HYGIENE PRACTICES ON FOOD SAFETY AT

NON-CLASSIFIED HOTELS IN MERU

COUNTY

MURAGURI M BONFACE
INDEX NO 3041011343
SERIES JUNE -JULY

A RESEARCH PROJECT SUBMITTED TO THE

KENYA NATIONAL EXAMINATION COUNCIL

IN PARTIAL FULFILLMENT FOR THE

REQUIREMENTS OF THE AWARD OF CATERING
AND ACCOMMODATION MODULE III

INSTITUTION ;MERU NATIONAL POLYTECHNIC

DECLARATION
This research project is my original work
and has not been presented for
examination or award in any other
university
MURAGURI M BONFACE
_________________________
Polytechnic Supervisor
_________________________
_________________________
Date Of Issue
14/6/2024
_________________________
DEDICATION
This report is dedicated to my father
Muriithi Peterson , my mother Catherine
Muriithi, my sister Caroline ,my brothers
Koome, Mugambi and Mandera. May God
bless you greatly for being a supportive
family unit

ABSTRACT
Working in the food processing industry is a challenging yet a fulfilling career. Especially when working
within the hotel or the hospitality industry it is even more a challenging task as the high levels of
standards are to be maintained in order to meet the expectations. Food processors and food handlers in
the hotel or hospitality industry are advised to improve knowledge on food handling and hygiene
practices for food safety assurance. The data is collected from 35 hotels using convenient sampling
techniques. Simple percentage analysis, interviews and questionnaire method were used to analyze the
data. A positive relationship was observed and there was a satisfactory result to the food safety training
and hygiene practices. About the socio-demographic data, it was observed that there has been positive
association between the “food safety training” and “designation” of participants.

Table of Contents
ABSTRACT ..................................................................................................................................................... 3
1.INTRODUCTION ......................................................................................................................................... 4
2. LITERATURE REVIEW............................................................................................................................. 8
3. RESEARCH INSTRUMENTS .............................................................................................................. 10

1.INTRODUCTION
Food is a vital and basic necessity for the physical wellbeing, it is also a source of pleasure that hotel
customers seek when indulging in their leisure time. its preparation, production and consumption play a
pivotal role in life sustenance. Customers look up to the food servers in hotels to provide safe food and
satisfy their physiological and psychological needs. Therefore, proper handling to ensure food safety is a
key necessity to be considered by the hotel caterers. There are many hotels and restaurants that offer
food and drinks to customers at designated areas in Meru County. They provide food to hundreds of
people. However, provision of safe food in most of unclassified hotels is a problem as most unclassified
hotels lack clear guidelines on food safety management practices rendering safety of food served to
customers questionable. Moreover, food safety remains a major concern facing the food sector
worldwide. Food management practices that include handling practices, food hygiene training,
legislation compliance procedures and the role of management play a significant part in food safety
provision. Training related to food safety and legal issues enhances awareness related to hygiene issues.
Training experience that is effective leads to improved sanitation awareness and safety as well as
enhanced procedures of sanitation and safety. Although contamination of food can happen at any place
of the chain of production, personnel dealing with food play a very important role in making sure that
food safety all through the production of food and chain of storage by sticking to hygienic activities
related to food handling and good personal hygiene. Food handlers involved in the food preparation
process and food contact surfaces, including those who are involved in harvesting, slaughter, processing,
storage food preparation and transportation determine level of food hygiene served to customers. Hand
washing procedures, proper cleaning of utensils, thoroughly sanitizing food preparation and storage
areas, waste management, adequate supply of clean water and appropriate staff changing facilities, are
some of the items on the food hygiene observation checklists which will determine whether hotels
observe the provision of safe food. Hygiene is described by three aspects and includes food, staff and
environment. However, highest levels of hygiene practices are not attained by most hotel outlets as
recommended by various food legislation bodies and practices, including WHO, HACCP and DPH Kenya.
Ideally, food consumed in hotels should be impeccable observing high safety standards and handling
procedures. Maintaining safe food starts at the farm where it is produced, transported in safe couriers,
stored in safe environment with proper range of temperatures, cooked in clean environment, handled
and served in clean utensils. Moreover, the persons handling food and serving to the customers must
observe highest level of food safety guidelines that include wearing clean protective clothing including
apron and garments at the beginning of each shift and changing them regularly when necessary. Most
unclassified hotels may not have appropriate uniforms for staff, a place set aside for staff to take a
shower and change in to clean uniform, when need be, and may have undergone minimum food safety
training or none at all. It for these reasons that this research was carried out in order to bring awareness
to the unclassified restaurant management on what is exactly expected and required of them in order to
provide safe food. However, the provision of safe food in most unclassified hotels in Meru County
remains a problem. Most hotels lack clean food storage facilities, food preparation and production
facilities such as colour coded chopping boards, and food servicing trays. Tourism regulatory Authority is
responsible for classifying hotels in Kenya. The classification of hotels as classified or unclassified is based
on quality of hotel service deliveries. Following the huge numbers of customers served, service utensils
in most cases are inadequate hence replenishing clean service utensils and equipment as fast as required
is a challenge posing a high risk of re-using plates and spoons without washing with clean hot detergent
water as recommended by food hygiene practices. In addition, service team may be inadequate in terms
of training. There is an assumption that most hotels do not employ food trained professionals but opt for
semi-skilled hotel labor that is perceived to be cheap. Therefore, most of the food production and
service brigade may lack or have very little knowledge on food safety from the most junior to senior staff.
More emphasis is put on mass production without none or little attention to the conditions under which
food is prepared and served.

