Determinants Of Food Safety Management In Selected Hotels In Eldoret Town, Kenya.

Abstract

Food safety is a critical issue facing the foodservice industry and therefore an understanding of the possible deterrents to Food Safety Management (FSM) is important. The purpose of this study was therefore to assess the determinants of FSM among food handlers in selected hotels in Eldoret Town, Kenya. The specific objectives were to: establish food handlers’ knowledge on FSM; investigate food handlers’ practices of FSM; analyze the relationship between food handlers’ knowledge and practice of FSM; establish the association between food handler’s selected demographic factors and FSM; assess the role of management in implementing FSM; and finally explore the effect of kitchen physical environment on food handlers’ FSM. The study adopted both descriptive and explanatory research designs. Twelve conventional hotels were purposively selected and all 106 food handlers in the hotels were recruited into the study. Data was collected by use of structured questionnaires, interviews and observation. Quantitative data was analyzed with the help of Statistical Package for Social Sciences (SPSS) version 21 and excel. Pearson Chi-square test of independence and Pearson Correlation analysis were performed to test association between the various variables under study. Content analysis was used to analyze qualitative data and results presented in narrative form. The findings of this study revealed that over 95% of the respondents had adequate knowledge on FSM. However, there was no significant correlation between knowledge and FSM (r = .147, p = .174). The results further revealed that there was a significant relationship between position held in the establishment and management of purchase and storage (X 2 = 106.013, df = 70, p < 0.05), as well as, management of temperature control (X 2 = 132,256, df = 70, p < 0.05). Similarly, there was a relationship between level of education and management of purchase and storage (X 2 = 52.901, df = 30, p < 0.05). Results from interviews and observation showed that management factors such as training, supervision, and enforcement of FSM rules as well as kitchen physical environment were crucial in enabling food handlers to manage FSM. From the study it was concluded that knowledge on FSM, position held in the establishment, level of education, kitchen physical environment, and management factors were the main determinants of FSM. This study therefore recommends that adequate kitchen physical environment for food handling should be provided in the hotels and managers should ensure close supervision of food handlers at all times to ensure adherence to FSM rules, and finally, special emphasis should be placed on practical rather than theoretical training on FSM which should target both the food handlers and managers.