PRESENTED BY: OBIERO ROSE BENADETA

TITLE: ASSESSING FOOD SAFETY PRACTICES IN A TWO STAR HOTEL IN KISUMU CITY KENYA

INDEX NO: 7411O5O459

COURSE CODE: 1802

SUPERVISOR: LUCY KHOJA

PAPER NO: 205

PRESENTED TO: THE KENYA NATIONAL EXAMINATION COUNCIL IN PARTIAL FULFILLMENT FOR THE
AWARD OF CRAFT CERTIFICATE IN FOOD AND BEVERAGES PRODUCTION SALES AND SERVICES.

SERIES: JULY 2020

i
DECLARATION
This research project is my original work and has not been presented in any other polytechnic. No report
has been submitted before in any KNEC or any other examination body for examination purpose

Name of the Candidate: Obiero Rose

Signature……………………………………………..Date………………………………………………..

This research project has been presented to knec with the approval of my supervisor

Name of the supervisor: Mrs. Lucy Khoja

Signature……………………………………………..Date………………………………………………..

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DEDICATION
This project is dedicated to my mum and dad Mr. and Mrs. Obiero who have been very
understanding and supportive during the times when I had to spend a lot of time away from home
in order to complete this this work . I also dedicated it to my teacher madam Lucy khoja who have
been taking me through the project until the end.

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ACKNOWLEDGEMENT
I would like to acknowledge and appreciate the kind assistance I received from Mrs. Lucy khoja
who guided me and corrected me.

I would also like to acknowledge my colleagues for their cooperation during my research.

iv
 ABSTRACT
Food safety is a critical issue facing the food service industry and therefore an understanding of the
possible deterrents to food safety. The purpose of the study was therefore to access food safety
practices in hotels, the specific objectives were control measures of food safety in hotels factors
affecting food safety ,challenges affecting food safety ,the study adopted descriptive and cross-
sectional surveys research designs the study population in 3,2 star hotel ,simple random techniques
was used to select e.g. 3 waiters 3 chefs the manager was selected by sampling questionnaires
interviews schedules were used to collect data, data was analyzed qualitatively using frequency
counts and percentage, qualitative data from interviews and open ended items of the questionnaires
were reported in emerging themes. The study established that more respondent more frequently
practiced food safety control measures in the hotel in that there was handwashing and sanitization of
work surfaces, most respondent more frequently used the methods on factors affecting food safety
some of the respondent were finding it difficult to prevent cross-contamination of food and some
were finding it difficult for the prolonged storage of food in cold room ,the respondent were finding it
difficult to observe all areas keenly however production areas takes major portion due to electricity
failures and lack of automatic one .The study conclude that based on the findings of study following
conclusions the goals of any food service establishment should be provision of quality food that meets
the safety standards .The study therefore recommends that in view of the fact that there is a flow in
management of food safety in the hotels. This study recommends that people should be careful when
eating out even in conventional hotel since cross-contamination is likely to occur and always insist on
being served hot food hot and cold food cold.

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Table of Contents
DECLARATION.........................................................................................................................................ii

DEDICATION............................................................................................................................................iii

ACKNOWLEDGEMENT..........................................................................................................................iv

ABSTRACT....................................................................................................................................................v

CHAPTER 1...................................................................................................................................................1

1.0 Introduction...........................................................................................................................................1

1.1 background of the study........................................................................................................................1

1.2 Objectives..............................................................................................................................................3

1.3 Research questions................................................................................................................................3

1.4 Justification............................................................................................................................................3

1.5 Scope.....................................................................................................................................................3

1.6 Statement of the problem.....................................................................................................................4

CHAPTER 2...................................................................................................................................................5

2.0 Literature review...................................................................................................................................5

2.1 control measures of food safety............................................................................................................5

2.2 Factors Affecting the Safety of Food......................................................................................................6

2.3 Challenges of Food Safety......................................................................................................................8

CHAPTER 3...................................................................................................................................................10

Research Methodology..............................................................................................................................10

3.1 Introduction.........................................................................................................................................10

3.2 Research designs.................................................................................................................................10

