Level of Hygiene Training and Awareness Among Food Handlers as Determinants of Customer Choice of African Indigenous Restaurants in Nairobi City County, Kenya
DOI:
https://doi.org/10.53819/81018102t3064Abstract
African indigenous restaurants have become a preference for most consumers although their patronage varies, attributed to various push factors such as health, curiosity and variety. This study explored food handlers’ hygiene practices as determinants of customers’ choice of selected African indigenous restaurants’ in Nairobi City County, Kenya. The study adopted a cross-sectional descriptive survey targeting 15 selected African indigenous restaurants. Purposive sampling was used in selecting all supervisors in the 15 African indigenous restaurants. Using Yamane formula, a sample size of three hundred and forty (340) food handlers was obtained from a population of 2250. Proportionate sampling was used in selecting food handlers as their population had different numbers in each of the selected restaurant. Data collection instruments were a questionnaire, an interview guide and an observation checklist. Qualitative data was ordered, coded and summarized in compilation sheets for easier analysis in addition to inferential statistics. Quantitative data was analyzed using statistical packages for social sciences with levels of significance established using paired tests with a cut-off point of P < 0.05, (95%) confidence and significance levels. Chi square Pearson’s correlation coefficient tests were calculated to identify the correlation between food handlers’ hygiene practices and customers’ choice of restaurants. The findings showed that most restaurant supervisors were well aware of HACCP system although not all of them implemented it. Further, the restaurants do not observe adequate precautions in the entire food production and therefore programs related to HACCP training needed to be implemented in a practical and realistic manner. The study further identified that the general hygiene standards of the restaurants were relatively high although during the time of the visits, some were not clean. The study recommended the public health authorities in the urban centers to educate all restaurant stakeholders on food hygiene requirements and regulations in order for them to adhere as required. The study further recommended that similar studies to be done in other localities, in rural restaurants, and to incorporate more restaurants.
Keywords: Hygiene Requirements, Regulations, Training, Awareness, African Indigenous Restaurants.
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