Management of Small Scale Fast Foods Industries in Delta State of Nigeria

Abstract

The study investigated the meal preparation and service practices of fast food providers in Delta State, Nigeria with a view of evolving adequate measures for improvement of such practices. The study area was Ethiope East Local Government Area. A sample of 57 fast food providers (managers) was obtained. Questionnaire was used for data collection. The mean, standard deviation and t-test were used for data analysis. Results showed that some of the hygiene practices adopted in meal preparation and services are as follows: Washing of hands with soap and clean water before preparing and serving food; cooking food sufficiently to kill germs; Using of clean napkins during meal preparation; Avoiding sneezing directly on food; Wearing of aprons while preparing and serving meals; Washing food before preparing it. Other practices are supervising the activities of the assistants; Reheating only the foods that will be served; Varying the methods of food preparation; Cutting of vegetables before washing; Cooking of meals with pressure cooker. It was recommended among others that the fast food managers should be given Nutrition and Health Education.