3.3 Targeted population............................................................................................................................10

3.4 Sample size and sampling techniques.................................................................................................11

3.5 Instruments of data collection.............................................................................................................11

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4.2.1...........................................................................................................................................................12

4.2.2 Respondent Job Titles.......................................................................................................................13

4.2.3 Respondent level of education.........................................................................................................14

4.2.4 Despondence year of experience.....................................................................................................14

4.3.2 Factors Affecting Food Safety...........................................................................................................16

4.3.3 Challenges of Food Safety.................................................................................................................17

CHAPTER 5.................................................................................................................................................18

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATION.........................................................18

5.1 Summary of Findings...........................................................................................................................18

5.2 Summary of Findings...........................................................................................................................18

5.2.1 Food Safety Control Measures.........................................................................................................18

5.2.2 Factors Affecting Food Safety Practices............................................................................................18

5.2.3 Challenges of Food Safety.................................................................................................................18

5.3 Conclusion...........................................................................................................................................19

REFERENCES..............................................................................................................................................20

APENDICES.................................................................................................................................................21

APPENDIX: ONE: LETTER OF INTRODUCTION............................................................................................21

APENDIX TWO: QUESTIONARE..................................................................................................................22

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CHAPTER 1

1.0 Introduction
The chapter gives the background to the study problems statement objectives of the study
research questions and justification.

1.1 background of the study

The significant role of food safety in the economic and health development of the nation
enhancing tourism national and international trade is acknowledged ,according
to(FAO/WHO)2001 while food safety based on hazard analysis critical control point (HACCP)
principles have been successfully applied in food services operation and have been
universally accepted by government agencies trade associated and the food industry around
the world little is known of the hygiene practices of urban hotels in kisumu city and their
readiness to Haccp system. Studies on food safety have tended to focus on regulations and
measures required to develop and enforce the food safety regulation education and technical
sophistication to be applied by food processor for Haccp to be accomplished (corlett 1998).This
may suggest a need for study to determine if urban hotels are ready to introduce a Haccp
system of food safety assurance ,the need to investigate the possibility of introducing a Haccp
system for hotels aroused from the fact that Haccp system must develop by each sector such as
urban food establishments and tailored to their individual products processing and distribution
condition. Food safety play a significant role in the economic and health development of
nations by safeguarding the nation's health enhancing tourism and international trade, the
production distribution and consumption of safe food (WHO 2000) despite the importance of
food safety there seems to be few quality control system to guard against food related illness in
developing countries some of which may be fatal while others can lead to expensive medical
care. The magnitude of food borne diseases is illustrated by various statistics (synder 1992)
illness from food related diseases outnumber illness from all other environmental factors
combined over 66% of food borne illnesses are caused by bacterial pathogens (Byran 1992).

According to (FAO/ WHO) main objective is to ensure nutritional and safe food for all people
at all times for productive and healthy life, food service operators have major responsibility
since their actions can affect the health of many people food borne diseases are major
public health problem estimates to affect uptown 100% or more of the population in the
industrial countries (WHO)2005 food and water- borne diseases in the developing countries
are prevalent and epidemiological examination have indicated large proportion of food
borne diseases which will result from poor food sanitation and unhygienic handling of food
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in two star hotel and other eating outlets (Antoria 2002) Urban population in kenya comprise
some 20% of people concentrated in six rapidly expanding cities and large town (Gok1999)
nearly 50% of the kenya urban population live in unplanned low quality statement having no
access to infrastructure and other services. It has been suggested that lack of knowledge and
skills on the good manufacturing practices have contributed to poor hygienic practices in food
services establishments. The paucity of the studies on food safety among academic in food
science has led to health administrative departments taking the evaluation of food safety
and hygienic practices of food establishments (WHO/GOK 1919) these reports shows that
about 80% of all diseases and more than 1/3 of all deaths in developing countries are caused
by contaminated food and water (WHO)2004.THis study attempted to establish whether
scenarios is the same in Kisumu city.

