Food Handlers’ Hygiene Practices as Determinants of Customers’ Choice of Selected African Indigenous Restaurants’ In Nairobi City County, Kenya
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Date
2018-10
Authors
Mwangi, Paul Nderitu
Journal Title
Journal ISSN
Volume Title
Publisher
Kenyatta University
Abstract
Dining is a common phenomenon in major cities and towns, especially in modern lifestyle where people have limited time due to work and other related engagements. Indigenous restaurants have become a preference for most consumers although their patronage varies, attributed to various push factors such as health, curiosity and variety. Although hygiene is an important aspect in choosing where to dine, most customers are not keen to observe it. This study explored food handlers’ hygiene practices as determinants of customers’ choice of selected African indigenous restaurants’ in Nairobi City County, Kenya. The specific objectives were; to investigate the food handlers’ hygiene practices, assess the food handlers and supervisors’ level of awareness regarding food hygiene requirements, evaluate the determinants of customers’ choice and examine the relationship between hygiene practices and customer choice of African indigenous restaurants. The study adopted a cross-sectional descriptive survey targeting 15 selected African indigenous restaurants. Purposive sampling was used in selecting all supervisors in the 15 African indigenous restaurants. Using Yamane formula, a sample size of three hundred and forty (340) food handlers was obtained from a population of 2250. Proportionate sampling was used in selecting food handlers as their population had different numbers in each of the selected restaurants. Cochran formula was used to determine a sample size of three hundred and eighty-four (384) customers from a population of 2560 through convenient sampling. Data collection instruments were two questionnaires, an interview guide and an observation checklist. Qualitative data was ordered, coded and summarized in compilation sheets for easier analysis in addition to inferential statistics. Quantitative data was analyzed using statistical packages for social sciences with levels of significance established using paired tests with a cut-off point of P < 0.05, (95%) confidence and significance levels. Chi square Pearson’s correlation coefficient tests were calculated to identify the correlation between food handlers’ hygiene practices and customers’ choice of restaurants. The findings showed that most restaurant supervisors were well aware of HACCP system although not all of them implemented it. Further, the restaurants do not observe adequate precautions in the entire food production and therefore programs related to HACCP needed to be implemented in a practical and realistic manner. The study further identified that the general hygiene standards of the restaurants were relatively high although during the time of the visits, some were not clean. With regard to the relationship between food handlers’ practices and customers choice of restaurants, the findings presented a 2 = 4.244, df* = 2 and p = 0.133 which is 0.05. With a significance level > 0.05 (0.133), the alternative hypothesis (H1) was rejected. The findings showed that there was no significant relationship between the two variables. Most customers were not keen on hygiene standards as evidenced in some restaurants where regardless of the poor hygiene practices present, there were still high flows of customers. The study therefore concluded that even though hygiene practices have an effect on the customers’ choice of the restaurants, the effect is not significant. The study recommended the public health authorities in the urban centers to educate all restaurant stakeholders on food hygiene regulations and inform consumers about hazards associated with improper handling of food. The study further recommended that restaurants operators to adhere to the food hygiene regulations and similar studies to be done in other localities, in rural restaurants, and to incorporate more restaurants.
Description
A Thesis Submitted in Partial Fulfillment of the Requirements for the Award of the Degree of Master of Science (Hospitality and Tourism Management) In the School of Hospitality and Tourism of Kenyatta University