ABSTRACT
Bread is an important staple food that does not require further processing before consumption. Despite the awareness created and efforts of government to ensure that quality bread are available for consumption of all, there are several routes through which bread is being contaminated. Problems such as accelerating bread production, unsafe packaging and unhygienic handIing of finished bread is emphasis in the study so therefore, assessments of sanitation and hygiene practices among bakers and bread sellers is surveyed. The design for the study was a descriptive cross-sectional survey. Twenty (32) bakers and ninety six (96) bread sellers were sampled for the study via the simple random and convenient sampling techniques. Data was gathered using questionnaire. The study revealed that most of the respondents had poor and/or inadequate knowledge of food hygiene and sanitation and only a third of bakeries assessed had good hygiene while hygiene of bread sellers was suboptimal. Therefore, regulatory agencies, States ministries of health and environmental health units of local government areas should ensure compliance and adherence of bakeries and bread sellers to the regulations and public health ordinance guiding the approval and monitoring of bakeries as a regulated premise
Table of Contents
ABSTRACT
LIST OF TABLES
LIST OF FIGURES .......................................................................................... xii
CHAPTER ONE
1.0 INTRODUCTION .................................................................................................................... 1
1.1 Background to the study ........................................................................................................... I
1.1.1 The bread Industry in Nigeria................................................................................................ 2
1.2 Problem statement. ............................................................................................................... 4
1.3 Objectives of the Study ........................................................................................................ 5
1.4 Justification of the Study ..................................................................................................... 5
1.5 Delimitation of the Study .......................................................................................................... 6
1.6 Plan of the Study ....................................................................................................................... 6
CHAPTER TWO: LITERATURE REVIEW...........................................................................7.
2.1 Food Safety ............................................................................................................................... 7
2. I .1 Food Safety Knowledge ......................................................................................................... 9
2.1.2 Translating Food Safety Knowledge into Practice .............................................................. 11
2. I .3 Food Safety Culture .............................................................................................................
2.1.4 Food Safety Challenges ....................................................................................................... 13
2.2 Regulations Governing Food Vending in Nigeria .................................................................. 19
2.3 Food Vendors and Hygiene Practices ..................................................................................... 20
2.4 Food Hygiene .......................................................................................................................... 20
2.4.1 Personal Cleanliness and Hygiene ....................................................................................... 21
2.4.1.l Hand Washing ................................................................................................................... 21
2.4.1.2 Wearing Clean Protective Clothing .................................................................................. 22
2.4.1.3 Health status ...................................................................................................................... 22
2.4.1.4 Contaminated Equipment and Utensils ............................................................................. 23
2.4.2 Food Sanitation .................................................................................................................... 24
2.4.2. l Food Quality Management ............................................................................................... 25
2.4.2.2 Waste Management ........................................................................................................... 27
2.4.2.3 Maintenance and Cleaning ................................................................................................ 27
2.4.2.4 Pest Control ....................................................................................................................... 29
2.5 Food Handling ........................................................................................................................ 30
2.5.1 Purchasing ............................................................................................................................ 30
2.5.2 Receiving ............................................................................................................................. 30
2.5.3 Storage ................................................................................................................................. 31
2.5.3.1 General Storage Rules....................................................................................................... 31
2.5.4 Cooking ................................................................................................................................ 32
2.5.5 Cooling ................................................................................................................................. 33
2.5.6 Holding of Food ................................................................................................................... 33
2.5. 7 Serving of Food .................................................................................................................... 33
2.6 Food Handlers/Visitors ........................................................................................................... 34
2.6. l Personal Habits/Behavior ..................................................................................................... 34
2.6.2 Wearing Clean Protective Clothing ..................................................................................... 35
2.6.3 Health Status ........................................................................................................................ 35
2.7 Bread ....................................................................................................................................... 37
2.7.1 History of Bread ................................................................................................................... 38
2.72 Nutritive value of Bread ....................................................................................................... 38
2.73 Ingredients for making Bread .............................................................................................. 39
2.74 Use of potassium in bread making ....................................................................................... 40
2.75 Shelf-life of Bread ................................................................................................................ 41
2.76 Bread making regulation guidelines in Nigeria .............................................................. 42
2.8 Consumer perception and attitude towards bread
CHAPTER THREE: METHODOLOGY ................................................................................ 43
3.1 Introduction ............................................................................................................................. 43
3.2 Research Design ...................................................................................................................... 43
3.3 Study Location ........................................................................................................................ 44
3.3 Population ............................................................................................................................... 44
3.4 Sample Size, Sampling Techniques and Procedures .............................................................. 45
3.5 Instrumentation ....................................................................................................................... 45
3.5.1 Questionnaire ....................................................................................................................... 46
3.5.2 Observation Schedule/Checklist .......................................................................................... 46
Table l: Data Analysis .................................................................................................................. 47
3.7 Scope of the Study .................................................................................................................. 48
CHAPTER FOUR: RESULTS AND DISCUSSION ............................................................... 49
4.1 Socio-economic characteristics of respondents ..................................................................... 49
4.2 Bread supply chain of the respondents ................................................................................. 52
4.3 Potential food quality deterrents in the bread supply chain .................................................... 55
4.4 Food safety arrangement among bakers and bread sellers .................................................... 57
4.5 Level of compliance to standards in bread supply chain ................................................... 64
4.6 Constraints to food quality practices in bread supply chain .............................................. 69
CHAPTER FIVE: SUMMARY, CONCLUSION AND RECOMMENDATIONS .............. 71
5.1 SUMMARY.....................................................................................................................7..1
5.2 CONCLUSION .................................................................................................................. 71
5.3 RECOMMENDATION ..................................................................................................... 72
REFERENCES ............................................................................................................................ 73
APPENDICES ........................................................................................................................................... 78