Hazzard analysis critical control point (Haccp) has been endorsed by the national academy of
sciences the codex alimentarius commission which is an international food standards
setting organization and the national advisory committee on microbiological criteria for food
(ICMSF1980) it is the best system available for designing programs to assist food firms in
producing food that are safe to consume (FOOD CODEX1995) The biggest advantage of
(HACCP)over the other system is that it pre-empt all the activities in the food process thus
reducing risk in food borne disease. According to Taber (1993) the hazard of any material is
determined by chemical physical and biological properties.

Processing and preparing can be risky business and precaution must be implemented to
prevent problems and correct them if they do occur HACCP a system for ensuring food safety
.food safety was developed in 1971 in a cooperative effort by the United states army national
laboratories the national aeronautics and space administration and the Pillsbury company
(Pierson and corlett1992) the system is endorsed as an effective and rational means of
assuring food safety from harvest to consumption preventing problems from occurring is the
basis of the HACCP system. It is termed superior to all the conventional food microbiological
quality control procedures in the hotels because it only addresses significant of food safety
hazards.

The HACCP system must be developed by each food establishment and tailored to its individual
products processing and distribution condition (WHO2005), the codex alimentarius commission
and its subsidiary

Bodies have discussed the need for a code hygiene practices for street foods and the hotel. The
ministry of health and major local authorities have put very few policies in place to ensure that
the risk of disease communication is contained and food safety is enhanced (FAO,2005) for
instance they have tended to rely on legislation that seeks to provide a frame work for food
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safety inspection which unlike a HACCP system is not productive and preventive. The food
drugs and chemical substances act cap 240 Kenya may not provide an adequate supervisory
framework for food establishments that clearly need to improve on their efforts to enhance
product quality (GOK 2004).

According to (Byran1992) emphasizes that food safety concerns are magnified when an outlet
prepares food raw materials and points out that food mostly involved in the outbreak of
disease include milk products vegetable salads pudding meat and meat products among
others, perhaps the introduction Of a HACCP system could improve and reduce. The incidence
of food poisoning in hotels in Kisumu city it can also aid inspection by regulatory authorities and
promote international trade by increasing confidence in food safety. It provides a more specific
and critical approach to the control of microbiological hazard in food that provided by
traditional inspection and quality control approaches (AMREF1980

1.2 Objectives
 To identify food safety control measures applied in a two star hotel in Kisumu city.

 To establish factors affecting food safety practices in a two star hotel in Kisumu city

 To determine challenges affecting food safety in a two star hotel in Kisumu city

1.3 Research questions

 What are the food safety control measures applied in a two star hotel in Kisumu city?

 What are the factors affecting food safety practices in a two star hotel in Kisumu city.

 What are the challenges affecting food safety practices in a two star hotel in Kisumu
city.

1.4 Justification
After the study in a two star hotel the hotelier’s will know the measures of food safety in that
they know how to manage food safety.

1.5 Scope
The study on food safety will be conducted between January 2020 and March 2020 in Kisumu
city Kenya. The objectives of the study will be to identify food safety control measures in a
two star hotel in Kisumu city.
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 To establish factors affecting food safety practices in a two star hotel in Kisumu city, to
determine challenges of food safety in a two star hotel in Kisumu city, the study will be
conducted using cross-sectional and survey and descriptive research design. A sample of 3-2
star hotel were selected using simple random probability sampling will be used. Data will be
collected by use of questionnaires interviews and observations, data will be analyzed by use
of descriptive status.

1.6 Statement of the problem

Food safety issues are important challenges to the public health sector because many
cases of food borne illness are unreported and unrecognized yet this type of illness is a
significant contributor to the burden of disease in less developed countries and causes
death and suffering even in the richest countries of the world.

In Kenya food poisoning or food borne illness is quite prevalent it report by WHO and FAO
(2005)indicates that 2004 the following incidence were observed in kenya .Gastroenteritis,
typhoid, dysentery, aflatoxin poisoning

According to GACHUKI(2012)the incidences of food borne diseases are not easy to estimate
in kenya as most of them are lumped together when recording as diarrhea diseases and
(WHO) estimates that up to 70%of diarrhea disease may be caused by contamination
through an hygienic food handling practices .infected food handlers and lack of appropriate
knowledge on food borne diseases by food handlers.