1.1. Background of the Study

The term food safety is increasingly being used in place of food hygiene and this encompasses a whole
range of issues that must be addressed for ensuring the safety of ready to eat foods. Food hygiene
therefore put too much emphasis on cleanliness while food safety requires much more than a clean
premises (World Health Organization, 2017). By 2018, 90% the general population has increased and this
has led to increases in the demand of wide variety of food stuffs which include those that are often
eaten away from homes. This demand has led to an increase in the establishment of many eating places
such as hotel, lodges, hotels and guest houses. The demand for a wide variety and convenient foods is
also increasing the risk of food borne diseases and infections on the consumers who mainly depend on
these establishments. People are not following hygiene measures, they are failing to preserve, cook, or
store food for human consumption, which eventually leads to food poisoning. If someone eats the food
may suffer from stomach upset. 75% of people are failing to follow the measures of handling food
properly (Albert, 2017). In Meru county, several people have been suffering from water borne related
ailment. Thus, it is important that people handling food observe certain strict hygienic measures
especially when it comes to cleaning, preserving, cooking or storing food for human consumption. This is
because good health is dependent on the manner food is handled. This is because if one eats meat that
was cooked a while ago, but was not refrigerated or stored properly, it could lead to an upset stomach
resulting into food poisoning or other digestive problems. Therefore, it is absolutely essential for people
of all ages to be aware of food safety measures and proper food handling practices (Albert, 2017). In the
recent past, in Meru county many people have been suffering from water borne related ailments. For
example, according to the medical report (Health Management Team, 2016), the recorded about three
cases of cholera which resulted in one death. About 105 cases of water borne diseases were also
recorded. It was cited that among the causes of the cholera and water borne diseases in the was the
poor sanitation system in the area.

1.2. Statement of the Problem

Meru has various social-economic activities that have led to sharp rise in population especially within its
central parts. This has resulted into a high demand for the provision of food services in public eating
places. There are approximately 45 hotels in the Centre business (CBD) of Meru town that are accessed
by civil servants from nearby Government offices, motorists, traders in transit, local marketers and the
general public. The increased demand in the food service provision has led to the mushrooming of three
different classes of food eating outlets. These are Guest Houses/Lodges for the high class, the better
attractive restaurant for the medium class and the Low grade hotels for the majority poor. The paucity of
the studies on food safety among academics, in food science, has led to health administrative
departments taking the evaluation of food safety and hygienic practices of food establishments (World
Health Organzation, 2015).The direct cost of food borne illness outbreak can approximate $75,000 per
food service establishment and these can include investigation clean-up, re-staffing, restocking, product
loss, settlements and increased regulatory sanctions (Al-Goblan, 2010). In the CBD of Meru, there has
been public outcry on the individual health status and level of understanding of food safety regulations
by the personnel who are handling food in restaurants. It is observed that food handlers are employed
minus considering their qualifications background. Neither the Local Government Council nor Health
Board seems to have serious work plan for its inspection team to determine the hygiene practices there.
Furthermore, the hygiene practice standards get compromised since water used in the hotels is mostly
not sourced from the running taps but from either shallow wells or rusty boreholes hundreds of meters
away. In many cases, mad people or children between the age of seven and twelve are used to fetch
water at a fee. The dishes are found to be cleaned in recycled or dirty water. Worse still, leftover food
and other food waste are dumped at garbage points closer to the hotels and remain uncollected for
some days. This is because the Local Authority has only a single keep Zambia Clean Campaign truck that
is usually taken to perform unintended purposes. This puts a health hazard not only to the general public
visiting such food outlets but also the food handlers. And that may result in the perpetual disease
outbreaks of cholera, dysentery, typhoid or any diarrhoea ailment. These factors have compounded this
study to be undertaken in order to establish the factors that contributed to poor hygiene practice in
Hotels in Meru county.

