THE EFFECTS OF IMPROPER FAST FOOD HANDLING ON HEALTH
CERTIFICATION
This is to certify that this research work conducted on “THE EFFECTS OF IMPROPER FAST FOOD HANDLING ON HEALTH” has been read, recommended, and approved in its present form as meeting the partial requirement of the West Africa Health Examinations Board (WAHEB) for the Award of Technician Certificate (TC) in Environmental Health.
TABLE OF CONTENTS
Content
Cover Page
Title Page
Certification
Dedication
Acknowledgment
Table of Contents
List of Tables
Abstract
CHAPTER ONE
INTRODUCTION
1.1 Background to the Study
1.2 Statement of the Problem
1.3 Statement of Purpose
1.4 Significance of the Study
1.5 Justification of the Study
1.6 Broad Objective
1.7 Specific Objectives
1.8 Research Questions
1.9 Research Hypotheses
1.10 Operational Definitions
CHAPTER TWO
REVIEW OF RELATED LITERATURE
CHAPTER THREE
RESEARCH METHODOLOGY
3.1 Introduction
3.2 Study Design
3.3 Study Setting
3.4 Instrument Design
3.5 Method of Validating Instrument
3.6 Reliability of the Instrument
3.7 Method of Data Collection
3.8 Method of Data Analysis
3.9 Limitations of the Study
CHAPTER FOUR
DATA PRESENTATION AND ANALYSIS
4.1 Introduction
4.2 Presentation of Data
4.3 Test of Hypotheses
4.4 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
5.1 Introduction
5.2 Summary
5.3 Conclusion
5.4 Recommendations
References
Appendices
LIST OF TABLES
Distribution of Questionnaire
Age Range of Respondents
Sex Distribution of the Respondents
Marital Status of Respondents
Religious Group of Respondents
Educational Qualification of Respondents
Observed Frequency for Hypothesis I
Calculated Chi-square Test of Hypothesis I
Observed Frequency for Hypothesis II
Calculated Chi-square Test of Hypothesis II
Observed Frequency for Hypothesis III
Calculated Chi-square Test of Hypothesis III
CHAPTER ONE
INTRODUCTION
1.1 Background to the Study
Food is any substance that is consumed to provide nutritional support to the body. Obviously, it is usually of plant or animal origin and contains essential nutrients that aid the growth and development of the organism. Moreover, food is a substance that is eaten, drunk or otherwise taken into the body to sustain life, provide energy and promote growth (Bamidele, 2009).
Food safety is defined as a careful protection of food from various contaminants during acquisition, handling, transportation, storage, preparation, distribution and consumption levels in order to prevent food born diseases and illnesses in human population (Ifeadike, 2012).
Moreover, the most common mistake in handling and preparing of food are the inappropriate storage of food (including inadequate refrigeration, failure to attain a required cooking or reheating temperature) any action that results in cross-contamination and the presence of an infected food handler.
Furthermore, the presence of microbes in our food can cause food poisoning. Thus, by its very nature, the home is a multifunctional setting and this directly impact upon the need for better food safety in the home (Ernest, 2010).
Agents of fast food contamination may enter the food through unclean hands, sweat dropping during preparation, unclean cloths, utensils, dirty water, dirty environment, poor storage facilities, transportation of prepared fast food with raw food (Jug, 2008).
Moreover, flies, rodents and vermin infest in opened fast food and in the course of feeding, contaminate the fast food with bacterial viral and parasitic agents. Thus, causing diarrhoea, typhoid fever, cholera, dysentery, headache and cough, vomiting and many other diseases (Festus, 2011).
Therefore, it is on this note that the study on the impact of improper handling of fast food on health in Eket Local Government Area emanated from.
1.2 Statement of the Problem
Indeed, the poor way, manner and method through which food items, utensils and the whole surroundings of food premises are handled by food handlers pose severe havoc and its effect on health is life-threatening in the community.
Furthermore, a close observation in Eket Local Government Area shows that foods intended for public consumptions are not well covered; they are exposed to flies, dust, animals, and dirty containers. It is further noted that many of those food handlers do not know how personal hygiene should be maintained.
However, there are menace to consumers. For instance, filthy habits such as scratching of the body while handling food items, preparation of food using dirty post, poor personal hygiene before and after food preparation, sneezing without covering the nose, long-painted nails and exposure of food items to flies and other vermin of medical importance.
1.3 Statement of Purpose
The purpose of this study is to identify the implication of improper food handling on human health and to provide possible preventive and control measures to this menace.
1.4 Significance of the Study
The study would help the community proffer solutions to the factors and effects of improper food handling and its relationship with the environment as well as ways of preventing it reoccurrence. More so, they study will serve as a reference material to other students who might develop zeal to this same project topic.
CONCLUSION
The background to the study was developed to ascertain people’s views on the topic. Specifically, based on related literature reviewed, findings revealed different factors responsible for improper food handling to include method of handling fast food which results in fast food contamination, poor production of vegetable and fruits, and poor storage and cooking temperature. This poses serious health effects such as gastrointestinal problem which lead to vomiting, fever and headaches, abdominal pain, chills, diarrhoea etc.
Findings also revealed some control measures for improper fast food handling to include health education, personal hygiene, environmental sanitation, rodent control, food hygiene etc. Therefore, if these preventive measures are adopted, the effects of improper fast food handling will be reduced.
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