Food Safety Management Systems Orientation and Hazard Analysis Critical Control Point System Uptake by Hotels in Nairobi City County, Kenya
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Date
2021
Authors
Chege, Peninah Wanjiku
Journal Title
Journal ISSN
Volume Title
Publisher
Kenyatta University
Abstract
Hazard Analysis Critical Control Point (HACCP) system is an important food safety
management system that most food production entities across the world endeavor to
implement. In spite of this, a review of extant literature on food safety management
reveals that the successful adoption of the HACCP system faces a number of
challenges regarding its management and implementation. The barriers to effective
execution of HACCP system vary from country to country and from one hospitality
sector to another. The general objective of this study was to establish the influence of
food safety management systems orientation on HACCP system uptake in star rated
hotels in Nairobi City County given the moderating effect of a set of contextual
factors namely food safety regulations, market forces, size of the hotel, management
commitment and funding level. The specific objectives of the study were to assess the
following aspects within the four and five star-rated hotels in Nairobi City County: i)
the influence of employee behaviors towards HACCP system on HACCP system
uptake; ii) the influence of employee attitudes towards HACCP system on HACCP
system uptake; iii) the influence of employee knowledge of HACCP system on
HACCP system uptake; iv) the moderating effect of contextual factors on the
relationship between employee food safety management systems orientation and
HACCP system uptake and lastly v) the effect of the contextual factors on HACCP
system uptake in the four and five star rated hotels in Nairobi City County.
Corresponding null hypotheses were also set for empirical assessment. The study was
guided by the logical positivism philosophy of research and adopted a cross-sectional
survey research design. Quantitative data was successfully collected from a total of 33
executive chefs and 255 chefs who constituted the study units/respondents of the
study from 16 out of the targeted 22 four and five star rated hotels in Nairobi City
County. In addition, qualitative data was collected from a total of 16 Food and
Beverage Managers through an interview schedule with one manager being
interviewed from each of the 16 hotels. Quantitative data was analysed using
descriptive statics, regression analysis and partial correlations while content analysis
was used to analyse qualitative data. The study results established a significantly
positive relationship between employee behaviors and attitudes towards HACCP
system and the star rated hotels’ HACCP system uptake. The study further found that
that contextual factors direct influence on the hotels’ HACCP system uptake was
significantly positive for size of the hotel, management commitment and adequacy of
HACCP system funding while market forces effect on HACCP system uptake was
found to be significantly negative. When the moderating effect of the contextual
factors on the relationship between food safety orientation and HACCP system uptake
by the star rated hotels in Nairobi City County was assessed, it was established that
food safety regulations, market forces, size of the hotel and management commitment
had a significantly negative influence on this relationship. Although the study had
certain limitations, it nonetheless offers opportunities for future research. In addition,
the study provides important recommendations to hotel managers and other food
production industry practitioners on requisite considerations when implementing
HACCP system in addition to advancing the frontiers of knowledge on the concept of
food safety management in general and HACCP system in particular.
Description
A Research Thesis Submitted in Fulfillment of the Requirements for the Award of the Degree of Doctor of Philosophy (Hospitality Management) in the School of Hospitality, Tourism and Leisure Studies of Kenyatta University, July, 2021
Keywords
Food Safety, Management, Systems Orientation, Hazard Analysis, Critical Control Point, System Uptake, Hotels, Nairobi City County, Kenya