1.3. Aim of the Study

The main aim of the study was to examine the factors affecting food hygiene practices in Meru county.

1.4. Objectives of the Study The objectives of the study were:

(i) To assess the demographic characteristics of food handlers in Meru county.

(ii) To examine the contributing factors to the poor hygiene practices among food service providers in
hotels of Meru county.

(iii)To assess the level of knowledge regarding food hygiene practices among food handlers in Meru
county.

(iv) To assess food hygiene practices among food handlers in hotels of Meru county.

1.4. Research Questions

(i) What are the demographic characteristics of the food handlers in Meru county?

(ii) What are the contributing factors to the poor hygiene practices among food service providers in
hotels of Meru county?

(iii) Do food service providers have adequate knowledge on food hygiene practices in Meru county ?

(iv) What are the common food hygiene practices among food handlers in Meru county ?

1.5.Significance of the Study

The importance of this study is to make available the information to be gathered to the relevant
stakeholders like the food outlet operators, the personnel handling food in restaurants, the public
populace that access food in hotels as well as the mandatory service providers who include the Health
Inspection Team and the Local Government Authority. This will help the relevant regulatory authorities
to address the numerous challenges they are facing in the hygiene practices such as testing the health
status and determine the minimum qualifications of food handlers. The information obtained in this
study will help administrative departments taking the evaluation of food safety and environmental
health regulations and setting up the minimum operational requirements for food service providers.

1.6.Limitations
The study was done under the following challenges:

Time Constraints: Being a part time working citizen, I had limited time to conduct interviews.
Financial Constraints: A large part of my earnings was spent on the self-sponsored distance learning
program alongside the much-needed support towards the household upkeep. It was not easy to polish
the project to maximum standards.

Respondents’ Attitudes: There were hindering aspects since some respondents wanted to be paid in
exchange for information. As such, some intended respondents, especially from the market and bus
station could not participate.

Transport Constraints: I did not reach all the target population as the transport costs were higher than I
could afford during the collection of data from respondents.

2. LITERATURE REVIEW
2.1 Theoretical review
Two theories were found to be relevant in establishing role of food management systems on food safety
in hotels. The theories that were found to best inform the research constructs are theory of planned
behavior (Ajzen, 2011) and Food Systems theory (Ericksen, 2008).

2.2.1 Theory of planned Behavior

Theory of planned Behavior (Ajzen, 2011) suggests that behavior is determined by behavioral intention.
Intention to act is assumed to capture the motivational factors that influence a behavior and are
indications of how much of an effort an individual is 26 planning to exert, in order to perform the
behavior (Mullan, Wong, & Kothe, 2013). In turn, intention is predicted by three variables – attitude, the
overall evaluation of the behavior; subjective norm, which represents the perceived pressure from
significant others to perform the behavior; and perceived behavioral control (Mullan & Wong, 2010).
Theory of planned Behavior is a component that represents the individual ‘s perceptions of the ease or
difficulty of performing the behavior of interest (Phillip & Anita, 2010). (Ajzen, 2011), contended that
Theory of planned Behavior directly influences both intention and behavior for behaviors that are under
volitional control. According to this theory, a person’s intention is a function of two basic determinants,
one personal in nature and the other reflecting social influence (Ajzen, 2011). In the area of food safety,
the Theory of planned Behavior can be used to predict of intention and application of safe food
management practices. Theory of planned Behavior has been found to be the strongest predictor of
intention to handle food hygienically; however, it did not directly predict behavior. As aforementioned,
Theory of planned Behavior was the most significant predictor of safe food handling intention and a
significant predictor of intention for hand hygiene practices. Therefore, interventions aimed at increasing
PBC, which includes both a self-efficacy and a controllability component, may assist in increasing both
intentions and safe food handling behavior.

