ASSESSMENT OF FOOD SAFETY IN THE BREAD SUPPLY CHAIN IN EKITI STATE, NIGERIA

  • Type: Project
  • Department: Agric Economics and Extension
  • Project ID: AEE0199
  • Access Fee: ₦5,000 ($14)
  • Pages: 93 Pages
  • Format: Microsoft Word
  • Views: 661
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

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

ASSESSMENT OF FOOD SAFETY IN THE BREAD SUPPLY CHAIN IN EKITI STATE, NIGERIA
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Agric Economics and Extension
  • Project ID: AEE0199
  • Access Fee: ₦5,000 ($14)
  • Pages: 93 Pages
  • Format: Microsoft Word
  • Views: 661
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 5,000 to

Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565

Bitcoin: Make a payment of 0.0005 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Agric Economics and Extension
    Project ID AEE0199
    Fee ₦5,000 ($14)
    No of Pages 93 Pages
    Format Microsoft Word

    Related Works

    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... Continue Reading
    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... Continue Reading
    ABSTRACT This study assessed the extension service delivery on the value chain of plants in product in Ekiti  State, Nigeria. It specifically examined the socio-economic characteristics of plantain farmers, marketers and consumers in the study area, the factors that determine the price of plantain in the study area, examined the factors that... Continue Reading
    ABSTRACT This study assessed the extension service delivery on the value chain of plants in product in Ekiti  State, Nigeria. It specifically examined the socio-economic characteristics of plantain farmers, marketers and consumers in the study area, the factors that determine the price of plantain in the study area, examined the factors that... Continue Reading
    ABSTRACT The foodborne disease remains a major Public Health problem across the globe. The high incidence of food borne illness has led to an increase in global concern about food safety. The purpose of this was to assess food safety, knowledge and practises among food handlers in restaurants in Nnewi Urban. The researcher utilized a cross... Continue Reading
     ABSTRACT The study investigated the sanitary assessment and physiochemical characteristics of hand- dug wells in Ado-Ekiti, Ekiti State, Nigeria with a view to support the operation and  maintenance of hand-dug wells by providing clear guidance for remedial action to protect and  improve water supply in the study area. The town was zoned into... Continue Reading
    ABSTRACT The study investigated the sanitary assessment and physiochemical characteristics of hand- dug wells in Ado-Ekiti, Ekiti State, Nigeria with a view to support the operation and maintenance of hand-dug wells by providing clear guidance for remedial action to protect and improve water supply in the study area. The town was zoned into ten... Continue Reading
    ABSTRACT Water is an important resource for almost all human activities like agriculture, industry, transportation, domestic uses and the proper functioning of the human body, The study examined the physiochemical properties and potentially toxic metals in hand-dug wells and boreholes in Ikole Ekiti and its Environs.  Six functional hand-dug... Continue Reading
    ABSTRACT Water is an important resource for almost all human activities like agriculture, industry, transportation, domestic uses and the proper functioning of the human body, The study examined the physiochemical properties and potentially toxic metals in hand-dug wells and boreholes in Ikole Ekiti and its Environs.  Six functional hand-dug... Continue Reading
     ABSTRACT Reduction of protein malnutrition in many areas requires evaluation of simple, affordable, cheap but effective processing and preservation methods that ensure protein requirements are met. There is increase in the consumption of meat in the modern world. There is need to process raw meat to other forms to serve as alternatives to the... Continue Reading
    Call Us
    whatsappWhatsApp Us