Abstract
Hazard Analysis and Critical Control Point (HACCP) is a globally recognized food safety program advanced as a suitable program to minimize or eliminate the risk of food contamination. Successful implementation of HACCP System requires appropriate employee support. This study sought todetermine the influence of employee behavioral factors on HACCP system practices in four and five star-rated hotels in Nairobi County.A total of 255 hotel cooks and 33 chefs participated in the study. Analysis of the data utilized a set of descriptive statistics that provided detailed description of the study variables. To establish the statistical significance of the hypothesis,multiple linear regression analysis was conductedat 95 percent confidence level ( α = 0.05).The study established the existence of a statistically significant positive relationship between employee behavioral factors and HACCP system practices. Rrecommendations to hotel managers and other food production industry practitioners on enhancement of employee behaviour for effective HACCP system implementation are provided. Keywords: Employee Behavioral Factors, Food Safety, HACCP System Practices, Star- Rated Hotels DOI: 10.7176/JTHS/48-05 Publication date: April 30 th 2020
Highlights
According to Taylor (2008), Hazard Analysis and Critical Control Point (HACCP) is an internationally recognizedfood safety management system whose utilization has been expanded to take control of the complete range of chemical, physical as well as biological hazards
The respondents were asked to rate the various measures of behavioral actions exhibited by employees towards HACCP system in their hotels on a scale of 1 to 5
Employees have more pressing issues to address than HACCP system execution
Summary
According to Taylor (2008), HACCP is an internationally recognizedfood safety management system whose utilization has been expanded to take control of the complete range of chemical, physical as well as biological hazards. Al kaabiet al(2015) observe that given the enormous food safety hazards across the world, an efficient food safety system is invaluable and suggests that HACCP is a highly appropriate systemfor food safety management. Whereas the use of appropriate HACCP practices in food establishment kitchens is important, its execution relies heavily on the behaviors, skills and knowledge of both staff and management (Al Yousuf et al 2015).Catherine et al (2014) observe that whereasemployees may know the behaviorsconsidered proper to ensure food safety, habits that are not compatible with safe food practices serve as an obstacle to safe food. Nada (2016) observed that the system of food safety in Serbia required improvements in the area of efficiency and effectiveness of inspection services and control of food safety, expertise and food safety consultants as well as auditor’s knowledge
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