Influence of Food Hygiene Training on Safe Food Provision by Unclassified Restaurants in Nairobi City County

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dc.contributor.authorMusakala, Doreen Ikala
dc.contributor.authorWandolo, Monica Akinyi
dc.contributor.authorMaranga, Vincent Nyamari
dc.date.accessioned2024-01-15T12:29:31Z
dc.date.available2024-01-15T12:29:31Z
dc.date.issued2023-12
dc.descriptionArticleen_US
dc.description.abstractPurpose of the Study: The study aimed to explore the influence of food hygiene training on the safe provision of food by unclassified restaurants in Nairobi City County. It focused on the impact of food handling practices, the role of food hygiene training, compliance with food legislation, the role of management in maintaining safety standards, and the moderating effect of food safety standards on the relationship between food management practices and safe food provision. Statement of the Problem: Despite the critical role of food safety in public health, the practices in Nairobi's unclassified restaurants, especially in relation to food hygiene training and its impact on safe food provision, remain under-examined. Methodology: A mixed method research design was employed, involving 124 unclassified restaurants in Nairobi's Central Business District. Data collection comprised questionnaires for supervisors, cooks, and waiters, and in-depth interviews with restaurant managers. Quantitative data analysis utilized means, standard deviation, and inferential models, presented in tables and figures. T-tests identified significant differences in food safety management practices, while chi-square tests assessed associations between food management practices and safe food provision. Qualitative data were analyzed thematically and integrated with quantitative findings. Findings of the Study: The study found significant associations between food hygiene training (χ=5.094; p=.019<0.05) and safe food provision. It highlighted that training in food safety and legal issues enhances awareness and competence in managing food-related risks. Conclusion: The study concludes that training restaurant employees in food safety is crucial for ensuring safe food provision in unclassified restaurants. Recommendations: The study recommends periodic training for restaurant workers in proper food handling practices, emphasizing the importance of continuous education in food safety.en_US
dc.identifier.citationMusakala, D. I., Wandolo , M. A., & Maranga, V. N. (2023). INFLUENCE OF FOOD HYGIENE TRAINING ON SAFE FOOD PROVISION BY UNCLASSIFIED RESTAURANTS IN NAIROBI CITY COUNTY. African Journal of Emerging Issues, 5(17), 225 243. Retrieved from https://www.ajoeijournals.org/sys/index.php/ajoei/article/view/525en_US
dc.identifier.urihttps://www.ajoeijournals.org/sys/index.php/ajoei/article/view/525
dc.identifier.urihttps://ir-library.ku.ac.ke/handle/123456789/27274
dc.language.isoenen_US
dc.publisherAJOEIen_US
dc.subjectFood Hygiene Trainingen_US
dc.subjectSafe Food Provisionen_US
dc.subjectUnclassified Restaurantsen_US
dc.titleInfluence of Food Hygiene Training on Safe Food Provision by Unclassified Restaurants in Nairobi City Countyen_US
dc.typeArticleen_US
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