Compliance to Food Hygiene Practice Standards among Food Handlers in Selected Restaurants in Nairobi City County, Kenya.
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Date
2024-02
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Kenyatta University
Abstract
Like any other food establishment or catering operation, there is a risk of getting food borne diseases after consuming contaminated restaurant foods. Food service establishments are expected to implement food hygiene practice requirements in all food handling processes including receiving, storage, preparation, processing, cooking and service of food. Restaurants which operate as food establishments therefore have a responsibility in ensuring food is protected from contamination or deterioration and should implement food hygiene practice requirements that will ensure food safety to the consumer. In efforts to mitigate the risk of food borne diseases, food handlers should observe food hygiene practice and should also have food hygiene knowledge since they are involved in all food handling processes. The already developed Kenya Standard - KS 2573:2015 outlines hygiene requirements for food service establishments including restaurants. The broad objective of the study was to establish compliance to food hygiene practice standards among food handlers in selected restaurants in Nairobi City County. This was a descriptive, cross-sectional study design. The study targeted 39 purposively and proportionately sampled restaurants and 316 food handlers in the selected restaurants in Nairobi City County. Data was collected using observation checklist, interview guide and questionnaire on self-reported practices measured using a 4-point Likert scale. Data to establish the food hygiene knowledge by food handlers was collected using a knowledge score questionnaire. Statistical Package for Social Sciences (SPSS) version 26 was used to analyze the data and these findings are reported in a descriptive and inferential manner. Qualitative method was used to analyze content from interviews for themes. The gap identified in restaurant food hygiene practice standards was on maintenance of building and facilities in matters cleanliness, repair of damaged building and facilities and compliance to personnel hygiene requirements. Major gaps were noted in food time and temperature control practices for high risk foods. Food handlers consistently reported poor food hygiene practice in aspects analyzed under food time and temperature control. The mean knowledge score of all food handlers was 55.33%. Food handlers’ knowledge was significantly lower than the minimum acceptable score of 70%. In accordance with food hygiene practice standards requirements, restaurants should implement prerequisite programmes regarding maintenance and repair of established restaurant building and facilities and adhere to personnel hygiene requirements. Restaurants should also implement food hygiene requirements regarding food time and temperature monitoring in all food handling critical control points. Restaurant food handlers should be continuously trained by qualified food hygiene trainers and their practice monitored in order to realize improvement in food hygiene knowledge and practice thus reduced transmission of food borne diseases.
Description
A Research Thesis Submitted in Partial Fulfillment of the Requirements for the Award of the Degree of Master of Public Health (Epidemiology and Disease Control) in the School of Health Sciences, Kenyatta University, February 2024.
Supervisors
1. George Orinda
2. Judith Waudo