2.2.2. Food Systems theory

Food Systems theory by Ericksen (2008) which states that: "A food system is as a set of dynamic
interactions between and within the bio geophysical and human environments and include a number of
activities leading to a number of associated outcomes." Food systems comprise a set of activities and
outcomes ranging from production through to consumption, which involve both human and
environmental dimensions. Food systems are often described as comprising four sets of activities: those
involved in food production, processing and packaging, distribution and retail, and consumption. All
these activities encompass social, economic, political, and environmental processes and dimensions. A
food ,...system can be more broadly conceived as including the determinants (or drivers) and outcomes
of these activities. The determinants comprise the interactions between and within biophysical and
human environments that determine how food system activities are performed. These activities lead to a
number of outcomes, some of which contribute to food security and others that relate to the
environment and other societal concerns. These outcomes are also affected directly by the
determinants. Food security is the principal policy objective of a food system (Ericksen, 2008). Food
security outcomes are described in terms of three components and their subcomponents: food
availability (production, distribution, and exchange); food access (affordability, allocation, and
preference); and food utilization (nutritional and social values and food safety). Although the food
system activities have a large influence on food security outcomes, these outcomes are also determined
directly by socio-political and environmental drivers. These outcomes vary by historical, political, And
social context. By specifically linking activities to outcomes, the food system approach helps understand
both linear and non-linear links between activities as part of the outcome analysis (Ericksen and Ingram,
2005). Food systems mayor may not result in food security for the unit of analysis of concern; in this case
the household.

2.2 Empirical Review

Oduol,(2020) conducted a study to evaluate the role of food safety management systems on food safety
in 5 star hotels in Nairobi City County. The specific objectives were to; evaluate the application of
standard food safety systems on food safety in the 5-star hotels in Nairobi City County, determine the
effect of compliance to food safety system on food safety in the 5-star hotels in Nairobi City County and
establish the effect of implementation of food safety system on food safety in the 5-star hotels in Nairobi
City County. The study adopted cross-sectional survey design. Nairobi City County has several classified
hotels located conveniently and the research surveyed 5-star hotels. Research instruments used include,
questionnaires, interview schedule and observation checklist. For this, food handlers and managers were
targeted. Descriptive statistics were used to analyze the data and findings presented in figures, tables,
narrative and descriptive forms. Paired t-test results established that there is statistically significant
change in provision of safe food as a result of applying food safety practices, complying with food safety
procedures and implementing food safety systems. Regression results showed that application of
standard food safety systems had a positive and statistically significant relationship with food safety of
hotels in Nairobi City County (β=.202, p = .012). It was also established that compliance to food safety
system had positive and statistically significant relationship with food safety (β=.214, p = .000). Further,
implementation of food safety system had a positive and statistically significant relationship with
provision of safe food in Nairobi City County (β=.318, p = .001). From the study findings, it was concluded
that application of standard Food safety systems, compliance to food safety system and implementation
of food safety system impact the provision of safe food in hotels. From the study findings, it was
concluded that application of standard Food safety systems, compliance to food safety system and
implementation of food safety system impact the provision of safe food in hotels. The study
recommends that regulatory agencies in Nairobi City County focus on a more proactive approach to food
safety compliance by records verification rather than product testing and developments in food safety
regulation based on HACCP principles spark a move towards a stricter approach to food safety. While
Hotels should observe proper food safety handling procedures with close monitoring and supervision of
the state of food offered in hotels to ensure the safety of food.

