Assessment of Hygiene Practices and Knowledge of Food Safety among Street Food Vendors in the Volta Region, Ghana
Comfort Mawuse Klutse *
Department of Food Management and Hospitality, Ho Technical University, Ghana.
Gilbert Owiah Sampson *
Department of Catering and Hospitality, The Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development (AAMUSTED), Ghana.
*Author to whom correspondence should be addressed.
Abstract
This study investigated the hygiene practices and knowledge of street food vendors in the Volta Region of Ghana, utilizing the Theory of Planned Behavior as a conceptual framework. A descriptive research design was employed, with a multistage random sampling method selecting 254 participants from a pool of 750 vendors in rural and urban areas. Data were collected through questionnaires and observational checklists, with statistical analyses, including chi-square tests, performed using SPSS to examine the relationship between demographic characteristics and hygiene practices. The findings showed that while 87.8% of vendors cleaned utensils with soap and water, only 29.1% consistently washed their hands before handling food. Common practices included wearing aprons (79.1%) and head caps (86.6%), but knowledge of using masks (33.9%) and gloves (41.7%) to prevent food contamination was limited. Environmental hygiene was inadequate, with 61.0% of vendors reporting pest presence near vending sites. Demographic factors such as education and location significantly influenced certain hygiene practices, including utensil cleaning (p = 0.019*) and health status evaluation (p = 0.019*). The study concluded that, despite basic hygiene awareness, knowledge gaps and inconsistent practices compromised food safety. It recommends enhanced training on comprehensive hygiene practices and improved access to water and sanitation facilities to elevate food safety standards and protect public health in the region.
Keywords: Food hygiene, practice, knowledge, street vendors