EFFECTS OF FOOD SAFETY AND HYGIENIC PRACTICES IN THE OPERATIONS OF HOTELS AND RESTAURANTS IN BUEA

ABSTRACT

Food is a basic human need that plays a vital role in the sustenance of life. Its safety, however, has become a major concern to the food industry given that the consumption of contaminated food and water contributes to a myriad of health problems the world over. Although food prepared and served at the restaurants may look clean and taste delicious, it may have been contaminated by biological, chemical or physical hazards during the preparation procedures from the source through to service. Food workshops (kitchens) are viewed as the major sources of contaminations from poor sourcing and handling practices which include undercooking, poor personal hygiene, and use of unclean equipment, inappropriate storage and incorrect holding temperatures. Despite extensive investment in training of food handling personnel, food-borne diseases remain a contentious problem to both developed and developing nations. This study was designed to examine “Effects of Food safety and Hygienic practices in the operations of hotels and restaurants in Buea”.Three specific research objectives were formulated which were; to assess the level of awareness of Hazard Analysis Critical Control Points, establish the level of implementation of Hazard Analysis Critical Control Points system in hotels and restaurants, barriers to food safety and hygienic principles in hotels and restaurants. The methodology of the study employs a survey research design with a questionnaire for customers with close and open-ended questions and an interview guide for management and staff. Accordingly, the target population included customers, staff and management of the sampled hotels and restaurants. The instruments used to collect data were questionnaires, interview and photographs. Analysis of quantitative data in SPSS employed the use of descriptive statistical techniques including: frequency tables, percentage analysis and charts to present the distribution of subjects/indicators. As for the inferential statistical techniques, measures of association using the non-parametric correlation (the Spearman rank correlation coefficient) was adopted to test the underlying hypothesis of the study that Food safety and hygienic practices have a significant effect on the operations of hotels and restaurants in Buea. Results of the statistical test revealed that there is a weak (r = 0.057) and insignificant (P value 0.506; >0.05) positive relationship between the independent and dependent variables. Hence, the null hypothesis is rejected in favor of the alternative hypothesis (H₁) which states that ‘Food safety and hygienic practices have a significant effect on the operations of hotels and restaurants in Buea.’ Data collected from the field proves that, majority of the participants (35%) are aware HACCP practices during the course of their training as hotel staffs in the various schools they had attended, 30% of respondents mention seminars/ workshops as a medium through which they became aware of the use of HACCP practices in hotels and restaurants in Buea. However the study identify some challenges that were hindering food safety and hygiene practices in restaurants and hotels in Buea ranging from so lack of financial resources, lack of personnel, human resource limitations (insufficient skills or qualifications),lack of training, etc. After the challenges identified, some recommendations were made; training of food handlers for the control of the environmental and technical sources of contamination is necessary to protect the consumer health.  Regular evaluation has to be carried out to ensure constant food safety and management practices. Food handlers with qualifications should be employed in hotels and Restaurants in Buea unlike the current situation where ordinary people are just given the job.