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CHAPTER 2

2.0 Literature review

The chapter includes review of literature related to food safety .The topics reviewed includes
control measures of food safety, effects of food safety and challenges on food safety

2.1 control measures of food safety

Food safety is used as a scientific discipline handling preparation and storage of food in ways
that prevent food borne illness.

According to(WHO 2006) food safety is an action aimed at ensuring that all food is safe as
possible and outlines principles of food safety, clean water should be used food handlers
should ensure that they wash their hands after and before food preparation .All the
equipment and surfaces should be washed and protect the kitchen from pest and rodents.

Cooked food should never be held at room temperature for more than two weeks but should
be cooked appropriately and refrigerated. When cooking or handling food it’s important to
separate raw meat and safe food and should not be touched with bare hands while separating
separate using knife cutting boards

Cooked food should never be held at room temperature for more than two weeks but should
be cooked appropriately and refrigerated food that can go bad and foods that are cooked
should be stored below 50 degrees Celsius .Hot food should be kept piping food hot

Hazzard analysis critical control point (HACCP) has been endorsed by the national academy
of sciences the codex alimentarius commission which is an international food standards
setting organization and national advisory committee on microbiological criteria for foods

It is the best system available for designing programs to assist food for firms in producing
food that are safe to consume (Food codex 1995) the biggest advantage of (HACCP) over the
other system is that it pre-emit all the activities in food process thus reducing risk in food
borne diseases

According to tabor (1993) the hazard of any material is determined by chemical physical and
biological processing and preparing can be risky business can be risky business and
precaution must be implemented to prevent problems and correct them if they do occur
HACCP a system for ensuring food safety was developed in 1971 in a cooperative effort by
the United states army antic laboratories .

xii
The national aeronautics and space administration and the Pillsbury company (Pierson and
corlett1992).The system is endorsed as an effective and rational means of assuming food
safety from harvest to consumption preventing problems from occurring is the basis of the
HACCP system . It is termed superior to all the conventional food microbiological quality
control procedures in hotels because it only addresses significant food safety.

According to FAO/WHO (2002) main objective is to ensure nutritional and safe food for all
people at all times for productive and healthy life food service operators have major public
health problems estimated to affect up to 100% or more of the population in the industrial
countries (WHO 2005) food and water borne diseases in the developing countries are
prevalent and epidemiological examination have indicated large countries are prevalent .
Examination have indicated large countries are prevalent examination have indicated large
proportion and unhygienic handling of food in 2 star hotel and other eating outlets
angora(2002).

Urban population in kenya comprise some 20% of people concentrated in six rapidly
expanding cities and large town (Go 1999) nearly 50% of the Kenyan urban population lives in
unplanned low quality statement having no access to infrastructure and other services .it
has been suggested that lack of knowledge and skills on the good manufacturing practices
have contributed to poor hygienic practices in food science has lead to health administrative
department taking the education of food safety and hygienic practices of food
establishments (WHO/GOK 1919).

2.2 Factors Affecting the Safety of Food

Several studies have been done with varied findings on the possible factors that affect food
safety. despite great advance in modern technology producing safe food and keeping food
safe remain and keeping safe remain a 2worldwide public health problems .illness caused by
contaminated food is a leading cause of death in the developing countries and affects
millions in all countries food contamination is frequently the cause of contributing factors to
malnutrition .

According to ball et all (2013) identified the following ten background factors which are
deemed to affect the implementation of food safety ,adaptability willingness to change work
unit factors senior manager commitment to food safety ,work place atmosphere training
firms production system factors firms production priorities firms approach to food safety
programs requirements.

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According to joint organization FAO/WHO experts committee on food safety the impact on
health from food borne disease due to contamination of food supply has not been
adequately recognized by government and that the effort of international organizations to
alleviate situation have not been effective .The committee conducted on the basis of data
available to it .illness due to contamination food is perhaps the most widespread health
problems in the contemporary world and an important cause of the reduced economic
productivity.

