Food safety risk factors in selected outside catering enterprises in Nairobi, Kenya

Abstract

Outside catering requires preparation and service of food at a site away from the business establishment. The specialized requirements of this type of catering however produce many challenges in the preparation, production, transportation and service of food that may affect the safety of food exhibiting potential outbreak risks of food-borne illnesses. These procedures add to the increased risk of food contamination. The food safety risk factors exposed through these processes are what this study sought to investigate. The study focused on selected outside catering events in Nairobi targeting food handlers of outside catering events in the city. The sample size was 60 from which data was collected. The collected data was then subjected to Correlations and multiple linear regression and ANOVA for analysis. The results showed a significant positive relationship between the hygiene, food handling processes and personnel control of cross contamination habits; and food safety. The regression coefficient of the three independent variables: hygiene practices (-0.294), food handling process (0.042) and personnel control of cross contamination habits (-0.304)) were positively and significantly related. In conclusion a positive change in control of cross contamination, enhanced food handlers supervision, control of food handling processes in firms offering outside catering services would ensure provision of safe food.