Knowledge, Attitude and Practice of Personal Hygiene Among Food Vendors

Personal hygiene is the science of healthy living of an individual. International Journal of Medical Research & Health Sciences, 2018, It has been reported that washing hands with water and soap could reduce the diarrheal and respiratory diseases by 44% and 23% respectively.

Human body usually carries food poisoning bacteria on their skin, noses or in the intestinal tract. Thus, food handlers should keep themselves clean by washing their hands, wearing a clean cloth and avoid jewelry inside restaurant to avoid cross contamination.

In additional, outbreaks of food borne diseases mostly associated with restaurant and food handlers play a major role in transmitting pathogens passively from

contaminated source to food product. Therefore, poor personal hygiene of food handlers can act as source of infection.

Food and Drug Administration (FDA) classified five main responsible pathogens for food borne diseases which include: norovirus, Salmonella Typhi, E. coli, Shigella spp. and Hepatitis A virus.

CHAPTER ONE

 INTRODUCTION

CHAPTER TWO 

REVIEW OF RELATED LITERATURE

CHAPTER THREE 

RESEARCH METHODOLOGY

CHAPTER FOUR 

DATA ANALYSIS AND PRESENTATION

CHAPTER FIVE 

DISCUSSION OF FINDINGS, SUMMARY AND CONCLUSION

References

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