Compliance to Food Hygiene Practice Standards Among Food Handlers in Selected Restaurants in Nairobi City County, Kenya

Abstract

The already developed Kenya Standard - Hygiene requirements in food service establishments and catering operations KS 2573:2015 outlines food hygiene practice requirements for food service establishments including restaurants. The broad objective of the study was to evaluate compliance to food hygiene practice standards among food handlers in selected restaurants in Nairobi City County. A descriptive, cross-sectional study design was used. The study targeted 39 purposively and proportionately sampled restaurants and 316 food handlers in the selected restaurants in Nairobi City County. The dependent variables were implementation of HACCP system and food handlers’ food hygiene practice, and the independent variable was compliance to food hygiene practice standards in restaurants. Data was collected using interview guides and questionnaires. SPSS version 26 was used to analyze the data and these findings are reported in a descriptive manner. Qualitative method was used to analyze content from interviews for themes. Gaps were identified in food temperature control for high risk foods in all food handling stages. Low proportion of food handlers consistently reported good food hygiene practice in aspects analyzed under food time and temperature control. The study recommends monitoring capacity strengthening by Public Health Inspectorate to ensure food hygiene practice standards required in restaurants and among food handlers is adhered to.