Kariuki,(2012) conducted a study that sought to assess the food handling practices and the prevalence of
food borne study illness amongst the food handlers in Embu Municipality. Both random and systemic
sampling procedures were used to identify food handlers to be included in the study as they attended
routine medical examination. Stool specimens were taken for microscopic analysis for ova and cysts;
using Ritche’s modified formal ether stool concentration method and culture for bacterial investigations.
Knowledge on food borne diseases, sociodemographic factors and food handling practices were
evaluated using pre-tested structured questionnaires. The results that food borne illness and food
handling practices were still a public health problem in Embu Municipality, seventy (28.9%) of the food
handlers were infected with Salmonella typhi and ten (4.1) with Entamoeba histolytica. Significant
differences (c² =6.86; p ) were noted between those with secondary education and above and those with
primary education and below on the knowledge of specific food borne illnesses. Compliance with food
handling practices and health measures as laid out in the Public Health Act Cap 242 and the Food, Drugs
and Chemical Substances Act Cap 254 laws of Kenya was not satisfactory. About 42% of the food
handlers had no valid medical certificates, 21% without protective garments and even among those who
had them, (31.5%) were dirty. Among the cooks, 76.6% did not have head covers. Touching of foods with
bare hands was observed in 55.1% of the food handlers, while 42% did not wash hands after touching
raw foods. Most cashiers, (64%) were found handling food after handling money without washing hands.
Significant differences (c² =37.06; p

3. RESEARCH INSTRUMENTS
The measurement tools utilized to obtain data for this study were questionnaires, structured interviews
and observational checklists. The study also adopted a desktop literature review method (desk study).
This involved an in-depth review of studies related to role of food management systems on food safety in
hotels. Three sorting stages were implemented on the subject under study in order to determine the
viability of the subject for research. This is the first stage that comprised the initial identification of all
articles that were based on role of food management systems on food safety in hotels from various data
bases. The search was done generally by searching the articles in the article title, abstract, keywords. .
The third search involved fully available publications on the subject on role of food management systems
on food safety in hotels.

3.1. Validity and Reliability Validity

The validity and reliability of data was assured by proper designing and pre-testing of the questionnaires
before actual data collection. Hence, the study was able to measure what it intended to and there was a
degree of consistency in the data collected from different categories of respondents.

3.2. Ethical Consideration

Written consent was obtained from owners/managers of the restaurants before administering the
questionnaire. Each respondent was assured that the information provided by him or her was kept
confidential and used only for the purpose of this research.

3.3. Data Collection

Depending on the required data for the study, questionnaires were administered to the selected
respondents while with the other respondents; structured interviews were conducted.

3.4. Data Analysis

The questionnaires were checked for competence, assessed and edited for corrections. Complete items
were coded and entered onto excel and transported to Statistical Package for the Social Science (SPSS)
version 20 software packages for analysis. The results were presented in tables, figures and texts using
descriptive statistics such as mean, standard deviation and percentage to describe the study population
in relation to relevant variables.

3.5 PRESENTATION AND INTREPRETATION

OF DATA
This chapter presents the findings of the study. It details background information on the participants,
emerging themes from the study which include examining the contributing factors to the poor hygiene
practices among food service providers in restaurants of Meru County, assessing the level of knowledge
regarding food hygiene practices and assessing food hygiene practices among food handlers in
restaurants in Meru county.

3.6. Demographic Characteristics of

Respondents
This section presents background information of the respondents from the regulatory bodies and food
service providers who were involved in the study. These characteristics include gender, age and
education level.

Table1. Genderof respondents (n=80)

Source: interview with food handlers and members of regulatory bodies, 2024.

Table 1 above indicates that of the participants, 6 males and 4 females were members of regulatory
bodies while 30 males and 40 females where food handlers from various food establishments. The study
shows that Meru county has more female food handlers compared to males. This might be associated to
the fact that food handling jobs are mostly associated to females. Thus, gender is a factor in food
handling practices as this is in sync with the findings of a similar study that was carried out in Nairobi,
Kenya (Tessema et al., 2014)

Table2. Age of Respondents (n=80)

Source: interview with food handlers and members of regulatory bodies, 2024.

As shown in table 2 above, of the 10 members of regulatory bodies, 3 were between the age ranges of
21-30years, 5 between 31-50 years, and 2 were at least 51years and above. Out of the 70 food handlers,
35 were between 18-25 years, 28 between 26-45 years and 7 were at least 46 years and above. This
implies that the majority of food handlers in this area are between the age ranges 18- 15years and very
few individuals above the age of 45years pursue food handling jobs.

Table3. Education level (n=80)

Source: interview with food handlers and members of regulatory bodies, 2024.

