Research Journal of Food Science and Nutrition

Foodborne disease remains a major public health concern globally, particularly in low- and middle-income countries where informal food service operations are widespread. This study assessed the food safety knowledge and hygiene practices of foodservice entrepreneurs in Ilaro, Ogun State, Nigeria. A cross-sectional descriptive design was adopted, involving 200 food service entrepreneurs selected from the town using a multistage sampling technique. Data were collected using a semi-structured questionnaire and an observational checklist. Descriptive and inferential analyses were performed with significance set at p<0.05. The results showed that while a high proportion of respondents had heard of food hygiene (91.5%) and understood its link to disease (90.5%), important knowledge gaps existed, particularly regarding food storage and cross-contamination. Overall, 38.5% of respondents had good knowledge of food hygiene, compared to 69.5% with good knowledge of food safety. In terms of practices, 64.5% demonstrated good hygiene practices; deficiencies were observed in glove use (54%), proper utensil separation (66.5%) and disinfection of cutting boards (65.5%). Observational findings further revealed environmental sanitation concerns, including inadequate hand washing facilities (68%) and the presence of disease vectors (42.5%). A statistically significant association was found between food safety knowledge and hygiene practices (ꭓ² = 14.85, p = 0.01), whereas no significant relationship was observed between food hygiene knowledge and practices (ꭓ² = 2.17, p = 0.71). In conclusion, although food service entrepreneurs in the study area demonstrated relatively good knowledge and practices, critical gaps persist that may increase the risk of foodborne diseases. Targeted interventions focusing on practical training, behaviour change and improved sanitation infrastructure are recommended to enhance food safety compliance.