Compliance to Food Safety Management Systems for Fruits and Vegetable Salads in Fine Dining Hotels in Nairobi County, Kenya

Abstract

Workers in the food industry perform a key role in preventing food poisoning and ensuring food safety at every phase of the food chain. This research was set out to examine compliance to food safety management systems with regard to fruits and vegetable salads in fine dining hotels in Nairobi County. A cross sectional approach was used to assess food handlers' HACCP knowledge and practice via semi structured questionnaires with a sample of 201 respondents selected at random. Salad samples consisting of mixed fruits and vegetables were also collected from the hotels for microbiological quality investigation using serial dilutions. The survey data was subjected to quantitative analysis using SPSS with results presented in the form of mean ranks for constant variables and frequencies and percentages for categorical groups. Testing for correlations or the Chi-squared test of independence between categorical variables was performed. The bulk of the respondents in this survey were between the ages of 31 and 40, with more males than females working as food handlers (59% and 41% respectively). The majority (96%) of respondents reported to be acquainted with the HACCP (Hazard Analysis and Critical Control Point) system. Additionally, most food handlers had college or university education (P>0.05), notwithstanding with a positive correlation (r=0.170) between age and fulfilling food safety management system and hygiene guidelines. A significant relationship was further established between HACCP knowledge, and conformity with food safety management systems & hygiene regulations (P<0.05). The hotel staff's adherence with food safety management systems and hygiene requirements increased with their level of education (r=0.034). Bacterial E. coli and S. aureus were discovered in the fruit samples tested for microbiological analysis (53.55%, and 52.4% respectively). Albeit the amount of contamination varied depending on the source of the samples. The research concludes that the level of education, job position, years of expertise, and the overall standard of the hotel in which food handlers operate all have a role in their degree of compliance to food safety management systems and cleaning standards. Whereas the microbial counts varied, fruits and vegetables from different hotels, of diverse quality, tested positive for microbial contamination. Therefore, in order to prevent foodborne infections, it is suggested that food workers get appropriate training on food hygiene, safety, and HACCP.