From the table above, 2 members of regulatory bodies had attained their first degree, 6 had attained
their diploma, and 2 had only reached secondary level of education. Of the 70 food handlers, 11 had
attained their diploma, 18 had reached secondary level (10-12), and 20 had reached grades 8-9, while 21
had not attained any form of academic education.

3.7.Data Presentation from Members of

Regulatory Bodies

Figure2. Contributory factors towards poor hygiene practices among food service providers in
Restaurants in Meru county according to regulatory authorities.

Source: regulatory bodies in Meru, 2024

From data provided by members of regulatory bodies, it was noted that lack of consistent health
inspections, poor sewage system, faulty plumbing and poor sanitation are the factors that highly
contribute to the poor food hygiene practices in Meru county.

3.8. Health Inspections

Figure3. Frequency of health Inspections

Source: Centers for Disease Control, 2023 Figure 3 above clearly presents the frequencies of health
inspections carried out in Meru county. 50% of the members of regulatory authorities stated that health
inspections are not carried out often, 40% stated that health inspections are only carried sometimes, and
only 10% stated that health inspections are carried out regularly.

Table4. Data from Observation sheet (n=13 restaurants/lodges)

Source: survey from restaurants and lodges in Meru county, 2024.

Table 4 presents data on the number of restaurants that use piped water in Meru

(13 Restaurants and lodges sampled). It shows that 7 restaurants/lodges use piped water, while 6 use
water from other sources other than piped water. In addition, the 70 food handlers were interviewed on
the methods of water treatment they used. 35 food handlers stated that they used chlorine to treat their
water, 25 stated that they boiled their water, and 10 stated that they never treated their water using any
method.

3.9. Knowledge of Hygiene Practices

Figure4. Assessment by regulatory health inspectors on the knowledge of hygiene practices by food
handlers Source: MoH: ZFETP, 2023

The chart above shows the views of regulatory authorities on the knowledge of good hygiene practices
of food handlers in Meru. 70% of the respondents indicated that food handlers had inadequate
knowledge on food hygiene practices while 30% indicated that some food handlers had good knowledge
of food hygiene practices.

Figure5. Assessment of regulatory bodies on the hygiene practices of food handlers (source: Assessment
by regulatory bodies on food hygiene practices,2016).

Figure 5 above shows the views of regulatory bodies on hygiene practices of food handlers in Meru
District (rating them as very good, good and very poor). 30% of the respondents indicated that the
hygiene practices were very poor while 40% indicated that the hygiene practices were good. Lastly, 30%
indicated that in some restaurants the hygiene practices were very good.
4.0. RESULTS AND DISCUSSION OF THE FINDINGS
4.1Data Presentation from Food Handlers
4.1.1Factors Contributing to Poor Food
HygienePractices

Figure6. Views of Food handlers on the factors contributing to poor food hygiene practices among food
service providers

Source: interviews with food handlers, 2024

The chart above shows the views of food handlers on the contributory factors towards poor hygiene
practices among food service providers. 34% of the respondents indicated that poor sanitary conditions
in the Restaurants contributed to poor hygiene while 40% indicated that poor hygiene practices by food
handlers contributed to hygiene problems in Restaurants. Lastly, 20% of the respondents indicated that
poor water and sewage systems around the Restaurant area contributed to hygiene problems.

4.2. Understanding of Food Hygiene

Figure7. Definition of food hygiene by food handlers (source: interview with food handlers, 2018). Figure
7 above shows the knowledge of food handlers on the definition of food hygiene, 47% of food handlers
indicated that food hygiene refers to actions taken to ensure that food is handled, stored, prepared and
served in such a way to prevent contamination of food, 22% indicated that it is a way of maintaining
personal hygiene and 31% referred it as a way of maintained cleanliness of the environment. 4.5.3. Food
Hygiene Knowledge and Practices Table5. Knowledge of food handlers on Food Hygiene Practices (n-70)

Source: interview with food handlers, 2018. Table 5 above shows knowledge levels of food handlers on
food hygiene practices. 56% of food handlers had information sheets on the wall especially on hand
washing while 44% did not have information sheets on walls in their restaurants. On the importance of
food hygiene training, 39% of respondents indicated that food hygiene training was important while 61%
indicated that it was not important. 36% of respondents knew that poor hygiene can cause cross
contamination while 64% did not know. 33% knew that foodborne diseases are preventable while 64% of
respondents were not aware on the prevention of foodborne diseases.

