Asian Food Science Journal

Study Design: A questionnaire survey was carried out on 25 eateries from 7 local government areas (LGAs) in Ibadan. Eateries and LGAs were selected by convenience purposive sampling. Four eateries at the most, comprising of standard and substandard types were selected from each of the LGAs. The questionnaire was designed to get information on the hygienic and sanitary condition involved in preparation of the ready to eat chicken meat.

Methodology: Questionnaires were administered to twenty-five eateries in seven LGAs in Ibadan. Data on food handling and preparation practices were obtained from questionnaire filled for each eatery by the representative.

Results: The results showed that most of the chickens were obtained frozen (84%) from cold food shops. Bore hole (88%) was the major source of water. Most (75%) of the prepared chicken were kept in heat regulated show cases.  Most of the respondents (91.3%) reported that they were not using the same chopping board for raw and ready to eat food items. Milton was used on utensils and chopping board by most (87.5%) of the respondents. All (100%) the respondents possessed licenses for operation. Majority (88%) of the respondents wore protective clothing while 96% of them always covered their hair. Septic tank latrines were means of disposal by nearly half (54.2%) of the respondents. There was no significant difference P >.05, in hygiene practices of the three classes.

Conclusion: Many eateries were supervised by well trained staff on food safety hygiene but in actual practice, hygienic standards were not thoroughly upheld.