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Volume 7, Issue 5 (Suppl)

J Community Med Health Educ

ISSN: 2161-0711 JCMHE, an open access journal

Public Health Congress 2017

November 13-14, 2017

November 13-14, 2017 Osaka, Japan

World Congress on

Public Health, Nutrition & Epidemiology

Hygiene practice: A key factor in limiting outbreak of food poisoning in hospitality industry

Ayeni Ayodele Olaiya

College of Education, Nigeria

oor food hygiene can lead to poor health. Poor personal frequently contributes to food borne illness which indicates that

food handlers’ knowledge and handling practices needs to be improved. Good hygiene practices do not only give individual

a healthy and meaningful life but also contribute immensely to the development of human growth. Many countries of the world

today suffer from various degrees of diseases and sickness due to poor hygiene practices among its citizen. This unhealthy

hygiene practices has resulted into death of millions of people and rendered many either permanently or temporarily deformed

thereby reducing their human growth rate and production in the society. In view of this, this study it is design to critically

examine the pros and cons of food hygiene practices in Nigeria hospitality industry, with a view of reducing food poisoning.

J Community Med Health Educ 2017, 7:5 (Suppl)

DOI: 10.4172/2161-0711-C1-031