Table6. Hygiene Practices of Food handlers (n=70)

Source: interview with food handlers, 2024.

Table 6 above presents the common hygiene practices considered by food handlers. These include, hand
washing, covering of hair, use of protective clothing, maintenance of nails, and cleaning of work area
among others. Considering the percentages in the table above, it was concluded that most of the food
handlers in restaurants of Meru county are not aware of the food hygiene practices that are important in
prevention and control of foodborne diseases.

4. 3.Discussion Of Results
This chapter discusses the findings of the study and compares with published literature. It also includes
the conclusion and recommendations based on the findings. The findings of this study provide
information on the demographic characteristics, knowledge and practices of food handlers in Meeru
rural restaurants.
4.4. Demographic Characteristics of Food
Handlers
This study aimed at assessing the factors affecting food hygiene practices in rural restaurants of Meru
central area involved 80 respondents of which 70 were food handlers and 10 were government workers.
Based on demographic characteristics, 36 were males and 44 females. The study revealed that the
majority of food handlers were between the age ranges 18-25 years. Besides that, it also revealed that
out of the 70 food handlers, 11 had attained tertiary education, 18 grades 10- 12, and 20 grades 8-9while
21 had not attained any form of academic education.

4.5. Contributing Factors to Poor Hygiene

Practices In this study
Poor sanitary conditions of restaurants, poor water and sewage systems around restaurant areas, lack of
consistent health inspections, and inadequate knowledge about food hygiene were found to be the
major contributing factors to poor food hygiene practices in Meru central area. A similar study
conducted in Nairobi West Kenya also revealed that poor sanitary conditions and inadequate knowledge
about food hygiene were the major contributing factors to poor hygiene practices.

4.6. Knowledge and Food Hygiene Practices

of Food handlers
Generally, it was found that 70% of the food handlers had less knowledge on food hygiene. That is, most
of the food handlers were unaware of the various food hygiene practices that exist including hand
washing, general cleaning, covering of hair and maintenance of nails. However, not all of them followed
the hygiene practices as required. The study revealed that 85.71% of food handlers never washed their
hands before handling food, and only 24.28% of them used soap while 75.71 % used soap. Other than
that, 19% admitted to wearing protective clothing while handling food and 51% did not use protective
clothing.

5.SUMMARY, CONCLUSION AND POLICY

IMPLICATION FOR FURTHER STUDY
5.1 Summary
Storage conditions of all food also had a positive and significant relationship with food safety while
protection from contamination - away from chemicals, physical and biological contaminants also had a
positive and significant relationship with food safety. Food storage premises should be clean and of
correct temperatures and humidity. Storing food the right way can be a great help in ensuring food
safety in hotels. Poor storage conditions may result to food spoilage. Proper food storage helps to
preserve the quality and nutritional value of the foods purchased, and also helps make the most of the
food dollar by preventing spoilage. Hotels that applied food safety standards provided safe food as
compared to those that did not.

5.2 Conclusion
Good food hygiene practices are very important in preventing food borne diseases. As shown in the
study, it has been examined that among the leading factors contributing to poor food hygiene are poor
water and sewage systems around restaurant areas, poor sanitary conditions of restaurants, lack of
consistent health inspections, and inadequate knowledge about food. Based on the findings of the study,
it can thus be argued that most of the food handlers also had less knowledge on food hygiene. Therefore
, application of standard food safety systems, compliance to food safety system and implementation of
food safety system impact the provision of safe food in hotels. The study found that there is statistically
significant improvement in food safety as a result of applying food safety systems.

5.3 Recommendations
The study recommends that that application of standard food safety systems led to the provision of safe
food in hotels. The study recommends that all hotels meet requirements to ensure the safety of foods.
The proliferation of laws and regulations to food safety management system standards are the response
to concerns of the hotel management. Developments in food safety regulation spark a move towards a
stricter approach to food safety. A range of laws, acts, regulations, norms and directives addressing a
variety of different aspects in food hygiene, should be enforced by relevant authorities. Responsible
governments should adopt a fully-fledged food safety authority that would be responsible for
coordinating food safety operations, awareness, and the regulation of food trade and processing.

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