The University of Ibadan Health Service (UHS), in collaboration with the Oyo State Ministry of Health, has organised a workshop for commercial food vendors within the campus.
The one-day workshop was declared open by the Deputy Vice-Chancellor Academic, Professor Aderonke M. Baiyeroju, on behalf of the Vice-Chancellor, Professor Kayode O. Adebowale.
Professor Baiyeroju said that the University Management appreciated the value of good health and staff wellbeing, which was why every needed support was given to the UHS to organise the workshop.
The aim of the workshop, according to the Director of the UHS, Dr. Aderonke Ajav, is to begin an institutional journey to increase the health levels of all members of the University community by supporting one another to better recognise and intentionally shun bad practices, as well as imbibe best practices.
She recalled that a few years ago, the UHS conducted training for food vendors, but the effort was not sustained.
Dr. Ajav said the expected outcome of this training is that food vendors would be in a better position to cater for and satisfy different categories of food needs, including those of the minority groups.
She also said that the programme would make UI the hub for training of food vendors and empower the society at large to correctly and adequately address current and emerging issues in food safety and hygiene.
Participants at the workshop included commercial food vendors/handlers on campus, health commissioners of the various halls of residence, faculty presidents of students associations, Hall Wardens, Wellness Officers, representatives of religious bodies and staff unions, members of the Abadina Community, organic farmers, and the team from the Schools Health Unit, Ministry of Health, Oyo State.
Lectures/talks delivered included:
•Necessity of Healthy Eating and Consequences of Unhealthy Eating Habits by Nutritionist/Registered Dietitian/Chief Nursing Officer, Bosede O. Adebayo-Oke
•Right Use of Fruits and Vegetables by Nutritionist Morenike Okeya
•Availability and Advantages of Organic Products by Professor O. O. Adeoluwa, an expert in organic production and utilisation.
•Food Biosecurity and Biosafety by Dr A. O. Ogunleye, Department of Veterinary Microbiology.
•Training and Health Check for Food Vendors by Mrs Folasade Oladele, Head of School Health Unit, Oyo State Ministry of Health.
Health checks were conducted for participants, with ample opportunities created for questions and answers.
Participants also agreed to implement all recommendations and sanctions for non-compliance.
Certificates were presented to all the registered participants.
