Aim and Objective: Evaluate the technological capability of the informal foodservice operators in the study area with the view of ensuring wholesome food are served using the right technological capabilities. The informal foodservice operators (IFOs) carry a larger part of food service providers that have contact with people on daily basis. The model of Garvin, 1981 was adapted for the study and mixed study approach. A structured questionnaire that includes both close and open-ended questions was used to elicit information from the participants of the study. The data collected was analysed and it showed that the technological capacity of the informal foodservice operators in studied areas in Oyo State was fairly high. The informal foodservice operators have low investment capacity, production capacity and high marketing capacity. The ability to use technological capacity to their advantage was lacking due to lack of funds and training. Their high marketing and innovation capacity showed that if there are funds and training, they will improve their investment and production capacity. Government should formulate policy that will encourage growth of the informal foodservice operators to ensure that wholesome food is served within the system.

Determination of the nutritional composition, microbial load, and observation of Food Health Inspector (FHI) on activities of the informal foodservice operators in some selected Local Government Areas (LGAs) in Oyo State with the view to ensure wholesome foods are sold within the study area. Proximate composition and microbial loads of some pre-packaged snacks bought from some informal foodservice operators were determined to confirm the compliance of the food with the recommended Standard Organization of Nigeria (SON) values. Questionnaire was administered to elicit information from 26 Food Health Inspectors on the activities of the Informal Foodservice Operators (IFOs) in order to ensure wholesome foods were served. The pre-packaged foods analysed in this study showed that all the pre-packaged foods contained nutrients that is above the recommended SON value. Also, the microbial load of the pre-packaged foods after three days of incubation was lower than that of the recommended SON value. The response from the food health inspectors showed that the informal foodservice operators was not conforming with the safety methods of storage and preservation of the pre-packaged food. It can be concluded that, training of the informal foodservice operator is required to reduce incidence of food poisoning and ensure that wholesome foods are served in the study area. Also, strict sanction must be put in place for the informal foodservice operators who do not comply with set rules and regulations to ensure safe pre-packaged foods are sold in Oyo State.