In developing countries diarrhea disease are of paramount concern in 1980 it was estimated
that more than 1000 million cases of a cate diarrhea occur annually in children under the
age of five in developing countries of Africa. available data indicate that almost all cases of
food borne diseases are caused by microorganisms and that mishandling of food at some
stages along the food chain is often responsible for resulting illness ,evidence of food borne
diseases induced by environmental chemicals is rare further details on the significant food
borne pathogens

According to yiannas(2009)the most common reason managers gives as to why people at

work don't do what they are supposed to do ,they don't know what they are supposed to do
other factors that have been found to be important in food safety includes age , ethnicity,
food safety training and knowledge of food safety while duration of food vending has been
found to have inverse relation with food practice in short duration vending maintained better
food safety practices.

The terms of employment are also factors in food safety for example full time employees have
been found to have higher mean total scores for food safety knowledge attitude practices
and training compared to student employees who are on short term employment term
emphasis on food safety training for part time employees have appropriate food safety
knowledge and attitude to ensure that food safety practices are followed.

Environmental work site has been found to affect food safety .according to Nyamari (2013)
environmental work site barriers must be taken into consideration in order to ensure food
safety practices some of the site barriers have been identified to include lack of technical
resources poor working conditions high staff turnover lack of funds for training ,lack of time
and lack of staff (seaman and Eves 2006 clayton 2002) WHO (2008) point out that food workers
particularly in developing countries often lack sanitary and other services e.g. appropriate
toilet and handwashing facilities that would improve the safety and quality of the foods
they produce .Factors that play significant role on employees behaviors are directly
correlated with organizational structure in the company the level of job satisfaction labour

xiv
condition and relation between employees and their supervisors. Food safety practices will
only be implemented given adequate resources and the proper attitude of management.

2.3 Challenges of Food Safety

According to Ali(2004) the following underlying forces may make food borne illness even
more of a problem in the years to come insufficient training of food handlers, improper food
preparation storage practices among both the food handlers and consumers, emerging
pathogens increasing informal food trade increasing global food supply to potential risk
associated with toxins and acrylamide formed in food.

During cooking process or naturally occurring in foods potential risk of reusing cooking oil
increasing number of people at risk because of aging and compromised capacity to fight
blood borne illnesses presence of residues of antibiotic in food allergens and allergies safety
of food from biotechnology (genetically modified organisms) and the safety of some herbal
supplements .additionally with worth( 2014) asserts that there has been a significant reduction
in food borne illness programs capacity as reported by the national environmental health
association (NEHA).The report identifies trends such as staff capacity Environmental health
food safety training opportunities outbreak detection and response capacity to implement
control measures and prevention activities and inter agency collaboration and cooperation
as the major challenges to managing food borne illness.

Furthermore several studies have outlined the contributing factors to the high prevalence
of food borne diseases as lack of basic sanitation and use of untreated right soil as fertilizers
introduce pathogens into the food chain time and temperature abuse poor personal hygiene
and improper hand washing cross contamination contained ready to eat food such as salads
lack of knowledge about food safety measures lack of fuels for cooking and appropriate
food storage facilities rapid increase in population growth combined with massive migration
to urban areas which have led to the formation of urban centers of high population density,
improved standards of living which have led to the increase in consumption of food of animal
origin leading to an increase in the risk of the exposure to meat and poultry borne pathogens
change in lifestyle due to urbanization which has led people to eat more home meal
replacement in food establishments lack of education programs for food handlers tradition
and beliefs such as considering babies stool not to be duty and eating raw meat , milk and fish
despite the risk that they pose increase in the number of international travelers failures errors
during food processing international trade in food and animal feed and increase in urban
populations which has outstripped the development of the health related infrastructure
including basic sanitation .in addition the size and diversity of the food industry both formal
and informal has made it virtually impossible for regulatory officials to continuously monitor
xv
all aspects of food safety (medeirus 2001,mcshane et all 2000 can der heijden et all 2000 and
Marriott 1999).

xvi
CHAPTER 3

Research Methodology

3.1 Introduction
This section of research methodology is organized under the following sub- headings
research designs targeted population sampling techniques and sample size data collection
instrument and data analysis techniques.

