Effects of hazard analysis and critical control points principles on food safety at national youth service in Nakuru County, Kenya

Ndaramu Gitu Onesmus, Richard Makopondo, Ann Kariuki and Mary Muchiri
Additional contact information
Ndaramu Gitu Onesmus: Karatina University, Kenya
Richard Makopondo: School of Hospitality and Tourism Studies, Technical University of Kenya, Kenya
Ann Kariuki: Karatina University, Kenya
Mary Muchiri: Karatina University, Kenya

International Journal of Research in Business and Social Science (2147-4478), 2020, vol. 9, issue 4, 314-322

Abstract: This study examined the effect of hazard analysis and critical control points principles on food safety at the National Youth Service in Nakuru County; Kenya. Application of Hazard Analysis and Critical Control Point (Hazard Analysis and Critical Control Point, HACCP) principle in food production and service areas is a requirement especially in all food handling stages, Successful implementation of the procedures based on the HACCP principles requires the full cooperation and commitment of food handlers’ requiring employees to undergo training. Food safety plays a significant role in the economic and health development of Nations by safeguarding the nation‘s health, enhancing tourism, hospitality, and international trade, the production, distribution, and consumption of safe food. The scope of the study was limited to NYS Catering unit kitchens in Gilgil College. The findings explain the hygiene and safety practices of other Academic kitchens in Kenya. The study adopted a mixed research methodology, this study adopted a census method; the reason being the total population was 121. The response from the quantitative data from the questionnaires was tabulated, coded, and processed by use of the statistical package for social sciences Data collected was analyzed using descriptive and inferential statistics. From the findings, the R and R2 value representing the simple correlation summary showed that 16.6 percent of HACCP principles can be explained by variance in food safety. ANOVA results showed that the model applied was statistically significant to predict the outcome variable. The study also concludes that food-hygiene operating procedure that is documented and awareness too that food safety inspections by health inspectors help to ensure safe food handling practices are followed. Key Words: HACCP Principles, Critical Limits, Corrective Actions, Verification, Documentation and Records.

Date: 2020
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.ssbfnet.com/ojs/index.php/ijrbs/article/view/751/606 (application/pdf)
https://doi.org/10.20525/ijrbs.v9i4.751 (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:rbs:ijbrss:v:9:y:2020:i:4:p:314-322

Access Statistics for this article

International Journal of Research in Business and Social Science (2147-4478) is currently edited by Prof.Dr.Umit Hacioglu

More articles in International Journal of Research in Business and Social Science (2147-4478) from Center for the Strategic Studies in Business and Finance Editorial Office,Baris Mah. Enver Adakan Cd. No: 5/8, Beylikduzu, Istanbul, Turkey. Contact information at EDIRC.
Bibliographic data for series maintained by Umit Hacioglu ().