Title: Improving Food Safety Knowledge and Processing Condition of Soy-cheese Processors in Oyo state, Nigeria

Abstract:

Soy-cheese is a soybean based product used in enhancing  household nutrition food security among the resource -poor people in Nigeria. It is also used as meat substitute and also  as a  source of income generation. It is also usually prepared at home-level by women local processors under unhygienic conditions. The objective of this study was to assess the level of food safety knowledge of the local processors and to improve through training. Thirty (30) women processing soy-cheese at home level were selected and interviewed on knowledge of food hazards, food hygiene, hand washing and food safety practices. Formal training was conducted for the women.  The women group were in the range of age 36-50 years with their percent having completed secondary school education. Ninety percent do not have formal food processing or hygiene training. Studies shows little knowledge of food hazard, food hygiene, handwashing and food safety practices.  Subsequent training  on food safety improved knowledge and skill by post-test  which was expected to improve practices and behavior which will contribute to better processing and reduce future food hazards and risks.