3.2 Research designs

The study will adopt cross-sectional surveys and descriptive research designs .descriptive
designs is preferred for this study because it describes the nature of distinct connections
and identity standards against which condition can be compared with.

Advantages of descriptive research

It determines and reports the way things are attempt to describe such things as possible
behaviors attitude and values .cross-sectional surveys according to olive mugende research
methods it is an attempt to collect data from member of a population in order to determine
the current status of that population with respect to one or more variable

Advantages of cross-sectional survey

 It seeks to obtain information that describes existing phenomena by asking individuals

about their perception attitude or values

 It is the best method available to social scientific and other educators who are
interested in collecting original data.

 Surveys can be used for texplaining or explaining the existing status of or more variable

3.3 Targeted population

The study will focus on food safety in a two star hotel in Kisumu city employees including the
owner of the hotel will be respondent

xvii
3.4 Sample size and sampling techniques
Simple random sampling techniques will be used to select 3-2 star hotels, this methods of
sampling involves giving a number to every subjected or member of accessible population
placing the members in a container and then picking any no at random

Advantages

 The researcher decides on the desired sample size

 A table of random numbers can be used

 A container can be used to place the numbers

3.5 Instruments of data collection

The main research instrument of data collection will be questionnaires is commonly used to
obtain important information about the population. This is according to olive mugende
research method book.in this study I will use questionnaires because it's commonly used to give
important information and not time consuming. I will use questionnaires on the owners of the
hotel and employees in a two star hotel in Kisumu city.

Questionnaires

According to research method by olive mugende he says that it consists of a number of

questions printed or typed in a definite order or a form or set of form.

The questionnaire is mailed to respondents expected to read and understand the questions and
write down the replay in the space meant for the purpose in the questionnaires itself.

Interviews

According to research method olive mugende. It indicates that interviews is essentially a

structured conversation where one participant ask questions and other provides answers .

Reason as to why I will use interviews as an instrument of data collection is because it will
enable me get immediate feedback it will enable me to immediate and different answers and
also potential questions from the workers and management.

xviii
CHAPTER 4
Result and findings

Introduction

The chapter present findings explanation discussion of data collection from 3 waiters 3 chefs
and 3 managers. The study intended to determine food safety practices in a two star hotel in
Kisumu city the study objectives were: to determine food safety practices, challenges
affecting food safety practices and factors affecting food safety practices. The questionnaires
are out of 100%.

Demographic characteristics of correspondence

The section describes the characteristics of respondence in terms of age job ,level of education
the respondent were shown in table 4.21,4.2.2, 4.2.3, 4.2.4

4.2.1

Age frequency percentage

20-25 5

55.1%

26-30 1 11.1%

31-40 1 11.1%

Above 40 1 11.1%

Source field work 2020

From table 4.2.1 it indicates that majority of age 20- 25

xix
These result can be attributed to the fact that the nature of the work in the hotel is tedious and
requires long hours of standing hence most of the workers are young.

4.2.2 Respondent Job Titles

Job title frequency percentage

44.4%

Waiter 4

F &b manager 2 22.2%

2 22.2

Supervisor

3 33.3

Chef

Source field work 2020

From table 4.2.2 it’s indicate that most of the respondents are cooks and waiters because most
activities involved food production and service.

xx
4.2.3 Respondent level of education
Level of education Frequency percentage

1 11.1%

Post graduate

5 55.6%

University/
collage

3 33.3%

Secondary

0 0%

Primary

Source field work 2020

From table 4.2.3 it indicate that most employees attained university/colleges of education.

4.2.4 Despondence year of experience

Year of experience frequency percentage

2 22.2 %

2-5years

5 55.5%

5- 10 years

2 22.2%

10- 30 years

0 0%

Over 30 years

Source field work 2020

xxi
From table 4.2.4 it indicate that most of the respondence has years of experience brown 5- 10
years

4.3 assessing food safety practices in 2 star hotel in Kisumu.

