The Vice-Chancellor of Bamidele Olumilua University of Education, Science and Technology, Ikere-Ekiti (BOUESTI), Professor Babatunde Omojola, has stressed the importance of hygienic food preparation and preservation as essential measures for preventing food poisoning, cholera and other food-borne diseases.
Professor Omojola made the assertion while declaring open a one-day workshop organised by the Environmental Unit of the University Health Services for food vendors operating within the University community.
Represented by the Dean of Student Affairs, Professor Oludayo Daramola, the Vice-Chancellor explained that the workshop was designed to improve food production processes in line with approved public health standards and best hygiene practices.
He emphasised that food vendors play a critical role in safeguarding the health of students, staff and other members of the University community, urging them to exercise the highest level of care in food preparation, handling and preservation.
According to him, food poisoning and food contamination remain serious public health challenges that can lead to severe illness and even death if not properly managed. He therefore urged the vendors to maintain clean surroundings and uphold the highest standards of hygiene in their daily operations.
Professor Omojola congratulated the vendors on being part of the BOUESTI family and encouraged them to apply the knowledge and skills acquired during the workshop to improve the quality and safety of the services they render.
In his opening remarks, the Director of University Health Services, Dr. Oludare Oluwayomi, underscored the importance of maintaining a clean environment, describing environmental sanitation as fundamental to safe food preparation and public health.
He advised the vendors to ensure that anyone experiencing symptoms such as diarrhoea or vomiting should not be involved in the preparation or handling of food meant for public consumption.
Delivering a lecture on Pest Control, Waste Management and Environmental Sanitation, an Environmental Health Officer from the Ekiti State Ministry of Health, Sanitarian Bayo Orojo, highlighted the need for effective waste disposal, proper pest control and environmental cleanliness as indispensable measures for preventing food contamination and protecting consumers.
Also speaking, the Director of Environmental Health, Ado Local Government, Sanitarian Bose Arowosafe, who delivered presentations on Basic Principles of Food and Personal Hygiene, Safe Food Preparation and Storage as well as Customer Service and Ethical Practices, educated the vendors on practical strategies for maintaining hygienic food preparation environments.
She advised them to prioritise food quality and consumer safety above profit, noting that adherence to high standards would not only protect public health but also earn customers’ confidence and ensure business sustainability.
The Head of Clinical Services at the BOUESTI Health Centre, Dr. Ayombo Aderibigbe, alongside the Chief Nursing Officer, Mr. John Faparusi, urged the vendors to promptly report suspected cases of food poisoning and other health-related emergencies to the University Health Centre for immediate intervention.
They also reminded the participants of the need to observe personal hygiene by properly covering their hair before entering the kitchen to prepare food.
Earlier, the Head of the Environmental Unit, BOUESTI, Sanitarian Mary Ayodele, explained that the workshop was organised to promote best hygiene practices, strengthen food safety awareness and prevent food-borne illnesses within the University community.
The workshop featured interactive sessions during which participants asked questions, shared experiences and suggested practical measures for improving catering services across the University campus.
