Knowledge and Practice of Hand Hygiene Among Students of Bayelsa State College of Health Technology, Otuogidi, Ogbia Town, Nigeria

Hand hygiene remains the single, cheapest and most practical public health measure for preventing transmission of microorganisms and healthcare-associated infections. Despite its simplicity, compliance is poor among healthcare providers and students. The objective is to assess the knowledge and practice of hand hygiene among students of Bayelsa State College of Health Technology (BYCOHTECH). The methodology is a cross-sectional study was conducted among students of BYCOHTECH. A sample size of 285 was determined using Taro Yamane's formula from a population of 986. A structured questionnaire assessed demographics, knowledge of food/hand hygiene, food handling, and personal hygiene practices. Data were analyzed using SPSS version 21 with descriptive statistics. The respondents were mostly female (100%), aged 15–24 years (36.8%), married (57.9%), with secondary education (73.7%). Knowledge of hand hygiene was high: respondents strongly agreed that washing hands prevents contamination (Mean = 1.26), food hygiene means keeping food clean and safe (Mean = 1.47), and dirty utensils transmit disease (Mean = 1.95). For practices: 42.1% always wash hands before preparing food, 57.9% always use clean water for cooking, 89.5% always reheat leftover food, and 68.4% always separate raw from cooked food. However, only 42.1% always wash their hands after using the toilet, 26.3% always wear clean aprons, 31.6% always cover their hair while preparing food, and 57.9% never undergo regular medical check-ups. The conclusion demonstrated students' high theoretical knowledge of hand hygiene but inconsistencies in practice, especially in personal hygiene, like apron use, hair covering, and medical check-ups. It is therefore recommended that continuous practical demonstrations, provision of handwashing facilities, institutional policies, and behavioral reinforcement are needed to bridge the knowledge-practice gap.