Analysis of Food Management Practices and Safe Provision in Unclassified Restaurants in Nairobi City County, Kenya
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Date
2022
Authors
Musakala, Doreen Ikala
Wandolo, Monica Akinyi
Maranga, Vincent Nyamari
Journal Title
Journal ISSN
Volume Title
Publisher
Stratford
Abstract
The aim of the research was to establish how food safety practices influence safe food provision
by unclassified restaurants in Nairobi City County. The Particular goals of the study were to: assess
the influence of food handling practices on safe food provision, observe the role of food hygiene
training on safe food provision, determine the effect of food legislation compliance on safe food
provision and establish the role of management in ensuring that safety standards are achieved on
safe food provision by unclassified restaurants in Nairobi City County. Descriptive survey design
was employed as the blue print to guide the study. The study population was 124 unclassified
restaurants in Nairobi Central Business District. Questionnaires were used in data collection, an
in-depth interview guide and observation checklist. Quantitative data were analyzed through
means, standard deviation, inferential models and presented in form of tables and figures. The
study established that food handling practices on safe food provision by unclassified restaurants
was statistically significant (χ=8.988; p value of .003<0.05), food hygiene training and safe food
provision by unclassified restaurants have a significant association (χ= 5.094, p value of .019<0.05,
food legislation compliance and safe food provision by unclassified restaurants have a significant
association as supported (χ=4.544; p value of .025<0.05) while the role of management and safe
food provision by unclassified restaurants have a significant association (χ=11.107, p value of
.001<0.05). This paper concludes that food handling practices, food hygiene training, food
legislation compliance and role of management impacts the safe food provision by unclassified
restaurants. The study recommends for the need to periodically train restaurant workers on proper
food handling practices. There is need for restaurant management to provide workers with
sufficient clean dress code. The restaurant management needs to organize periodic training
programs in form of short workshops, seminars and conferences with key stakeholders in the
hospitality sector and food safety authorities.
Description
article
Keywords
Food management practices, food handling practices, food hygiene training, food legislation compliance, safe provision, unclassified restaurants
Citation
Musakala, D. I., Wandolo, M. A. & Maranga, V. N. (2022). Analysis of Food Management Practices and Safe Provision in Unclassified Restaurants in Nairobi City County, Kenya. Journal of Hospitality & Tourism Management, 5(1), 44-62. https://doi.org/10.53819/81018102t4046