HO POLYTECHNIC

Questionnaire

Dear, respondent,
As a requirement for the award of an HND in Hotel, Catering and Institutional Management, we
are expected to present a dissertation on topics relevant to our programme of study. Our topic
is entitled An assessment of food hygiene practices amongst food vendors on Ho Polytechnic
campuse. This questionnaire is therefore aimed at soliciting information on the topic under
study. We would therefore be grateful if you take some time off your busy schedule and answer
the questionnaire for us. We assure you that any information provided will be treated with
maximum confidentiality.
Thank you for your participation

Instruction: please read the following questions carefully, and tick where necessary

What is your age?
Less than 20 years 21-30 31-40 41-50 above 50
What is your Gender?
Male Female
Marital status : Married Single
Any children Yes No
Qualification
Tertiary SHS JHS JHS None NVTI others

1. How long have you been selling on the campus?
Less than a year 5-10 years more than 10 years

2. What type of food do you sell?

3. Why do you think students patronize your food on campus? Give two reasons

a...................................................................................................................................................
b....................................................................................................................................................

3. Give two reasons why customers will not eat somebodys food.
a.
b

4. Mention three things you can do to prevent food poisoning?
a
b
c

5. How many students do you serve per day?
Less than 10 between 11-20 between 21-30 Above 31


6. How many times within the day do you change the water used for washing of plates and
bowls?


7. Why do you think some sellers do not like changing their water frequently?

8. Have you ever had food hygiene training?
Yes No

9. Do you think all sellers must have food hygiene training before selling cooked food? If
yes, why?

10. How do you store leftover foods? Give two ways
a
b.

11. How do you handle leftover food before you re-sell?

12. Where do you buy your raw materials? Give at least three places
a
b
c....

13. Is there a rubbish bin around the premises?
Yes No

14. Do you have water stored for you customers to use in washing their hands after eating?
Yes No

15. How many times within a week do you wash the apron you use in selling?