To respond to this questions data obtained from respondence questions was computed shown
in the tables below

4.3.1 Food Safety Control Measures

Food safety practices frequency percentage

Wash hands 2 22.1%

Cook food to safe temperature 0 0%

Sanitize work surfaces 1 11.1%

4 44.4%

Washing the equipment to be used

3 33.3%

All of the above

Source of field work 2020

From table 4.3.1 it explains that most respondence practice personal hygiene in this
establishments in that their was hand washing and sanitizing work surfaces.

4.3.2 Factors Affecting Food Safety

xxii
Factors Frequency Percentage
affecting food
safety

Time pressure 1 11.1%

Poor 4 44.4%
equipment’s
and resources

Bare hand 1 11.1%

contact of
food

Cross 3 33.3%
contamination
from raw
meat

All of the O 0
above

Source field data 2020

4.3.3 Challenges of Food Safety

Challenges of Frequency Percentage

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food safety

Change in the 1 11.1%

environment

Change in 4 44.4%
food
production

Bare hand 1 11.1%

contact1

Time 3 33.3%
pressure

All of the 0 0
above

Source field work 2020

From table 4.3.2. It explains that change in food production is the easiest because food can be
cooked of all types of different kind.

xxiv
CHAPTER 5

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATION.

5.1 Summary of Findings

Introduction
This chapter presents a Summary of study findings, conclusions and recommendations

5.2 Summary of Findings

The researcher found that hand washing and sanitization of work area was practiced in the
hotel.

5.2.1 Food Safety Control Measures

More respondent more frequently practiced food safety control measures in table 4.3.1 the
behaviours associated with sanitization of work surfaces hand washing .

5.2.2 Factors Affecting Food Safety Practices

Most respondent are frequently used all the methods in table 4.3.2 on factors affecting food
safety some respondent were finding it difficult to prevent cross- contamination of food and
some were finding it difficult for the prolonged storage of food in cold room.

5.2.3 Challenges of Food Safety

Most respondent used all the methods in table 4.3.3 on challenges some respondent were
finding it difficult to observe all areas keenly however production areas takes major portion
due to electricity failure lack of automatic generator .

xxv
5.3 Conclusion
The study concluded that based on the findings of the study following conclusions the goals of
food services establishments should be provision of quality food that meets the safety
standards

5.4 Recommendation
The study therefore recommends that people should be careful when acting out even in
conventional hotel since cross - contamination is likely to occur and always insist on being
served hot and cold food cold.

xxvi
REFERENCES

1. R. Blar Smith (2012) Practice and principle of Managent

2. Strauss Michael ( 2010) Business today 3rd Quarter

3. Robin Mapstone (1980) Food and Beverage Management

xxvii
APENDICES
APPENDIX: ONE: LETTER OF INTRODUCTION

OBIERO ROSE BENADETA

P.O BOX 30

Kisumu

24/11/2020

Meal view

P.O BOX 40100

Through the principal

The Kisumu National Polytechnic

P.O Box 143-40100

Kisumu Kenya

REF: REQUEST FOR QUESTIONER RESEARCH IN YOUR HOTEL.

Am Obiero Rose Benadeta a student at Kisumu National Polytechnic currently taking certificate in
food and beverages and as part of the requirement for the award of certificate by KNEC I am
expected to conduct a research. I kindly request you to allow me conduct the research in your
organization

The Information given will be strictly used for academic purposes only

Thank you in advance for your assistance.

Yours faithfully

Obiero Rose

xxviii
APENDIX TWO: QUESTIONARE
Among the three food safety control measures indicate using a tick the one(s) you mainly use in your
hotel?

Cook food to safe temperature

Wash hands

Washing the equipment’s to be used

Sanitize work surfaces

All of the above

The following are factors affecting food safety practices, indicate using a tick the one(s) that commonly
affect your hotel?
Cross contamination from raw meat and poultry

Time pressure

Poor equipment and resources

Bare hand contact of food

All of the above

The following are challenges of food safety indicate using a tick the one(s) that are commonly
experienced in your hotel
Change in the environment

Change in food production

Change in consumer

New emerging bacteria

All of the above

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 i. What are the methods of food safety control measures applied in this hotel

ii. State the factor affecting food safety practices in this hotel

iii. What are the challenges of food safety in this hotel?

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