before cutting them. This practice prevents the loss
of nutrients in the water used for washing vegetables.
Another food handling measure is cleaning of
tables before and after food service. This prevents
flies from petching on food on food. Antiseptic
cleanser can be used to wipe table to minimize germs
interring foods.
5. Conclusion
The study identified the food handling practices
(meal preparation and service) of fast food providers
in Delta State of Nigeria. It was found that some of
the fast food providers adopt some hygienic
measurers in food preparation/services and storage.
Some of the food providers did not adopt safe food
handling practices during service of food. The use of
unsafe food handling practices could be a potential
source of food contamination to the consumers.
These indicate that these fast food providers need to
be given Nutrition and Health Education in order to
safeguard the lives of those who purchase and
consume fast foods in Delta State.
6. Recommendations
1. The government should set up food inspectors to
assess food safety practices of fast food providers in
Delta State. These agents should monitor and
educate fast food providers on food safety measures
for good health.
2. Health Education in the area of hygiene (personal
hygiene and in food handling) should be given to the
fast food providers.
3. Nutrition Education should be given to the fast
food providers on in Delta State. This will serve as a
guide to the food providers to apply nutrition
principles that will promote the nutritional status of
the consumers.
4. The fast foods providers should be taught food
selection and safe food storage.
5. The fast food providers should be taught by
Nutritionists the various methods of meal preparation
that conserve nutrients to enhance their nutritional
status and that of the consumers.
6. The Delta State Government through the Ministry
of Health should design a programme that is geared
towards educating fast food providers on how to
maintain maximum hygiene of themselves and in
food selection, preparation of meals and service.
7. Public Health authorities in the Delta State
through the assistance of Home Economists and
Nutritionists should organize workshops for fast food
providers. The workshop should focus on Nutrition
and Health Education Emphasis should be on food
selection and meal preparation and service. The food
providers should be taught how to select nutritious
foods and method of food and meal preparation that
aim at maximum nutrient retention in order to
improve their nutritional status and that of the
consumers.
8. The government through the help of
Nutritionists/Home Economists and qualified health
officers (Nurses and medical doctors) to organize
annual programme of training for fast food
providers. The government should make attendance
to be mandatory for all fast food providers. A
certificate of attendance should be issued. Those who
fail to attend such training should not be permitted to
operate.
9. The state and local Government Authorities
should set up standard in terms of Nutritional quality
of food and hygiene so that after thorough screening
license should be issued to only those fast food
providers who meet the set up standard.
10. Working or preparation surfaces must be kept
clean and made of impermeable material which is
easy to clean.
11. The food providers should be taught how to
maintain hygiene in food handling by Nutritionists
and Health Educators. The personal hygiene of the
food vendors should be examined and be given
Health Education.
12. The use of disposable paper napkins should be
encouraged instead of hand towels. The use of
disposable paper napkins is more hygienic than
cotton towels.
International Journal for Cross-Disciplinary Subjects in Education (IJCDSE), Special Issue Volume 3 Issue 2, 2013
Copyright © 2013, Infonomics Society 1470
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International Journal for Cross-Disciplinary Subjects in Education (IJCDSE), Special Issue Volume 3 Issue 2, 2013
Copyright © 2013, Infonomics Society 1471
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