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.
Highlights
Food poisoning and contamination has become a major issue in our public institutions, with so many incidences being reported and some still in the hidden by food consumers
Managers are actively involved in making sure safe food handling is practiced and in most of situations, new employees and experienced employees work together to ensure food safety practices are in place while training/education on food safety is provided by management, which help improve practices
Majority of staff have not heard about Hazard Analysis and Critical Control Point (HACCP) or any other food safety standards though they think there are continuing education courses on HACCP and food hygiene for food-handlers
Summary
Food poisoning and contamination has become a major issue in our public institutions, with so many incidences being reported and some still in the hidden by food consumers. Respondents Encouraged Offering Suggestions on Improving Food Safety. The study sought data from respondents on whether they are encouraged to provide suggestions for improving food safety practices. This is important in determining whether there is active participation by all the staff within the respondent’s organization. This implies that a good number of respondents are not encouraged to provide suggestions for improving food safety practices since the organization discourage active participation in decision makings (Dawso ,2012).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Research in Business and Social Science (2147- 4478)
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
