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EFFECT OF PROPER HYGIENE PRACTICES ON THE SUCCESS OF SELECTED CATERING ESTABLISHMENT
CHAPTER ONE
INTRODUCTION
BACKGROUND OF THE STUDY
Food hygiene knowledge is very important, and it is crucial that it is improved in food service establishments. The lack of such knowledge by food handlers may lead to infection of food prepared. Food handlers play an important role in ensuring the safety of food throughout production and storage. A recent meta-analysis has shown that food hygiene training increases knowledge and improves attitudes about hand hygiene practices and that refresher training and regular emphasis on hand washing practices among food handlers (Noon & Baines, 2012).
The attitude of a food handler is a crucial factor that may influence food hygiene behaviour and practices (Al-shabi, Mosithey & Husain, 2016). Improper handling is responsible for most cases of foodborne illness. Training for caterers has been shown to improve food hygiene knowledge and awareness and may result in improved hygiene practices. According to Soares et al. (2012) training programs are an integral part of creating a positive culture of food hygiene and they must occur occasionally, in order to promote changes in people’s behaviours through attitudes and practices that encourage the production of safe food by reducing the risk of foodborne illness. This simply implies that the training of food handlers on hygiene has a positive impact on their behaviours and attitudes.
A food hygiene mistake in a restaurant, serving hundreds and thousands of customers has the potential to make many people ill. Food hygiene is important in food service because of the high numbers of meals served every day. Foodborne outbreaks resulting from such mass restaurant facilities have been reported worldwide (Jong & Angulo, 2010). According to Pilcherer et al. (2014) thirty-one percent of foodborne outbreaks that occurred in the European Union were associated with restaurants, cafes, pubs, bars and hotels. Foodservice operations are facing a huge responsibility in ensuring that the food people consume is free from illness.
Poor food hygiene practises have resulted in many foodborne outbreaks as stated by the European food safety authority (EFSA, 2013). Food hygiene is ultimate in food service because of the high numbers of meals served every day. Food-borne outbreaks resulting from such mass restaurant facilities have been reported worldwide (Jones & Angelo, 2010). It is important that foodservice establishment managers or people in charge enforce hygiene practices especially on food handlers. The issue or concern of foodborne illness outbreaks are a serious factor as several incidents have been reported across the globe. According to Pichiler et al. (2014), thirty-one percent of the foodborne outbreaks occurred in the European Union were associated with restaurants, cafes, pubs, bars and hotels, and 17% was linked to catering for schools, kindergartens, residential institutions, temporary mass events and workplace canteens.
STATEMENT OF THE PROBLEM
A food hygiene oversight or negligence in a restaurant serving hundreds or thousands of customers has the potential to make many people ill. The five main risk factors that contribute to foodborne illness outbreaks in restaurants are improper holding temperature of food, poor personal hygiene of food handlers, inadequate cooking, contaminated equipment, and unsafe food (Hertzman & Barrash, 2011). Poor knowledge of hygiene and practices can also contribute to outbreaks of foodborne illness (Kumusa, 2016). According to the WHO (2010) food handlers play a significant role in ensuring food is safe throughout the chain of production and storage, therefore it is important that the food handling personnel are educated on hygiene and also follow hygiene practices such as thorough washing of hands before handling food using soap, wearing clean uniform on duty, washing their hands after using the toilet and other hygiene practices.
OBJECTIVES OF THE STUDY
- To understanding the effect of proper hygiene practices on the success of selected catering establishments
- To understanding the relationship between proper hygiene practices on the success of selected catering establishments
RESEARCH QUESTIONS
- What is the effect of proper hygiene practices on the success of selected catering establishments
- What is the relationship between proper hygiene practices on the success of selected catering establishments
RESEARCH HYPOTHESIS
H0: There is no relationship between proper hygiene practices on the success of selected catering establishments
H1: There is a relationship between proper hygiene practices on the success of selected catering establishments
SCOPE OF THE STUDY
This work discusses the topic with questionnaires and distributed with data gathered from selected catering establishments
SIGNIFICANCE OF THE STUDY
This work provides more information and references for future researchers. It also provides information for policy makers
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