Assessment of Food Safety Control Measures and Organisational Sustainability: A Case of Selected Hotels in Kigali, Rwanda

Abstract

This study aimed to investigate the sustainability of selected hotels in Rwanda in relation to food safety management procedures. The study focused on assessing the impact of government food safety guidelines, workplace food safety procedures, staff food safety awareness, and government policies on the sustainability of these hotels. A sample of 283 food service staff from selected hotels in Kigali city was chosen at random, with a sample size of 166. Data was analyzed using SPSS to determine the effect of food safety management methods on profitability. Results showed that the findings on food safety guidelines were reliable, with standard deviation values above 0.312 but less than 1, indicating closeness of individual responses. Workplace food safety procedures had high mean values, indicating strong evidence of the existence of such practices. Food safety awareness had standard deviation values above 0.311 but smaller than 1, indicating closeness of individual responses. Government policies had standard deviation values above 0.310 but much less than 1, indicating closeness of responses. Regression analysis revealed that an increase in food safety guidelines, procedures, staff awareness, and government policies would lead to an increase in sustainability for selected hotels in Kigali city. All hypotheses were rejected, suggesting that RDB should supervise these hotels and empower all staff, as well as sensitize hotel owners on the objectives of food safety. The institution should also ensure that all staff are empowered and sensitized to the importance of food safety in the hospitality industry. Keywords: Food Safety, Control Measures, Organizational Sustainability, Rwanda