The Influence of Contextual Factors on HACCP System Practices in Four and Five Star Rated Hotels in Nairobi City County, Kenya
Chege, Peninah Wanjiku
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Hazard Analysis Critical Control Point (HACCP) system is an important food safety strategy that most food production entities throughout the world endeavor to implement. However, a variety of contextual factors influence its successful execution. This study sought to determine the influence of contextual factors namely food safety regulations, market forces, size of the hotel, management commitment and funding level on HACCP system practices in four and five star rated hotels in Nairobi City County. A total of 255 hotel cooks and 33 chefs in 16 four and five star rated hotels participated in the study as key informant respondents and units of analysis from whom data was collected using a self-administered structured questionnaire. Additional data was collected from hotel managers through an interview schedule for cross-validation. Analysis of data was conducted through a set of descriptive statistics that provided detailed explanations of the study variables as well as multiple linear regression to test the set null hypothesis at 95 percent confidence level (α = 0.05). The results of the study reveal that on the aggregate, the context within which the hotels operate significantly influences their HACCP system practices. In particular, regulatory framework, size of the hotel, management commitment and funding level were found to have a positive influence on HACCP system practices of the hotels while market forces had negative effect on the hotels’ HACCP system practices. The study provides significant insights for the advancement of knowledge on HACCP concept as well as appropriate recommendations to hotel managers and other food production industry practitioners on the effective implementation of HACCP system practices.