Food safety knowledge, attitudes, and practices of food vendors participating in Nigeria's school feeding program
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F24%3A101187" target="_blank" >RIV/60460709:41340/24:101187 - isvavai.cz</a>
Result on the web
<a href="https://link.springer.com/article/10.1007/s00003-023-01476-3" target="_blank" >https://link.springer.com/article/10.1007/s00003-023-01476-3</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00003-023-01476-3" target="_blank" >10.1007/s00003-023-01476-3</a>
Alternative languages
Result language
angličtina
Original language name
Food safety knowledge, attitudes, and practices of food vendors participating in Nigeria's school feeding program
Original language description
This study aimed to measure the food safety knowledge, attitude, and practices among food vendors engaged in Nigeria's ongoing Home-grown School Feeding Program. A cross-sectional survey was conducted in face-to-face interviews with 240 food vendors from 3 states in northeast Nigeria involved in the school feeding program using a structured questionnaire. Multiple linear regression results revealed that increased education and access to information through radio, television, and food inspection institutions increased food safety knowledge. Food safety attitudes score increased with more years of vending experience and accessing food safety information via radio, food inspection institutions, and the Internet. An increase in household size and food safety information from friends and colleagues negatively affected food safety attitude scores. As a result, we emphasize the need for dissemination of improved food safety information via radio, television and food safety inspection institutes. Food vendors in the SFP should be selected after passing a food safety training and gaining food handling experience. Higher education should be a priority criterion in the hiring process.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety
ISSN
1661-5751
e-ISSN
1661-5751
Volume of the periodical
19
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
13
Pages from-to
199-212
UT code for WoS article
001140594600001
EID of the result in the Scopus database
2-s2.0-85182175914